Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy, cheesy, and tangy treat that captures all the fun flavors of the classic street corn you find at fairs and food trucks. With…
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Mexican Street Corn Dip is a creamy, cheesy, and tangy treat that captures all the fun flavors of the classic street corn you find at fairs and food trucks. With sweet corn, a mix of cheeses, a hint of spice, and a touch of lime, this dip brings a little fiesta to any snack time or party.
I love making this dip because it’s so easy to whip up and everyone always asks for the recipe. I usually add a little extra chili powder for a gentle kick and sometimes toss in some fresh cilantro if I have it on hand. It’s one of those dishes where you can tweak just a bit to make it your own, and it still turns out delicious every time.
My favorite way to enjoy this dip is with crunchy tortilla chips or even fresh veggie sticks if I want something lighter. Whenever I bring it to a gathering, it disappears quickly, and people keep coming back for more. It’s a simple way to bring everyone together and add a pop of flavor without any fuss.
Key Ingredients & Substitutions
Corn: Fresh corn is best for a natural sweetness and crunch, but frozen works well too—just thaw and drain it first. Canned corn can be used in a pinch but drain it well to avoid a watery dip.
Cotija Cheese: This crumbly cheese adds a salty, tangy flavor that’s classic here. If you can’t find Cotija, feta cheese is a great substitute since it has a similar texture and taste.
Cheeses: Monterey Jack melts smoothly, giving creaminess and mild flavor. Mozzarella works if you want a milder taste. For extra richness, you can add some sharp cheddar, but too much may overpower the dip.
Mayonnaise & Sour Cream: These add creaminess and balance the spices. You can use Greek yogurt instead of sour cream for a lighter version, or swap mayo with vegan mayo for a dairy-free dip.
Spices and Heat: Chili powder, smoked paprika, and cumin bring warmth and depth. Adjust the amount to your liking. Jalapeño adds fresh heat—feel free to leave it out for milder flavor or add more for extra kick.
Lime Juice: Fresh lime juice brightens the dip’s flavor, balancing the richness. Bottled lime juice works too, but fresh is always better for that zesty punch.
How Do You Get That Perfect Creamy, Cheesy Texture?
The key is to melt the cheeses gently and combine everything slowly over medium-low heat. Here’s how I do it:
- Cook the corn first until slightly charred—it adds a smoky flavor and keeps the kernels firm.
- Add garlic and jalapeño just before adding the creamy mix to keep their flavors fresh but not burnt.
- Lower the heat before adding mayo, sour cream, and cheeses to avoid curdling or separating.
- Stir frequently to help the cheeses melt evenly and the dip become smooth.
- If the dip feels too thick, add a splash of milk or cream and stir until you get the right consistency.
Taking your time during melting and stirring is my top tip. This step makes all the difference between a clumpy dip and a luscious one that’s easy to scoop and enjoy.
Equipment You’ll Need
- Large skillet – perfect for cooking corn evenly and melting the cheeses all in one pan.
- Wooden spoon or silicone spatula – great for stirring gently without scratching your pan.
- Measuring spoons and cups – to keep your spice and cheese amounts just right.
- Knife and cutting board – for chopping jalapeño, garlic, and veggies for garnish.
- Serving bowl or cast-iron skillet – to present the dip warm and ready for dipping.
Flavor Variations & Add-Ins
- Add cooked and crumbled chorizo for a meaty, spicy twist that pairs well with the creamy dip.
- Mix in black beans or diced avocado for extra texture and a fresh, filling addition.
- Swap Cotija cheese for grated parmesan for a sharper, nuttier flavor when Cotija isn’t available.
- Stir in a little chipotle in adobo sauce if you like smoky heat that adds depth to the dip.
Mexican Street Corn Dip
Ingredients You’ll Need:
- 4 cups corn kernels (fresh, or frozen and thawed)
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup crumbled Cotija cheese (or feta as substitute)
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- 1-2 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped (optional, adjust to taste)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Diced red bell pepper, for garnish (optional)
- Tortilla chips or toasted bread slices, for serving
How Much Time Will You Need?
This dip takes about 15 minutes to prepare and cook. It’s quick enough to whip up last minute and perfect for parties or snack time.
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, remove the kernels from the cob. If frozen, make sure to thaw and drain the corn well.
2. Cook the Corn:
In a large skillet, melt the butter over medium heat. Add the corn kernels and cook them for about 5-7 minutes until they start to get a little char and become tender.
3. Add Flavor:
Add the minced garlic and chopped jalapeño to the skillet. Sauté for another 1-2 minutes until you can smell the lovely aroma.
4. Mix the Creamy Ingredients:
Turn the heat down to medium-low. Stir in the mayonnaise, sour cream, Cotija cheese, Monterey Jack cheese, chili powder, smoked paprika, cumin, lime juice, and season with salt and pepper.
5. Heat and Melt:
Keep stirring frequently so the cheeses melt evenly, and the dip becomes warm and creamy, about 5 minutes. Taste to adjust seasoning if needed.
6. Serve and Garnish:
Transfer the dip to a serving bowl or leave it in the skillet for a rustic look. Sprinkle chopped cilantro and diced red bell pepper over the top for a fresh pop of color.
7. Enjoy:
Serve your dip warm with tortilla chips or toasted bread slices and get ready for the compliments!
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly—just thaw it completely and drain any excess water before cooking to avoid a watery dip.
How Do I Make This Dip Ahead of Time?
You can prepare the dip up to a day in advance and store it covered in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of milk if it’s too thick.
What Can I Substitute for Cotija Cheese?
Feta cheese makes a great substitute for Cotija if you can’t find it. It offers a similar salty, crumbly texture that works well in the dip.
How Do I Adjust the Spice Level?
To tone down the heat, omit the jalapeño or reduce the amount. For more kick, leave the seeds in or add a pinch of cayenne pepper or chipotle powder.
