Mexican Street Corn Dip brings all the fun flavors of that classic corn on the cob but in a creamy, easy-to-share form. It’s packed with sweet corn, a tangy mix of mayo and sour cream, a little zing from lime, and a good sprinkle of spicy chili powder. The cheese and fresh cilantro add the perfect touch to make it a dip everyone reaches for at parties.
I love making this dip when friends come over because it’s always a hit. It’s super simple to whip up, and you can adjust the spice to match your mood or the crowd’s heat tolerance. I usually stir it up a few hours ahead so all those flavors get to hang out and blend together, making every bite even better.
Serving this with crunchy tortilla chips or even sliced veggies makes it feel like a festive snack or a part of your main meal. I remember one night sharing this dip during a casual movie marathon, and it quickly became the favorite snack that no one could stop eating. It’s cozy, flavorful, and just plain fun to have around!
Key Ingredients & Substitutions
Corn: Fresh corn is great for a sweet, juicy bite, but frozen works just fine—just thaw it before cooking. Grilling your corn first adds an extra smoky flavor I love.
Mayo & Sour Cream: These give creaminess and tang. You can swap sour cream for Greek yogurt to lighten it up and add protein.
Cotija Cheese: It’s a salty crumbly cheese that really defines this dip’s character. If you can’t find it, feta or queso fresco are good alternatives.
Chili Powder & Smoked Paprika: They add mild heat and smokiness. Adjust the chili powder to how spicy you like it. If you don’t have smoked paprika, regular paprika works too.
Lime Juice: Fresh lime juice brightens the whole dip, balancing the richness. Don’t skip it—it really wakes up the flavors.
How Do You Get That Perfect Char on the Corn?
Getting the right char makes this dip special, like the street corn it’s inspired by. Here’s how:
- Heat your skillet until it’s hot but not smoking, then add oil or butter to prevent sticking.
- Spread the corn in a single layer so it touches the pan directly.
- Don’t stir too often—let it sit a few minutes to develop golden-brown spots.
- Stir occasionally and cook for about 6–8 minutes total until the corn has a nice mix of golden and slightly blackened kernels.
This step adds a toasted sweetness and smoky taste that makes the dip so tasty. If you want even more smokiness, you can grill the corn on the cob before cutting off the kernels.
Equipment You’ll Need
- Large skillet – perfect for charring the corn evenly and bringing out its smoky flavor.
- Mixing bowl – a big one to stir all the creamy ingredients and corn together smoothly.
- Wooden spoon or spatula – lets you stir the corn without scratching your skillet.
- Citrus juicer or reamer – makes squeezing fresh lime juice quick and mess-free.
- Measuring cups and spoons – help keep your spice and dairy amounts just right.
Flavor Variations & Add-Ins
- Swap cotija for feta cheese for a tangier twist that still keeps the salty bite.
- Add cooked bacon bits to bring a smoky crunch that complements the dip’s creaminess.
- Mix in diced roasted red peppers for a sweet contrast and colorful pop.
- Stir in chopped fresh jalapeños or a dash of hot sauce if you want more heat.
How to Make Mexican Street Corn Dip
Ingredients You’ll Need:
For The Dip:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tablespoon olive oil or butter
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup crumbled cotija cheese (plus extra for garnish)
- 1 teaspoon chili powder (plus more for garnish)
- ½ teaspoon smoked paprika (optional)
- 1-2 cloves garlic, minced
- ½ cup finely chopped red onion or green onions
- 1-2 jalapeños, seeded and finely chopped (optional for heat)
- Juice of 1 lime (plus wedges for garnish)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips or grilled corn tortilla slices for serving
Time Needed:
Preparing this dip takes about 15 minutes to cook and mix everything. If you choose to bake it warm, add another 10-15 minutes. There’s no resting time needed, so you can enjoy it right away!
Step-by-Step Instructions:
1. Char the Corn:
Heat the olive oil or butter in a large skillet over medium-high heat. Add the corn kernels and stir often as they cook until they start to get golden and slightly charred, about 6 to 8 minutes. Remove from heat and let them cool slightly.
2. Mix the Creamy Base:
In a large bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika if using, lime juice, salt, and pepper. Stir well to make a smooth, creamy mixture.
3. Combine and Build Flavor:
Add the cooked corn, chopped onions, jalapeños if you want some heat, and the crumbled cotija to the creamy mixture. Mix everything thoroughly so the flavors blend well.
4. Serve and Garnish:
Transfer the dip to a serving bowl. Sprinkle some extra cotija cheese, chopped fresh cilantro, and a pinch of chili powder on top for color and taste. Serve it immediately with tortilla chips or grilled tortilla slices and lime wedges on the side.
Optional Warm Serving:
If you prefer a warm dip, preheat the oven to 350°F (175°C) and bake the combined dip for 10-15 minutes before garnishing. This makes the dip extra cozy and melty!
Can I Use Frozen Corn for This Dip?
Absolutely! Just make sure to thaw the frozen corn completely and drain any excess water before cooking to prevent a watery dip.
How Long Can I Store Leftover 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 cold or warmed up.
Can I Make This Dip Ahead of Time?
Yes! Prepare the dip a few hours or even the day before. Refrigerate and let the flavors meld together—just add the fresh cilantro and garnish right before serving.
What Can I Substitute for Cotija Cheese?
If you don’t have cotija, feta or queso fresco are great alternatives that bring a similar salty, crumbly texture to the dip.
