Description
Creamy, cheesy, smoky, and just spicy enough, this Street Corn Jalapeño Popper Dip brings together two irresistible favorites in one warm and bubbly appetizer. Sweet corn is lightly charred for extra flavor, then folded into a rich cream cheese base with jalapeños, Monterey Jack, cotija, lime, and classic Mexican-inspired seasonings.
Ingredients
- 2 cups corn kernels, fresh, frozen, or canned and drained
- 8 oz (225 g) cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup crumbled cotija cheese or feta cheese
- 2 jalapeños, finely diced
- 2 green onions, sliced
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
For Garnish
- Extra crumbled cotija cheese
- Chopped fresh cilantro
- Thinly sliced jalapeño
- Chili powder or Tajín
- Lime wedges
Instructions
1. Char the Corn
Heat a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until the kernels are lightly charred and golden in spots.
Remove from the heat and allow the corn to cool slightly.
2. Prepare the Creamy Base
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
Mix until smooth and creamy.
3. Add the Fillings
Stir the charred corn, diced jalapeños, sliced green onions, cotija cheese, 1 cup Monterey Jack cheese, and chopped cilantro into the cream cheese mixture.
Mix until everything is evenly distributed.
4. Assemble the Dip
Transfer the mixture to a small baking dish or oven-safe skillet.
Spread it into an even layer and sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.
5. Bake
Bake uncovered for 20–25 minutes, or until the dip is hot and bubbly and the cheese on top has completely melted.
For a lightly browned and bubbly finish, broil for another 1–2 minutes, watching carefully so the cheese does not burn.
6. Garnish and Serve
Remove from the oven and garnish with extra cotija cheese, chopped cilantro, sliced jalapeños, and a sprinkle of chili powder or Tajín.
Serve warm with tortilla chips, crackers, toasted bread, pita chips, or fresh vegetables.
Notes
- Soften the cream cheese first. Room-temperature cream cheese blends much more easily with the sour cream and mayonnaise and helps create a smooth, creamy dip without lumps.
- Char the corn for maximum flavor. Allow the corn to sit undisturbed for short periods while cooking so the kernels develop those delicious golden-brown spots instead of simply steaming.
- Drain canned or frozen corn well. Excess moisture can make the finished dip watery. If using frozen corn, thaw it completely and pat it dry before adding it to the skillet.
- Watch carefully when broiling. Cheese can go from golden to burned very quickly under the broiler, so stay near the oven during the final minute or two.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving, about 1/8 of dip
- Calories: 290
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 50 mg
Keywords: Street Corn Jalapeño Popper Dip, Mexican Street Corn Dip, Jalapeño Popper Dip, Corn Dip, Hot Corn Dip, Cheesy Jalapeño Dip, Party Dip, Game Day Appetizer, Elote Dip