Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy, cheesy, and slightly spicy treat inspired by the classic street corn you find at festivals. It’s loaded with sweet corn, tangy lime, smoky…
Tip: save now, cook later.Mexican Street Corn Dip is a creamy, cheesy, and slightly spicy treat inspired by the classic street corn you find at festivals. It’s loaded with sweet corn, tangy lime, smoky chipotle, and crumbled cotija cheese, all mixed into a rich, flavorful dip that’s hard to resist.
I love making this dip when friends come over because it’s always a hit. The combo of sweet corn and creamy cheese with just the right kick of spice makes everyone keep reaching for more. I usually serve it with crunchy tortilla chips, but it’s also great spooned onto tacos or spread on warm bread.
One little tip I always follow is to char the corn a bit before mixing it in—that smoky touch really brings the dish to life. This dip reminds me of summer cookouts and late-night snacks with good company. It’s simple to make but feels extra special every time.
Key Ingredients & Substitutions
Corn: Fresh corn charred in a pan gives a smoky, sweet flavor that really makes this dip shine. If fresh isn’t available, frozen works fine—just thaw and dry it before charring.
Mayonnaise and Sour Cream: Both add creaminess and tang. I like using Mexican crema as a substitute for sour cream for a slightly richer, less tangy taste.
Cotija Cheese: Cotija adds salty, crumbly texture. If you can’t find it, feta cheese is a good stand-in—it’s similarly salty and crumbly but a bit creamier.
Spices (Chili Powder & Smoked Paprika): These bring warmth and subtle smokiness. If you want more heat, add extra chili powder or a pinch of cayenne.
Jalapeño: Fresh jalapeño offers a nice spicy kick. Remove seeds if you want it milder, or skip it if you don’t like heat.
How Can I Get the Perfect Charred Corn Flavor for This Dip?
Charring the corn is key for adding that smoky depth. Here’s a simple way to do it:
- Heat a dry skillet over medium-high heat until hot but not smoking.
- Add the corn kernels in a single layer (if possible) and stir occasionally.
- Cook for about 5-7 minutes, until the corn develops some golden brown spots and a touch of char.
- If using frozen corn, be sure to thaw fully and pat dry first to avoid steaming instead of charring.
- This step transforms sweet corn, giving your dip a richer, more complex flavor.
Don’t rush the process—you want to get those little browned spots without burning. It’s worth the extra minute or two!
Equipment You’ll Need
- Large skillet – perfect for charring the corn evenly and bringing out smoky flavor.
- Mixing bowl – easy for combining all the creamy, cheesy, and spicy ingredients together.
- Measuring spoons and cups – help you get the right balance of spices and creams.
- Sharp knife and cutting board – for chopping jalapeños, cilantro, and garlic cleanly and safely.
- Serving bowl – to present your dip nicely alongside the chips or other dippers.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs beautifully with the creamy dip.
- Use queso fresco instead of cotija for a milder, softer cheese option.
- Mix in diced roasted red peppers or chipotle peppers to boost smoky, spicy depth.
- Try stirring in black beans or diced avocado to add texture and a fresh twist.
How to Make Mexican Street Corn Dip?
Ingredients You’ll Need:
- 4 cups corn kernels (fresh off the cob, or frozen and thawed)
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ½ cup crumbled cotija cheese (or feta as substitute)
- ½ cup shredded Monterey Jack or mozzarella cheese
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped (optional for heat)
- ½ teaspoon chili powder (plus extra for garnish)
- ½ teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
- Sliced jalapeños and extra cilantro for garnish
- Tortilla chips, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. You’ll need an additional 5-7 minutes to char the corn for the best flavor. If you want, you can chill the dip for 30 minutes before serving to let the flavors blend nicely. So total time can be around 40-45 minutes if chilling, or about 15-20 minutes if serving right away.
Step-by-Step Instructions:
1. Char the Corn:
If you’re using fresh corn, heat a dry skillet over medium-high heat. Add the corn kernels and stir occasionally until they get lightly browned and smoky, about 5-7 minutes. If using frozen corn, thaw completely and pat dry before charring.
2. Make the Creamy Base:
In a mixing bowl, combine mayonnaise, sour cream (or Mexican crema), minced garlic, fresh lime juice, chili powder, smoked paprika, salt, and pepper. Stir well until smooth and creamy.
3. Mix Everything Together:
Add the charred corn, chopped jalapeño, crumbled cotija cheese, shredded Monterey Jack (or mozzarella), and chopped cilantro to the creamy base. Gently mix until all ingredients are well combined.
4. Adjust Seasoning and Garnish:
Taste your dip and add more salt, pepper, chili powder, or lime juice if desired. Transfer the dip to a serving bowl, then garnish with extra crumbled cotija, a sprinkle of chili powder, sliced jalapeños, and fresh cilantro leaves.
5. Serve and Enjoy:
Serve immediately with crispy tortilla chips for dipping. If you have time, chill the dip for 30 minutes to let the flavors meld together—it tastes even better!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great! Just make sure to thaw it completely and pat dry before charring to avoid extra moisture in the dip.
How Long Can I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, and you can enjoy it cold or at room temperature.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip a few hours or even a day ahead and refrigerate. Chilling helps the flavors meld beautifully. Just bring it to room temperature or give it a quick stir before serving.
What Can I Use if I Don’t Have Cotija Cheese?
Feta cheese is a great substitute with a similar salty, crumbly texture. You can also use queso fresco or even Parmesan if you want a different twist.
