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Loaded Mexican Street Corn Chicken Dip

Mexican street corn chicken dip - featured image
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This loaded Mexican street corn chicken dip combines juicy chicken, roasted corn, zesty lime, and creamy cheese for a bold, crowd-pleasing appetizer. Ready in under 40 minutes, it’s perfect for parties, game nights, or any gathering where you want to impress with minimal fuss.

Ingredients

Scale
  • 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
  • 2 cups cooked chicken, shredded (rotisserie or leftover grilled chicken)
  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Cotija cheese, crumbled (plus more for topping)
  • 1 jalapeño, seeded and finely diced (or canned green chilies for milder flavor)
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • 2 green onions, thinly sliced (optional, for garnish)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • Extra Cotija cheese (for topping)
  • Extra cilantro (for garnish)
  • Fresh lime wedges (for serving, optional)
  • Hot sauce (like Tapatío or Cholula, optional for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). If using frozen corn, thaw and pat dry. If using fresh, slice kernels from cobs.
  2. Optional: Heat a dry skillet over medium-high. Add corn kernels and cook, stirring occasionally, until some kernels are browned and toasty (about 4-5 minutes). Transfer to a plate to cool.
  3. In a large mixing bowl, combine softened cream cheese, mayonnaise, sour cream, lime juice, smoked paprika, chili powder, and a pinch of salt and pepper. Stir until smooth and well combined.
  4. Fold in shredded chicken, charred corn, Monterey Jack cheese, Cotija cheese, diced jalapeño, minced garlic, and most of the chopped cilantro (reserve some for garnish). Mix until evenly coated. Taste and adjust seasoning as needed.
  5. Spread the mixture evenly in an oven-safe skillet or baking dish. Sprinkle extra Monterey Jack and Cotija cheese on top.
  6. Bake uncovered for 20-25 minutes, until hot, bubbly, and golden on top. For extra color, broil on high for 2-3 minutes at the end, watching closely.
  7. Let the dip cool for 5-10 minutes. Top with extra Cotija, remaining cilantro, green onions, and lime wedges. Add hot sauce or a sprinkle of chili powder if desired.
  8. Serve hot with tortilla chips, sliced jalapeños, or fresh veggie sticks for dipping.

Notes

For best flavor, char the corn in a dry skillet before mixing. Use room temperature dairy for easy blending. Rotisserie chicken is a great shortcut. Taste and adjust lime and spice before baking. The dip can be made ahead and baked just before serving. Easily adapted to vegetarian or dairy-free diets. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: Mexican street corn dip, chicken dip, party appetizer, elote dip, cheesy dip, crowd pleaser, gluten-free appetizer, easy dip recipe, game day snack, corn chicken dip

Find it online: https://norasfoods.com/loaded-mexican-street-corn-chicken-dip-easy-party-appetizer-recipe/