Get ready for a fiesta in your kitchen because Mexican Street Corn Dip is about to be your new favorite party-starter! Imagine all the bold, tangy flavors of classic elote, but in a creamy, scoopable dip that absolutely begs for tortilla chips. Sweet, charred corn is tossed together with zesty lime, smoky spices, cheesy goodness, and a cooling swirl of creamy mayo and sour cream. This dip is everything you love about Mexican street corn, only more shareable—and a whole lot less messy! Whether you’re throwing a backyard barbecue, hosting game night, or spicing up Taco Tuesday, one thing’s guaranteed: this irresistible appetizer will disappear fast.
Ingredients You’ll Need
The beauty of Mexican Street Corn Dip is its simplicity—each ingredient plays a starring role, contributing color, creaminess, or crave-worthy crunch. Here’s what you’ll need and why you’ll love it:
- Corn kernels: Use fresh, frozen, or canned—it’s the sweet base that brings the whole dip together. Sauté or grill for that classic charred flavor.
- Mayonnaise: Adds the creamy richness that helps bind the dip and makes every scoop irresistible.
- Sour cream: Offers a tangy, cooling balance that perfectly offsets the smoky spices.
- Cotija cheese (or feta): Crumbly, salty, and authentic—this cheese brings a satisfyingly briny kick.
- Fresh cilantro: Chopped leaves add color, freshness, and a hint of citrusy brightness.
- Chili powder: Brings subtle heat and the unmistakable flavor of street corn.
- Smoked paprika: Infuses each bite with a warm, smoky depth that elevates the dip.
- Fresh lime juice: A squeeze of zesty lime wakes up every flavor—don’t skip!
- Garlic powder: Adds a mellow, savory background note that ties everything together.
- Salt: Essential for enhancing all those bold, complex flavors.
- Black pepper: Lends a gentle, earthy spice that fills in the background.
- Jalapeño (optional): For those who like a little kick, diced jalapeño brings the heat.
- Tortilla chips: Crunchy and dependable, these are the perfect vehicles for your delicious dip.
How to Make Mexican Street Corn Dip
Step 1: Char the Corn
If you’re using fresh or frozen corn, toss it in a dry skillet over medium-high heat and let it cook for about 5–7 minutes, stirring every now and then. This step is key—it brings out the corn’s natural sweetness and gives those irresistible little charred bits that channel true Mexican street corn flavor. If you have grilled fresh corn, go ahead and slice those kernels off the cob for an even more authentic touch.
Step 2: Combine the Flavors
Grab your largest mixing bowl—it’s time to bring the whole dip together! Add the charred corn, mayonnaise, sour cream, cotija or feta cheese, chopped cilantro, chili powder, smoked paprika, fresh lime juice, garlic powder, salt, black pepper, and diced jalapeño (if you’re using it). Get in there with a spoon or spatula and mix thoroughly until all the ingredients are happily mingling and coated in creamy deliciousness.
Step 3: Taste and Adjust
Before you call it done, give your Mexican Street Corn Dip a taste. Need more brightness? Add a little more lime. Want extra spice? Sprinkle in an extra pinch of chili powder or even a bit more jalapeño. Don’t shy away from making it your own—after all, you’re the chef!
Step 4: Chill or Serve Right Away
You can let your dip rest in the fridge for 10 to 15 minutes, which helps the flavors meld beautifully, or bring it straight to the table if you simply can’t wait. Either way, pile it high with tortilla chips and prepare for nonstop requests for your recipe!
How to Serve Mexican Street Corn Dip
Garnishes
A final flourish goes a long way! Sprinkle extra cotija cheese, freshly chopped cilantro, or thin slices of jalapeño over the top right before serving. A dusting of chili powder or smoked paprika makes things pop visually and gives a preview of the smoky-sweet flavors inside.
Side Dishes
While tortilla chips are the classic companion, don’t stop there. Try scooping your Mexican Street Corn Dip alongside crunchy crudités like sliced bell peppers, cucumber, or baby carrots. Serve it with a platter of mini street tacos or quesadillas for a full-on Mexican-inspired feast.
Creative Ways to Present
Why not go a little extra? Scoop the dip into individual cups for easy party portions, or serve it nestled in lettuce leaves for a light and pretty low-carb option. Spread it as a topping over grilled meats or use it as a filling inside wraps and burritos for a flavorful surprise!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Mexican Street Corn Dip left, stash it in an airtight container in the fridge. It’ll keep well for up to three days, making it a handy snack or side for your next meal. Just give it a good stir before serving again to refresh the creamy texture.
Freezing
Generally, freezing isn’t ideal for this dip since the creamy elements can separate and lose their silky texture once thawed. If you must freeze, do so in a tightly sealed container and expect some changes upon reheating.
Reheating
To enjoy your dip warm, simply microwave it in 30-second bursts, stirring in between, until heated through. Alternatively, you can gently rewarm it on the stovetop over low heat. Add a splash of lime juice or an extra spoonful of sour cream if it needs a flavor boost.
FAQs
Can I make Mexican Street Corn Dip in advance?
Absolutely! In fact, making it a few hours ahead allows the flavors to mingle and deepen. Just store it in the fridge, and wait to add any fresh garnishes until right before serving for best results.
Is there a way to make this dip lighter?
Yes! Swap the mayonnaise and sour cream for Greek yogurt to lighten things up and add extra protein. It’ll still turn out creamy and delicious, with a slight tang.
Can I use canned corn instead of fresh or frozen?
Definitely. Just make sure to drain and pat it dry before charring in the skillet. This ensures you still get some of that tasty caramelized flavor that makes Mexican Street Corn Dip shine.
What if I can’t find cotija cheese?
No worries—crumbled feta is a fantastic substitute. Both provide that salty, crumbly element, though cotija has a slightly more robust, nutty flavor.
Is Mexican Street Corn Dip spicy?
It can be! The basic recipe is gently spiced thanks to chili powder and smoked paprika, with a little jalapeño for heat if you like. Feel free to adjust the spice level to suit your crowd.
Final Thoughts
I hope you’re as excited to dig into this Mexican Street Corn Dip as I am to share it! With its bold flavor and simple steps, it’s a guaranteed hit at any gathering. Grab some chips, let your taste buds travel, and watch this dip become your new signature snack!
Print
Mexican Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Indulge in the flavors of the streets of Mexico with this delicious Mexican Street Corn Dip. Creamy, tangy, and perfectly spiced, it’s a crowd-pleaser that will disappear fast at any gathering.
Ingredients
Main Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, finely diced (optional)
For Serving:
- tortilla chips
Instructions
- Sauté Corn: If using fresh or frozen corn, sauté it in a dry skillet over medium-high heat until slightly charred, about 5–7 minutes, stirring occasionally.
- Mix Ingredients: In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, lime juice, garlic powder, salt, pepper, and diced jalapeño if using. Mix well until fully combined. Adjust seasoning to taste.
- Chill or Serve: Chill for 10–15 minutes or serve immediately with tortilla chips.
Notes
- For extra flavor, grill fresh corn on the cob before cutting off the kernels.
- You can also add diced red onion or green onions for more texture.
- This dip can be served warm or cold.
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