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Mexican Street Corn Dip Recipe

🌽 Mexican Street Corn Dip

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 9
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Dip:
  • 4 cups corn kernels fresh, frozen, or canned, drained
  • 2 tbsp butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup crumbled Cotija cheese or feta as a substitute
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lime juiced
  • Salt and pepper to taste
  • 2 tbsp chopped fresh cilantro
For Serving:
  • Tortilla chips crackers, or veggie sticks

Method
 

Cook the Corn:
  1. In a large skillet over medium heat, melt butter and add corn. Cook 5–7 minutes until slightly charred, stirring occasionally.
Prepare the Creamy Mixture:
  1. In a mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper.
Combine Corn and Creamy Sauce:
  1. Add warm corn to the creamy mixture and stir until evenly coated. Stir in half of the Cotija cheese.
Serve:
  1. Transfer dip to a serving bowl, sprinkle remaining Cotija cheese and chopped cilantro on top. Serve warm or at room temperature with tortilla chips, crackers, or veggie sticks.

Notes

Extra Char Flavor: For authentic street corn flavor, char corn directly on a grill before mixing with the creamy sauce.
Make Ahead: Can be prepared a few hours in advance; reheat gently before serving.
Spice Option: Add diced jalapeños or a few dashes of hot sauce for extra heat.
Vegan Option: Use plant-based mayo and yogurt, and skip cheese or use vegan cheese.
Serving Idea: Great for game day, potlucks, or as a side dish for Mexican-inspired meals.