This Street Corn Dip has all the classic Mexican street corn flavors, but in a fun dip-able form! Great served hot or at room temperature, and always a crowd-pleaser!
This is one of my Dip recipes I know you’ll want to keep on hand!
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.
- 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.
- Combine dressing. Just mix it all together in a mixing bowl.
- Add corn mixture. Once you’ve stirred in the corn and jalapenos, stir in the cheese.
- If serving at room temp – sprinkle with cotija cheese, tajin and extra cilantro.
- 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.
I find this dip tastes best with corn that’s been charred, but if you’re running short on time, there’s a way around that. Use cans of fire-roasted corn kernels, and drain them very well.
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.
Unfortunately, during testing, I found this dip didn’t freeze well due to the mayo and sour cream.
I always find those cheeses in the refrigerated section of the “international foods” aisle of my grocery store, but if your store doesn’t carry them, don’t worry. Crumbled queso blanco or feta and grated Parmesan (the real stuff – not the can) are decent substitutes.
You may have seen a version online of Mexican street corn that’s coated or dusted in hot cheeto dust. If that interests you, you can absolutely finely crush up some hot cheetos and sprinkle them over this dip before serving!
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.
Leftover corn dip should be refrigerated in an airtight container and eaten within 4 days.
The small size of this skillet makes it perfect for dip recipes, and since it’s cast iron, it’s oven-safe!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 – 2 Tbsp vegetable or avocado oil
- 4 cups corn kernels (fresh or frozen) if using frozen kernels, thaw them
- 2 fresh jalapeno peppers seeded and diced
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 Tbsp lime juice fresh is best
- 1 tsp chili powder
- 1/2 tsp ancho chile powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper optional
- 2 Tbsp minced cilantro
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup crumbled cotija cheese
- 1/4 tsp Tajin seasoning
- additional cilantro for garnish
- additional squeeze of lime juice for garnish/serving
Follow These Steps – For Both Versions
- Heat oil in large skillet over MED HIGH heat. Add corn and jalapeno to the skillet and spread into an even layer. Cook, without stirring, for about 3 minutes. Stir and cook another 2-3 minutes without stirring again. Set aside, off the heat.
- In a mixing bowl, combine mayo, sour cream, lime juice, chili powder, ancho chile powder, garlic powder, cayenne pepper and cilantro. Whisk until smooth.
- Stir in corn and jalapeno mixture, then stir in crumbled queso fresco cheese.
To Serve Dip Hot
- Before charring corn and jalapeno, preheat oven to 350°F and lightly grease an 8” cast iron skillet or similarly sized oven safe serving dish/skillet.
- Spread mixture into skillet and top with cotija cheese and half of the Tajin seasoning.
- Bake for 12-15 minutes, until hot and bubbly.
- Sprinkle with remaining Tajin, and additional minced cilantro, add a squeeze of lime juice, then serve with tortilla chips.
To Serve Dip Cold/Room Temperature
- Transfer mixture to serving dish/bowl, then top with cotija cheese, tajin seasoning, and additional minced cilantro.
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