Gluten-Free Street Corn Dip
By the Gluten Free Recipes team ·
This vibrant and creamy gluten-free street corn dip, bursting with the smoky char of roasted corn and a zesty lime finish. Its rich texture and bold flavors make it the perfect appetizer for any gathering.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including canned corn, cream cheese, mayonnaise — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Street Corn Dip: When preparing this snacks recipe, exercise caution with all packaged ingredients, especially canned goods and condiments, to ensure they are free from gluten. Cross-contamination can occur during processing, so look for explicit gluten-free labeling In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Street Corn Dip: This recipe is naturally gluten-free, relying on corn and dairy as its base. Always ensure any packaged ingredients are certified gluten-free.
Ingredients
- 15 oz canned corn, drained and rinsed
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
Instructions
- 1
Preheat your oven to 400°F (200°C) to achieve a delightful char on the corn. While the oven heats, drain and thoroughly rinse the canned corn to remove excess liquid. Mince the fresh garlic and chop the cilantro, setting them aside for later use.
- 2
In a medium bowl, combine the softened cream cheese and mayonnaise until smooth and creamy. Stir in the minced garlic, chili powder, smoked paprika, salt, and black pepper, ensuring all the spices are evenly distributed throughout the mixture.
- 3
Add the drained corn kernels to the cream cheese mixture. Gently fold in about half of the crumbled cotija cheese and half of the chopped cilantro, reserving the rest for garnish. Mix until everything is well combined and the corn is coated in the creamy sauce.
- 4
Transfer the corn mixture to a small oven-safe baking dish or an oven-safe skillet. Bake in the preheated oven for about 15-20 minutes, or until the dip is hot and bubbly around the edges, and the top begins to lightly brown.
- 5
Once out of the oven, drizzle the fresh lime juice over the hot dip. Garnish with the remaining crumbled cotija cheese and chopped cilantro. Serve immediately with your favorite gluten-free tortilla chips or vegetable sticks for dipping.
Nutrition (per serving)
Tips & Notes
- Don't over-mix once cream cheese is incorporated or the texture can turn gummy.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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