Loaded with fresh corn, sour cream, chiles, Mexican herbs & spices + lots of cotija cheese! This lightened up Mexican street corn dip recipe is an easy party dip everyone will love! (Perfect for a game day appetizer or any time your craving street corn!)
Raise your hand if you could make a meal off appetizers?! Because…same here!😉 And as Charlie keeps reminding me – FOOTBALL SEASON HAS OFFICIALLY STARTED so it’s time to beef up my game day appetizer repertoire! (For anyone who knows my husband, you know he’s a huge football fan – so this time of year our house basically has a revolving door of friends and their hearty appetites.) Needless to say, I’ve learned to keep a few recipes on hand that are quick, easy & delicious! One of everyone’s favorites? This Mexican Street Corn Dip! BEST. PARTY. DIP. EVER!😄
Ingredients You’ll Need
Corn: Fresh corn works the best, but frozen or canned corn can be used instead. (I personally think fresh corn has the best texture. We usually use 4-5 fresh cobs depending on their size.)
Canned green chiles: Use mild or hot chiles depending on the spice level you want. (Hot chiles are always a must in this house!😉)
Sour cream: Provides a creamy base for your dip!
Cilantro: Always use the leaves AND stems for maximum flavor! (The stems are where all the flavor’s at!)
Red onion: Adds texture without overpowering your dip with onion flavor!
Jalapeno: De-seed your jalapeno if you don’t want the dip too spicy.
Garlic: I used one large garlic clove for mine and it was perfect!
Cotija cheese: A necessity for any street corn dip recipe! (Cotija is a salty crumbly Mexican cheese that has a very strong flavor similar to feta.)
Limes: You’ll need the juice of at least one lime for this recipe.
Spices: Chili powder and salt help liven up your dip!
How To Make Mexican Street Corn Dip
1. 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 set them aside.
2. Prep the rest of your ingredients. Chop your cilantro, deseed and finely chop your jalapeno and red onion, mice your garlic and drain your green chiles. Then add them to the bowl with your corn kernels.
3. Mix & serve! Add your sour cream, seasonings and lime juice and stir until everything is fully incorporated. Serve immediately with your favorite tortilla chips and enjoy!
This dip is best served warm so I would suggest serving it as soon as possible after it’s been mixed. (I’ll usually prep the other ingredients before cooking the corn so I can just DUMP, MIX & GO!)
Variations
Can’t find a few of these ingredients? No problem! They can easily be replaced with the suggestions below:
- Garlic: Replace it with a ¼-½ teaspoon garlic powder. I’d suggest starting with a ¼ teaspoon, tasting it and adding more (if needed) from there.
- Cotija cheese: Replace it with feta cheese!
- Red onion: Replace it with sliced green onion! (Use the green and white parts for the best results.)
Turn It Into A Party!
We love serving this Mexican street corn dip at parties! It’s creamy, cheesy, has the right amount of spice and everyone loves that it’s loaded with corn! (And I love that it’s so easy to make too!😉) We’ll usually serve it with tortilla chips but Fritos, potato chips or even crackers would be great options to give your guests some variety. A few tips if serving for a crowd:
- Add your dip to a small crockpot and set it to warm – your dip will stay warm throughout the whole party! (Keep an eye on it though! You might want to add another 1-2 tablespoons of sour cream.)
- Make it a cold dip! Mix up your ingredients the night before and serve it cold! (It’s so refreshing for summer parties!)
FAQ’s
A ½ teaspoon of salt sounds like a lot! Why so much? Mexican street corn is traditionally served with mayonnaise (which is salty). Because we’re not using any mayo for this recipe, we have to add salt in order to get the same flavor. (If you’re nervous about the amount, you can always start with a ¼ teaspoon of salt and go from there.😊)
How do I store my leftover corn dip? Pour your leftovers in an airtight container and keep it stored in the refrigerator.
How long does corn dip last in the refrigerator? It should stay good for 4-5 days if stored properly.
Can I reheat my corn dip? Yes! The best way is to heat it is in the microwave until it reaches your desired temperature. (Sometimes I’ll add a little more sour cream after it’s been heated to make it extra creamy. The sour cream has a tendency to evaporate a bit in the microwave.)
Can I freeze my corn dip? No! The dip has a completely different consistency after it’s been thawed so I wouldn’t recommend freezing it.
Why you’ll love this Mexican corn dip recipe!
- Perfect for parties! Everyone loves an easy party dip! This one if full of bold flavors, Mexican spices & just the right amount of heat!
- A healthier dip option! Most Mexican street corn dip recipes are loaded with mayo… Not this one! We’re replacing it with sour cream to still keep that creamy consistency!
