Creamy Mexican Corn Dip Hot Skillet
A quick and easy creamy Mexican corn dip loaded with jalapeño and melted cheeses, perfect for parties and cozy snacks. Served hot from a skillet, it offers a spicy, smoky, and cheesy flavor that everyone loves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 3 cups fresh or frozen corn kernels (thawed)
- 1 large jalapeño, finely diced (seeded for less heat)
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon fresh lime juice
- 2 stalks green onions, chopped
- Salt and pepper to taste
- 1 teaspoon oil (for sautéing jalapeño and garlic)
Instructions
- Prep your ingredients: dice jalapeño (remove seeds for milder heat), mince garlic, chop green onions, and shred cheeses. Thaw and drain frozen corn if using.
- Heat a cast iron skillet over medium heat and add 1 teaspoon oil. Sauté jalapeño and garlic until fragrant and softened, about 3-4 minutes.
- Add corn, chili powder, cumin, salt, and pepper. Cook for 3 minutes to allow slight caramelization.
- Lower heat and stir in softened cream cheese and mayonnaise until melted and creamy, about 2 minutes.
- Gradually add shredded cheddar and Monterey Jack cheeses, stirring gently on low heat until the dip is gooey and pulls away slightly from the edges, about 3-4 minutes.
- Remove skillet from heat. Stir in fresh lime juice and sprinkle chopped green onions on top.
- Serve immediately with tortilla chips, sliced bell peppers, or pita chips.
Notes
Use softened cream cheese for easier mixing. Stir gently and continuously to prevent cheese from separating. If dip thickens when cooled, stir in a splash of milk or cream to loosen. Freshly shredded cheese melts better than pre-shredded. Reheat gently on stovetop with milk if needed.
Nutrition
- Serving Size: About 1/4 cup per se
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 9
- Fiber: 1
- Protein: 6
Keywords: Mexican corn dip, creamy corn dip, jalapeño dip, hot skillet dip, party appetizer, easy dip recipe