Everything you love about Mexican street corn turned into a quick & easy dip! It’s a lightened up appetizer that’s creamy, cheesy & always a crowd favorite! Serve it hot OR cold with your favorite tortilla chips!
Am I the only one who could easily make a meal off appetizers?! You feel the same?? Sweet! I knew y’all were my kind of people!😉 And seeing as how we’re now in the thick of football season, we’ve been hosting one appetizer party after the next. (For anyone who knows my husband, you know he’s a huge football fan. So this time of year our house basically becomes the mecca of sports entertainment with a revolving door that never seems to stops.) Needless to say, I’ve learned to keep a few recipes on hand that are quick, easy & absolutely delicious! One of everyone’s favorites? This Mexican Street Corn Dip! Fresh corn gets tossed with spicy green chiles, cotija cheese and Mexican herbs & spices then mixed with sour cream, lots of lime juice and served with crispy tortilla chips! Can you say BEST. PARTY. DIP. EVER?!😄
Ingredients For Your Mexican Street Corn Dip
- Corn: Fresh corn works the best for this recipe. (I just love the texture it gives to your dip.) We’ll usually use 3-4 cobs for this dip depending on their size.
- Canned green chiles: Use mild or hot chiles depending on the spice level you want. (We love spice in this house so hot chiles are always a must!😉)
- Sour cream: Makes your corn dip smooth and so creamy!
- Green onion: Use the green and white parts of the onion for maximum flavor!
- Cilantro: A necessity for any Mexican dish!
- Cotija cheese: A salty crumbly Mexican cheese that packs a punch of flavor! Can’t find cotija? Try using feta in a block or queso fresco instead.
- Fresh limes: Brings out your flavors & ties it all together!
- Spices: Chili powder, salt & pepper are all you need to spice up this dip!
How To Make The Best Mexican Street Corn Dip
- Prepare the corn. Cut the kernels off your corn cobs and sauté them in a large pan until warm & slightly browned. Then pour the kernels in a bowl and let them cool slightly.
- Prep the rest of your ingredients. Chop your cilantro, slice the green onion and drain your green chiles. Then add them to the bowl with your corn kernels.
- Mix & serve! Add your sour cream, seasonings and lime juice and stir until everything is fully incorporated. Cover and let the corn dip chill in the fridge then serve with your favorite tortilla chips!
Make It A Hot Corn Dip!
The best part about this dip?! It can be served hot OR cold! It’s light and refreshing as a cold dip for summer (or right after the holidays) yet warm and comforting as a hot dip during those cold winter months! To serve it hot, simply add your ingredients to the pan with your corn (after sautéing it) and stir in an extra 1-2 tablespoons of sour cream. Then let your dip heat to your desired temperature and serve with your favorite tortilla chips!
What do I serve with my Mexican Street Corn Dip?
- Tortilla chips
- Potato chips (Kettle style chips work the best because they’re sturdy & can stand up to your dip.)
- Milton’s Gluten Free Crackers
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 Mexican flare
- Have it with breakfast/brunch spooned over eggs & chorizo
- Use it as a topping for nachos
- Make quesadillas by mixing it with mozzarella and chicken before layering it on your tortillas
- Can I use frozen corn instead of fresh? Yes! Just make sure to thaw and drain as much excess liquid as possible before adding it to your dip. (Frozen corn has more moisture then fresh corn & can easily water down your dip.)
- How do I store my leftover corn dip? Pour your leftovers into an airtight container and keep it stored in the fridge.
- How long does corn dip last in the refrigerator? Your corn dip should stay good for 5 days if stored properly.
- Can I reheat my corn dip? Yes! The best way is to sauté it in a pan until it reaches your desired temperature. (Sometimes I’ll add a little more cotija and heat it just until it starts to melt. Sooo good!)
- Can I freeze my corn dip? No! Freezing the dip allows excess moisture in which gives it a different consistency once it’s been thawed. Don’t recommend it!
Why you’ll love this corn dip recipe
- Make it ahead of time! Mix all your ingredients together the night before then serve it with tortilla chips when you’re ready! (If you’re serving it hot, just heat it in a pan right before serving.)
- Perfect for parties! Everyone loves an easy party dip! This one if full of bold flavors, Mexican spices & just a hint of lime!
- Serve it hot or cold! Heat it or serve it as it! This easy appetizer is delicious either way! (Serving it hot does give the dip more of a traditional elote feel though😉.)
Need it gluten free? Great news, it already it!
Need it dairy free? Replace regular sour cream with dairy-free sour cream and use dairy-free parmesan in place of cotija cheese.
More appetizer recipes you might like:
- Green Chile Chicken Enchilada Dip
- Spinach Artichoke & Sun-Dried Tomato Dip
- Black Bean, Corn & Avocado Salsa
- Jalapeno Popper Cheese Ball
- The Best Shrimp Ceviche
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Easy Mexican Street Corn Dip
- 4 cups fresh corn kernels, (about 4 cobs)
- 1 4oz can diced green chilis, drained and rinsed (I use hot chiles)
- ¼ cup light sour cream
- ½ cup cotija cheese*
- ¼ cup cilantro, chopped
- 2 green onion stalks, thinly sliced
- 1 lime, juiced
- ½ tsp chili powder
- ¼ tsp salt
- Black pepper, to taste
- Cut the corn kernels off the cob and heat a large sauté pan over medium high heat. Once hot, spray the pan with non-stick cooking spray and add your corn. Sauté until hot and the kernels have slightly browned. (About 2-3 minutes.) Then pour your kernels in a large bowl and let them cool slightly.
- Next add your green chiles, sour cream, cotija, cilantro, green onion, chili powder, salt and pepper to the bowl with your corn and mix. Then squeeze your lime juice over the top and mix again. Taste and adjust the seasonings if needed.
- Cover and place the dip in the fridge to chill for 30 minutes -1 hour. Then serve with your favorite tortilla chips!
To serve hot:
- After sautéing your corn, add the rest of your ingredients to the pan along with an additional 1-2 tablespoons more of sour cream. (Depending on how creamy you want it.) Mix until fully combined. Then turn the burner down to medium and heat your dip to your desired temperature.
- Pour your corn dip in a bowl and garnish with extra cotija. Serve immediately with your favorite tortilla chips!