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Easy Mexican Street Corn Dip

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

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 2 tablespoons butter or oil
  • 4 cups frozen corn (I used fire roasted corn)
  • 1 jalapeño, seed and diced
  • 3 tablespoons mayonnaise or greek yogurt
  • 3 tablespoons cotija cheese
  • 2 tablespoons cilantro, chopped
  • 1/2 chili powder
  • 1 garlic clove, minced
  • Juice of 1 lime
  • Chips, pretzels or anything you’d like for serving!

Instructions

  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!

Notes

*Store leftovers in fridge for 2 days but this tastes best day of in my opinion!

  • Author: Rachel

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