Everything you love about Mexican street corn turned into a quick and easy dip! This lightened up appetizer is always the first to go at every party and get together!
Well it’s official loves… It’s finally football season at the Monson house. Which really only means one thing in my book – hellooo appetizers! And seeing as how Charlie loves to have the guys over whenever there’s anything involving sports on tv, you can imagine that I make A LOT of appetizers this time of year! 😉 (But honestly I secretly kind of love it!) So today I’m sharing with you all a new found favorite of mine that I’m sure will become a favorite of yours too! My easy Mexican street corn dip!
- Corn: Can use fresh or frozen. (See directions below for both.)
- Canned green chiles: Can use mild or hot chiles depending on how spicy you want it. (We love spice in this house so hot is always a must! 😉 )
- Sour cream: I used light sour cream to lighten it up bit, but feel free to use regular or even dairy free if needed.
- Green onion: Look for long green stalks that aren’t wilty.
- Cilantro: Adds so much freshness to your dip!
- Cotija cheese: A slightly salty cheese that’s tradionally used in Mexican street corn. (You can also replace it with feta if you prefer.)
- Lime: I LOVE using lots of lime so sometimes I’ll add the juice of 3 limes instead of 2 like the recipe says. (This is really a personal prefer so I would suggest tasting the dip after each lime is added.)
- Spices: Chili powder, salt and pepper are all you need to flavor up this dip!
What is Mexican street corn?
Mexican street corn is a corn cob that’s been grilled/cooked, then slathered with mayonnaise and sprinkled with cotija cheese, cilantro and chili powder. (That might sound a little weird to some of you but trust me, it really is delicious! 🙂 ) For my recipe though, I really wanted to lighten it up so I swapped out the mayo for light sour cream and added a touch more salt with a ton of lime juice. (Mayo on it’s own is much more salty than sour cream so we have to add a little extra salt to get the flavors just right. You can definitely cut down on the amount of salt though if you prefer!)
Should I use fresh or frozen corn?
I personally love using fresh corn for this because it gives you a little extra crunch. (I’m all about the textures when it comes to dips. 😉 ) But frozen corn will also do the trick too! Here’s a few tips for preparing both:
- Fresh corn: Bring a large pot of water to a boil on the stove and remove the husks from your corn cobs. Once boiling, add your cobs to the pot, cover it with a lid and return it to a boil. Once boiling, cook the corn for 1-2 minutes or until the kernels are tender. Drain the water and place your cooked corn in the fridge to cool completely. Once cooled, cut the kernels of the cob and prepare the rest of your dip.
- Frozen corn: Heat the corn according to the package’s directions, then place it in the fridge to cool. (You can also leave the package out at room temperature to thaw but make sure to drain all the excess liquid before preparing your dip.)
What do I serve with Mexican street corn dip?
- Your favorite tortilla chips
- Veggie chips
- Or eat it by the spoonful!
Have leftover dip? Here are a few fun ways you can use it!
- Use it as a “salsa” for tacos (It’s really good with pork carnitas!)
- Add it your salads for some fun Mexican flare
- Have it with breakfast/brunch with eggs and chorizo
- Use it as a topping for nachos
- Make quesadillas by mixing it with mozzarella and chicken before layering it on your tortillas
You just can’t go wrong with this easy dip! Hope you’re all having the best day! 🙂
More recipes like this:
- Lightened Up Green Chile Chicken Dip
- Cilantro Lime Pasta Salad
- Mexican Street Corn Kale Salad
- Black Bean Tostadas with Mexican Corn Salsa
- Loaded Carne Asada Sheet Pan Nachos
- Black Bean, Mango & Avocado Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Mexican Street Corn Dip
- 4 cups fresh corn, cooked & cooled (about 4 cobs – see the notes section for cooking directions)
- 1 4oz can diced green chilis, drained and rinsed (I used hot chiles)
- ¼ cup light sour cream
- ¼ cup cotija cheese (can be replaced with feta)
- ¼ cup cilantro, chopped
- 2 green onion stalks, chopped
- 1-2 limes, juiced (depending on how "tangy" you want it)
- ½ tsp chili powder
- ½ tsp salt
- Black pepper, to taste
- Optional garnishes: extra cotija cheese, cilantro & green onion
- Cut the kernels off your corn cobs and pour them into a large bowl. Then add your green chiles, sour cream, cotija, cilantro, green onion, chili powder, salt and pepper to taste and stir. Squeeze you lime juice over the top and mix again until everything is fully coated.
- Place your dip in the fridge to chill until you're ready to eat.
- Garnish with extra cotija cheese, cilantro and green onion right before serving. Serve with your favorite tortilla chips!
- Bring a large pot of water to a boil on the stove and remove the husks from your corn cobs. Once boiling, add your cobs to the pot, cover it with a lid and return it back to a boil. Once boiling, cook the corn for 1-2 minutes or until the kernels are tender. Drain the water and place your corn in the fridge to cool completely.