Inspired by Mexican street corn, this easy to make dip is guaranteed to be a hit at your next party or gathering! Mexican Corn Dip is creamy, cheesy with just the right amount of spice from chilies. Add a pop of fresh-squeezed lime and you’ve got a party in every bite.
If you’ve ever tried Mexican street corn, you know how good it is. With the unexpected flavor combination of corn, cheese, mayo, and spices, it’s totally addictive after one bite. The first time I tried it, I was smitten. Now, I have a problem. I’ve turned Mexican street corn into a dip. Yes, that’s a problem
I made this dip a couple of weeks ago. It was sort of an experiment. I was having some friends over and wanted something new to serve. I whipped up this dip in about 15 minutes, grabbed some chips, and went in for a taste test. That’s when the trouble started. I’ve been clear that I’ve never met a dip that I didn’t like and this one has shot to the top of my all-time best list.
After a couple more bites of the dip, I was able to collect myself. It was hard but I pulled it together. I served up this incredible dip to my friends and they loved it. There was only a tiny bit left at the end of the evening and I sent it home with one of my guests. With this dip, it’s hard to practice that old saying, “everything in moderation.” All kidding aside.
What You Need To Make Mexican Corn Dip
- White Or Yellow Corn
- Canned Green Chilies
- Mayonnaise
- Sour Cream
- Chili Powder
- Garlic Powder
- Lime Juice
- Cotija Cheese or Feta
- Cilantro or Parsley
- Salt
If you’ve never had Mexican street corn, you may be a bit baffled at this recipe. Its proper name is “Elote” which in Spanish means corn on the cob. It’s a popular snack that you’ll find sold at festivals and by street vendors in Mexico.
A Few Tips For Making This Recipe
- First off, drain the corn. You don’t need to rinse it, just make sure it’s drained really well. I like to use a can of yellow corn and a can of white corn for this recipe. If you’ve got fresh corn, you can add some of it into the canned corn for a crunchy, fresh bite.
- Next, using a large mixing bowl, combine the mayonnaise, sour cream, chilies garlic powder, chili powder, and lime juice.
- Now it’s time for the cheese. Cojita cheese (or Feta) comes in a block so you’ll need to use a fork to break it into crumbles. At this point in the recipe, add half of the cheese to the creamy mixture and stir.
- To bring everything together, using a spatula, fold in the corn. Add the remaining cheese and taste. Adjust any seasoning and you are ready to serve.
Want to change this recipe up a bit? Go for it. Add in fresh, chopped jalapeños for a spicy kick. It’s also yummy with chopped red or green onion.
Can This Recipe Be Made Ahead Of Time?
Absolutely! The whole dish can be made in about 15 minutes and stored in the fridge until time to serve. Just remember, make-ahead, yes. Can you freeze it, no. Since it has mayo and sour cream as ingredients, it will not freeze well.
What To Serve With Mexican Corn Dip
I love to serve this dip with large Frito corn chips. It’s also great with tortilla chips, or potato chips. Mexican Corn Dip is a great addition to a crudite platter served with fresh veggies. Yummy!
Want More Yummy Dips? Try These:
Let me know if you make this recipe!
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Equipment
Ingredients
- 2 15.25 ounce can whole kernel corn, drained
- 1 4 ounce can chopped green chilies
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 cup Cotija or Feta cheese, crumbled
- 2 tablespoons cilantro or parsley, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
Instructions
- To a large bowl, add mayonnaise, sour cream, green chilies, garlic powder, chili powder, lime juice, salt, and half of the cheese. Stir to combine.
- Add in the drained corn and stir. Sprinkle on remaining cheese and cilantro and toss. Serve immediately or store in the refrigerator until ready to enjoy.
