Hey, y’all! Have you ever been to a party or cookout where Mexican Street Corn Dip didn’t disappear almost immediately? I’ve had it show up at everything from backyard get-togethers to game day spreads, and it’s always one of the first bowls scraped clean. It’s creamy, a little smoky, and packed with bold flavor. Best of all, it comes together quickly and couldn’t be easier to make. I’m excited to share my Mexican Street Corn Dip recipe with y’all today!
Mexican Street Corn Dip
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This dip really shines because it delivers all the classic flavors of street corn without any fuss. Everything gets mixed together in one bowl, making it easy to throw together even when time is tight.
The balance of creamy, tangy, and savory flavors makes it hard to stop dipping, and it pairs perfectly with tortilla chips, crackers, or even fresh veggies. It’s the kind of recipe that feels special enough for guests but simple enough to keep in your regular rotation.
Mexican Street Corn Dip Ingredients
- 2 cans (15 ounces) whole kernel sweet corn
- 2 tbsp. butter
- 3 tbsp. Duke's Mayonnaise
- 3 tbsp. sour cream
- 3 tbsp. fresh cilantro, chopped
- 1 tbsp. lime zest
- 1 tbsp. lime juice
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ c. cotija cheese, crumbled
How to Make Mexican Street Corn Dip
- In a large skillet, melt the butter. Add both cans of corn and cook for about 5 minutes. Remove from heat and allow to cool.
- Once cooled, transfer corn to a large bowl. Add in mayonnaise, sour cream, cilantro, lime zest, lime juice, chili powder garlic powder and cotija cheese.
- Mix until well combined, then transfer to a serving dish. Serve with tortilla chips or crackers.
Pro Tips For Making This Recipe
- Drain the corn really well before cooking. Too much liquid can dilute the dip and prevent it from being creamy.
- Let the corn cool slightly before mixing everything together so the mayo and sour cream don’t melt or separate.
- Taste and adjust at the end. Lime juice, salt, and chili powder can be tweaked depending on how bold you want the flavors.
- Crumble the cotija finely so it spreads evenly throughout the dip instead of clumping.
- For extra depth, lightly char the corn in the skillet before removing it from the heat.
- Make it ahead if needed. The flavors get even better after chilling for 30–60 minutes in the fridge.
Frequently Asked Questions
Yes. This dip can be made several hours in advance and stored in the refrigerator. The flavors meld nicely as it chills. Stir before serving.
Both work well. It’s great cold straight from the fridge, but you can also serve it warm by gently reheating it on the stove or in the microwave.
Absolutely. Fresh corn cut off the cob or frozen corn both work well. If using frozen corn, thaw it first and then drain to avoid excess moisture.
Tortilla chips are the classic choice, but it’s also great with crackers, fresh veggies, taco shells, or spooned over grilled meats or rice bowls.
Stored in an airtight container in the refrigerator, it will keep for up to three days.
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Mexican Street Corn Dip
Mexican Street Corn Dip
Ingredients
- 2 cans whole kernel sweet corn 15 ounces each
- 2 tbsp. butter
- 3 tbsp. Duke's Mayonnaise
- 3 tbsp. sour cream
- 3 tbsp. fresh cilantro chopped
- 1 tbsp. lime zest
- 1 tbsp. lime juice
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ c. cotija cheese crumbled
Instructions
- In a large skillet, melt the butter. Add both cans of corn and cook for about 5 minutes. Remove from heat and allow to cool.
- Once cooled, transfer corn to a large bowl. Add in mayonnaise, sour cream, cilantro, lime zest, lime juice, chili powder garlic powder and cotija cheese.
- Mix until well combined, then transfer to a serving dish. Serve with tortilla chips or crackers.
Notes
- Drain the corn really well before cooking. Too much liquid can dilute the dip and prevent it from being creamy.
- Let the corn cool slightly before mixing everything together so the mayo and sour cream don’t melt or separate.
- Taste and adjust at the end. Lime juice, salt, and chili powder can be tweaked depending on how bold you want the flavors.
- Crumble the cotija finely so it spreads evenly throughout the dip instead of clumping.
- For extra depth, lightly char the corn in the skillet before removing it from the heat.
- Make it ahead if needed. The flavors get even better after chilling for 30–60 minutes in the fridge.
Nutrition
Y'all come back now, ya hear?
My best,
JC
