Mexican Street Corn Dip is a creamy, cheesy dip packed with the sweet crunch of corn, a little spice, and fresh zesty flavors like lime and cilantro. It’s like taking the best parts of that classic street food and turning them into a dip that’s perfect for scooping with chips or veggies. You get that mix of smoky, tangy, and spicy all in one bite, making it an instant favorite.
I love making this dip for gatherings because it’s always a big hit. It’s super easy to whip up, and you can adjust the spice to your taste—sometimes I add a little extra chili powder or jalapeño to give it a playful kick. Plus, it’s great served warm, so it feels comforting, but you can also enjoy it chilled if you’re making it ahead of time.
One of my favorite ways to enjoy this dip is with crispy tortilla chips and a squeeze of extra lime juice on top—it brightens everything up. It’s also a fun way to bring a little fiesta vibe to any party or casual snack time. Every time I make it, people ask for the recipe, so consider yourself warned: this one disappears fast!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best sweet crunch, but frozen works well too. I like to sauté it a bit to get a nice char, which adds smoky flavor that’s key here.
Cheese: Cotija cheese is traditional and adds a salty kick with a crumbly texture. If you can’t find it, feta is a good substitute and readily available.
Mayonnaise & Sour Cream: These make the dip creamy and tangy. For a lighter option, you could swap sour cream with Greek yogurt without losing much flavor.
Spices: Chili powder, smoked paprika, and cayenne give that signature Mexican street corn flavor. Adjust cayenne to control heat—start small if you’re sensitive to spice.
Cilantro & Lime Juice: Fresh cilantro adds brightness, and lime juice brings a zesty kick that balances the richness. Don’t skip these; they lift the whole dip.
How Can You Get That Perfect Charred Flavor on the Corn?
Getting corn with a nice char enhances the dip’s smoky taste and adds texture. Here’s how I do it:
- Heat a skillet over medium-high and add a little oil to prevent sticking.
- Add the corn kernels in a single layer and let them cook undisturbed for 2-3 minutes to start browning.
- Stir and cook for another 2-4 minutes, letting the corn develop some golden spots.
- If you want more char, don’t overcrowd the pan—cook in batches if needed for better browning.
This simple step makes a big flavor difference and keeps your dip from tasting just like plain corn.
Equipment You’ll Need
- Large skillet – great for sautéing the corn to get that nice charred flavor.
- Mixing bowl – big enough to combine all the creamy ingredients and corn easily.
- Spoon or spatula – perfect for stirring the dip without damaging your bowl.
- Measuring spoons and cups – to get those spice and cheese amounts just right.
- Serving bowl – to present your dip nicely when it’s ready to enjoy.
Flavor Variations & Add-Ins
- Add diced jalapeño or a splash of hot sauce if you like it spicier; it amps up the heat nicely.
- Mix in cooked, crumbled chorizo for a smoky, meaty twist that’s great for game day.
- Swap cotija with shredded sharp cheddar for a different cheese flavor and meltier texture.
- Stir in chopped roasted red peppers or fresh tomatoes to add a fresh, sweet pop.
Mexican Street Corn Dip
Ingredients You’ll Need:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (or feta as substitute)
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1-2 tbsp fresh lime juice (about 1 lime)
- 1 tsp chili powder, plus extra for garnish
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Tortilla chips, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and cook the corn, plus optional 1 hour chilling time to let flavors blend. It’s a quick and easy recipe that’s ready to enjoy in under 15 minutes if you skip chilling.
Step-by-Step Instructions:
1. Cook the Corn:
Heat a skillet over medium-high heat with a little oil. Add the corn kernels and sauté until they’re lightly charred and cooked through, about 5-7 minutes. If using frozen corn, thaw and cook similarly to get some char and good flavor. Let the corn cool a bit.
2. Mix the Creamy Base:
In a large bowl, combine mayonnaise, sour cream, softened cream cheese, minced garlic, lime juice, chili powder, smoked paprika, cayenne (if using), salt, and pepper. Stir until smooth and creamy.
3. Combine Corn and Cheese:
Stir the cooled corn kernels, 3/4 cup of cotija cheese, and chopped cilantro into the creamy mixture. Mix evenly and taste to adjust seasoning if needed.
4. Serve and Garnish:
Transfer to a serving bowl. Top with the remaining cotija cheese, sprinkle with extra chili powder and chopped cilantro. Serve right away with tortilla chips, or chill for up to an hour to deepen flavors. Enjoy this delicious dip!
Can I use frozen corn instead of fresh?
Absolutely! Just thaw the frozen corn completely and sauté it in a skillet to get a bit of char and extra flavor. This step really makes a difference in the dip’s taste.
How long can I store the dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, and you can enjoy it chilled or let it come to room temperature.
Can I make this dip ahead of time?
Yes, you can prepare it a few hours or even a day ahead. Just cover and refrigerate until serving. Chilling helps the flavors meld together beautifully!
What can I use instead of cotija cheese?
Feta cheese is a great substitute if you can’t find cotija. It’s similarly crumbly and salty, which keeps the dip flavorful and authentic tasting.
