Looking for an easy and irresistible appetizer that disappears quickly? This Creamy Mexican Corn Dip is your answer! Packed with sweet corn, zesty spices, and cheesy goodness, it’s the perfect dip for game days, BBQs, potlucks, or anytime you need a guaranteed crowd-pleaser. Serve it warm or cold with tortilla chips and watch it disappear in minutes!
Whether you’re hosting a party or just craving a savory snack, this simple dip comes together in minutes and always gets rave reviews. Let’s make it!
Corn Dip with Mexican-style sour cream is the perfect comfort dip, combining sweet, salty, cheesy, and spicy. You can make it as spicy as you like. It is so easily put together. You simply bake all the delicious flavors together into a warm and cheesy dip that is hard to resist. Serve it with tortilla chips and your favorite beverage. It pairs perfectly with a margarita!
I made the corn dip last weekend and we’ve been enjoying the leftovers all week. It is kind of addictive. My husband has already asked me to make it again soon.
You can prepare the dip ahead of time, cover and refrigerate overnight if you prefer.
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What can you serve with Mexican Corn Dip?
- Tortilla chips are my first choice, and I prefer the restaurant-style tortilla chips because they are thicker and more substantial. The dip is heavy, and a flimsy chip could break.
- Corn Chips would be delicious too, especially the bigger Fritos Scoops.
- Ritz Crackers are also a good choice for any occasion that calls for a heavy cracker.
- It is also good as a vegetable dip for jicama, carrots, and celery. The choices are endless.
Ingredients for Corn Dip with Mexican Style Sour Cream
- 2 cans 15.25 oz whole kernel sweet corn
- 1/2 cup diced onions
- 1 can 4 oz fire-roasted diced green chilis
- 1/3 package of block-style Cream Cheese (full fat)
- 3/4 cup shredded Mozzarella Cheese
- 3/4 shredded Pepperjack Cheese
- 1/2 cup LALA® Crema Mexicana
- 1 bag Tortilla chips (Restaurant-style is best)
- Cilantro for garnish (optional)
- PAM Spray or similar
If you want to make it spicier, experiment with adding jalapenos, Picante sauce, Tapatio hot sauce, cumin, or a can of Rotel. My husband likes his food “Muy Caliente,” but I do not. He spices up his serving.
Supplies Used
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LALA® Crema Mexicana
If you have never tried Mexican-style Sour Cream, I highly recommend LALA Crema Mexicana, as it’s the #1 crema in Mexico.* The first thing you will notice is how rich and creamy it is. To me, it is slightly sweeter than sour cream, even though it has zero grams of sugar, and the texture has a wonderful mouth-feel. It’s also low in sodium, which I like because I’ve been trying to reduce my sodium intake, but you won’t sacrifice any taste.
You can use LALA Crema Mexicana on anything you would use sour cream on, including baked potatoes and soups, as a topping for tacos, enchiladas, nachos, or any other dish that needs creamy richness to enhance its flavor. LALA® Crema Mexicana can be found in the Hispanic dairy section of Walmart, alongside the cheeses and chorizo.
Check out LALA® Crema Mexicana’s store locator to find it at a Walmart near you. Then use Walmart’s app to place your grocery order online and simply pick it up at the designated time for a safe and easy way to shop for groceries.
How To Make Corn Dip with Mexican-Style Sour Cream
#1. Preheat the oven to 350 degrees
#2. Ensure the cream cheese is not in the refrigerator so that it can soften.
#3. Drain the corn and the can of green chilis well so the dip does not get runny.
#4. Add ingredients into a bowl, but reserve 1/4 cup of the Mozzarella and Pepperjack cheese for when the dip comes out of the oven.
#5. Spray your casserole dish with PAM spray or a similar product.
#6. Give the ingredients a good stir.
#7. Bake for about 12 minutes, or until the mixture begins to bubble.
#8. I removed the dip from the oven and gave it a good stir. I added another 1/4 cup of pepper jack cheese and 1/4 cup of mozzarella cheese, then let them melt over the top. Enjoy!
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Other Recipe Dips to Try
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Lori Felix is the creator of More With Less Today, where she shares easy, affordable recipes and expert money-saving tips for busy families. With a passion for practical living and simple meals that taste great, Lori helps readers make the most of what they have—without sacrificing flavor or fun. When she’s not in the kitchen, you’ll find her hunting for deals, spending time with her grandkids, or curating clever gift ideas for every occasion. Read more about Lori Felix, the creator of More With Less Today.
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Corn Dip with Mexican Style Sour Cream with LALA® Crema Mexicana
Ingredients
- 2 cans (15.25 oz) whole kernel sweet corn
- 1/2 cup onions , diced
- 1 can (4 oz) fire-roasted diced green chilis
- 1/3 package of block style Cream Cheese full fat
- 3/4 cup Mozzarella Cheese , shredded
- 3/4 Pepperjack Cheese , shredded
- 1/2 cup LALA® Crema Mexicana
- 1 bag Tortilla chips Restaurant-style is best
- Cilantro for garnish (optional)
- PAM Spray or similar
Instructions
- Preheat the oven to 350 degrees
- Make sure the cream cheese is not in the refrigerator so it will soften.
- Drain the corn and the can of green chilis well so the dip does not get runny.
- Add ingredients into a bowl but reserve 1/4 cup of the Mozzarella and Pepperjack cheese for when the dip comes out of the oven.
- Spray your casserole dish with PAM spray or similar.
- Give the ingredients a good stir.
- Bake for about 12 minutes until you see the mixture getting bubbly.
Notes
- I used an 11×7 baking dish. Depending on how “addicted” you are, it should easily serve 8 people.
- If you want to make it spicier, experiment with adding jalapenos, Picante sauce, Tapatio hot sauce, cumin, or a can of Rotel. My husband likes his food “Muy Caliente” but I do not. He spices up his own serving.
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