This Mexican street corn dip is the perfect appetizer for any occasion that takes less than 30 minutes to make and has all the flavors of an authentic Mexican corn dip. It's creamy, cheesy, slightly spicy, and all mixed together in one bowl for an unforgettable corn dip the whole family will enjoy!
Contents
🌟 Why this recipe works
If you’re looking for an easy, crowd-pleasing appetizer that's sure to please a variety of tastes and preferences, look no further than this tasty street corn dip.
It’s loaded with all the flavors of Mexican street corn in an easy-to-make dip. This creamy and cheesy dip is spiced up with chili powder, paprika, and cayenne pepper, giving it a delicious kick.
The foundation of the dip is a flavorful mixture of extra virgin olive oil, onion, garlic, corn kernels, sour cream, and cream cheese – all blended together for the ultimate creamy texture. To make it even more irresistible - it's topped with cotija cheese and cilantro and drizzled with spiced butter and lime Greek yogurt dressing for added richness.
The addition of grilled corn kernels gives this dip a unique smoky flavor and crunchy texture, making it stand out from other dips.
It’s perfect for any occasion – whether you’re hosting a game day party or looking for an impressive Mexican dip to serve with salsa fresca and mexican bruschetta for Cinco de Mayo, this dip is sure to be a hit. Another fantastic idea for this holiday is my Mexican Style Stuffed Peppers recipe. Check it out!
And if you want more easy and delicious dips for your cookbook, try our baked crab dip, chili queso dip, and asiago spinach artichoke dip.
🍽 Key Ingredients
This street corn dip is packed with all the flavors and textures you crave, making it a fantastic party dish! Let's take a look at the key ingredients needed.
Spice mix - The combination of chili powder, paprika, and cayenne pepper gives this dip a spicy kick.
Extra virgin olive oil - Adds flavor and helps chili powder, paprika, cayenne pepper, and garlic to bloom.
Red onion and garlic - Adds a savory flavor and aroma to the dip.
Corn - You'll need fresh corn and frozen corn for this Mexican street corn recipe. The frozen sweet corn is cooked with onions, spices, and garlic to form the base of the dip, and the fresh corn is grilled and used for the topping.
Dairy products - Butter, sour cream, plain yogurt, and cream cheese form the creamy base of this dip.
Cotija cheese - This salty, crumbly Mexican cheese adds a unique flavor and texture to the dip.
Fresh cilantro - A herb that adds a bright, citrusy flavor to the dip.
Lime juice - Adds a bit of brightness to the dip.
Substitutions
If you're looking to make some swaps or substitutions in this street corn dip recipe, here are a few ideas:
Red onion
If you don’t have red onion, you can use white or yellow onion or even green onion.
Cotija cheese
This is a unique Mexican cheese, so you can also use feta cheese in its place.
Fresh cilantro
Fresh herbs like parsley, dill, or basil can be used as a substitute for cilantro.
Seasoning mix
If you don't have chili powder, paprika, and cayenne pepper on hand, you can use a store-bought taco or fajita seasoning mix as a substitute.
Cream cheese mixture
Some corn dip recipes use mayonnaise as a 1:1 substitution for sour cream or Greek yogurt, which is still creamy and delicious. Although, the combination of Greek yogurt, cream cheese, and sour cream is better!
🔪 How to make
It's super easy to make a creamy Mexican street corn dip without even breaking a sweat! All you need to do is sauté the onion, garlic, and corn with some spices, then make it creamy and char some corn kernels to top it off.
Preparations
- Finely chop the red onion and garlic.
- Thaw the frozen corn.
- Finely chop the fresh cilantro.
- Mix the cayenne pepper, paprika, chili powder, and a pinch of salt in a small bowl.
Cooking instructions
Step 1
Heat the olive oil in a skillet over medium-high heat and saute the chopped onion for 5 minutes until softened. Add the corn, minced garlic, and 1 teaspoon of the spice mix to the skillet
Tip: Season with salt and pepper, cooking for 5 minutes until the corn softens.
Step 2
Reduce the heat to low and stir in the cream cheese for a minute or 2 until it has completely melted, then mix in the sour cream.
Tip: Simmer on low for a few minutes until the cream cheese mixture is hot to the touch.
Step 3
Melt butter in a separate skillet or pan over medium heat with 3 teaspoons of the spice mix and cook for a minute. Stir in the plain Greek yogurt and lime juice. Season with salt and pepper.
Step 4
For the final touch, char the corn on the cob over a gas burner for about 4 to 5 minutes until the corn kernels are charred to your liking. Use tongs to hold the corn over the flame.
Step 5
Now to assemble the Mexican street corn dip. Pour the corn and cream cheese mixture into a serving bowl, then sprinkle the charred corn kernels over the top and drizzle with the spiced yogurt dressing.
Step 6
Garnish with cotija cheese and freshly chopped cilantro.
Step 7
Serve with lots of corn chips for scooping!
💭 Cooking tips
No gas burner!
If you don't have a gas burner to char the corn, you can always char it on the grill or in a skillet over high heat.
Removing the charred corn kernels
To get the perfect charred corn kernels, use a sharp knife and gently scrape the cob.
