I made this Mexican Street Corn Dip last weekend for a (socially distant + small) Mexico-inspired feast at our besties house. I have never seen 4 adults inhale a dip so quickly. Even the kids loved this cheesey, corn-filled dish of yum. It was pretty easy to make too, which is obviously a bonus. I served it with Tortilla chips (the good, hearty kind) and it lasted about 10 minutes on the table. No joke.

This recipe is adapted from The Cookie Rookie


  • 8oz Cream Cheese
  • 1/4 cup greek yogurt
  • 2 cloves of garlic
  • A few shakes of your favorite hot sauce
  • Juice from 1.5 limes
  • 2 cups shredded Mexican cheese mix (divided)
  • 1 smallish bag frozen yellow corn
  • 1/2 cup feta cheese
  • 1 jalapeno pepper
  • 1/4 cup chopped red onion
  • 1/2 cup fresh cilantro, chopped


  • Preheat oven to 350 (or make ahead of time and cook when about 20 mins to serve)
  • In mixer, combine cream cheese, yogurt, garlic, hot sauce, lime juice and 1/2 cup of shredded cheese
  • Scoop mixture into your baking dish and add remaining 1/2 cup of cheese, corn, feta, jalapeno, onion & cilantro. Stir to combine.
  • Sprinkle with remaining cheese
  • Bake covered for 20 minutes. Remove cover and broil until bubbly and browning on top.
  • Garnish with more cilantro, feta and hot sauce as desired
  • Serve with chips and ENJOY!