This is the BEST Mexican street corn dip! It’s packed with delicious healthy ingredients and vibrant flavors. It’s a fiesta in a bowl! It deserves to be added to your Cinco de Mayo menu. Serve with restaurant-style tortilla chips.
Every evening as the sun sinks down to meet the horizon, the ocean-front Malecon in Puerto Vallarta, Mexico, comes alive. White tents pop up near the Naval Museum. Food vendors set up their stalls. Some have grills to roast fresh corn over an open-flame. Families arrive to enjoy the good eats.
In Mexico, vendors serve “street corn” with a variety of toppings. They’re set out on a table so customers can season the ears of corn as desired: Mexican crema or mayonnaise, limes for squeezing fresh lime juice, chili powder or Tajin, hot sauce, and sea salt. Authentic street corn tastes amazing!
And now, with this Mexican street corn dip recipe, you too can savor all the mouthwatering flavors of this south-of-the-border snack. No special equipment is needed to make it. Just a grill pan or outdoor grill, plus a mixing bowl and spoon. To use a skillet, see the “Recipe FAQ” section.
Serve corn dip warm or at room temperature with tortilla chips. Or along with pico de gallo spoon it over carne asada as a healthy colorful garnish.
This easy Mexican recipe is very versatile. You can customize the dip to satisfy your taste buds. For additional flavor and color, add diced fire-roasted green chiles. Find them in a 4-ounce can at the supermarket. Garnish the corn dip with sliced (pickled or fresh) jalapeños.
For a smooth corn dip, add the ingredients to a food processor or high-speed blender with additional Mexican crema (or mayo and sour cream) and lime juice so the mixture is not dry. Pulse or blend until smooth.
If you taste and texture of “Rojo’s Mexican-Style Street Corn Dip” from Costco, all it takes are a few easy adjustments to this basic recipe. Fold in plain Greek yogurt and mayonnaise until the desired texture is reached. Mix in a sprinkling of granulated onion. Complete the copycat version by folding in some shredded cheddar cheese. It’s so simple.
INGREDIENTS
- Ears of Corn: When fresh corn is in season, this is the ideal time to make this street corn dip. But you can also use canned corn that’s been well drained. Just sauté it in a few tablespoons of corn oil or olive oil.
- Corn Oil: It’s the authentic Mexican choice for this recipe, but you can also use vegetable oil or canola oil. It helps the corn on the cob become golden when grilled, and helps keep it from sticking to the grill.
- Mexican Crema: This Mexican product is similar to sour cream. It has a thinner pourable consistency, and it’s not as sour or acidic. At the market look for it near the cotija cheese and queso fresco. If it’s not available use sour cream instead.
- Fresh Lime Juice: It always tastes better when freshly squeezed. In Mexico we use Mexican limes (same as key limes) that are round in shape, about the size of golf balls, and have a smooth skin. But you can use any type of limes that are available in your area.
- Fresh Lime Zest: This ingredient ups the citrus flavor of the recipe.
- Chili Powder: This ingredient is moderately spicy. It ups the Mexican flavor profile of this Mexican street corn dip.
- Smoked Paprika: This adds an earthy, smoky flavor to the corn dip. If you don’t have this spice on hand, substitute both the chili powder and paprika with tajin. Tajin is an authentic Mexican spice made with a variety of chili peppers, lime and sea salt.
- Sea Salt: In Mexico we’re all about sea salt and limes! This essential seasoning enhances the flavor of the other ingredients while providing a salty flavor reminiscent of the ocean.
- Cotija Cheese: This salty, crumbly Mexican cheese has a similar texture to feta. While cotija is made with cow’s milk, feta is made from sheep’s and goat’s milk and is a bit more tangy. If you can’t find cotija, use feta.
- Fresh Cilantro: Adds an earthy grassy flavor. It’s a common ingredient in Mexican recipes. However, as not everyone likes its strong taste, you can use Italian parsley instead.
- Diced Fire-Roasted Green Chiles – OPTIONAL: These mild chiles add an additional layer of delicious flavor to the corn dip recipe.
FOR SERVING: Thick restaurant-style tortilla chips.
RECIPE STEPS
RECIPE PREP: Shuck the ears of corn, removing the husks and the silk fibers. Here’s a trick for removing corn silk: brush the silk fibers away with a stiff-bristled vegetable brush or a new clean toothbrush. So easy.
- STEP 1: Preheat an indoor grill pan (or outdoor grill) over medium-high heat. Brush the corn with oil on all sides. Grill 3 to 4 minutes per side, or until the corn is lightly charred. Remove from heat. Set ears of corn aside until they’re cool enough to handle.
- STEP 2: In a large bowl, whisk together Mexican crema, lime juice, lime zest, chili powder, smoked paprika and sea salt. Slice the kernels off the cobs. Add the kernels, cotija cheese and cilantro to the crema mixture. Stir to combine.
- STEP 3: If adding (optional) diced fire-roasted chiles from a can, drain them well before folding them into the mixture. If you’d like to dial up the heat, and a few pinches cayenne pepper to taste.