- Serve it hot or cold! Not into a hot corn dip? Pop it in the refrigerator & serve it cold instead! It’s just as tasty!
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 corn recipes you might like:
- Mexican Street Corn Kale Salad
- Mexican Street Corn Potato Salad
- Black Bean Corn & Avocado Salsa
- Summer Corn Salad with Avocado
[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
Ingredients
- 4 cups fresh corn kernels, (about 4 cobs)*
- 1 (4oz can) diced green chilis, drained and rinsed (I use hot chiles)
- ⅓ cup sour cream
- ½ cup cotija cheese
- ¼ cup + 2 Tbsp cilantro, chopped
- 2 Tbsp red onion, finely chopped
- 1 jalapeño, deseeded & finely chopped
- 1 small garlic clove, minced
- 1 lime, juiced
- 1 tsp chili powder
- ½ tsp salt
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat. Add the corn kernels and garlic and sauté until cooked through and slightly brown. (About 2-3 minutes.) Transfer the corn to a large bowl.
- Add the rest of the ingredients to the bowl and mix until the sour cream is fully incorporated. Taste and adjust the seasonings, if needed. (Sometimes I'll add another squeeze of lime or an extra handful of cilantro.)
- Garnish with extra cotjia cheese and serve warm with your favorite tortilla chips. (Or cover and refrigerate to serve as a cold dip.)
Notes
- If using frozen corn: Heat the corn according to the package. Then sauté it and follow the same directions as above.
- If using canned corn: Drain and thoroughly rinse your corn. Then sauté it and follow the same directions as above.
can i make this and serve next day in a crock pot on warm?
Hi there! I personally haven’t tried that yet but I imagine it would still work. Let me know if you try it! 🙂
This looks so good! What a great side to make in any season!
Hi Suzanne! Thank you so much! We love it! 🙂
Thanks for sharing! How far ahead of time can I make it?
Hi Vanessa! I personally think it’s best if made the morning of or the night before you’re planning to serve it. 🙂
Do I boil corn first then cut kernels off?
Hi Katie! We usually cut the kernels off first then sauté them in a pan. You can definitely boil the corn instead before cutting off the kernels though! I hope this helps!
Can I freeze leftovers?
Hi Kathy, I personally wouldn’t recommend freezing it. The texture can become very watery once it’s thawed. I hope this helps! 🙂
This was so good! Big hit at our Super Bowl party yesterday and I put some leftover on my eggs this morning for breakfast. Haha. Thank you!!
Ok adding this to eggs is GENIUS! I’ll have to try that next time.😉 I’m so happy it was a hit!
Is it better to serve this cold or warm? or both?
Hi! It’s really good both ways so it depends on your personal preference. 🙂 If you want more of a traditional street corn feel then I’d serve it warm, if you’re wanting a refreshing summer dip then I’d serve it cold. I hope this helps!
This looks fantastic! In any season, this is a fantastic side dish to prepare!
Should this be served warm or cold?
Hi there! We usually serve it warm but it can be served as a cold dip too. 🙂
I used some of the leftovers on my eggs for breakfast this morning after it was a huge hit at our Super Bowl party yesterday. Hehe. Many thanks!
Ok that’s brilliant – I love this idea Desi! 🙂
I appreciate you sharing! How far in advance can I arrive? Is it possible to prepare this and serve it warm in a crock pot the following day?
Hi there! Yes absolutely – the dip doesn’t need to be piping hot so I would suggest heating the crockpot to warm or low or 30 minutes – 1 hour. 🙂 I hope this helps!
Is it possible to prepare this and serve it warm in a crock pot the next day?
Hi Christine! Yes absolutely. I’d suggest turning the crockpot on to “low” or “keep warm” about 30 minutes before serving. 🙂
This Mexican street corn dip looks absolutely delicious can’t wait to try it at home!
Can you substitute plain Greek yogurt for the sour cream or would that mess up the consistency?
Hi Erin! I personally haven’t tried it but I imagine you can. I’d make sure to use full fat Greek yogurt to keep it’s consistency. (Also, you might want to add a little more salt since Greek yogurt can be bitter – I’d definitely taste the dip and adjust the seasonings to your preference.) I hope this helps! Let me know if you try it and how it turns out! 🙂
My whole family loved this!
I love this idea
This dish was so tasty and enjoyable
This Mexican street corn dip looks so delicious that I can’t wait to try it at home!
DELICIOUS!!!!
This look DELICIOUS!!!!
I’m eager to attempt this Mexican street corn dip at home because it looks so good!
Thats looking deliciouse.
Can I use frozen corn and heat it up in a pan?
Yes absolutely! 🙂
This look DELICIOUS!!!!