Mexican Street Corn Dip is a creamy, cheesy, and zesty delight that’s packed with sweet corn, tangy lime, and a little kick of chili powder. This dip takes all the bold flavors of classic Mexican street corn and turns them into a perfect party snack that everyone loves. The combination of corn kernels, mayo, sour cream, and cheese creates a smooth, flavorful dip that’s both fresh and satisfying.
I love making this dip whenever friends are over because it’s so simple to throw together but gets eaten up super fast. One little tip I’ve learned is to toast the corn just a bit before mixing it in – it brings out a lovely smoky flavor that makes the dip even better. Plus, adding a sprinkle of fresh cilantro and a squeeze of lime brightens everything up and keeps it tasting fresh.
This dip is fantastic with tortilla chips, but I also enjoy it spooned on top of grilled chicken or served alongside tacos for an extra burst of flavor. It’s a fun way to bring a little fiesta to any gathering, and honestly, once you try it, it might become your go-to snack for game days or casual hangouts. I always find myself making a double batch just to be safe!
Key Ingredients & Substitutions
- Corn
- Fresh corn gives the best texture and flavor, especially when lightly charred. If fresh isn’t available, frozen works well too—just thaw and drain before use.
- Cotija Cheese
- This salty cheese is classic for street corn dip. If you can’t find Cotija, feta is a great alternative that provides a similar tang and crumbly texture.
- Mayonnaise & Sour Cream
- These create the creamy base. For a lighter option, try Greek yogurt in place of sour cream. It adds creaminess with a bit more tang and fewer calories.
- Chili Powder & Spices
- Chili powder adds a gentle heat and smoky flavor. You can adjust the amount to suit your taste or swap smoked paprika for extra smokiness without heat.
- Lime Juice
- Fresh lime juice brightens and balances the dip perfectly. Bottled lime juice can work in a pinch, but fresh is best for that fresh, crisp flavor.
How Do You Get the Perfect Charred Flavor Without Burning the Corn?
Charred corn is key for authentic flavor in this dip. Here’s how to do it right without burning:
- Heat your skillet to medium-high and add corn kernels evenly.
- Let the corn sit for a minute or two without stirring to get golden spots.
- Then stir occasionally, allowing some kernels to char slightly but not burn.
- Watch carefully and adjust heat as needed; the goal is smoky, not blackened.
- Remove from heat once most kernels have golden edges—it usually takes 5-7 minutes.
This small step amps up flavor and adds a smoky note that fresh corn alone can’t match. It’s worth taking your time here!
Equipment You’ll Need
- Large skillet – perfect for charring the corn evenly to bring out that smoky flavor.
- Mixing bowl – you’ll use this to combine all the creamy ingredients smoothly.
- Measuring spoons – helpful to get the right balance of spices and lime juice each time.
- Knife and cutting board – to chop fresh cilantro and mince garlic easily.
- Serving bowl – a nice touch to present the dip with chips for snacking.
Flavor Variations & Add-Ins
- Add diced jalapeños or a dash of hot sauce for more heat if you like spicy dips.
- Mix in cooked, crumbled chorizo for a meaty, savory twist that pairs well with the creamy corn.
- Swap Cotija for queso fresco or shredded cheddar cheese for a different cheesy flavor and texture.
- Stir in chopped roasted red peppers or fresh diced tomatoes to add extra color and freshness.
Mexican Street Corn Dip
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 5-6 ears) or frozen corn, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese (or feta as a substitute)
- 1/2 cup shredded Monterey Jack cheese (optional for extra creaminess)
- 1/4 cup finely chopped fresh cilantro, plus extra for garnish
- 2 cloves garlic, minced
- 1 teaspoon chili powder, plus extra for garnish
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced (plus lime wedges for serving)
- Tortilla chips, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare. Most of this time is spent cooking and charring the corn, then mixing everything together. If you want to chill the dip before serving, add about 30 minutes to an hour for the best flavors to meld.
Step-by-Step Instructions:
1. Char the Corn:
Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred and golden – about 5 to 7 minutes. This gives the dip a smoky flavor that really stands out. Remove from heat and let the corn cool for a few minutes.
2. Mix the Creamy Base:
In a bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Stir well until everything is blended into a smooth, flavorful mixture.
3. Combine Corn and Cheese:
Add the charred corn to the creamy mixture along with the crumbled Cotija cheese, shredded Monterey Jack cheese if you’re using it, and the chopped cilantro. Gently mix everything together so all the flavors combine evenly.
4. Serve and Garnish:
Transfer your dip to a serving bowl. Sprinkle extra Cotija cheese, chopped cilantro, and a little more chili powder on top for color and flavor. Serve with lime wedges and plenty of tortilla chips for dipping.
5. Optional Chilling:
You can serve this dip right away or chill it in the fridge for up to 2 days. If chilled, let it come back to room temperature and give it a quick stir before serving for the best taste and texture.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works great—just thaw completely and drain any excess water before cooking. It’s a convenient alternative that still tastes delicious when charred.
How Long Can I Store Leftover Dip?
You can keep leftover dip in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature and stir before serving to refresh the flavors.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip a few hours or a day before your event and refrigerate. The flavors actually deepen as it sits, making it even tastier.
What Can I Use Instead of Cotija Cheese?
If you can’t find Cotija, feta cheese is a great substitute. It has a similar crumbly texture and tangy flavor that complements the dip well.