Mexican Street Corn Dip Recipe

If you’re ready for a flavor-packed fiesta in a bowl, this Mexican Street Corn Dip is about to become your go-to snack obsession.

I am passionate about putting together dishes that pack a flavorful punch, and my Mexican Street Corn Dip is a dish that does just that. Its creamy and tangy flavor profile delights, thanks to the robust presence of Cotija cheese and zesty lime juice—ingredients that are readily at hand and that put together in a snap.

But this dip does not lack for decadence, with jalapeños providing a kick and the overall composition recalling the street-corner version of elote.

Mexican Street Corn Dip Recipe Ingredients

• Corn Kernels: High in fiber, providing a satisfying crunch and natural sweetness.
• Cotija Cheese: Offers savory richness, with calcium and protein benefits.
• Cilantro: Adds a fresh, herby flavor and is rich in antioxidants.
• Jalapeño: Brings heat, vitamin C, and boosts metabolism.
• Garlic: Provides depth of flavor and supports immune health.
• Lime Juice: Contributes zesty tang and a dose of vitamin C.
• Chili Powder: Offers a smoky, warm kick, enhancing the overall taste.

Mexican Street Corn Dip Recipe Ingredient Quantities

• 2 cups of corn kernels (fresh, frozen, or canned)
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup of crumbled Cotija cheese
• 1/4 cup of chopped fresh cilantro
• 1 small jalapeño, diced
• 1 clove of garlic, minced
• 1 tablespoon of lime juice
• 1 teaspoon of chili powder
• Salt to taste
• Optional: 1 tablespoon of hot sauce

How to Make this Mexican Street Corn Dip Recipe

1. A large skillet should be preheated on medium-high. The corn kernels are added to the pan and roasted for about 4-5 minutes, until they are ever so slightly charred, stirred a couple of times throughout to allow for even charring. They should be removed from the heat and allowed to cool slightly before proceeding.

2. In a mixing bowl of large size, mix together the mayonnaise and sour cream. Stir until smooth and well mixed.

3. Incorporate the Cotija cheese into the bowl and mix. Make sure the cheese is evenly distributed before moving on to the next step.

4. Incorporate into the mixture the chopped cilantro, the diced jalapeño, and the minced garlic. Blend together all the constituents of this combination.

5. Add the lime juice and the chili powder, and mix them into the salad until it is thoroughly coated. In effect, you are making a kind of dressing or more rationally a coating. The coating of salad is what it is all about. You use the dressing or coating technique whenever you mix and coat a solid with a sauce. You serve it as a salad.

6. Incorporate the charred corn into the bowl by gently stirring until the corn is wholly blended and coated with the mixture.

7. Adjust the seasoning of the dip to your taste by adding salt. This is one of those things that really does vary a lot depending on how each of us likes it.

8. For a dip with more heat, stir in a tablespoon of hot sauce.

9. Move the dip to a serving dish and, if you like, top it with more Cotija cheese and cilantro for extra garnish.

10. Accompanying the recipe for Mexican Street Corn Dip, the instructions set forth the following pathway to serve the dish in its best form: “Serve the Mexican Street Corn Dip with tortilla chips or fresh vegetables for dipping and enjoy immediately.”

Mexican Street Corn Dip Recipe Equipment Needed

1. Large skillet
2. Mixing bowl
3. Spoon or spatula for stirring
4. Knife for chopping and dicing
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Juicer or reamer for lime juice
9. Serving dish

FAQ

• What type of corn should I use?Fresh, frozen, or canned corn can be used. Just ensure it’s drained if using canned, or thawed if using frozen.
• Can I substitute Cotija cheese?Granted, Cotija and feta are not *the same*, but their main difference is that Cotija generally has a saltier taste and a somewhat grittier texture. Feta has an even more pronounced tang, and can taste a bit nutty too. What covers these differences? Both are crumbly, and if you want to carbonate the Cotija in your argument, just as I have here, about its *ahem* superiority over feta, you won’t be wrong.
• Is there a way to make this dip spicier?For more heat, add more diced jalapeños or use a hotter variety such as serrano peppers. Adding hot sauce is another option.
• How long can I store Mexican Street Corn Dip?Keep the dip in a sealed container in the fridge for up to 3 days. Serve at cool or room temperature, stirring well before serving.
• Can I make this dip ahead of time?Certainly, it can be made a day ahead; the flavors come together wonderfully over time. Just be sure to add the cilantro right before serving for that fresh taste.
• What can I serve with this dip?This dip goes well with tortilla chips, but it also serves as a superb topping for grilled meats or tacos.

Mexican Street Corn Dip Recipe Substitutions and Variations

You can use crumbled feta or Parmesan for a different flavor instead of Cotija cheese.
When fresh cilantro is not available, use chopped parsley in sufficient quantity to maintain the flavor. If neither ingredient is handy, just leave it out. The recipe will still work.
You can substitute diced serrano peppers for the jalapeño and expect a lot more heat in your dish. For less heat, substitute with green bell peppers.
You may substitute the juice of a lemon for the lime juice and get an equally refreshing drink with a slightly different flavor. The proportions are the same and this would work in any of the drinks made with lime juice.
If you don’t have chili powder on hand, you can use smoked paprika to add a smoky flavor, or cayenne pepper to turn up the heat in a dish.

Pro Tips

1. Charring the Corn: To achieve optimal flavor, ensure the corn is completely dry before adding it to the hot skillet. This helps prevent steaming and encourages a more even char. If using frozen corn, thaw and pat it dry with a paper towel first.