Street Corn Dip
Think of the classic flavors of traditional Mexican street corn – creamy sour cream or Mexican crema drizzled on corn and sprinkled with cotija cheese, fresh cilantro, and tajin seasoning plus a little hot sauce – there is nothing better! Let’s combine it all in dip form to create your new favorite appetizer!
What makes this the best street corn dip?
There are tons of recipes out there for creamy Mexican street corn dip with plenty of similar ingredients so here is why ours is the best.
- Fresh sweet corn – it is just that much better! Cut right off the cob and sauteed with garlic, onions, and poblano peppers – talk about the most amazing flavors.
- Served hot – and with plenty of tortilla chips. This perfect dip is seriously delicious and seriously comforting. If served cold this would seem more like a Mexican street corn salad.
- All the toppings – do not skimp on this best part. Fresh cilantro diced red onion and diced jalapeno peppers add a pop of color (and a kick of heat). Tangy cotija cheese (which is similar to feta cheese) sprinkled on top, a squeeze of fresh lime juice, and a drizzle of spiced oil (homemade) truly elevate this creamy dip.
- This is the perfect appetizer to serve with your favorite Mexican food and is amazing topped on street tacos as well!
Here is what you will need.
This Mexican corn dip recipe comes together with several simple ingredients. You will need 5-6 ears of corn, a small onion, garlic, and a small poblano pepper – all of these will need to be sauteed in a pan before mixing your dip. Go big or go home they say – so we’ll be using sour cream (or Greek yogurt), cream cheese, and mayonnaise to make this fantastic recipe. You will also need fresh lime, cilantro, jalapeno, and cotija cheese for topping as well as olive oil, chili powder, paprika, and cayenne to create the spiced oil we will drizzle over the top after baking.
Directions:
- Let’s start with the spiced oil. In a small saucepan heat your olive oil over medium heat and add the chile powder, paprika, and cayenne pepper. Stir for several minutes until the spices are fragrant, remove from heat, and set aside for later.
- In a medium cast iron skillet heat 2 tablespoons of the spiced olive oil, add your minced garlic, diced onion, and diced poblano pepper, and saute for several minutes. I like for the onion and poblano pepper to be diced small so they incorporate easily into the dip.
- Add the corn that’s been cut from the cob you should end up with approximately 3 cups of corn. More corn is totally ok. Continue to saute everything together for another 5 minutes, remove from heat, and set aside.
- In a large mixing bowl combine the cream cheese (make sure it is room temperature), sour cream (or Greek yogurt), half of the cotija cheese, and mayonnaise. Mix thoroughly then add in the corn mixture and combine. Add salt and pepper to taste.
- Transfer the mixture to a baking dish and bake at 400 degrees for 15 to 20 minutes.
- Once the dip is done remove from the oven and get ready for the fun part – all the toppings!
- Sprinkle the remaining cotija cheese, fresh cilantro, diced red onion, and diced jalapeno all over the top. Add a generous squeeze of fresh lime juice and drizzle the homemade spiced oil over everything.
- Serve with tortilla chips or corn chips.
- Any leftover Mexican street corn dip can be stored in the refrigerator
Feel Free To Make Ahead Of Time.
You can completely assemble this Mexican street corn recipe and store it in an airtight container in the refrigerator for a day or two before baking it. The same goes for the homemade spiced oil. Simply transfer it to a baking dish when you are ready and pop it in the oven. We can’t wait to hear just how much you enjoy this great recipe!
You can also try our Mexican Street Corn Salad or Mexican inspired corn on the cob
Street Corn Dip
Ingredients
Spiced Oil
- 4 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp paprika regular or smoked
- 1/2 tsp cayenne pepper
Street Corn Dip
- 5-6 ears fresh corn approximately 3 cups once cut
- 2/3 cup sour cream or greek yogurt
- 2/3 cup cream cheese room temperature
- 1/4 cup mayonnaise
- 2 tbsp spiced olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 small poblano pepper diced
- 1 jalapeno diced
- 2/3 cup cotija cheese crumbled
- 1/3 cup fresh cilantro
- 1/4 cup red onion diced
- lime wedges for serving
- tortilla chips or corn chips for serving
Instructions
Spiced Oil
- Heat olive oil over medium heat.
- Add the chile powder, paprika, and cayenne pepper to the oil.
- Stir for several minutes until the spices are fragrant.
- Remove from heat and save for later.
Street Corn Dip
- Heat 2 tablespoons spiced olive oil in a medium cast iron skillet.
- Add the minced garlic, diced onion, and diced poblano pepper. Saute for several minutes.
- Add the cut corn and saute for an additional 5 minutes. Remove from heat.
- In a large mixing bowl combine the sour cream, cream cheese, half of the cotija cheese, and mayonnaise.
- Add the corn mixture and thoroughly combine. Add salt and pepper to taste.
- Transfer your dip to an oven-safe baking dish.
- Bake at 400 degrees for 15-20 minutes.
- Remove from the oven and top with the crumbled cotija cheese, fresh cilantro, diced red onion, and diced jalapeno.
- Drizzle the spiced oil over the top of the dip and finish with a squeeze of fresh lime juice.
- Serve with tortilla chips or corn chips.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Street Corn Dip
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
3 Comments on “Street Corn Dip”
Love this. You’ve really brought this dip to a higher level! I prefer oaxaca for melting, but really, all the Mexican cheeses are wonderful!
So delicious! Can’t go wrong with this dip! Thanks for the recipe!!
Thanks Rachel! I cant get enough of it!