Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 16 oz cream cheese (2 blocks); 16 oz pepper jack cheese, shredded; 1 cup sour cream; 3 cans (15 oz each) Mexican-style corn, drained; 1 Tbsp Tajín seasoning; Optional: diced cilantro; Optional: diced jalapeño; Optional: garlic powder

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A warm, creamy, and irresistible dip that blends fire-roasted flavors with melting cheese and a hint of spice—perfect for any gathering or solo snack night.

Why I’ll Love This Recipe

I love that this dip combines sweet corn with tangy cheese, a little jalapeño kick, and creamy richness. It’s easy to whip up, bakes to bubbly perfection, and always disappears fast—especially with crunchy tortilla chips or fresh veggies.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (typically two 8 oz blocks)
16 oz pepper jack cheese, shredded
1 cup sour cream
3 cans (15 oz each) Mexican-style corn (drained)
1 tablespoon Tajín seasoning
Optional: diced cilantro, jalapeño, garlic powder

Directions

Preheat the oven to 350 °F (175 °C).
In a mixing bowl, combine cream cheese, sour cream, drained corn, shredded pepper jack, and Tajín. If I’m adding jalapeño or garlic powder, I mix that in too.
Spread the mixture evenly in a baking dish.
Bake for 15 minutes, then stir well to incorporate melted cheese from the edges.
Bake another 15 minutes, until bubbly and golden.
Garnish with extra Tajín and cilantro before serving hot with chips or veggies.

Servings and timing

This dip serves about 8–10 people as an appetizer. It takes around 10 minutes to prep and 30 minutes to bake—a 40-minute total prep-to-table time.

Variations

Smoked version: Instead of baking, I smoke it at 225–235 °F for about 2 hours, stirring halfway through.
Spicier: I add chopped jalapeños or chili powder to taste.
Cheese swap: I use Monterey Jack, pepper jack, or a spicy cheddar blend.
Healthier twist: I substitute Greek yogurt for sour cream.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions until warmed through, or heat in a 350 °F oven for about 10–15 minutes until bubbly.

FAQs

How long does it stay good?

I keep it in the fridge for up to 4 days—after that the texture changes and it's best to toss.

Can I freeze it?

I recommend against freezing; it tends to separate or become watery when thawed.

Can I make it ahead of time?

Absolutely. I assemble it, refrigerate it, and then bake right before serving to keep it fresh and warm.

Can I make it in a slow cooker?

Yes! I set it to low, cook for about 1–2 hours until cheese fully melts, stirring occasionally.

What if I can’t find pepper jack cheese?

I use Monterey Jack or a mix of cheddar and Monterey Jack—just pick whatever cheesy combo melts well.

Conclusion

I love this Mexican Corn Dip for its vibrant flavors and easy prep—it’s cheesy, spicy, and comforting all at once. Whether baked or smoked, it's a crowd-pleaser that I keep coming back to for parties or a simple snack night.

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8–10 servings
Category: Appetizer
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

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Description

A warm, creamy, and irresistible Mexican Corn Dip that combines sweet corn, pepper jack cheese, sour cream, and Tajín seasoning—perfectly baked until golden and bubbly. Ideal for parties or a cozy night in.

Ingredients

16 oz cream cheese (2 blocks)
16 oz pepper jack cheese, shredded
1 cup sour cream
3 cans (15 oz each) Mexican-style corn, drained
1 Tbsp Tajín seasoning
Optional: diced cilantro
Optional: diced jalapeño
Optional: garlic powder

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Instructions

Preheat the oven to 350 °F (175 °C).
In a mixing bowl, combine cream cheese, sour cream, drained corn, shredded pepper jack, and Tajín. Add optional jalapeño or garlic powder if using.
Spread the mixture evenly in a baking dish.
Bake for 15 minutes, then stir well to incorporate melted cheese from the edges.
Bake another 15 minutes, until bubbly and golden.
Garnish with extra Tajín and cilantro. Serve hot with tortilla chips or fresh veggies.

Notes

Store leftovers in the fridge for up to 4 days.
Reheat in the microwave or in the oven at 350 °F for 10–15 minutes.
For a smokier version, cook in a smoker at 225–235 °F for 2 hours, stirring halfway.
Substitute Greek yogurt for a healthier twist.
Monterey Jack or spicy cheddar blends can replace pepper jack cheese.