If you’ve never tried Mexican street corn dip, you’re in for a real treat! This creamy and tangy dip hits all the right notes with its perfect touch of spice and sweetness, making it an instant favorite for any gathering.
This Mexican street corn dip recipe overcomes issues of bland flavor, complicated preparation, and lack of creamy texture while offering quick, flavorful results using common ingredients.
I remember the first time I attempted to whip up this dish. I accidentally used too much cayenne, and let me tell you, my kids were on fire, literally! Thankfully, I managed to tone it down, and now, it’s the go-to for busy weeknights or unexpected guests. The aroma from the melted cream cheese and grilled corn is downright mouthwatering.
This easy Mexican street corn dip recipe is a wonderful way to enjoy those warm summer flavors, all year round. In just 30 minutes, you’ll have a warm and inviting dip ready to serve with your favorite chips. And if you like extra crunch, feel free to add some fresh veggies. If you want a simple yet satisfying dish, check out my Honey Garlic Chicken Breast too!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe is not dairy-free due to cream cheese, sour cream, mayonnaise, and cotija cheese in the ingredients.
- This recipe is not vegan because of cream cheese, sour cream, mayonnaise, and cheese present in the recipe.
- The recipe fits vegetarian diets since it contains no meat, poultry, fish, or animal-derived gelatin.
- This recipe is nut-free and suitable for those avoiding nuts in their diet without any substitutions needed.
Why You Will Love This Recipe
- Irresistible Creaminess This dip’s richness comes from cream cheese, sour cream, and olive oil mayo, creating a velvety texture that’s oh-so-satisfying on a crisp tortilla chip.
- Flavor Explosion With a blend of chili powder, smoked paprika, and fresh lime juice, you’ll enjoy a well-rounded, bright taste that dances on your palate, making it memorable.
- Quick and Easy Prep With just 15 minutes of prep and 15 minutes of cooking, you’ll have a crowd-ready dish in half an hour, perfect for surprising guests or snacking.
- Fresh Ingredients By using sweet grilled corn and zesty cilantro, you’re bringing the taste of summer to your table, evoking sunny days and cheerful gatherings with every scoop.
How To Make Mexican Street Corn Dip
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Description
A straightforward, flavor-balanced Mexican Street Corn Dip that can be prepared in 30 minutes and serves eight.
Ingredients
- 2 cups (approx. 320 g) corn kernels (3–4 raw ears)
- 1 ear grilled corn, kernels removed from the cob
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 6 ounces (170 g) cream cheese, at room temperature
- 1/3 cup (80 ml) sour cream
- 1/3 cup (80 ml) olive oil mayonnaise or plain Greek yogurt
- 4 tablespoons (56 g) salted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lime juice
- 3/4 cup (90 g) crumbled cotija cheese
- 1/4 cup (4 g) fresh cilantro, chopped
- 2 tablespoons (14 g) chili powder
- 2 teaspoons (4 g) smoked paprika
- 1/2 to 2 teaspoons (1–4 g) cayenne pepper (adjust to taste)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Step 1: In a bowl, combine 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper, and a pinch of kosher salt. Whisk or stir well for even distribution.
- Step 2: Heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Add chopped yellow onion and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes tender.
- Step 3: Add 2 cups corn kernels and 2 cloves chopped garlic to the skillet with the onion. Stir in 1 teaspoon of the prepared spice mix and season with kosher salt and black pepper. Cook while stirring until the garlic is aromatic but not browned (approximately 1-2 minutes).
- Step 4: Reduce heat to medium-low. Mix in 6 ounces softened cream cheese, stirring continuously until the cream cheese melts fully and the mixture becomes smooth and creamy.
- Step 5: In a separate skillet, melt 4 tablespoons salted butter over medium heat until golden. Stir in some of the spice mix to the melted butter to combine flavors thoroughly. Remove from heat once butter turns golden.
- Step 6: In a small bowl, combine 1/3 cup olive oil mayonnaise (or plain Greek yogurt), 2 tablespoons fresh lime juice, and a pinch of salt. Stir well to incorporate and taste to adjust seasoning if necessary.
- Step 7: Spoon the warm dip into a wide serving bowl. Just before serving, top the dip evenly with kernels from 1 grilled ear of corn and drizzle with the prepared spiced butter. Garnish with 3/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Serve immediately.
Notes
- Room Temperature: Store the dip in an airtight container for up to 4 hours to maintain flavor and prevent spoilage.
- Refrigeration: Keep covered in an airtight container in the refrigerator for up to 4 days. Stir well before serving again.
- Freezing: Place in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and stir before serving.
- If the dip is too thick, add 2 tablespoons sour cream while mixing to achieve preferred consistency.
- Grill corn over medium-high heat for about 10 minutes to enhance the smoky flavor.
- Use fresh corn on the cob for best crunch and sweetness; if using frozen corn, thaw completely and drain excess moisture before cooking.
