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Mexican street corn dip getting scooped with a chip

Mexican Street Corn Dip

Course Appetizer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people


  • 1 lb chorizo
  • 1 bag tortilla chips
  • 2 15 oz can corn
  • 2 tbsp sour cream
  • 2 tbsp mayo
  • ¼ cup cilantro
  • ½ tbsp ancho chili powder
  • 1 lime juiced
  • 1 lime zest
  • 3 green onions chopped
  • 4 oz cream cheese
  • ½ cup cheddar cheese shredded
  • ½ cup pepper jack cheese shredded
  • ¼ cup cojita cheese crumbled


  • Preheat oven to 400°
  • Cook chorizo over medium heat and drain grease. Set chorizo aside
  • In a large bowl combine drained corn, sour cream, mayo, cilantro, ancho chili powder, lime juice, and lime zest. Mix well
  • In an oven safe dish, at least 9inches wide, spread softened cream cheese to the bottom of the dish
  • Spread chorizo on top of the cream cheese and then pour corn mixture over chorizo
  • Sprinkle all three cheeses over the dip and bake in oven for 25-30 minutes or until cheese is golden brown and bubbling
  • Remove from oven, and let rest 5 minutes before serving with tortilla chips