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Mexican Street Corn Dip brings together roasted corn, tangy lime, and savory cotija cheese, to make a delicious, creamy dip. Whether you’re hosting a party, or need a quick game day snack, this dip is perfect with with tortilla chips or veggies.
Easy Mexican Street Corn Dip Recipe
Ready in just a few minutes, this Mexican street corn dip is as simple as it is flavorful. Each bite is packed with layers of textures and tastes that complement each other, like the fire roasted corn, red onions, and cilantro.
This dip can easily be customized by adding additional ingredients like chopped chicken or cheddar cheese, so that you can have a different dip each time you make it. And this delicious dip is so yummy, that even the pickiest eaters will love it.
Serve it chilled with tortilla chips or chopped veggies, and you’ve got a dip that’s sure to be gone in seconds. For more dip appetizers like this one, try this chocolate hummus or this colorful beet hummus.
Ingredients You Will Need
- Mexican crema or sour cream: The base of the dip, and adds creaminess with a slight tangy flavor from the sour cream.
- Mayonnaise: Mayo adds richness and flavor, while keeping the texture creamy.
- Frozen fire-roasted corn kernels: Adds the char flavor to the dip, similar to traditional street corn.
- Red onion: Adds crunch and a slight sharpness to balance the creaminess.
- Lime zest and juice: Infuses the dip with fresh flavors.
- Sea salt: Brings out the flavors of all the ingredients.
- Chili powder: Offers a smoky, slightly spicy flavor to the dip.
- Cumin: Adds an earthy flavor to the dip.
- Cotija or feta cheese: Provides a savory, crumbly texture.
- Fresh Cilantro: Adds freshness to this dish, and can also be the perfect garnish.
- Tortilla chips: Tortilla chips are my favorite way to eat this dip! Just serve them next to a bowl of this dip and watch them disappear.
- Sliced jalapeños (optional): For those who enjoy an extra kick of spice, and adds a little crunch too.
How to Make Mexican Street Corn Dip
Step 1: Rinse the frozen corn in warm water, then drain and pat dry. Place the corn in a medium-sized bowl, then add the Mexican crema (or sour cream), mayonnaise, red onion, lime zest, and lime juice, and stir everything together until well combined.
Step 2: Add the sea salt, chili powder, cumin, cotija or feta cheese, and chopped cilantro to the bowl. Mix thoroughly to ensure all ingredients are evenly distributed.
Step 3: Transfer the dip to a serving bowl and garnish with additional cilantro, cotija cheese, diced red onion, or extra corn kernels.
Step 4: Serve chilled with tortilla chips, sliced jalapeños, or your favorite dipping options. Enjoy!
Tips for Making Perfect Mexican Street Corn Dip
- Use Fresh Lime: Always use freshly squeezed lime juice and zest for the brightest, most authentic flavor.
- Thaw Corn Properly: Since this recipes uses frozen corn, make sure the fire-roasted corn is fully thawed and patted dry to avoid extra water in the dip. (This can make it a little runny.)
- Adjust Seasonings: Taste the dip as you mix the ingredients, and adjust the salt, chili powder, and cumin to your taste preference. If you are serving it with salted chips, you might want to do less salt.
- Make Ahead: Prepare the dip a day in advance to let the flavors blend together for an even better taste.
Mexican Street Corn Dip Variations
- Make It Spicy: Add diced jalapeños, a splash of hot sauce, or a dash of cayenne pepper for a spicier kick.
- Lighten It Up: Substitute Greek yogurt for mayonnaise to reduce calories.
- Cheese Swap: Try grated parmesan, cheddar cheese, or a blend of Mexican cheeses for a change of flavors.
- Cilantro Alternative: If you’re not a fan of cilantro, swap it out for chopped parsley or green onions. You can also just leave it out of the recipe.
- Serve Warm: Heat the dip in a skillet or keep it warm in a small crock pot on low heat for parties.
- Use as a Topping: Although this recipe makes the perfect dip, you can also use it as a topping for your tacos, enchiladas, or even a taco salad. Add a few tablespoons of sour cream if you want to thin it out more like a dressing.
FAQ’S
Yes! If you can’t find frozen fire-roasted corn, canned corn works as a great alternative. Drain and pat it dry before mixing.
Store any leftover dip in an airtight container in the refrigerator for up to one week. Stir well before serving again.
Absolutely! Freeze it in an airtight container for up to three months. Thaw completely in the fridge and stir before serving.
This dip is yummy with crunchy veggies, crackers, pretzels, or even small pieces of bread.
More Appetizer Recipes
Mexican Street Corn Dip
Equipment
- Mixing Bowl
Ingredients
- 2 cups frozen fire roasted corn kernals, thawed, rinsed, and pat dry
- 1 cup Mexican crema, or sour cream
- 1/2 cup mayonnaise
- 1/3 cup red onion, diced
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/3 cup cotija cheese, or feta cheese
- 2 teaspoons cilantro, chopped
Optional: Tortilla chips for dipping and chopped jalapenos for garnish
Instructions
- Rinse the frozen corn in warm water, then drain and pat dry. Place the corn in a medium-sized bowl, with the Mexican crema (or sour cream), mayonnaise, red onion, lime zest, and lime juice, and stir together until well combined.
- Add the sea salt, chili powder, cumin, cotija or feta cheese, and chopped cilantro to the bowl. Mix thoroughly to ensure all ingredients are evenly distributed.
- Transfer the dip to a serving bowl and add optional garnish like sliced jalapeños, chopped onions, extra chopped cilantro, etc.
- Serve chilled with tortilla chips, or your favorite dipping options. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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