Mexican Corn Dip With Cream Cheese 

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This oven baked Mexican corn dip with cream cheese has elote flavors. It's such an easy creamy appetizer that's sure to be a hit.

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• How To Make Corn Dip With Cream Cheese
• Tips & Suggestions
• Step By Step Photos and Directions 
• Mexican Corn Dip With Cream Cheese

How To Make Corn Dip With Cream Cheese

This corn dip appetizer recipe has Mexican elote flavors, canned fire roasted corn, tajin, mayo, sour cream, jalapeños, cilantro and queso fresco. 

Make it in a baking dish in the oven or the smoker for that smokey street corn dip.

Check out these recipes to bring to your next get together -TikTok White Queso Dip or Viral Grinder Pasta Salad . 

Ingredients and Substitutions

Corn - I used fire roasted canned corn but frozen or fresh roasted corn can be easily substituted. 

Cream Cheese - This recipe uses a whole block of full-fat variety, but you can substitute low-fat. 

Sour Cream - Any fat content sour cream will work, I used the regular full fat variety.

Mayo- Full or low fat would be delicious.

Cheese- Pepper, Monterey or colby jack can be used. Top with crumbled queso fresco or cotija cheese. Substitute crumbled feta in a pinch. 

Seasonings & Spices - Tajin, garlic and onion powder, jalapeno peppers, and fresh cilantro. 

What is Tajin seasoning?

Tajin is a delicious Mexican spice blend that has ground chili peppers, lime, and sea salt. It’s has a bright tangy flavor with very little heat, used on sweet and savory dishes, fruit, candy and snacks. 

A great substitute for Tajin would be smoked or sweet paprika and fresh squeeze of lime. 

Tips & Suggestions

Easily double or triple this recipe to serve a crowd.

Serve this amazing corn dip with tortilla or corn chips, crackers, bagel chips, celery, carrots, red peppers, or cucumbers. 

Omit the jalapeños for mini sweet peppers for a less spicy dip.

Not a fan of cilantro? Substitute green onions, chives, or parsley. 

Top with fully cooked bacon, steak, or chicken for a protein kick. 

This creamy dip it should no be left out at room temperature for more than 2 hours.

If you are wanting to place this into the smoker use a disposable aluminum pan for easy clean up. 

Perfect creamy party appetizer that is savory and sweet. Serve along side tortilla chips, corn chips, crackers, or vegetables for your next summer bbq, potluck, or picnic. 

Make Ahead and Leftovers

Make ahead this recipe up to 2 days before and store in the refrigerator covered and sealed well in plastic wrap or foil. Bake in the oven or place in the smoker the day of. 

Leftovers can be stored in an airtight container in the fridge for up to 4 days and easily reheated in the microwave.

Step By Step Photos and Directions 

1. Grab the ingredients and prep them.
2. Preheat oven or smoker to 350 degrees Fahrenheit.

3. In a baking dish or aluminum pan add cream cheese and pepper jack cheese.

4. Spoon the sour cream and mayo. Sprinkle lightly with tajin. Garlic powder and onion powder to taste.

5. Top with the drained fire roasted canned corn.

6. Place uncovered into the oven and bake for 20 minutes.

7. Carefully remove from the oven and give it a good mix. Spread into a nice even layer.

8. Place back into the oven to warm a bit more about 5 minutes.

9. Remove from the oven and top with queso fresco, cilantro, jalapeños ,and more Tajin.

10. Serve with tortilla chips, crackers, or vegetables. Enjoy.