If you’re searching for a party starter that’s guaranteed to disappear in minutes, look no further than this Mexican Corn Dip. Creamy, tangy, a little smoky, and bursting with sweet corn flavor, it’s everything you love about Mexican street corn transformed into a scoopable, crowd-pleasing dip. Whether you serve it warm or cold, with crispy tortilla chips or crunchy veggies, this dish brings sunshine and sizzle to any table. Trust me, once you try it, you’ll be making this on repeat—your friends and family will insist!
Ingredients You’ll Need
Mexican Corn Dip shines thanks to its simple, thoughtfully chosen ingredients. Each one plays an important role, combining to create layers of flavor, irresistible creaminess, and pops of color that make this dip as eye-catching as it is delicious.
- Corn kernels: The sweet, juicy star of the show—use fresh, frozen (thawed), or canned and drained for convenience and flavor.
- Butter: Adds a rich, toasty note when you sauté the corn, enhancing its sweetness and helping those lovely charred spots develop.
- Mayonnaise: The creamy backbone of the dip, giving it a luscious texture and subtle tang.
- Sour cream: Brings cool, velvety smoothness and balances the richness with a gentle zing.
- Cotija cheese (or feta): Salty, crumbly, and full of character—crumbled cheese adds authenticity and a punch of flavor.
- Chili powder: Delivers gentle heat and that classic street corn warmth without overpowering the dish.
- Smoked paprika: Infuses the dip with a subtle smokiness, giving it depth and a hint of color.
- Jalapeño: For a touch of fresh green heat; remove seeds for mild, or leave some in if you like things spicy!
- Fresh cilantro: Bright and herbaceous, cilantro adds tons of freshness and a splash of green.
- Lime juice: A must for that citrusy pop—lime ties everything together and wakes up all the flavors.
- Salt and pepper: Essential for bringing out every note of flavor and perfecting the balance.
- Green onions (optional): For a little extra crunch and a mild oniony bite—totally optional but highly recommended!
How to Make Mexican Corn Dip
Step 1: Char the Corn
If you’re using fresh or frozen corn, heat a skillet over medium-high heat and melt the butter. Toss in the corn and let it sizzle, stirring occasionally, for 5 to 7 minutes until it’s lightly charred and caramelized. Those golden brown spots are where the magic happens! If you’re using canned corn, just make sure to drain it well—then sauté as above to coax out extra sweetness and flavor.
Step 2: Mix the Creamy Base
While the corn cools slightly, grab a large bowl and whisk together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice. This is where the dip gets its signature creaminess and gentle kick. It’s worth stirring until smooth so every bite is perfectly blended and luscious.
Step 3: Add Fresh and Tangy Elements
Stir in the diced jalapeño, chopped cilantro, and crumbled cotija cheese. These ingredients bring brightness, zesty flavor, and that authentic Mexican Corn Dip vibe. If you like a little extra heat, don’t be shy—leave some jalapeño seeds in, or add a pinch of cayenne.
Step 4: Fold in the Corn
Gently fold the charred corn (and green onions, if using) into the creamy mixture. Take your time here to evenly distribute all the delicious bits—every scoop should have a little of everything! Taste and season with salt and pepper until it’s just right for you.
Step 5: Chill and Serve
Cover the bowl and let your Mexican Corn Dip chill in the fridge for at least 30 minutes. This helps the flavors meld together beautifully. When you’re ready to serve, give it a quick stir, then set it out with tortilla chips, crackers, or crisp veggies. Watch it vanish!
How to Serve Mexican Corn Dip
Garnishes
A finishing touch of extra crumbled cotija, fresh cilantro, a sprinkle of chili powder, or a few thin slices of jalapeño makes your Mexican Corn Dip look as irresistible as it tastes. Don’t forget a few lime wedges on the side for anyone who loves an extra burst of citrus!
