Print

Classic Mexican Street Corn Dip

Creamy Mexican street corn dip with cotija cheese and chili powder.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy, scoopable dip captures all the smoky, creamy, tangy flavors of authentic Mexican street corn. Made with simple pantry staples, it's the perfect shareable appetizer for parties, game days, or Cinco de Mayo celebrations.

Ingredients

Scale
  • 2 tablespoons unsalted butter or olive oil
  • 4 cups corn kernels (frozen and thawed, canned and drained, or fresh off the cob)
  • 1/2 cup finely diced white or yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese, plus more for garnish
  • 1/3 cup finely chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely diced
  • 1 teaspoon chili powder, plus more for dusting
  • 1/2 teaspoon smoked paprika
  • Juice of 1 large lime (about 2 tablespoons)
  • Salt and black pepper to taste

Instructions

  1. Cook the corn base. In a large skillet over medium-high heat, melt the butter. Add the corn and diced onion. Cook, stirring occasionally, for 8-10 minutes until some kernels are golden and charred. In the last minute, add the minced garlic and cook until fragrant.
  2. Mix the creamy components. In a large mixing bowl, combine the mayonnaise, sour cream, most of the crumbled cotija cheese (reserve some for topping), chopped cilantro, diced jalapeño, chili powder, smoked paprika, and fresh lime juice. Stir until smooth.
  3. Combine and season. Let the corn mixture cool slightly, then add it to the creamy bowl. Gently fold everything together until the corn is evenly coated. Taste and season with salt and pepper.
  4. Garnish and serve. Transfer the dip to a serving bowl. Top with the remaining cotija cheese, an extra sprinkle of chili powder, and fresh cilantro. Serve immediately while slightly warm or chill until ready.

Notes

Let the cooked corn cool for a few minutes before mixing with the dairy to prevent separation. For a lighter version, use Greek yogurt instead of sour cream. Feta cheese can substitute for cotija. The dip can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Find it online: https://www.stacksipsnack.com/classic-mexican-street-corn-dip/