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Mexican Corn Dip in a white bowl topped with cilantro.
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5 from 1 vote

Mexican Corn Dip (Gluten Free, Easy)

This One Skillet Mexican Corn Dip can easily serve as a tasty appetizer or also as a Main course dinner option. Loaded with corn, creamy cheese, and Mexican flavors.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10 servings
Calories: 334kcal
Author: Stephanie


  • 1 16 ounce bag frozen corn kernels
  • 1 8 ounce package of cream cheese room temperature
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3/4 tsp. cumin
  • 1/2 tsp. garlic powder
  • 14.5 ounce can fire roasted tomatoes
  • 4 ounce can green chiles
  • 8 ounces of pepper jack cheese shredded
  • 4 ounces cheddar cheese shredded
  • Optional:
  • cilantro


  • Preheat oven 350 degrees.
  • Put skillet on stove top over medium heat.
  • Rinse corn kernels and place in skillet.
  • Drain tomatoes, and chiles and mix with corn.
  • Cook 2-4 minutes to just warm corn and incorporate tomatoes and chilies.
  • Meanwhile mix cream cheese, mayo, and sour cream in medium mixing bowl with hand mixer.
  • Add cumin and garlic powder and stir well.
  • Add this cream mixture to corn and combine.
  • Then add about 6 ounces of pepper jack cheese and stir until everything is thoroughly combined.
  • Top with remaining pepper jack cheese and cheddar cheese.
  • Place in preheated oven and bake 20-25 minutes until bubbly and warm.
  • Can be topped with cilantro.


Serving: 1serving | Calories: 334kcal