Side Dishes
This dip is a superstar at any gathering, but it pairs especially well with other Mexican-inspired bites—think guacamole, pico de gallo, or quesadillas. It’s also perfect next to grilled meats, tacos, or even as a fun topping for nachos at your next game night.
Creative Ways to Present
For a playful twist, scoop your Mexican Corn Dip into individual cups or small mason jars for easy grab-and-go portions. You can even spoon it onto mini tostadas or stuff it into sweet pepper halves for a vibrant, party-ready appetizer spread.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Corn Dip keeps beautifully in the fridge. Simply transfer it to an airtight container and it will stay fresh for up to three days. The flavors only get better as they mingle, so don’t be surprised if it tastes even more delicious the next day!
Freezing
While technically you can freeze Mexican Corn Dip, the texture may suffer a bit after thawing due to the creamy ingredients. If you do freeze, store in a tightly sealed container and thaw overnight in the refrigerator before stirring well and serving.
Reheating
To enjoy your dip warm, gently reheat it in a skillet over low heat, stirring often until just warmed through. Alternatively, microwave in short bursts, stirring between each round. If it thickens up too much, add a splash of milk or a dollop of sour cream to loosen it.
FAQs
Can I make Mexican Corn Dip ahead of time?
Absolutely! In fact, preparing it a few hours ahead (or even the night before) gives the flavors time to blend and deepen. Just keep it chilled until you’re ready to serve.
Is there a way to make this dip spicier?
For extra heat, leave in some or all of the jalapeño seeds, add a pinch of cayenne pepper, or stir in a few dashes of your favorite hot sauce. Customize to your spice preference!
What can I use instead of cotija cheese?
Feta cheese is a great substitute for cotija—it’s crumbly, tangy, and easy to find. You could also try queso fresco or even a mild goat cheese for a slightly different spin.
Can I use canned corn for Mexican Corn Dip?
Yes, canned corn works just fine! Be sure to drain it thoroughly, and sauté as directed to enhance its flavor and give it that tasty charred edge.
Is Mexican Corn Dip gluten-free?
Yes, this recipe is completely gluten-free. Just be mindful of what you serve alongside—choose gluten-free chips or veggies if you’re accommodating specific dietary needs.
Final Thoughts
If you’ve never tried Mexican Corn Dip before, you’re in for a treat! It’s the kind of dish that draws everyone in and keeps them coming back for more—no matter the occasion. So gather your ingredients, share it with your favorite people, and watch those smiles light up around the bowl. Enjoy every creamy, zesty bite!
Print
Mexican Corn Dip Recipe
- Total Time: 22 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy Mexican Corn Dip combines smoky charred corn with tangy mayonnaise, sour cream, and crumbled cotija cheese, spiced with chili powder and smoked paprika for a flavorful appetizer perfect for parties or casual snacking.
Ingredients
Vegetables & Herbs
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 jalapeño, seeded and finely diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (optional)
Dairy & Fats
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
Spices & Seasonings
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Char the Corn: If using fresh or frozen corn, heat the butter in a skillet over medium-high heat. Add the corn and cook for 5–7 minutes until lightly charred, stirring occasionally. Remove from heat and let cool slightly.
- Prepare the Sauce: In a large bowl, mix together the mayonnaise, sour cream, chili powder, smoked paprika, and lime juice until well combined.
- Add Fresh Ingredients: Stir in the finely diced jalapeño, chopped cilantro, and crumbled cotija cheese into the sauce mixture.
- Combine Corn and Mix-ins: Fold the charred corn and chopped green onions (if using) into the mixture until evenly incorporated.
- Season and Chill: Season the dip with salt and pepper to taste. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve: Serve the dip chilled or at room temperature with tortilla chips, crackers, or fresh vegetable sticks.
Notes
- For a spicier dip, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Add a handful of shredded cheddar cheese for a richer flavor.
- This dip can be served warm or cold, depending on preference.
- Using fresh corn will enhance the flavor, but frozen or canned corn can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
