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With loads of great flavor from cilantro, lime, chili powder, and cumin, this Street Corn Dip is a wonderfully dippable, quick and easy version of traditional Mexican street corn. And, since it’s off the cob, I can make this with whatever corn I happen to have on hand!
Based on traditional Mexican street corn (irresistible grilled corn with mayonnaise, cheese, and spices), this dip is outrageously delicious. I’ve loved this wonderful appetizer for a long time, and have even gone so far as to find other ways of sating my craving for these bold flavors, like this Mexican street corn potato salad.
Street Corn Dip
This street corn dip reminds me of growing up in Albuquerque, New Mexico. The flavors are absolutely incredible together, with slightly sweet corn, bold spices, creamy mayonnaise and the sharp cotija cheese all together.
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. I’m convinced that you simply can’t go wrong with a bowl of this and a pile of tortilla chips, no matter the time of year. And while I definitely prefer this dip when it is warm, I’ve been known to happily grab a couple of bites of leftovers on the fly directly from the refrigerator.
Ingredients and Substitutions
The Corn – The top choice will always be grilled fresh sweet corn, but you can also use leftover roasted corn, frozen corn, or even canned corn.
The Creaminess Contingent – I like to use a combination of equal parts of mayonnaise and sour cream for this dip.
Citrus – A squeeze of fresh lime juice really punches up the other flavors in this dip.
Salt – Kosher salt is what I almost always reach for in my kitchen and this situation is no exception.
Spices – You’ll love the savory heat that ground cumin and chili powder bring to the corn.
The Herbs – Fresh cilantro adds color and vibrance to the finished dip.
Cotija Cheese – This is the traditional cheese for Mexican street corn. I love the sharp and pungent flavors that it has. But, if you can’t find cotija, you can swap for feta in a pinch.
Notes on Equipment
- Sharp knife
- Cutting board
- Large skillet
- Measuring cups and spoons
- Rubber spatula or spoon
How to Make Street Corn Dip
Grilling the Corn: Follow this guide for how to grill corn on the cob, if using grilled corn.
Removing the Kernels: I like to lay the corn cob down on its side holding it perpendicular to myself. Then, I just drag a sharp knife along the cob from the farther end toward me, cutting away a slab of kernels.
Rotate and Repeat: The cob rests easily on the flat side where the kernels have been sliced away. So, just rotate it onto the flat edge and trim more kernels away. Repeat until you have cut off all the kernels.
Making the Base: You’re going to want to place a medium sized sauce pan or skillet over medium heat. Add the mayonnaise, sour cream, lime juice, cumin, and chili powder to the skillet and give them a whisk until smooth.
Finishing the Dip: Add in the corn kernels and continue cooking until warm throughout. Then, I finish the dip with a sprinkle the cilantro and the crumbled cotija cheese. Serve immediately with plenty of tortilla chips.
Expert Tip
This dip tastes best when made with fresh, grilled corn. At our house, we add a whole pile of corn anytime during the summer when grilling. I just set some ears aside for making this dip later or topping salads, etc. But, the true beauty of this dip is that you can easily make it year round, using frozen corn. So, don’t rule it out just because it’s not summer time. You can satisfy your street corn cravings any time!
Slow Down! – If you’re trying to prepare this for a party and want to keep the whole batch warm, you can prepare and serve it in a small slow cooker. Just add your ingredients to the crockpot and set it to LOW for an hour. Then, just sprinkle with cotija and cilantro and switch to WARM.
Lightly Dried Herbs – If the fresh cilantro at your grocery store is looking less than stellar, look for the lightly dried cilantro in little containers in the produce section. The lightly dried cilantro will last 4 weeks in the fridge, making these little pots of partially dried cilantro a terrific backup plan when fresh is unavailable.
Use the Cans: While frozen is my go-to choice for making this dip out of season, you can also use canned corn. Just look for canned, fire roasted corn and drain them well before adding to the pan.
Serving Suggestions
I like to serve this street corn dip with a big pile of tortilla chips so every scoop gets plenty of that creamy, smoky, lime-bright corn. And, if I’m making a dip spread for chips, then you know I’ve got to include easy salsa and cowboy caviar. The fresh, bright flavors pair perfectly with the richness of this dip.
When I’m feeding a hungrier crowd, I like to round things out with something warm and hearty too. A pot of chili with corn fits right in and turns this into a comforting meal.
Make Ahead & Storage
Make Ahead: You can grill and remove the corn kernels a day or two in advance and store them tightly covered in the refrigerator. Stir together the mayonnaise, sour cream, lime juice, spices, and salt and warm just before serving then garnish as instructed.
How to Store: Let leftovers cool on the counter (uncovered) for about 20 minutes before transferring to a container with a tight fitting lid and the refrigerator for up to 3 days.
How to Reheat: Reheat your desired portion size in a microwave safe bowl covered with vented plastic wrap in 30 second bursts, stirring after each time until the dip is as warm as you’d like it. You can also reheat gently in a covered saucepan over very low heat, stirring frequently.
More Corn Dip Recipes
Frequently Asked Questions
Absolutely! While a grill helps give that classic smoky flavor to the dip, there are other ways to achieve that in a home kitchen.
Broil: Place kernels or cobs under the broiler briefly to get that signature char. Watch carefully though; broilers can take it from under done to burnt very quickly!
Stovetop: Pop a cast iron or stainless steel skillet over medium high heat and dry-fry frozen or well drained and dried canned corn. Sautée and stir for a few minutes until you get some light browning on some of the kernels.
Roasting: Roast corn on the cob in the oven until it smells fragrant and the kernels are hot and tender.
Feta cheese has the closest flavor and texture to cotija and is widely available. If you can’t find that or dislike it, you can sub in finely grated Parmesan cheese, which nails the flavor profile pretty well even if the texture is different.
I love it just as it is, but if you need to tinker with it to make it a little lighter, you can substitute plain Greek yogurt for the sour cream. It will be a little less smooth and creamy, but still tangy and delicious.
You will need to thaw the corn first and warm it gently before adding it to the warmed dip ingredients. I find the easiest way to do this is to heat it up in a vented, covered microwave safe bowl.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Great
I’m glad you like the dip!