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dipping chip into hot street corn dip
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5 from 9 votes

Mexican Street Corn Dip

This Street Corn Dip has all the classic Mexican street corn flavors, but in a fun dip-able form!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: mexican corn dip
Servings: 6 servings
Calories: 324kcal
Author: The Chunky Chef

Ingredients

  • 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

Instructions

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.

Notes

  1. Follow the first 3 steps of this recipe, for both hot and cold versions of this dip.
  2. There are several varieties of Tajin seasoning, but I use the Classico variety.  I bought mine on Amazon, but your local grocery store will likely carry it as well.

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 519mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 776IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 1mg