Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy, cheesy, and tangy treat filled with sweet corn, zesty lime, and a little bit of spice. It’s like all the flavors of your…
Tip: save now, cook later.Mexican Street Corn Dip is a creamy, cheesy, and tangy treat filled with sweet corn, zesty lime, and a little bit of spice. It’s like all the flavors of your favorite Mexican street corn—creamy mayonnaise, sharp cheese, fresh cilantro, and a dash of chili—blended into a dip you can scoop up with chips or veggies.
I love serving this dip at parties or family get-togethers because it’s always a crowd-pleaser. The flavors aren’t too bold or too mild—they’re just right to keep everyone reaching for more. Sometimes I add extra jalapeños for a bit of heat, but it’s just as tasty without if you want to keep things gentle. Plus, it comes together so quickly, which is perfect when you need a last-minute snack or appetizer.
One of my favorite ways to enjoy this dip is with some crunchy tortilla chips and a squeeze of fresh lime on top to brighten it up even more. It reminds me of summer nights spent outside with friends, sharing bites and laughs. This dip has become a staple in my kitchen because it’s easy, delicious, and brings a little festive flavor to any occasion.
Key Ingredients & Substitutions
Corn Kernels: Fresh corn adds a sweet, juicy bite. If fresh isn’t available, frozen corn works great—just thaw it first. For a smokier taste, lightly char the corn in a skillet or on the grill.
Cotija Cheese: This crumbly, salty cheese is classic here. If you can’t find Cotija, try feta or queso fresco as tasty substitutes—they bring a similar tang and texture.
Mayonnaise & Sour Cream: These make the dip creamy and rich. You can swap sour cream with Greek yogurt for a lighter option without losing that tangy flavor.
Chili Powder & Spices: Chili powder, smoked paprika, and cumin give the dish its signature warmth and depth. Adjust the amounts to suit your heat preference, or leave out the chili powder if you prefer mild.
Lime Juice & Cilantro: Lime juice brightens the dip, balancing richness, while fresh cilantro adds a burst of freshness. You can omit cilantro if you’re not a fan, but the lime is key for flavor.
How Do You Get That Perfect Slightly Charred Flavor on the Corn?
Charring the corn adds smoky depth and mimics the grilled corn flavor from street stands. Here’s how to do it:
- Heat butter in a skillet over medium-high heat.
- Add the corn kernels in a single layer.
- Cook for about 5-7 minutes, stirring occasionally so kernels get some color but don’t burn.
- Look for lightly browned or golden spots; this means the natural sugars caramelize and flavor deepens.
If you have a grill, you can also toss the corn directly on it for a few minutes for a stronger smoky taste. Just make sure to watch closely so it doesn’t char too much and become bitter.
Equipment You’ll Need
- Large skillet – perfect for charring the corn evenly and adding a smoky flavor.
- Mixing bowl – big enough to combine all creamy ingredients and corn easily.
- Wooden spoon or spatula – helps you stir without scratching your pan.
- Measuring spoons and cups – for accurate spice and ingredient amounts.
- Serving bowl – a nice dish to show off the colorful dip with chips on the side.
Flavor Variations & Add-Ins
- Add chopped cooked bacon for a smoky, salty crunch that pairs great with the creamy dip.
- Mix in diced jalapeños or cayenne pepper if you like more heat and a spicy kick.
- Swap Cotija cheese for crumbled feta or queso fresco for milder, tangy cheese options.
- Stir in some roasted red peppers or green onions for extra color and fresh flavor.
How to Make Mexican Street Corn Dip
Ingredients You’ll Need:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese (plus extra for garnish)
- 1/2 cup shredded sharp cheddar cheese or Mexican blend cheese
- 2 cloves garlic, minced
- 1 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 tablespoon fresh lime juice (plus lime wedges for serving)
- Salt and pepper to taste
- Tortilla chips for serving
How Much Time Will You Need?
This dip takes about 10 minutes to prepare and cook the corn, plus 30 minutes chilling time in the fridge to let the flavors come together. So, plan for around 40 minutes total before you can dig in!
Step-by-Step Instructions:
1. Cook the Corn:
Heat the butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they get lightly charred and caramelized. This usually takes about 5 to 7 minutes and adds delicious smoky flavor.
2. Mix All Ingredients:
Transfer the cooked corn to a big mixing bowl. Add the mayonnaise, sour cream, minced garlic, Cotija cheese, shredded cheddar cheese, chili powder, smoked paprika, cumin, chopped cilantro, and lime juice. Stir well so everything is blended evenly.
3. Season and Chill:
Season the dip with salt and pepper to taste. If you want it tangier or spicier, add more lime juice or chili powder. Cover and chill in the fridge for about 30 minutes to help the flavors meld together.
4. Garnish and Serve:
Before serving, sprinkle extra Cotija cheese, chopped cilantro, and a pinch of chili powder on top for a colorful and tasty finish. Serve chilled or at room temperature with tortilla chips and lime wedges on the side.
Can I Use Frozen Corn for This Dip?
Yes! Just make sure to fully thaw and drain the frozen corn before cooking. This helps prevent excess moisture so your dip stays creamy and not watery.
How Long Can I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Before serving again, give it a good stir and bring to room temperature or warm slightly if you prefer.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip a few hours or even the day before serving. Chilling it allows the flavors to develop and intensify for an even tastier dip.
What Can I Use Instead of Cotija Cheese?
If Cotija isn’t available, crumbled feta or queso fresco make great substitutes. They offer a similar salty, tangy flavor that complements the other ingredients well.