Mexican Corn Dip

Mexican Corn Dip

The first time we made this dip was for Christmas Eve last year. After searching for a new appetizer to serve we couldn’t quite find what we were looking for.

With just a hint of spice this cheesy goodness is countered by the sweetness of the corn.

This dips is great is not only delicious but it is great fresh out of the oven but you will still want to eat it as it cools down. The flavors flawlessly combine to create an irresistible taste.

Mexican Corn Dip


  • 2 15 ounce cans whole kernel corn, drained and washed
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/4 cup shredded Monterey Jack cheese, divided
  • 3/4 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro plus more for garnish
  • 1 tablespoon lime juice
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt



  1. Preheat oven to 350°
  2. In a large bowl, combined 1 cup of Monterey jack cheese and all ingredients and mix with hand mixer or by hand.
  3. Transfer to an oven safe dish(we used a pie dish).
  4. Sprinkle the remaining ¼ cup of Monterey jack.
  5. Bake for 25-30 minutes*.
  6. Garnish with cilantro, cotija cheese and lime if desired.
  7. Serve with tortilla chips.

Recipe Notes

*For more color, turn the oven to broil for a minute or so but be sure to keep and eye on the dish.