Queso Street Corn Dip

Name: Queso Street Corn Dip (Baked)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 8 oz cream cheese; 2 (15 oz) cans whole kernel corn, drained; 1/4 cup diced green chiles; 16 oz queso dip; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup fresh cilantro, chopped; Tajín seasoning, to taste; 1 cup shredded pepper jack cheese; 1 tbsp fresh cilantro, for garnish; 1 tbsp chopped chives, for garnish

Queso Street Corn Dip is a baked Tex-Mex appetizer combining drained corn, cream cheese, queso, and roasted green chiles for a cheesy, zesty crowd-pleaser finished with Tajín seasoning.

🌍Tex-Mex 🏷️Street corn dip 🏷️Queso dip 🏷️Corn dip 🏷️Appetizer Game-day

🏷️

🏷️Party food

-0:00

cookingwithkatiecrossonTikTok

Total

25 min

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithkatiecross

-0:00

cookingwithkatiecrossonTikTok

Ingredients

8 oz cream cheese
2 (15 oz) cans whole kernel corn, drained
1/4 cup diced green chiles
16 oz queso dip
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
Tajín seasoning, to taste
1 cup shredded pepper jack cheese
1 tbsp fresh cilantro, for garnishoptional
1 tbsp chopped chives, for garnishoptional

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Instructions

1
In a large skillet over low heat, combine the cream cheese, drained corn, and diced green chiles.
2
Stir continuously until the cream cheese is fully melted and combined with the corn.
3
Add the queso dip, mayonnaise, and sour cream to the skillet.
4
Continue stirring over low heat until all ingredients are well combined and the mixture is smooth.
5
Turn off the heat and stir in the chopped cilantro and Tajín seasoning to taste.
6
Transfer the dip mixture to an oven-safe baking dish.
7
Top evenly with the shredded pepper jack cheese and sprinkle with a little more Tajín seasoning.
8
Bake at 350°F (175°C) for 10-15 minutes, or until hot and bubbly.
9
Remove from the oven and garnish with additional fresh cilantro and chopped chives before serving.

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Tips & Notes

Pro tips

Drain canned corn thoroughly to prevent a watery dip.
Soften cream cheese at room temperature for 30 minutes before mixing to ensure even blending.
Sprinkle Tajín just before serving to keep it from absorbing moisture and losing its seasoning punch.
Use pepper jack cheese for heat; substitute mild jack if you prefer less spice.

Substitutions

Canned whole kernel corn → frozen corn (thawed and drained; note: slightly less texture)
Pepper jack cheese → sharp cheddar or Monterey Jack (note: milder flavor, less heat)
Sour cream → Greek yogurt (note: tangier taste, same creamy function)
Green chiles → jalapeños, minced (note: fresher, spicier alternative)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven or microwave until warm, stirring occasionally.

Equipment

baking dish (8×8 or 9×9 inch) · mixing bowl

Common Questions

Can I make this dip ahead of time?

Yes. Assemble the dip in a baking dish up to 24 hours ahead, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the bake time if starting cold.

What type of queso dip should I use?

Use a jarred or canned queso dip (such as Tostitos or Fritos brand). Avoid queso fresco, which won't melt smoothly into the mixture.

Can I use frozen corn instead of canned?

Yes. Thaw and drain frozen corn thoroughly to avoid excess moisture in the dip.

How do I know when the dip is done baking?

Bake until the mixture is bubbly around the edges and heated through, about 20–25 minutes at 350°F. The top should be warm and beginning to brown slightly.

Is this dip dairy-free friendly?

No. This recipe relies on cream cheese, queso, sour cream, and pepper jack cheese, all dairy products. Dairy-free substitutes would significantly alter the texture and flavor.