Why You’ll Love This Recipe
This dip is packed with bold flavors—sweet, smoky, tangy, and creamy all in one bite. It’s quick to prepare and uses simple ingredients you may already have on hand. The combination of corn, creamy base, and zesty lime makes it irresistible. It’s also versatile and perfect for serving with chips, tacos, or grilled dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups corn kernels (fresh, canned, or frozen)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled cotija cheese or feta
2 tablespoons lime juice
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
Optional: 1 small jalapeño, finely chopped
Directions
- If using fresh or frozen corn, cook it in a skillet over medium-high heat until lightly charred. Let it cool slightly.
- In a large bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
- Add the cooked corn to the mixture and stir well.
- Fold in the crumbled cheese and chopped cilantro.
- Add jalapeño if you prefer a bit of heat.
- Mix until everything is evenly combined.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
You can customize this dip easily. For a lighter version, use Greek yogurt instead of sour cream. Add diced red onion for extra crunch. For a smoky flavor, grill the corn instead of cooking it on the stove. You can also sprinkle extra cheese and chili powder on top before serving. For a richer version, mix in a bit of cream cheese.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the mixture may settle. This dip can be served cold or slightly warmed. To reheat, warm gently in a skillet or microwave, stirring occasionally.
FAQs
Can I use canned corn?
Yes, just drain it well before using.
What is cotija cheese?
It’s a crumbly Mexican cheese with a salty flavor, similar to feta.
Can I make this dip ahead of time?
Yes, it tastes even better after chilling for a bit.
Is this dip spicy?
It’s mildly spiced, but you can adjust the heat level by adding or omitting jalapeño.
Can I serve it warm?
Yes, it can be served warm or cold depending on your preference.
What can I serve with this dip?
Tortilla chips, crackers, or fresh vegetables all work well.
Can I make it dairy-free?
Yes, use dairy-free alternatives for sour cream and cheese.
How do I make it healthier?
Use light mayonnaise or Greek yogurt and reduce the cheese.
Can I add protein?
Yes, grilled chicken or black beans can be added.
Why is my dip watery?
This can happen if the corn isn’t drained or cooled properly.
Conclusion
Mexican Street Corn Dip is a bold and creamy dish that brings together sweet corn and zesty flavors in a simple, crowd-pleasing recipe. Easy to prepare and full of character, it’s perfect for gatherings, snacks, or as a flavorful side. Once you try it, it’s sure to become a favorite.
PrintMexican Street Corn Dip
A creamy and flavorful Mexican Street Corn Dip made with sweet corn, tangy lime, and a hint of spice, perfect for parties or as a bold side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 3 cups corn kernels (fresh, canned, or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese or feta
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, finely chopped (optional)
Instructions
- If using fresh or frozen corn, cook it in a skillet over medium-high heat until lightly charred, then let it cool slightly.
- In a large bowl, mix together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
- Add the cooked corn and stir until well coated.
- Fold in the crumbled cheese and chopped cilantro.
- Add jalapeño if desired for extra heat.
- Mix until evenly combined.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- Grill the corn for a smoky flavor.
- Drain canned corn thoroughly to avoid excess moisture.
- Store leftovers in the refrigerator for up to 3 days.
- Stir before serving as ingredients may settle.
- Serve with tortilla chips, crackers, or fresh vegetables.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
