Mexican Street Corn Dip is a fun and flavorful twist on the classic street corn you find in Mexico—sweet corn kernels mixed with creamy mayo, tangy lime, a touch of spicy chili powder, and plenty of cheesy goodness. It’s creamy, zesty, and has just enough bite to keep you coming back for more. The mix of textures, with the tender corn and crumbly cheese, makes it a perfect dip for chips or veggies.
I love making this dip whenever friends come over because it’s always a huge hit and super easy to whip up. I like to toast the corn first to give it that little smoky flavor, which really brings the whole thing together. Sometimes I even add a bit of extra cheese on top and pop it in the oven for a warm, melty layer that’s impossible to resist.
What makes this dip special to me is how it reminds me of summer barbecues and casual get-togethers. It’s the kind of dish that gets people chatting and reaching for handfuls of chips. If you haven’t tried it yet, give it a go—it’s a simple way to bring some vibrant flavors and good vibes to your next party or snack time.
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but frozen works well too. If fresh is in season, I suggest using it for a sweeter, juicier bite.
Cream Cheese, Sour Cream & Mayonnaise: These create the creamy base. You can swap sour cream with Greek yogurt for a tangier, lighter option.
Cotija Cheese: This crumbly cheese is key for the authentic taste. If you can’t find it, feta or queso fresco can be good substitutes.
Chili Powder & Smoked Paprika: They add smoky heat. If you prefer less spice, reduce or skip the chili powder.
Jalapeño: Fresh jalapeño gives a nice kick. Remove seeds for milder heat or replace with poblano for a smoky flavor without the burn.
Lime Juice: Fresh lime juice brightens the dip. Bottled lime juice can work in a pinch, but fresh is best.
Cilantro: Adds fresh herbal notes. If you’re not a fan, try chopped green onions or parsley instead.
How Do I Get That Perfect Char on the Corn?
Charred corn adds a smoky, grilled flavor that’s essential here. Here’s a simple way:
- Heat oil or butter in a pan over medium-high heat.
- Add corn in a single layer and let cook without stirring for a minute to develop color.
- Stir occasionally to get some kernels browned all over, about 5-7 minutes total.
- The little blackened spots add flavor, not bitterness—don’t worry if you see them!
If you have a grill, grilling the corn is even better for flavor. Just toss in the pan if you’re short on time and looking for convenience.
Equipment You’ll Need
- Large skillet – perfect for charring the corn evenly and bringing out smoky flavor.
- Mixing bowl – to combine all creamy ingredients and mix the dip smoothly.
- Measuring spoons – for accurate chili powder, lime juice, and other seasonings.
- Baking dish (oven-safe) – to bake and warm the dip until bubbly and golden.
- Spatula or spoon – to stir and spread the dip evenly in the dish.
Flavor Variations & Add-Ins
- Swap Cotija with feta for a tangier, saltier cheese option that melts well.
- Add cooked, crumbled chorizo for a spicy, meaty twist that boosts flavor and texture.
- Mix in diced roasted red peppers to add sweetness and color contrast.
- Stir in some chopped green onions or scallions if you want a mild onion flavor and fresh crunch.
Mexican Street Corn Dip
Ingredients You’ll Need:
Main Ingredients:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 to 2 tablespoons vegetable oil or butter
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup crumbled Cotija cheese (plus extra for garnish)
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder (plus extra for garnish)
- ½ teaspoon smoked paprika (optional)
- 1 jalapeño, thinly sliced (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper, to taste
For Serving:
- Tortilla chips
- Lime wedges
- Optional: grilled or toasted flatbread for dipping
How Much Time Will You Need?
This dip takes about 10 minutes to prepare, 5-7 minutes to cook the corn, and 15-20 minutes to bake. So, plan for about 30-40 minutes total from start to table. It’s quick enough for a last-minute party snack but special enough to impress your guests.
Step-by-Step Instructions:
1. Prepare the Corn:
Heat the oil or butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred and golden in spots, about 5 to 7 minutes. This gives the dip a nice smoky flavor like authentic Mexican street corn. Once done, remove the skillet from the heat.
2. Mix the Creamy Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir together until the mixture is smooth and creamy with no lumps.
3. Combine Everything:
Add the cooked corn, crumbled Cotija cheese, lime juice, chili powder, smoked paprika (if using), and about half of the sliced jalapeño and chopped cilantro into the creamy mixture. Mix well to combine. Taste, then add salt and pepper as needed.
4. Bake the Dip:
Preheat your oven to 375°F (190°C). Transfer the combined mixture into an oven-safe baking dish, spreading it out evenly. Bake for 15 to 20 minutes, until the dip is hot, bubbling, and lightly golden on top.
5. Garnish and Serve:
Take the dip out of the oven. Sprinkle extra crumbled Cotija cheese, the remaining jalapeño slices, some fresh cilantro, and a pinch of chili powder on top for a colorful and flavorful finish.
6. Enjoy!
Serve the warm dip with tortilla chips and lime wedges on the side. You can also add grilled flatbread or toasted pita if you like, making it easy and fun to scoop up every last bit.
Can I Use Frozen Corn for This Dip?
Absolutely! Just be sure to thaw the frozen corn completely and drain any excess water. Patting it dry helps prevent the dip from becoming watery.
Can I Make This Dip Ahead of Time?
Yes! You can prepare the dip mixture a day in advance and keep it refrigerated. When ready, bake it fresh before serving for the best texture and flavor.
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija, crumbled feta or queso fresco are great alternatives that offer a similar salty, crumbly texture.
Is There a Way to Make This Dip Less Spicy?
Sure! Remove the seeds from the jalapeño or omit it altogether. You can also reduce the chili powder or skip the smoked paprika to tone down the heat without sacrificing flavor.