July 18, 2026
URL: https://www.birdseye.com/recipes/sides-appetizers/mexican-street-corn-dip-10734
- Prep time 20 minutes
- Total time 30 minutes
- Servings 20
Ingredients
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2 bags (10 oz each) Birds Eye® Steamfresh Super Sweet Petite Corn
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2 tablespoons vegetable oil
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1 teaspoon chili powder
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1 teaspoon paprika
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1 pkg (8 oz each) cream cheese
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1/3 cup mayonnaise
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1/3 cup sour cream
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zest and juice of 1 small lime
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1/4 cup chopped fresh cilantro, divided
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1/2 cup shredded Pepper Jack cheese
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1/2 cup crumbled Cotija or feta cheese
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1 bag (10 oz each) tortilla chips
Nutrition Information
204 calories, 16g carbs
Directions
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Step one
Preheat oven to 350°F. Microwave corn according to package directions, cooking 1 bag at a time. Heat oil in a large oven-safe skillet over medium heat. Add corn to skillet and cook undisturbed for 5 minutes, until corn starts to brown. Stir and continue cooking until corn is lightly browned, about 3 minutes.
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Step two
Add chili powder and paprika to corn and cook 1 more minute. Stir in cream cheese until melted and smooth. Remove from heat and stir in mayonnaise, sour cream, lime zest and juice, and 2 tablespoons cilantro. Top with pepper Jack cheese.
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Step three
Bake 10 to 12 minutes, until cheese is melted. If desired, switch oven from bake to broil to brown the top. Watch carefully to prevent burning. Do not broil if your skillet has a nonstick coating.
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Step four
Top your Mexican street corn dip with crumbled cotija cheese and remaining 2 tablespoons cilantro. Serve hot with tortilla chips.