- Melting the cream cheese slowly and stirring constantly prevents lumpiness and creates a smooth texture.
- When melting butter, maintain medium heat to control browning and avoid burning.
- Heat the dip gently over low heat for about 10 minutes, stirring occasionally to prevent separation or curdling.
- Serve with tortilla chips or vegetable sticks for dipping. Accompany with grilled chicken skewers or shrimp for a fuller meal. This dip can also be mixed with black beans to create filling for quesadillas or tacos. Add it to baked potatoes or nachos for extra flavor. Garnish with diced avocado or a dollop of guacamole. Optionally, drizzle extra lime juice or sprinkle red pepper flakes for additional zing.
- Substitute plain Greek yogurt for olive oil mayonnaise for a lighter version while keeping creaminess.
- If cotija cheese is unavailable, use crumbled feta cheese, which offers similar salty and tangy flavor and texture.
- Adjust cayenne pepper between 1/2 and 2 teaspoons to control the heat level according to preference.
- Use full-fat cream cheese, softened to room temperature, for best melting and creamy texture.
- Choose fresh, brightly colored, firm corn and fresh cilantro without wilted leaves.
- Freshly squeezed lime juice is essential over bottled for brightness and acidity.
- Use freshly minced garlic instead of pre-minced for stronger and fresher flavor.
- Chili powder should be fresh and vibrant; stale powder lacks punch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Corn: Use fresh corn on the cob for the best crunch and flavor. If that’s not available, frozen corn works too, just thaw it first!
- Cream cheese: Choose a full-fat cream cheese for rich creaminess that binds everything together. Make sure it’s softened to easily blend with other ingredients.
- Sour cream: Opt for whole milk sour cream to add tang and richness. For a lighter option, use Greek yogurt, which still brings that creamy texture and slight acidity.
- Mayonnaise: A good quality mayonnaise enhances the creaminess of the dip. It’s important for creating a smooth consistency that makes the dip easy to scoop.
- Chili powder: This adds a nice kick! Look for a fresh brand; stale chili powder loses its flavor punch. Adjust to your heat preference, more if you like it spicy!
- Garlic: Freshly minced garlic offers a robust flavor that elevates the dish. Avoid pre-minced options; they often lack the freshness and intensity that’s key here.
- Cilantro: Fresh cilantro adds brightness and a unique herbal note. Make sure it’s vibrant green with no wilted leaves to get the freshest flavor.
- Lime juice: Freshly squeezed lime juice is best for a zesty kick that balances the richness. Bottled versions can taste flat, so squeeze your own!
- Cheese: Use crumbled cotija cheese for that authentic taste. If you can’t find it, feta is a good substitute, providing a similar salty tang and creamy texture.
Recipe Tips
- If the dip seems too thick, add 2 tablespoons of sour cream while mixing until achieving your desired consistency.
- When reheating leftovers, warm the dip gently on low heat for about 10 minutes to avoid separation or curdling.
- For extra flavor, grill the corn on medium-high heat for 10 minutes before adding it to the dip for a smoky taste.
- If using frozen corn, measure out 2 cups and thaw it before sautéing; this prevents excess moisture in the dip.
- When serving, sprinkle an extra 2 tablespoons of crumbled cotija cheese on top to enhance the presentation and taste.
Serving Suggestions
Serve alongside tortilla chips or veggie sticks for dipping. Pair with grilled chicken skewers or shrimp for a complete meal.
Use to make quesadillas or tacos by mixing it with black beans. Add to baked potatoes or nachos for extra flavor.
Top with fresh diced avocado or a dollop of guacamole. Drizzle with additional lime juice or sprinkle with red pepper flakes for extra zing.
Recipe variations
- You can use Monterey Jack cheese instead of cotija cheese for a milder taste. Add 3/4 cup shredded Monterey Jack to maintain the creamy texture in this Mexican street corn dip.
- Add a teaspoon of ground cumin to the existing chili powder and smoked paprika mix for an earthier flavor. Either cayenne or chipotle powder can adjust heat levels.
- You can use plain Greek yogurt instead of olive oil mayo for a tangier dip. Either the mayo or yogurt should be 1/3 cup, mixed with 2 tablespoons fresh lime juice.
- If using fresh corn, you can roast 3-4 ears before cutting off kernels. Double the spices to 4 tablespoons chili powder when scaling the dip to serve 16 people. This dip pairs well with Garlic Parmesan Cheeseburger Bombs.
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How to Store?
To keep your mexican street corn dip fresh and delicious, follow these storage tips:
Room Temperature: Store the dip in an airtight container at room temperature up to 4 hours to prevent spoilage and maintain flavor.
Refrigeration: Keep the dip covered in an airtight container in the refrigerator up to 4 days. Stir well before serving again.
Freezing: Place in a freezer-safe container or freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before stirring.
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