This Mexican Street Corn Dip delivers a bold, crave-worthy fusion of smoky corn, creamy textures, and zesty flavors. It’s a vibrant take on a classic street food favorite, reimagined as a crowd-pleasing dip that’s perfect for game days, backyard gatherings, or laid-back snacking. Its irresistible combination of charred corn and punchy spices ensures it’s always the first dish to disappear from the table.
Ingredients Breakdown
Every spoonful of this dip bursts with layers of bold, savory goodness thanks to a carefully balanced combination of ingredients. At the heart of the recipe is sweet, golden corn—fresh off the cob, lightly charred in a hot skillet to bring out its natural caramelized flavor. Cotija cheese adds a salty, crumbly richness that pairs beautifully with the tangy sour cream, creating a creamy base with just the right amount of heft. Bright, citrusy lime juice cuts through the creaminess, tying all the flavors together. A small dose of heat comes from finely chopped jalapeño and a can of spicy diced green chiles, offering warmth without overpowering the palate. Red onion adds a pop of color and a sharp, aromatic edge, while chopped cilantro introduces a refreshing herbaceous lift. Garlic, chili powder, and a touch of salt round out the flavor profile, ensuring each bite is layered, complex, and deeply satisfying. Optional tweaks—like adding extra lime juice, more herbs, or cheese on top—allow for easy personalization to suit your taste.
Step-by-Step Preparation Guide
Begin by searing the corn in a hot skillet, allowing it to take on a lightly charred appearance that enhances its natural sweetness and gives the dip its signature smoky undertone. Stir occasionally to ensure an even golden brown color without overcooking. Once the corn is perfectly caramelized, transfer it to a large mixing bowl. Combine all the remaining ingredients—sour cream, cotija cheese, green chiles, red onion, jalapeño, garlic, lime juice, cilantro, chili powder, and salt—directly into the bowl. Mix until everything is evenly coated, with the sour cream binding the mixture into a creamy, scoopable texture. Take a moment to taste and fine-tune the flavors—an extra squeeze of lime or a handful of chopped herbs can add brightness. Once blended, garnish with a sprinkle of cotija cheese and a final dusting of chopped cilantro to give the dish a fresh, vibrant finish.
Recipe Tips & Frequently Asked Questions
How to achieve that signature smoky corn flavor:
Use a hot, dry skillet and let the corn sit undisturbed for short intervals to develop a golden char.
Adjusting spice levels to match your crowd:
Omit the jalapeño or use mild green chiles for a tamer version; for extra kick, add cayenne or chipotle powder.
Choosing the right cheese substitutes if cotija isn’t available:
Feta cheese offers a similar crumbly texture and saltiness, while queso fresco gives a milder finish.
Making it ahead of time without losing freshness:
Prepare the dip in advance and store it covered in the refrigerator. Stir again before serving and garnish fresh.
Can I make this dip ahead of time?
Yes, it holds up well for a day or two when stored in an airtight container in the fridge.
How long can this be stored in the refrigerator?
Up to 3 days is ideal, though it’s best enjoyed within the first 24 hours for maximum flavor and texture.
What can I use instead of cotija cheese?
Feta or queso fresco are great alternatives that maintain the authentic feel.
Can I use canned or frozen corn instead of fresh?
Absolutely—just ensure you drain canned corn well or thaw frozen kernels before sautéing.
What to Serve With This Recipe
This creamy corn dip pairs beautifully with a variety of dippers. Tortilla chips are the classic choice, but warm tostadas, pita chips, or even soft slices of grilled baguette make excellent companions. For a lighter contrast, consider crisp vegetable sticks like bell peppers, cucumbers, or jicama. It also doubles as a flavorful topping—spoon it over tacos, layer it on nachos, or serve it alongside grilled meats and seafood for an extra burst of flavor.
Creative Variations to Try
Transform this dip into a warm, gooey version by topping it with extra cheese and baking until bubbly and golden. Mix in extra ingredients like black beans for heartiness, creamy avocado chunks for added richness, or roasted red peppers for a hint of sweetness. You can also experiment with layering—try a bottom layer of refried beans, followed by the corn mixture, then a generous cheese topping for a party-style layered dip that’s guaranteed to impress.
This Mexican Street Corn Dip is a celebration of flavor and texture—smoky, creamy, zesty, and utterly addictive. It’s a guaranteed hit whether served as an appetizer, side dish, or centerpiece at your next gathering. Bright, bold, and easy to make, it’s the perfect dip for sharing and savoring.
Ingredients
4 cups fresh corn kernels (approximately 4 ears of corn)
½ cup crumbled cotija cheese, plus extra for garnish
⅓ cup sour cream
¼ cup chopped cilantro, plus 2 tablespoons extra for topping
1 (4 oz) can diced green chiles, drained and rinsed (use hot chiles for extra heat)
2 tablespoons finely chopped red onion
1 jalapeño, deseeded and finely minced
1 garlic clove, finely minced
Juice of 1 lime
1 teaspoon chili powder
½ teaspoon salt
Instructions
Begin by heating a large skillet over medium-high heat. Once hot, lightly coat it with cooking spray. Add the corn kernels and cook, stirring occasionally, until they become tender and begin to develop a slight char, around 2 to 3 minutes. This step enhances the sweetness and brings a subtle smokiness to the dish. Transfer the cooked corn to a large mixing bowl and set aside.
Add the sour cream, cotija cheese, diced green chiles, chopped cilantro, red onion, jalapeño, garlic, lime juice, chili powder, and salt to the bowl with the corn. Stir everything together thoroughly until the sour cream coats all the ingredients and the dip is well combined. Taste and adjust seasoning if desired—consider a bit more lime juice or a handful of cilantro for a brighter flavor.
Top the dip with an extra sprinkle of cotija cheese and a pinch of chopped cilantro for a fresh finish. Serve immediately with crisp tortilla chips for dipping.
Mexican Street Corn Dip Recipe
Ingredients
- 4 cups fresh corn kernels approximately 4 ears of corn
- ½ cup crumbled cotija cheese plus extra for garnish
- ⅓ cup sour cream
- ¼ cup chopped cilantro plus 2 tablespoons extra for topping
- 1 4 oz can diced green chiles, drained and rinsed (use hot chiles for extra heat)
- 2 tablespoons finely chopped red onion
- 1 jalapeño deseeded and finely minced
- 1 garlic clove finely minced
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon salt
Instructions
- Begin by heating a large skillet over medium-high heat. Once hot, lightly coat it with cooking spray. Add the corn kernels and cook, stirring occasionally, until they become tender and begin to develop a slight char, around 2 to 3 minutes. This step enhances the sweetness and brings a subtle smokiness to the dish. Transfer the cooked corn to a large mixing bowl and set aside.
- Add the sour cream, cotija cheese, diced green chiles, chopped cilantro, red onion, jalapeño, garlic, lime juice, chili powder, and salt to the bowl with the corn. Stir everything together thoroughly until the sour cream coats all the ingredients and the dip is well combined. Taste and adjust seasoning if desired—consider a bit more lime juice or a handful of cilantro for a brighter flavor.
- Top the dip with an extra sprinkle of cotija cheese and a pinch of chopped cilantro for a fresh finish. Serve immediately with crisp tortilla chips for dipping.
Notes
- You can use frozen or canned corn as alternatives to fresh corn.
- If using frozen corn: Cook it according to the package instructions, then sauté it and continue with the recipe as directed.
- If using canned corn: Drain and rinse thoroughly before sautéing, then proceed with the recipe.
- Feta cheese is a great substitute for cotija cheese if needed.