- STEP 4: Garnish the corn dip with a squeeze of lime, a sprinkling of chili powder or paprika, a bit of cotija cheese, and sliced jalapeños if desired. Serve with tortilla chips.
RECIPE FAQ
These are the most commonly asked questions when making Mexican street corn dip, and the most helpful answers for recipe success.
Yes. Here’s how to do it: air fryer corn on the cob.
One medium-sized ear of corn yields about 1/2 cup of kernels. Four medium ears will yield about 2 cups, which is about equal to one 10-ounce bag of frozen corn.
Slice the corn kernels off the cobs. Warm 2 tablespoons butter in wide skillet over medium-high heat. Add corn kernels to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the corn is slightly charred.
Use 2 cups canned corn or frozen corn. In a large skillet on stovetop, melt 2 tablespoons butter over medium-high heat. Add kernels to the pan. Cook 8 to 10 minutes, stirring occasionally, until the corn is slightly charred.
Use sour cream, or a mix of sour cream and mayonnaise.
Use goat cheese crumbles, feta cheese, Parmesan or Romano.
Add corn dip mixture to a food processor or high-speed blender. Add in 2 tablespoons mayonnaise and 2 tablespoons sour cream. Process until desired texture is reached. Transfer to a serving bowl. For additional flavor and texture, fold in shredded cheddar cheese.
There are several easy ways to add heat to corn dip: hot sauce, cayenne pepper, minced jalapeños or serrano pepper.
MORE Mexican Party Dips
Get the party started with these tasty Mexican party dips. If you love this Mexican street corn dip, you’re gonna love these too! Print out your favorite recipes or pin them to Pinterest to save for later.
- Margarita Fruit Dip
- Cheesy Rotel Bean Dip
- Fiesta Taco Dip
- Mexican 7-Layer Dip
- Pico de Gallo
- Authentic Mexican Guacamole
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This is the BEST street corn dip recipe! The distinctive Mexican flavors tickle the taste buds and make it a party favorite. Taste testers gave this dip rave reviews for flavor, texture and south-of-the-border authenticity.
If you agree this corn dip is super tasty, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend!
MEXICAN STREET CORN DIP
- Total Time: 25 Minutes
- Yield: 2 Cups 1x
Description
This street corn dip is savory, well-textured and deeply delicious. It features authentic Mexican flavors and colors. Enjoy this appetizer with sturdy tortilla chips. Serve on Cinco de Mayo and all year long.
Ingredients
- 4 ears of corn*
- 1 tablespoon corn oil (or vegetable oil)
- 1/2 cup Mexican crema (or sour cream)
- 2 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon chili powder, or more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, or to taste
- 1/2 cup crumbled cotija cheese (or crumbled goat cheese), plus more for garnishing
- 2 tablespoons fresh cilantro, chopped
- 1 (4-ounce) can Ortega diced fire-roasted green chiles, optional
FOR SERVING: Thick restaurant-style tortilla chips
Instructions
RECIPE PREP: Shuck the ears of corn, removing the husks and the silk fibers. Here’s a trick for removing corn silk: brush the silk fibers away with a stiff-bristled vegetable brush or a new clean toothbrush.
- Preheat an indoor grill pan (or outdoor grill) over medium-high heat. Brush the corn with oil on all sides. Grill 3 to 4 minutes per side, or until the corn is lightly charred. Remove from heat. Set ears of corn aside until they’re cool enough to handle.
- In a large bowl, whisk together Mexican crema, lime juice, lime zest, chili powder, smoked paprika and sea salt. Slice the kernels off the cobs. Add the kernels, cotija cheese and cilantro to the crema mixture. Stir to combine.
- If adding (optional) diced fire-roasted green chiles from a can, drain them well before folding them into the mixture. If you’d like to dial up the heat, and a few pinches cayenne pepper to taste.
- Garnish the corn dip with a squeeze of lime, a sprinkling of chili powder or paprika, a bit of cotija cheese, and sliced jalapeños if desired. Serve with tortilla chips.
Notes
*WHEN FRESH CORN IS OUT OF SEASON: Use 2 cups canned corn or frozen corn. In a large skillet on stovetop, melt 2 tablespoons butter over medium-high heat. Add corn kernels to the pan. Cook 8 to 10 minutes, stirring occasionally, until corn is slightly charred.
HOW TO MAKE THIS CORN DIP CREAMY: Add corn dip mixture to a food processor or high-speed blender. Add in 2 tablespoons mayonnaise and 2 tablespoons sour cream. Process until desired texture is reached. Transfer to a serving bowl. For additional flavor and texture, fold in shredded cheddar cheese.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
Keywords: Mexican Street Corn Dip, Mexican Street Corn Dip Recipe, Street Corn Dip, Corn Dip, Mexican Dip
MEXICAN STREET CORN DIP > JOIN THE CONVERSATION
Do you prefer corn dip well textured or creamy? When would you like to serve this Mexican dip? Taco Tuesday, Cinco de Mayo, or Game Day? Share your thoughts on this easy recipe in the comments below!
I first experienced street corn dip at a Mexican restaurant in Texas. We enjoyed it with guacamole, salsa and Margaritas. I’m so happy to have found this recipe here – it tastes just like the restaurant version.
★★★★★