Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy, zesty, and super flavorful twist on the classic favorite you find from food trucks and summer grills. It’s packed with sweet corn kernels,…
Tip: save now, cook later.Mexican Street Corn Dip is a creamy, zesty, and super flavorful twist on the classic favorite you find from food trucks and summer grills. It’s packed with sweet corn kernels, tangy lime, a little kick of chili powder, and creamy cheese that all come together to make every bite a little celebration.
I love making this dip when friends come over because it’s so easy to whip up and everyone can’t stop snacking on it. One of my favorite things is how the smoky chili powder sneaks in with the fresh cilantro and bite of the cheese to give a perfect balance of flavors. I usually serve it with crunchy tortilla chips, but it also pairs beautifully with fresh veggies.
This dip brings all the fun and bright flavors of Mexican street corn but in a way that’s super shareable and perfect for parties or casual nights in. I find myself making it again and again because it always makes the room a little warmer and the snack table a lot happier.
Key Ingredients & Substitutions
Corn: Fresh corn gives the best texture and sweetness. If fresh isn’t available, frozen works great too—just thaw and pat dry before using. You can also use canned corn but rinse it well to avoid extra liquid.
Cotija Cheese: This salty, crumbly cheese adds authentic flavor. If you can’t find cotija, feta cheese is a good substitute. For a milder taste, use queso fresco or even Parmesan.
Mayonnaise & Sour Cream: These create the creamy base. Greek yogurt can be swapped for sour cream to lighten it up, or use all mayonnaise for extra richness.
Chili Powder & Smoked Paprika: These give the dip its smoky, spicy kick. Adjust chili powder according to your heat preference. If you like smoky flavor without much heat, increase smoked paprika and reduce chili powder.
Monterey Jack Cheese: Melts smoothly and adds creaminess. Mozzarella or mild cheddar can be used if needed.
How Can I Get That Perfect Charred Flavor on the Corn?
Getting the right char on the corn makes a big difference! Here’s how I do it:
- Heat a skillet over medium-high heat and add a bit of butter or oil.
- Spread the corn in a single layer—don’t overcrowd the pan.
- Let it cook without stirring for 2-3 minutes to develop a golden-brown crust.
- Stir and continue cooking until some kernels get little blackened spots—this adds great smoky flavor.
- If you’re short on time, you can skip this, but the char adds a tasty depth.
Feel free to toast frozen corn right from thawed, but pat it dry first to avoid sogginess. This step really lifts the dip from good to great!
Equipment You’ll Need
- Cast iron skillet or oven-safe baking dish – perfect for baking the dip evenly and going from stovetop to oven.
- Large mixing bowl – makes it easy to combine all the ingredients without spilling.
- Spoon or spatula – great for stirring and spreading the dip evenly in the dish.
- Knife and cutting board – essential for chopping cilantro and slicing jalapeños for garnish.
- Measuring spoons and cups – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, crispy twist that pairs well with the creamy dip.
- Mix in diced red bell peppers or cherry tomatoes for extra color and a fresh crunch.
- Use pepper jack cheese instead of Monterey Jack for a little extra heat and spice.
- Stir in chopped green onions or replace cilantro with fresh parsley if you want a milder, herbaceous flavor.
How to Make Mexican Street Corn Dip
Ingredients You’ll Need:
Main Ingredients:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 jalapeño, sliced (for garnish)
- Salt and black pepper to taste
- Tortilla chips, for serving
- Optional: butter for sautéing the corn
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and a little over 15 minutes to bake, so plan for around 25-30 minutes total. The optional step of sautéing the corn to get it nicely charred adds flavor and takes about 5-7 minutes.
Step-by-Step Instructions:
1. Preheat and Sauté the Corn:
Begin by preheating your oven to 375°F (190°C). If you want extra flavor, melt a tablespoon of butter in a skillet over medium heat and sauté your corn kernels until they get a little golden and charred, about 5-7 minutes. This makes the dip richer but you can skip this if short on time.
2. Mix the Creamy Base:
In a large bowl, combine mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Stir it all together well to build a flavorful cream base for your dip.
3. Combine Corn and Cheese:
Add the sautéed corn to your creamy mixture and stir until fully coated. Then gently fold in crumbled cotija cheese, shredded Monterey Jack cheese, and chopped cilantro.
4. Bake the Dip:
Transfer the combined mixture to an oven-safe dish or cast iron skillet. Spread it out evenly and bake for 15-20 minutes, until the cheese melts and the dip bubbles with a slight golden touch on top.
5. Garnish and Serve:
Remove your delicious dip from the oven and sprinkle with extra cotija cheese, sliced jalapeños, remaining chopped cilantro, and a dash of chili powder for color and spice. Serve warm with tortilla chips ready for dipping!
Can I Use Frozen Corn Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen corn well before using to avoid excess moisture in the dip. Sautéing frozen corn after thawing helps improve the flavor and texture.
Can I Prepare This Dip Ahead of Time?
Absolutely! You can mix the dip ingredients and refrigerate it for up to 24 hours before baking. Let it come to room temperature before baking for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
What Can I Serve Instead of Tortilla Chips?
If you want a healthier option, serve the dip with sliced fresh veggies like bell peppers, cucumber, or carrot sticks. It’s also great with pita chips or toasted baguette slices.
