If you’ve ever enjoyed Mexican street corn, you already know how delicious the combination of sweet corn, savory seasonings, tangy lime, and Cotija cheese can be. Now imagine all those flavors mixed together in a dip that’s ready in just a few minutes. That’s exactly what inspired my Mexican Street Corn Dip.
I’ve made this recipe countless times over the years, and it’s always a crowd-pleaser. It’s loaded with sweet, slightly crunchy corn, mild green chiles, fresh cilantro, and a generous helping of Cotija cheese, all tossed in a lightly seasoned mayonnaise and sour cream dressing.
The inspiration came from my Fiesta Grilled Corn on the Cob, a Mexican-inspired version of elote that my family enjoys during backyard barbecues. I wanted to capture those same flavors in something easier to share at parties and gatherings.
Unlike versions made primarily with cream cheese or Greek yogurt, I use mayonnaise and sour cream to create a dressing similar to the one found on traditional Mexican street corn. A little chili powder, cumin, smoked paprika, garlic, and lime juice brings everything together. And there’s no cooking required when you use canned corn.
You can have this dip mixed and ready in less than 10 minutes, although I prefer making it ahead and letting it rest in the refrigerator for at least an hour. That gives the flavors time to blend, making an already delicious dip even better.
My niece Renee is especially fond of this recipe. She’s as tiny as a twig, yet it’s amazing how much food she can put away when she finds something she really enjoys. And this corn dip is definitely one of those dishes.
After watching her enjoy it so many times, I promised I’d share the recipe so she could make it herself.
So, Renee, this one’s for you, with all my heart!
Why You’ll LOVE Mexican Street Corn Dip
What You’ll Need
Recipe Tips
Use Southwest corn for extra flavor. I prefer canned Southwest Corn with Peppers, but any type of Mexicorn will work. Regular canned corn works just as well, especially when you want to keep things simple.
Try fresh grilled corn. For even more flavor, substitute the canned corn with kernels cut from freshly grilled corn. Leftover Fiesta Grilled Corn on the Cob is a great starting point. Allow the corn to cool before mixing it with the dressing.
Cook fresh or frozen corn first. If using fresh or frozen corn instead of canned, cook it until tender, then cool completely. You can sauté the kernels in a skillet with a little butter or oil for approximately 8 to 10 minutes to add extra flavor.
Drain the corn thoroughly. Excess liquid can make the dressing watery. Drain the canned corn and green chiles well before combining them with the remaining ingredients.
Use Cotija cheese for authentic flavor. Cotija adds a salty, tangy finish that pairs beautifully with corn. Crumbled feta cheese or finely grated Parmesan can be substituted if Cotija isn’t available.
Adjust the dressing. I use a combination of mayonnaise and sour cream for a rich, tangy coating. For a lighter variation, substitute plain Greek yogurt for the dressing ingredients. The flavor and consistency will be slightly different.
Let the flavors develop. Although this dip can be served immediately, I recommend refrigerating it for at least an hour. The lime juice and spices have time to blend with the corn and cheese.
Add a little heat. For a spicier version, substitute hot green chiles or add diced jalapeños, cayenne pepper, or extra chili powder.
Serve it warm. Transfer the prepared mixture to a baking dish, sprinkle additional Cotija cheese over the top, and bake at 350°F for approximately 15 minutes, or until heated through.
Make it ahead. Prepare the dip a day before your gathering and refrigerate in a tightly covered container. Stir gently before serving and add fresh cilantro or Cotija cheese as desired.
How to Serve Mexican Street Corn Dip
FAQs
Mexican Street Corn Dip
Recommended
Ingredients
- 2 15-ounce cans Southwest corn or Mexicorn drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 4-ounce can diced green chiles drained
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ cup Cotija cheese grated or crumbled
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Instructions
- Drain the corn and green chiles thoroughly to remove excess liquid.
- Combine the corn, mayonnaise, sour cream, green chiles, smoked paprika, garlic powder, chili powder, cumin, Cotija cheese, lime juice, and cilantro in a large mixing bowl.
- Gently stir until all ingredients are evenly combined and the corn is coated with the dressing.
- Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least one hour to allow the flavors to develop.
- Stir gently before serving and garnish with additional Cotija cheese, chopped cilantro, or chili powder, as desired.
- Serve chilled with tortilla chips, crackers, or fresh vegetables.
Nutrition
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