Mexican Street Corn Dip
Mexican Street Corn Dip is like all the fun and flavor of classic street corn, but in a creamy, cheesy dip that’s perfect for sharing. It’s packed with sweet corn,…
Tip: save now, cook later.Mexican Street Corn Dip is like all the fun and flavor of classic street corn, but in a creamy, cheesy dip that’s perfect for sharing. It’s packed with sweet corn, tangy lime, a bit of chili powder for a little kick, and a generous sprinkle of cotija or feta cheese that gives it that authentic Mexican taste. The mix of textures—from the crunchy corn to the creamy cheese—makes every bite super satisfying.
I love how easy this dip is to throw together, and it never fails to be a hit at parties or casual get-togethers. I usually make it ahead of time so the flavors get to mingle, and then just pop it in the oven to warm up before serving. It’s one of those crowd-pleasers that always disappears fast, and I’m always sneaking extra dips for myself!
My favorite way to enjoy it is scooping it up with some crispy tortilla chips or even spreading it on warm tortillas. It’s also a great side for tacos or grilled meats if you want to dress up a simple meal. Honestly, Mexican Street Corn Dip feels like a little fiesta in a bowl that brings everyone together with its bright and happy flavors.
Key Ingredients & Substitutions
Corn: Fresh corn is best for a sweet, crisp bite, but frozen works great too. Just be sure to thaw and drain it well to avoid a watery dip.
Mayonnaise & Sour Cream: These add creaminess and tang. If you want a lighter version, try Greek yogurt instead of sour cream.
Cheeses: Cotija is classic for its salty, crumbly texture, but feta is a nice substitute if you can’t find it. Monterey Jack melts beautifully, but mozzarella can work as well.
Jalapeños: Fresh jalapeños add a mild heat and crunch. For less spice, remove the seeds or swap for a milder pepper like poblano.
Lime Juice: Fresh lime juice brightens the dip with acidity. Bottled lime juice can work in a pinch but fresh is best for flavor.
How Do You Get the Dip Creamy and Perfectly Bubbly?
Mixing the ingredients thoroughly ensures each bite has balanced flavors. Use a sturdy bowl and a good spoon or spatula to blend everything well.
When baking:
- Spread the mixture evenly in a shallow dish for quick, uniform baking.
- Bake at 375°F (190°C) just until you see bubbling and a golden top—about 20-25 minutes.
- Watch carefully near the end to avoid burning the cheese on top.
Letting the dip cool a few minutes after baking helps it thicken slightly, making it easier to scoop while keeping it warm and creamy.
Equipment You’ll Need
- Mixing bowl – big enough to combine all ingredients without spilling.
- Baking dish or oven-safe skillet – for evenly baking the dip until bubbly and golden.
- Spatula or wooden spoon – helps mix the dip thoroughly without scratching your bowl.
- Measuring cups and spoons – to get the right balance of flavors and spices.
- Knife and cutting board – for chopping jalapeños, onions, and cilantro.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty crunch that pairs well with the creamy dip.
- Stir in black beans or diced tomatoes to add color, texture, and extra heartiness.
- Use smoked cheddar instead of Monterey Jack for a sharper, bolder cheese flavor.
- Mix in a dash of hot sauce or chipotle powder if you want more heat and smoky depth.
Mexican Street Corn Dip
Ingredients You’ll Need:
Main Ingredients:
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 cup mayonnaise
- 1 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- ½ cup crumbled cotija cheese (plus extra for garnish)
- ¼ cup finely chopped red onion or shallot
- 1-2 cloves garlic, minced
- 1 jalapeño, thinly sliced (plus extra for garnish)
- 1 tablespoon fresh lime juice (about 1 lime)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (plus extra for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
- Lime wedges, for serving
How Much Time Will You Need?
This dip takes about 10 to 15 minutes to prepare and mix all the ingredients, plus 20 to 25 minutes to bake until bubbly and golden. Plan for a total of around 35 to 40 minutes from start to serving.
Step-by-Step Instructions:
1. Prep Your Oven and Corn:
Preheat your oven to 375°F (190°C). If you’re using fresh corn, carefully cut the kernels off the cob. For frozen corn, thaw it well and drain any excess moisture to keep the dip from getting watery.
2. Mix the Dip Ingredients:
In a large bowl, combine the corn kernels, mayonnaise, sour cream, shredded Monterey Jack cheese, crumbled cotija, chopped red onion, minced garlic, sliced jalapeño, lime juice, smoked paprika, chili powder, and chopped cilantro. Season the mixture with salt and pepper to your taste. Stir everything well until all ingredients are fully mixed together.
3. Bake the Dip:
Transfer the mixture to a baking dish or oven-safe skillet, spreading it out evenly. Bake in the preheated oven for 20 to 25 minutes, or until the cheese on top has melted and the dip is bubbling with nicely browned spots.
4. Garnish and Serve:
Once out of the oven, let the dip cool slightly. Garnish with extra crumbled cotija cheese, sliced jalapeños, chopped cilantro, a light sprinkle of chili powder, and a few fresh corn kernels to add texture and color. Serve warm with tortilla chips and lime wedges on the side for squeezing over the dip.
Enjoy your creamy, cheesy, and flavorful Mexican Street Corn Dip!
Can I Use Frozen Corn Instead of Fresh Corn?
Yes, frozen corn works perfectly! Just be sure to thaw it completely and drain any excess moisture before mixing it into the dip to avoid a watery texture.
How Long Can I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through before serving again.
Can I Make This Dip Ahead of Time?
Absolutely! You can mix all the ingredients and refrigerate the dip for up to a day before baking. Just bake it fresh when you’re ready to serve for the best bubbly, melty texture.
What’s the Best Way to Serve Mexican Street Corn Dip?
Serve it warm with crispy tortilla chips for scooping. It also pairs wonderfully with sliced veggies or as a creamy topping for tacos and grilled meats.