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This Grilled Mexican Street Corn Dip is a creamy, tangy dip with tons of flavor that is perfect for parties! It’s like eating Mexican street corn except in dippable form!
Today’s #SummerGrilling recipe has been sponsored by Farmer’s Pantry, however, all opinions are my own. #ad #SPONSOR #SummerGrilling #CornbreadCrisps
Cinco de Mayo may be over, but we’re keeping the party going all summer long with this grilled Mexican street corn dip. Which is great since there are so many occasions during the summer that call for casual, fun food like a good hot corn dip!
This grilled Mexican street corn dip is just as good for the 4th of July as Cinco de Mayo. Or make a batch to share with friends and neighbors on those long summer evenings where you hang out in the backyard chatting while the kids jump on the trampoline once the sun goes down and the temperatures drop.
Ingredients for Mexican Street Corn Dip
- corn on the cob
- cream cheese
- sour cream
- garlic powder
- chili powder
- lime juice
- Pepper Jack cheese
- jalapeno pepper
- smoked paprika
- cotija cheese
I love cooking fresh corn on the cob in the summer. I pick it up at the farmer’s market or grocery store and let the girls husk it on the back patio. It’s their favorite job, just like it was my favorite job when I was their age.
If you don’t have a grill, you could always roast the corn on the stovetop in a cast iron skillet for a few minutes, or even roast it in the oven. I love the slightly smoky flavor grilling gives to the corn kernels, but whichever approach you take will bring out the natural sweetness in the corn.
And of course you need some delicious dippers for the corn dip! Cut-up veggies or tortilla chips will do, but I really love these Farmer’s Pantry Cornbread Crisps which add even more corn-flavor to every bite. Farmer’s Pantry is one of our Grilling Week sponsors and if you enter the giveaway at the bottom of this post, you have a chance to win a huge package of their super yummy snacks!
I love that this is Mexican street corn except turned into a dip so I don’t have to get it all over my face and hands and embarrass myself attempting to eat it in front of my friends. I’m mean, Mexican street corn is still totally worth it, but having the dip option is totally worth it.
How to Make Grilled Mexican Street Corn Dip
- Preheat grill to high heat and oven to 350 degrees F. Put your kids to work shucking corn (they’ll love it!). Spray an 8-inch square baking dish or other similarly sized baking dish with cooking spray.
- Grill the bare corn on the cob directly on the grill for 10-12 minutes, until the kernels are lightly charred. Cool slightly, then use a sharp knife or other tool to cut the kernels off the cob into a large mixing bowl. This part can be messy and kernels might try to fly all over your kitchen no matter what you do.
- In a separate, large mixing bowl, blend the cream cheese using an electric mixer until smooth. Add the sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, chipotle chili powder, salt, and lime juice, mixing well to combine.
- Stir in 1 cup of the pepper jack cheese, along with the jalapeno, cilantro, and red onion, and charred corn. Transfer to the prepared baking dish, then top with the remaining pepper jack cheese.
- Bake for 15 to 20 minutes, until hot and bubbly, then sprinkle with the cotija cheese and extra cilantro or corn kernels, if desired, before serving.
How Long Can Cream Cheese Sit Out?
Because this is a dairy-based dip with cream cheese, sour cream, mayonnaise and cheese, you should not sit out at room temperature longer than two hours. At that point, you either need to reheat the dip or put it in the fridge.
Another option would be to transfer the dip to a slow cooker to keep it warm if you are thinking the dip might need to sit out for longer. Leftovers can be refrigerated for 3-4 days in an airtight container.
More Corn Recipes For Corn Season
- Grilled Corn Salad
- Slow Cooker Creamed Corn
- Grilled Cactus and Corn Salad
- Perfect Cornbread
- Cheesy Corn
- Honey Butter Creamy Skillet Corn
- or see all of my best Grilling Recipes for more summer grilling inspiration!
- 6 ears of corn, husks removed (or 2 15-ounce cans sweet corn, rinsed and drained)
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice from 1 lime
- 1 1/2 cups grated Pepper Jack cheese, divided
- 1 jalapeno pepper, seeds and membranes removed, finely diced
- 1/2 cup cilantro leaves, chopped, plus more for garnish
- 3 green onions, thinly sliced, divided
- 1/2 cup cotija cheese
- A few dashes hot sauce, if desired
- Preheat grill to high heat.
- Grill the poblano peppers for 9 minutes, rotating occasionally until all sides are charred. Immediately place them in a medium bowl and cover tightly with plastic wrap.
- Grill the corn on the cob for 10-12 minutes, allowing about half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife and place in a large mixing bowl.
- Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the cream cheese, mayo, sour cream, lime juice, garlic powder, chili powder, and smoked chili powder. Stir in the charred corn kernels, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
- Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
- Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.
Amount Per Serving: Calories: 292Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 326mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 9g
HAVE YOU TRIED THIS RECIPE?
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