Mexican Street Corn Dip

If you’ve ever had Mexican street corn, you know how utterly delicious it is… and also, how messy it is to eat lol. It has all the trappings of eating corn on the cob, but it’s also coated in mayo and crumbly cheese.

This dip has combined all those amazing flavors, but in a fun, easy to eat, and party-ready form!

I’m also sharing how you can serve this dip cold/room temperature, and how you can serve it hot. So no matter what your party situation, you can be ready.

And of course, by party I mean an actual party… or you, a bowl of street corn dip, some tortilla chips and the Netflix remote 😉 No judgements here!

How to make Mexican street corn dip?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Char corn and jalapenos. Heating them in a hot skillet without stirring for several minutes, then stirring once and leaving them along another few minutes helps develop a good char.
2. Combine dressing. Just mix it all together in a mixing bowl.
3. Add corn mixture. Once you’ve stirred in the corn and jalapenos, stir in the cheese.
4. If serving at room temp – sprinkle with cotija cheese, tajin and extra cilantro.
5. If serving hot – sprinkle with cotija cheese, Tajin, and bake in a preheated oven for 12-15 minutes, then garnish with more Tajin, cilantro and a squeeze of lime juice.

Variations of this recipe

• Other peppers – I chose jalapenos since those are easy to find, but serrano peppers and/or poblanos are also great options.
• Spicier – for more heat, add more peppers, use the optional cayenne, add additional spices, and/or add a splash of hot sauce.
• Milder – for those that don’t want as much heat, leave out the cayenne, use a poblano or even green bell pepper.
• Baked vs Room Temp – this dip can be baked or served cold/room temperature, and both versions taste amazing. It really comes down to a personal preference and/or the circumstances you’re in. For some parties, you may not have access to an oven, for example.

Making street corn dip ahead of time

This entire dip can be assembled ahead of time, then refrigerated until you’re ready to serve.

Then either bake as directed, or serve cold/room temperature. Both taste amazing, it’s just a personal preference.

Storage

Leftover corn dip should be refrigerated in an airtight container and eaten within 4 days.

Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.