This Mexican Street Corn Dip has quickly become my new favorite. It has all the delicious flavors of Mexican Street Corn, but in a delicious dip.
If you have never tried Mexican Street Corn, well, that’s something you are going to need to change, but it is a delicious snack made of grilled corn that is smeared with mayonnaise, seasoned with chili powder and lime juice, and coated in Cotija, a Mexican cheese. It’s so amazing. This dip recipe combines all of those flavors in an easy-to-make dip. It’s a must-make.
How to Make Mexican Corn Dip
Here is a photo overview of how this delicious Mexican corn dip recipe comes together. Scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Char the Corn
Add the corn, jalapeño, garlic, chili powder, salt, cumin, and cayenne powder (if using) to a skillet. Sauté until the corn is charred, about eight to ten minutes.
Stir in the Other Ingredients
Remove the pan from the heat and stir in the cotija, sour cream, mayonnaise, cilantro, and lime juice. Enjoy warm or cold with tortilla chips.
Tips and Tricks
- Keep warm in a small crockpot: If you want to make this dip and keep it warm for a party, prepare it according to the recipe card and transfer to a small slow cooker on warm for up to two hours.
- Making ahead: Cook the corn and store it in an airtight container in the refrigerator the day before, then combine all ingredients over low heat until the dip is heated through.
- Skip the low fat ingredients: While I love subbing in low fat ingredients in lots of my recipes, like in my chicken pasta salad, this isn’t a great place for it. The lime juice can easily make it separate.
Storing Leftovers
This corn dip can be stored in an airtight container in the refrigerator for up to three days. It can be eaten cold or reheated in the microwave. Always use your best judgment when eating and reheating leftovers.
If you make this easy Mexican Street Corn Dip recipe or any of my other recipes, be sure to come back and leave a comment letting me know how you enjoyed it!
Mexican Street Corn Dip
Ingredients
- 2 tablespoons unsalted butter (540 grams)
- 4 cups frozen or canned corn thawed or drained well
- 1 jalapeño seeds and ribs removed and diced small
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper optional
- 3/4 cup Cotija cheese (84 grams)
- 1/2 cup sour cream see note (120 grams)
- 1/4 cup mayonnaise (60 grams)
- 1/4 cup chopped cilantro (4 grams)
- 2 tablespoons fresh lime juice
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the corn, jalapeño, garlic, chili powder, salt, cumin, and cayenne powder if using. Saute until the corn is charred, about eight to ten minutes.2 tablespoons unsalted butter, 4 cups frozen or canned corn, 1 jalapeño, 2 garlic cloves, 2 teaspoons chili powder, 1 teaspoon kosher salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Remove from the heat and stir in the Cotija, sour cream, mayonnaise, cilantro, and lime juice. Taste and add more salt if needed.3/4 cup Cotija cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice
- Serve warm or cold with tortilla chips.
Notes
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