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Chipotle Mexican Street Corn Dip with Goat Cheese

Total Time

Prep: 30 min. + cooling Bake: 35 min.


3 cups

I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. —Joseph A Sciascia, San Mateo, California
Chipotle Mexican Street Corn Dip with Goat Cheese Recipe photo by Taste of Home


  • 3 medium ears sweet corn
  • 1 tablespoon olive oil
  • 1 cup crumbled goat cheese
  • 3/4 cup mayonnaise
  • 1 can (4 ounces) chopped green chiles
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 green onions, chopped
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon minced fresh cilantro
  • 1 to 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Tortilla chips


  1. Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly.
  2. Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

Test Kitchen tips
  • The chipotle peppers, along with the cumin and chili power, add a smoky heat to this creamy dip.
  • Three medium ears will yield about 2 cups corn kernels.
  • Nutrition Facts

    1/4 cup: 157 calories, 14g fat (3g saturated fat), 13mg cholesterol, 182mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 3g protein.

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