This street corn dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
Street Corn Dip
When possible, this dip is best when made with freshly grilled corn. But don’t let that stop you! It’s also delicious when made with pretty much any leftover roasted, sauteed, steamed, or boiled corn.
Feel free to make this easy corn dip with canned or frozen corn, too. I don’t always have a pile of leftover or fresh corn waiting to be used when I’m craving street corn.
You simply can’t go wrong with a warm bowl of street corn dip and a pile of tortilla chips any time of year. Seeing how this has been my dinner for the past couple of nights, (no joke) I’m here to tell you this dip really is that good.
Mexican Corn Dip
This dip is reminiscent of traditional street corn, just a whole lot simpler to make, as you can throw it together with any corn you happen to have on hand.
I like to grill a whole pile of corn anytime during the summer when I happen to be grilling. We eat as many ears of piping hot grilled corn as possible and then I use the rest of it for a batch of this dip or for topping salads.
Tortilla chips are my go-to vessel for transporting Mexican corn dip to my mouth. But large wedges of red bell pepper are also great with it. If you have cojita cheese on hand, go ahead and sprinkle that on top.
Does your grocery store have lightly dried cilantro in the produce section? It can be hard to use an entire bunch of cilantro before it goes bad and oftentimes our grocery store is out of fresh.
The lightly dried cilantro will last up to 4 weeks in the refrigerator and works nicely. It’s a terrific backup plan when fresh is unavailable.
Mexican Street Corn Dip
You’ll need the following ingredients to make this recipe:
- corn
- mayonnaise
- sour cream
- fresh lime juice
- kosher salt
- chili powder
- ground cumin
- fresh cilantro
- cotija cheese, optional
Feel free to use whichever corn is easiest for you. If grilling works, definitely grill some fresh corn. I always grill extra corn, just so we can make this dip.
If fresh corn isn’t available, or you just don’t feel like grilling, grab a bag of frozen corn and warm it for a few minutes in a skillet or steam it in the microwave. I’m all in favor of using whichever corn makes it possible to enjoy this street corn dip year-round.
Mexican Corn Dip Recipe
Start by grilling, roasting, or otherwise warming the corn. (If you’re grilling, toss some extra vegetables on the grill while it’s hot so you can make this pasta salad too!) Cool and remove the kernels from the cobs.
In a medium-size saucepan or skillet, (this pan is perfect) whisk together the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin. Warm over medium heat and then add the corn.
Stir to combine and top with cilantro and cotija cheese, if desired. Taste and adjust salt and other seasonings to taste. Serve the Mexican corn dip with plenty of tortilla chips.
Corn makes a great side dish, hot or cold. Heavy cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish.
For another of my favorite corn sides, try this southwest-inspired corn salad with fresh corn, bell peppers, jalapenos, cilantro, and onion.
When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.
Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy fiesta corn dip to create a snack worthy of any occasion.
Street Corn Dip
Ingredients
- 5 small ears of grilled corn kernels removed, about 4 cups worth
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon fresh lime juice about 1 small lime
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 tablespoons fresh cilantro chopped
- 1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL
Instructions
- Grill or roast the corn. Cool and remove the kernels from the cobs.
- In a medium-size saucepan or skillet, whisk together the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin. Warm over medium heat and then add the corn.
- Stir to combine and top with cilantro and cotija, if desired. Taste and adjust salt and other seasonings to taste. Serve with plenty of tortilla chips.
Nutrition
Kennis Ann Termini says
Great
Mary says
I’m glad you like the dip!