Hot cheesy dip loaded with lots of sweet corn and a kick of jalapeño served with crisp tortilla chips ~ consider yourself set for Cinco de Mayo and the entire summer party season with this roasted corn dip!
Dip lovers listen up ~ you already know this roasted corn dip is going to be good, you can tell from the list of ingredients, it can’t fail. My take on this recipe makes it the ultimate because I roast my corn, add lots of creamy cheesy elements, and finish with the gentle heat of jalapeños. The flavors are reminiscent of Mexican street corn (elote) and Mexican corn salad (Esquites) both classic cheesy corn recipes for summer from south of the border.
Best thing? This irresistible corn dip can be prepped ahead and baked off when you’re ready.
Let’s unpack this
roasted corn dip essentials
This is one hot baked dip that screams spring and summer!
- corn on the cob
- this is one place where frozen or canned won’t do. It’s got to be fresh. (You won’t regret it!) Corn on the cob from Mexico and Central America is increasingly available year round in most large supermarkets.
- cream cheese
- sour cream
- mayonnaise
- grated cheese
- choose a specifically Mexican blend, or go with a mix of cheddar and Monterey jack.
- mild green chiles, canned
- jalapeño
- spring onions
- garlic powder
- chili powder
- salt
easy way to roast corn
Charring or roasting corn caramelizes its natural sugars, intensifys its sweetness and creates a rich, smokey flavor. Roasting also tenderizes the kernels, making them juicier. Note we’re not trying to cook the corn for this roasted corn dip, we only need to char it. There are lots of ways to do this, but here’s the easiest:
- Put husked corn on a dry baking sheet.
- Place under the boiler ( use the top rung)
- Watch carefully and use tongs to turn the cobs to evenly char.
related: Mexican Street Corn Salad
baking your roasted corn dip
The baked dip will be piping hot and caramelized on top. When you bake creamy cheesy dips like this one you want to be sure it gets hot and bubbly throughout, but you don’t want it to get so hot that the dairy components start to separate and it becomes greasy. I find that 375F for about 30-35 minutes works well. Your exact time will depend on your oven and the size and shape of the dish you use.
This is one of those dips you’ll love so much you’ll want to have it for dinner. Could you turn it into a main course dip? Sure, just add some shredded chicken, bacon, or even ground beef. But honestly it’s one of the more satisfying dips in my collection, just as is (sweet corn and cheese? I mean, come on!)
can we lighten up corn dip?
I prefer to make a recipe the original way, and moderate my calories by eating less of it. That way I don’t have to miss out on any food (as long as I can control myself!)
But if you do want to reduce the calories and fat in this roasted corn dip you can try using lower fat cream cheese, and substitute Greek yogurt for the sour cream and mayo. You can use low fat shredded cheese, as well. Be aware the flavor and texture will be altered.
for vegan corn dip
There are all kinds of vegan substitutes for cream cheese, shredded cheese, sour cream, and mayo. Miyoko’s Creamery and Kite Hill are two good examples. I even have an easy recipe for homemade vegan mayonnaise.
more cheesy dips
Roasted Corn Dip
Equipment
- I use an 8 inch pie plate, but you can use any similar sized shallow oven safe baking dish.
Ingredients
- 4 ears sweet corn
- 1/3 cup cream cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2 tsp coarse salt (or more to taste.)
- 1/2 tsp chili powder (or more to taste.)
- 1/4 tsp garlic powder (or more to taste.)
- 4 ounces canned fire roasted chiles, mild
- 1 jalapeño finely diced
- 2 cups shredded cheese, use a Mexican blend, or mix cheddar with Monterey jack.
- 4 green onions, finely sliced
Instructions
- Place the husked corn cobs on a dry baking sheet. Place the corn on the top rung under the broiler and broil until lightly charred, turning the corn with tongs to get the whole surface exposed to the heat. Set aside until cool enough to handle and then slice the kernels off the cobs.
- Preheat the oven to 375F.
- While the corn is cooling blend the cream cheese, mayo, sour cream, salt, chili powder, and garlic powder. If your cream cheese is cold it helps to use a small food processor to blend it completely.
- Add the corn, canned chiles (don't drain) and jalapeños to the bowl, along with the shredded cheese. Blend everything together really well.
- Transfer the dip to your baking pan and smooth out evenly. Bake for 30-35 minutes, or until hot throughout and starting to caramelize on top. Note: if your baking dish is different from mine your baking time may differ as well.
- Serve the dip hot, with tortilla chips.
- Refrigerate leftover dip and consume within 2 days. I don't recommend freezing this dip as the textures can suffer.
This recipe is delicous!!! Super easy. I used microwaved corn not grilled but highly recommend!!! Will make again!!! Thank you for the recipe!
Hi! What can I sub for the canned chilies? Thanks!
You can easily leave them out, or maybe used sliced black olives.
An easy sub for the fresh corn is the roasted frozen sweet corn available in just about every market now. Fresh is best, but having a bag available in your freezer makes this a snap to put together!
Yes, good point, although frozen corn won’t give you the fresh flavor, it is convenient.
I was wondering the same thing, could this be made with Trader Joe’s frozen fire roasted corn?
Yes, sure.
I think fresh corn would be perfect – however, if you don’t have it on hand – and used frozen – would it be about 2 Cups of corn?? Thanks
It would be a bit more, about 3-4 cups loosely packed.