Mexican Street Corn Dip

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This is the BEST Mexican street corn dip! This crowd-pleasing recipe captures the essence of beloved Mexican street corn in a creamy dip that’s perfect for any gathering. Imagine the smoky char of grilled corn mingling with the richness of mayo, the kick of chili powder, and the zing of lime juice. The flavor will transport your taste buds to the festive streets of Mexico.

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Street corn dip on an appetizer table with jalapeños, limes, chips and Margaritas.

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🌽 About Mexican Street Corn In Vallarta

  • 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, and food vendors set up stalls. Some have grills to roast fresh corn over an open-flame. Families arrive to mingle with friends and enjoy the good eats.
  • Vendors serve “street corn” with a variety of toppings: Mexican crema or mayonnaise, limes for squeezing, fresh cilantro, cotija cheese, chopped onions, chili powder or Tajin, hot sauce, and sea salt. Authentic street corn tastes vibrant and amazing!
  • 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 an indoor grill pan or outdoor grill, plus a mixing bowl and spoon.
  • Serve corn dip warm or at room temperature with restaurant-style tortilla chips. Or, like pico de gallo, it can be spooned over carne asada as a healthy, colorful garnish. This yummy dip deserves to be added to your Cinco de Mayo menu.
Street corn dip in a wide bowl with 2 serving spoons.

👩🏻‍🍳 Why this Recipe’s a Keeper

  • Amazing burst of flavors. This Mexican street corn dip delivers a burst of flavors that are both savory and tangy. The combination of grilled corn, creamy mayo, cotija cheese, and spices creates a taste sensation that’s hard to resist. It brings people together and leaves them feeling happy and satisfied.
  • 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 dip with sliced jalapeños.
  • You choose the texture. 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.
  • This comfort food is a crowd pleaser. The irresistible combination of flavors and the unique twist on traditional corn-on-the-cob makes this dip a hit at any party or gathering. Whether it’s a summer BBQ, a fall picnic, or a winter holiday party, Mexican street corn dip fits well into various seasonal menus. It’s a year-round favorite.
  • Similar to “Rojo’s Mexican-Style Street Corn Dip” from Costco. If you like the flavor and texture of that store-bought dip, all it takes are a few easy adjustments to this basic recipe to make it. Fold in plain Greek yogurt and mayonnaise until the desired texture is reached. Mix in a sprinkling of granulated onion. Fold in some shredded cheddar cheese.
Bowl of Mexican street corn dip served with tortilla chips and wedges of lime.

🛒 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 (or Tajin): This ingredient is moderately spicy. It ups the Mexican flavor profile of this Mexican street corn dip. If you have Tajin on hand, you can skip the chili powder and the smoked paprika.
  • 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.

Ingredients for Mexican street corn dip recipe.

📖 Recipe Steps

RECIPE PREP: Shuck the ears of corn. Remove the husks and silk fibers. A kitchen hack for removing corn silk: brush the silk fibers away with a stiff-bristled vegetable brush or a new clean toothbrush.

  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.
  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.
  3. If adding (optional) diced fire-roasted chiles from a can, drain them well before folding them into the mixture. To dial up the heat, and a few pinches cayenne pepper to taste.
  4. Garnish the corn dip with a squeeze of lime, a sprinkling of chili powder and paprika, or Tajin, and a bit of cotija cheese, and sliced jalapeños if desired. Serve with tortilla chips.
How to make Mexican street corn dip recipe in 4 easy steps.

👨🏻‍🍳Expert Tips

  • How to roast corn without an indoor grill pan or an outdoor grill: Slice the corn kernels off the cobs. Warm 2 tablespoons butter in wide skillet over medium-high heat. Add kernels to the pan. Cook for 8 to 10 minutes, stirring occasionally, until the corn is slightly charred.
  • How to air fry the corn instead of grilling it: air fryer corn on the cob.
  • How to make the dip creamy: Add the mixture to a food processor or high-speed blender. Add in 2 tablespoons mayo 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.

🧑🏼‍🍳 Recipe FAQ

These are the most commonly asked questions when making Mexican street corn dip, and the most helpful answers for recipe success.

How many cups of corn are on a 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.

Can I use canned corn instead of grilling fresh corn?

Yes, absolutely! Drain and pat the corn dry. 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.

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn if fresh corn is not available. Be sure to thaw and pat it dry before grilling to achieve a similar texture and flavor.

Mexican crema is not available. What can I use instead?

Use sour cream, or a mix of sour cream and mayonnaise. Or use Greek yogurt instead.

What can I substitute for cotija cheese?

Substitute it with feta cheese, queso fresco, goat cheese crumbles or Parmesan. Each cheese will bring a slightly different flavor, but all will work well in this recipe.

How long will Mexican street corn dip last in the fridge?

The dip can be stored in the fridge for up to 3 days. Keep it covered to maintain freshness. Note that the texture may change slightly upon refrigeration.

Can I freeze Mexican street corn dip?

It is not recommended. If you freeze the dip the texture of the dairy-based ingredients may change. This dip is best enjoyed fresh or refrigerated for just a short period.

Mexican corn dip served on a Cinco de Mayo party table with chips and Margaritas.

🥣 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.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

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 recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Street corn dip on an appetizer table with jalapeños, limes, chips and Margaritas.

Mexican Street Corn Dip


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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

Units Scale
  • 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. 

  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.
  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. 
  3. 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.
  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.

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 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
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Mexican Street Corn Dip 👉🏻 Join the Convo

Do you prefer your 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’d love to hear from you.

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10 Comments

  1. 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.