Easy Mexican Street Corn Dip

This Mexican Street Corn Dip is one of the easiest dips to make. Enjoy with your favorite chips, pretzels or with tacos.

Mexican street corn! Have you had this?! My husband is obsessed with it in every shape or form. Mayonnaise on corn and it’s so flavorful and buttery and if you love corn – you will so vibe with this recipe.

Imagine traditional Mexican street corn but in a DIP format. Making it easier to eat, more of a crowd type of recipe and one that is ready in just 10 minutes too. I love how fast you can whip up this appetizer dip for everyone.

This corn dip can be served with any scooper of sorts you want. Or add it to your tacos, burritos, salads, anything! It has simple ingredients like mayo, lime, chili powder and cotija cheese (similar to feta). Enjoy with some pretzels, chips, or your favorite scooper. Or you can be like Jordan and eat it with a spoon!

I cannot wait to hear what you think of this recipe. Let me know if you make it!

What ingredients you need for Mexican Street Corn Dip:

• Butter or oil – either one can work for this
• Frozen corn – I used fire roasted corn 
• Jalapeño seed and diced
• Mayonnaise or greek yogurt – same with this you can pick either one
• Cotija cheese – this cheese is an aged Mexican cheese is firm in texture, salty and reminds me of a mild feta cheese
• Cilantro – fresh cilantro is so good in this!
• Chili powder – if you like heat you can add more or if you don’t then add less
• Garlic clove – minced or you can use garlic powder if you prefer
• Lime – I like using fresh lime juice here!
• Chips, pretzels or anything you’d like for serving!

How to make Mexican Street Corn Dip:

1. Melt butter or add oil to a large skillet over medium heat
2. Add in corn kernels and jalapeños and cook, stirring occasionally for about 8-10 minutes
3. Stir mayonnaise or yogurt, cotija cheese, cilantro, chili powder, garlic and lime juice
4. Serve with chips, pretzels or anything you’d like for serving!

FAQs and tips on making this corn dip:

1. Can I use fresh corn? If you want to! I typically use a bag of organic frozen fire roasted corn. It is more flavorful and easier to dump a bag of corn into skillet over cutting off kernels in my opinion.
2. Is this dip spicy? It’s not too spicy but the jalapeño and chili powder add a kick so it’s not the most kid-friendly. If you love spice, increase the amounts here. If you don’t, start small and work your way up.
3. How long does this dip stay good? I hate to be that person but this is a recipe that tastes best the day of. I do keep leftovers in fridge for 2-3 days but after that it is a bit soggy.
4. Can I prep this corn dip ahead of time? You can make the corn if you want in the skillet then add in the mayo/yogurt and other ingredients before serving. That way it doesn’t get soggy but helps save the 10 minutes of cooking the corn.

A few other delicious Mexican-inspired dishes to try:

EASY Sheet Pan Quesadillas

Copycat Taco Bell Mexican Pizza (gluten-free)

Chicken Enchiladas

Chicken Freezer Burritos (for kids!)

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