📖 Recipe Variations
You can also switch up this Mexican street corn dip with a few changes. Here are some ideas for making it your own:
Hot Mexican corn dip
If you want a seriously hot corn dip recipe, chop and saute 1 jalapeno with the onion and corn mix and mix in 1 tablespoon of hot sauce with the sour cream.
Mexican street corn dip with bacon
If you want to add some smoky flavor to this dip, fry up 4-6 slices of chopped bacon. Remove the bacon from the pan and top the corn dip with crispy bacon and cotija cheese.
Meaty corn dip
Mix 2 cups of cooked, shredded chicken into the corn dip when adding the sour cream for a meatier texture.
🥗 What to serve with
This street corn dip is great with tortilla chips for a light snack or paired with Mexican sandwiches, spring rolls, burritos, quesadillas, or tacos.
Cheese quesadilla: One of my favorite Mexican recipes to serve with a dip, salsa, or guacamole is a quesadilla. This cheesy Mexican goodness is easy to make and even easier to eat.
Chorizo breakfast burrito: Whether you have leftover chorizo or are just looking for a hearty meal for breakfast, this breakfast burrito loaded with spicy chorizo and cheese will hit the spot.
Mexican spring rolls: For a lighter side, serve spring rolls with this dip. They are fun to make and even more fun to eat!
Fried tacos: For a crunchy and delicious treat, fry up some tacos.
Grilled cheese sandwich: Nothing beats a grilled cheese sandwich with chipotle, bacon, and avocado. It's the perfect combination of spicy and cheesy to pair with our creamy street corn dip.
🙋 Frequently asked questions
Can I use canned corn for this recipe?
Yes, you can use canned or frozen corn in this dip. Drain the corn and rinse with cold water to remove any excess sodium or preservatives.
Why is my corn dip watery?
If your dip is watery, it could be because you didn't cook the corn long enough or there was too much liquid in the cream cheese. Try heating the dip on low heat and stirring until it thickens.
What are some toppings I can use for this Mexican street corn dip?
Try topping with diced tomatoes, jalapenos, pickled red onions, or crumbled feta cheese. You can also top it with chopped avocado or a dollop of guacamole.
🧊 Storing and ♨️ reheating
This Mexican street corn dip is best served fresh but can be refrigerated if you are making it in advance.
Fridge - Cover the serving dish with leftover dip with plastic wrap, or transfer the contents to an airtight container and refrigerate it for up to 4 days.
Freezer - I don't recommend freezing this dip because the consistency changes upon thawing. The amount of dairy in this recipe doesn't freeze very well! Plus, it's super fast to prepare, and nothing will be left to store after tasting this irresistible dip anyway.
🍳 More Mexican Recipes
👪 Serving size
This Mexican street corn dip recipe serves 8-10 people and can quickly be scaled up and down to suit your needs.
This classic Mexican dish is sure to be a hit at your next gathering! With its creamy and cheesy texture, charred corn, and spiced yogurt dressing, it's the perfect appetizer for any occasion.
📋 Recipe
Mexican Street Corn Dip
Ingredients
- 2 tablespoons Chili powder
- 2 teaspoons Paprika
- 1 teaspoon Cayenne pepper
- 2 tablespoons Extra virgin olive oil
- 1 Red onion - chopped
- 2 cups Corn - 3-4 raw
- 2 cloves Garlic - chopped
- Kosher salt
- Black pepper
- 6 ounces Cream cheese - at room temperature
- ⅓ cup Sour cream
- 4 tablespoons Salted butter
- ⅓ Plain Greek yogurt
- 2 tablespoons Lime juice - freah
- ¾ cup Cotija cheese - crumbled
- 1 ear Corn - grilled, kernels removed from the cob
- ¼ cup Fresh cilantro - chopped
Instructions
Preparations
- Finely chop the red onion and garlic.
- Thaw the frozen corn.
- Finely chop the fresh cilantro.
- Mix the cayenne pepper, paprika, chili powder, and a pinch of salt in a small bowl.
Cooking instructions
- Heat the olive oil in a skillet over medium-high heat and saute the chopped onion for 5 minutes until softened.
- Add the corn, minced garlic, and 1 teaspoon of the spice mix to the skillet and season with salt and pepper, cooking for 5 minutes until the corn softens.
- Reduce the heat to low and stir in the cream cheese for a minute or 2 until it has completely melted, then mix in the sour cream.
- Simmer on low for a few minutes until the cream cheese mixture is hot to the touch.
- Melt butter in a separate skillet or pan over medium heat with 3 teaspoons of the spice mix and cook for a minute. Stir in the plain Greek yogurt and lime juice. Season with salt and pepper.
- For the final touch, char the corn on the cob over a gas burner for about 4 to 5 minutes until the corn kernels are charred to your liking. Use tongs to hold the corn over the flame.
- Now to assemble the Mexican street corn dip. Pour the corn and cream cheese mixture into a serving bowl, then sprinkle the charred corn kernels over the top and drizzle with the spiced yogurt dressing.
- Garnish with cotija cheese and freshly chopped cilantro.
- Serve with lots of corn chips for scooping!
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