If you like Mexican street corn, you’re going to love this Mexican Street Corn Dip. It has sweet corn, cotija cheese, fresh lime juice, a little chili powder, and a creamy base made with sour cream and mayonnaise. There’s also a bit of jalapeño if you like a little heat.
The best part might be the corn. Instead of just stirring plain corn into the dip, I cook it in a skillet until some of the kernels are browned and slightly charred. It only takes a few extra minutes, and it gives the dip so much more flavor.
How To Make Mexican Street Corn Dip
This is an easy dip to put together when you need something for a party, game day, or Mexican food night. You can use fresh, frozen, or even canned corn, so there's no need to wait until fresh corn is in season.
I like serving the dip with tortilla chips, but it's good for more than dipping. Spoon some over tacos, nachos, grilled chicken, or steak. I wouldn't turn down a spoonful on a baked potato either.
And you can serve it warm or cold. I prefer it when the corn is still a little warm, but it's pretty darn good straight from the refrigerator, too.
Let's Talk About The Corn
You have options here, which is always nice. Fresh corn is great when you have it, but frozen corn works just as well. Let it thaw before cooking it so you aren't adding a bunch of extra moisture to the skillet.
Canned corn is probably the easiest option of all. Just drain it really well first.
Whichever kind you use, don't skip browning the corn. Those little charred spots are what give this dip some of that grilled street corn flavor.
How Spicy Is The Dip?
Not very, especially if you leave out the jalapeño. The chili powder and smoked paprika add more flavor than heat.
If you're serving a crowd and aren't sure how everyone feels about spicy food, leave the jalapeño out of the dip and serve some chopped jalapeños on the side. On the other hand, if you like things hot, add a little more jalapeño. Recipes aren't written in stone!
What Is Cotija Cheese?
Cotija is a crumbly Mexican cheese with a salty flavor. It's one of the ingredients traditionally used on Mexican street corn, and it's perfect in this dip. Because cotija is salty, I recommend tasting the finished dip before adding any extra salt.
If you can't find cotija at your grocery store, feta cheese is probably the closest easy substitute. The flavor isn't exactly the same, but it has a similar crumbly texture and salty bite.
Mexican Street Corn Dip Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 8 servings
Ingredients
- 4 cups corn kernels, fresh, frozen and thawed, or drained canned corn
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup crumbled cotija cheese, plus extra for topping
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt, or to taste
- Juice of 1 lime
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeño, finely minced, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred in spots, about 8 to 10 minutes.
- Remove the corn from the heat and let it cool slightly.
- Add the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and lime juice to a large mixing bowl. Stir until combined.
- Fold in the corn, red onion, cilantro, and jalapeño, if using.
- Transfer the dip to a serving bowl and top with additional cotija cheese, chili powder, and cilantro.
- Serve warm or chilled with tortilla chips.
For dipping, tortilla chips are my first choice. Use a sturdy chip because this dip is thick and loaded with corn. You can also serve it with corn chips, crackers, or fresh veggies.
Serve the dip Warm or Cold
One thing I really like about this easy Mexican Street Corn Dip is that you don't have to worry too much about serving it at a certain temperature.
Serve it while the corn is still a little warm, or make the dip ahead of time and refrigerate it until you're ready for it.
If you make it ahead, give it a good stir before serving. I would wait to add the extra cheese and cilantro on top until you're ready to put the dip on the table.
What To Do With Leftover Dip
If you have leftovers, that's when you can have a little fun. I've found that leftovers sometimes turn out to be the best part of a recipe. Add a spoonful to:
- Tacos
- Nachos
- Burrito bowls
- Grilled chicken
- Steak
- Burgers
- Baked potatoes
How To Store Leftover Dip
Store leftover Mexican Street Corn Dip in a covered container in the refrigerator for up to 3 days.
The dip may thicken a little after sitting in the refrigerator. Just give it a good stir before serving it again. A fresh squeeze of lime juice will brighten everything back up too.
Time To Dip!
Creamy, cheesy, a little smoky, and loaded with corn—there's a lot going on in this simple dip. The fresh lime keeps it from feeling too heavy, and those browned corn kernels make a big difference in the flavor.
Save or Print the Recipe
Mexican Street Corn Dip
Author: Recipe Idea Shop
Ingredients
- 4 cups corn fresh, frozen and thawed, or drained canned corn
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup cotija cheese crumbled, plus extra for topping
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ cup red onion finely chopped
- ¼ cup cilantro fresh, chopped
- 1 jalapeño finely minced (optional)
- 1 lime fresh, juiced
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the corn and cook, stirring occasionally, until lightly charred in spots, about 8–10 minutes. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, stir together mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and lime juice until smooth.
- Fold in the slightly cooled corn, red onion, cilantro, and jalapeño if using. Stir until evenly combined.
- Transfer to a serving bowl and top with extra cotija, a sprinkle of chili powder, and additional cilantro if desired.
- Serve warm or chilled with tortilla chips.
Nutrition (may vary depending on ingredients and amounts used)
Make it for your next taco night or get-together and don't forget the tortilla chips. You'll need plenty!
