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–+ servings

Mexican Street Corn Dip Recipe

This creamy, zesty Mexican Street Corn Dip is bursting with charred corn, bold spices, and a tangy twist that makes it impossible to resist. Perfect for dipping, topping, or scooping straight from the bowl.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 220kcal

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.

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