Mexican Street Corn Dip – spicy, creamy cheese dip packed with charred sweet corn, green chiles, fresh cilantro and a squeeze of lime juice.
This easy Mexican Street Corn Dip is the sassy star of your snack spread – the ultimate little fiesta. It’s bold, it’s fun and irresistible!
Creamy, spicy – jam packed with charred sweet corn, green chiles, fresh cilantro and a squeeze of lime juice.
Hola! Let’s get this party started!
WHAT I LOVE ABOUT THIS RECIPE:
- This easy recipe is the perfect combination of two favorites: traditional mexican street corn and gooey queso!
- Mexican Street Corn Dip is the ideal perfect appetizer for Mexican food lovers!
- It’s another way to use some of summer’s finest harvest – sweet corn.
- The addition of Tajin (a blend of 100% natural chili peppers, lime and sea salt) takes a good recipe to a great recipe!
- Mexican Corn Dip recipe is the ultimate dip for Cinco de Mayo or anytime you’re having a get-together!
- This is an easy dip recipe from simple ingredients.
WHAT DO I NEED TO MAKE MEXICAN STREET CORN DIP?
- fresh sweet corn
- olive oil
- butter
- cayenne pepper
- Tajin
- red onion
- cream cheese
- sour cream
- mayonnaise
- cumin
- fresh lime juice
- can diced green chiles
- cotija cheese
- fresh cilantro
- hot sauce (can use Frank’s buffalo sauce instead)
HOW TO MAKE MEXICAN STREET CORN DIP:
Using a sharp knife, shuck the corn then slice the corn off the corn cobs, reserving 2 tablespoons of corn then set aside.
Add olive oil and butter to a large skillet over medium heat.
Drop in corn kernels. Season with salt, pepper, cayenne pepper and 1 teaspoon of Tajin.
Cook for 4-5 minutes or until the corn is lightly charred.
Add onions and cook 1-2 minutes or until the onions have softened.
Blend in green chilies, softened cream cheese, sour cream, mayonnaise, lime juice and cumin.
Stir constantly until the cream cheese is melted and smooth then add half of the cilantro.
Transfer dip to a greased baking dish. Top with crumbled cotija cheese and reserved corn.
Drizzle hot sauce then pop under the broiler for 1-2 minutes or until golden.
Sprinkle remaining cilantro over the top then serve right away.
HOW TO SERVE MEXICAN STREET CORN DIP:
Wondering what to scoop into this delicious dip?
- tortilla chips
- fritos corn chips
- fresh vegetables
- pita bread
- a spoon! (no judgement!)
EASY SUBS AND VARIATIONS TO THIS RECIPE:
- Monterey jack, cheddar cheese or pepper jack cheese can be added.
- Use feta cheese instead of Cotija.
- Add cooked shredded chicken or chorizo to bulk up the dip.
- Saute diced red peppers or other bell peppers.
- Garnish with green onions.
- Plain greek yogurt instead of sour cream.
- Optional garnish: sliced fresh or pickled jalapenos.
HOW TO STORE AND REHEAT THIS DIP:
Transfer leftover dip to an airtight container and store in the fridge up to 3 days.
Reheat in the microwave.
LOOKING FOR MORE EASY MEXICAN RECIPES?
Full details in the printable recipe card below.
Enjoy!
Tried this creamy Mexican Street Corn Dip recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
Mexican Street Corn ip
Ingredients
- 3-4 ears sweet corn
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon ground cayenne pepper or more to taste
- 1 1/2 teaspoons Tajin divided
- 1/4 cup red onion diced
- 5 ounces cream cheese softened to room temp
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon cumin
- 2 tablespoon fresh lime juice or more to taste
- 4 ounce can diced green chiles
- 1/2 cup cotija cheese or feta cheese
- 3 tablespoons cilantro finely chopped
- 2 tablespoons hot sauce Louisiana hot sauce used or can use buffalo hot sauce
Instructions
- Using a sharp knife, shuck the corn then slice the corn off the corn cobs, reserving 2 tablespoons of corn then set aside.
- Add olive oil and butter to a large skillet over medium heat. Drop in corn kernels. Season with salt, pepper, cayenne pepper and 1 teaspoon of Tajin.
- Cook for 4-5 minutes or until the corn is lightly charred. Add onions and cook 1-2 minutes or until the onions have softened.
- Blend in green chilies, softened cream cheese, sour cream, mayonnaise, lime juice and cumin.
- Stir constantly until the cream cheese is melted and smooth then add half of the cilantro.
- Transfer dip to a greased baking dish. Top with crumbled cotija cheese and reserved corn.Drizzle hot sauce then pop under the broiler for 1-2 minutes or until golden.Sprinkle remaining cilantro and Tajin over the top then serve right away.
yummy!