This Spicy Mexican Street Corn Dip is creamy, cheesy and hot- both in temperature and spice! A great party dip for gameday, a summer cookout, or Cinco de Mayo. The sweetness of the corn pairs perfectly with the jalapeno and spices. What Is Street Corn Dip Made Of? It’s the dip version of the popular Mexican Street Corn made with cream cheese, mayonnaise, cotija cheese, jalapeno, onion, and spices. What Is Cotija Cheese? It is a Mexican cow’s milk cheese that is very crumbly and salty. Feta cheese or even Parmesan cheese can be used in its place. How To Make Spicy Mexican Street Corn Dip Cook garlic, onion, and jalapeno to soften. Beat cream cheese, mayonnaise, and sour cream together. Mix all ingredients. Bake 18 to 20 minutes. It’s as easy as that! How To Serve Serve with tortilla chips, crackers, pita chips, or Frito Scoops. Or serve with veggie sticks for a lower carb appetizer. Leftovers taste great over a grilled chicken breast or added to a salad. Type Of Corn To Use You can use fresh corn, frozen corn that has been defrosted, or canned corn that has been drained well. Variations Use Greek yogurt in place of sour cream. Double the red pepper flakes or add a pinch of cayenne pepper to make it spicier. Use green onion in place of red onion. Grill the corn for more flavor. Use feta cheese in place of cotija. Stir in some crumbled cooked chorizo or some cooked and crumbled bacon. How To Store Leftovers will keep for 4 days in an airtight container in the refrigerator. Can be reheated in the oven or microwave. Does not freeze well. Can be mixed together 24 hours in advance and refrigerated until ready to bake. More Warm, Creamy Dips Tuscan Sausage and White Bean Dip Bacon and Swiss Dip Mississippi Sin Dip Creamy Parmesan Shrimp Dip Slow Cooker Corn Dip Broccoli Cheese Dip Baked Pimento Cheese Dip Print Spicy Mexican Street Corn Dip This Spicy Mexican Street Corn Dip is creamy, cheesy and hot- both in temperature and spice! A great party dip for gameday, a summer cookout, or Cinco de Mayo. Course AppetizerCuisine MexicanKeyword Cinco de Mayo, corn Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 6 Calories 305kcal Ingredients2 tablespoons butter1 jalapeno, seeded and finely chopped1 garlic clove, minced1/3 cup finely chopped red onion4 ounces cream cheese, softened1/3 cup mayonnaise1/4 cup sour cream3 cups corn, cut off the cob or defrosted if frozen1/2 teaspoon chili powder1/2 teaspoon cumin1/4 teaspoon red pepper flakes1/3 cup grated cotija cheese2 tablespoons chopped fresh cilantro InstructionsPreheat oven to 350 degrees. Lightly grease a small cast iron skillet or casserole dish.Melt butter in a small pan. (If you are using a cast iron pan to cook the dip in, use it.) Add jalapeno, garlic, and onion and cook for about 3 minutes. Let cool.Using an electric mixer, beat cream cheese, mayonnaise, and sour cream until smooth.Stir in all remaining ingredients including the jalapeno mixture. Transfer mixture to prepared pan or casserole dish.Bake for 18 to 20 minutes.  NotesNote: You do not need to cook the corn before cutting it off the cob. NutritionCalories: 305kcal | Carbohydrates: 19g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 241mg | Fiber: 2g | Sugar: 5g | Vitamin A: 786IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mgWant to Save This Recipe?Save This RecipeThe post Spicy Mexican Street Corn Dip appeared first on Spicy Southern Kitchen.