Easy Mexican Street Corn Dip

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Get ready to spice up your game day, potlucks, BBQs, Cinco de Mayo, Fourth of July, and any other occasion with this mouth-watering Mexican Street Corn Dip! It’s one of the easiest and most DELICIOUS appetizers you can make to impress your guests and leave them wanting more. Don’t miss out on this irresistible treat!

If you’ve ever tried Mexican Street Corn, you’ll know how delicious it is: corn on the cob smothered with mayonnaise, cotija cheese, and chili powder, among other things. The addition of cream cheese and sour cream turns that winning flavor combo into a delicious dip. I make a delicious hot corn dip using premium ingredients that will steal the show at any gathering.

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This Ultimate Mexican Street Corn Dip is everything you could possibly want in a dip and more. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

 It’s impossible to resist the smoky, spicy allure of the corn dish sold by street vendors throughout Mexico and parts of Central America often referred to as simply, “elotes.” 

How to Make Mexican Street Corn Dip

Let’s start with the ingredients:

• Corn: Canned corn, frozen corn, or off-the-cob all work for this recipe.
• Butter: I use unsalted butter because cotija and feta cheese both are a little salty in taste, and I rather control the amount of salt in the recipe.
• Cream: Mayonnaise, sour cream, and cream cheese. Mexican crema can be used instead of sour cream.
• Cheese: Pepper jack cheese or Quesadilla cheese are optional toppings for a cheesy dip. Cotija cheese is what I use if available, but feta cheese is a perfect substitute.
• Chile Peppers: Jalapeños are perfect, but for spiciness, you can use serrano chili peppers.
• Vegetables: Cilantro adds flavor to the dip, and finely diced red onions add the perfect crunch. Diced green onions, diced green chiles, or diced red bell pepper are optional vegetables to be added to the dip.
• Miscellaneous: Lime juice, chili powder, and salt are typical ingredients for Mexican street corn.

Charring the Corn

• Melt butter in a large skillet over medium-high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 10-15 minutes.

• In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, lime juice, salt, chili powder, 1/2 cup pepper jack cheese, red onions, and 2 tbsp of cotija (or feta)cheese. ( You can use a stand mixer, or handheld mixer to make it extra creamy)

• Combine charred corn kernels and jalapeños with cream cheese mixture. 

Place in an ungreased baking dish, and top with more pepper jack cheese or sprinkle Tajin chili seasoning (optional). Bake for 10-15 minutes, or until melted and bubbly. That’s it, Enjoy!

What else can I use Mexican Street Corn Dip with?

To serve, you can pair it with tortilla chips, crackers, or even fresh veggies. Your guests will love the combination of flavors and textures in every bite.

• Perfect as a topping on tostadas, or tacos
• The perfect topping on rice bowls or burrito bowls

Whip up a batch of this Mexican Street Corn Dip and get ready to impress your friends and family with your culinary skills. They’ll be asking for the recipe in no time!

Storing Mexican Street Corn Dip

Store the leftover corn dip in a sealed container and enjoy snacking on it for up to 3 days. 

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Easy Mexican Street Corn Dip

Eunice Huerta

This Mexican Street Corn Dip is one of the easiest and tastiest appetizers you can make for game day, Cinco de Mayo, and more!

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Prep Time 7 minutes mins

Cook Time 25 minutes mins

Total Time 32 minutes mins

Course Snack

Cuisine Mexican

Ingredients

  

1x2x3x

• 4 cups corn kernels frozen or canned
• 2 tablespoons unsalted butter
• 5 tablespoons mayonnaise
• 4 oz. cream cheese softened
• 2 tablespoons sour cream
• 1/2 cup shredded pepper jack cheese
• 4 tablespoons crumbled cotija cheese
• 1 tablespoon jalapeño or serrano pepper seeded and diced
• 1 tablespoon cilantro leaves chopped
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1 tablespoon finely diced red onion
• 1 tablespoon lime juice

Instructions

 

• Preheat oven to 350° F
• Melt butter in a large skillet over medium-high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 10-15 minutes.
• In a medium bowl, combine mayonnaise, sour cream, cream cheese, lime juice, salt, chili powder, red onions, and 2 tbsp of cotija (or feta)cheese. ( You can use a stand mixer, or handheld mixer to make it extra creamy)
• Combine charred corn kernels and jalapeños with cream cheese mixture.
• Place in an ungreased baking dish, and top with pepper jack cheese(optional). Bake for 15 minutes.
• Garnish with remaining cotija cheese and chopped cilantro.

Keyword street corn dip recipe, mexican street corn dip

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