Mexican Street Corn Dip
Hola, everyone! In honor of Cinco de Mayo, I’ve whipped up a little Mexican-themed dip for you.
I got the idea for this last week, when I tried Mexican Street Corn for the first time. This is an amazing dish where you take fresh corn on the cob, grill it, slather it with Mexican crema (kind of like a thinner, more sour version of sour cream), and roll it in crumbly Cotija cheese with plenty of spices.
So of course, as soon as I tried this fantastic recipe, I just had to find a way to turn it into a dip. Because that’s just the way I roll.
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If you want your dip to be really authentic, you can grill the corn in the traditional way and cut the kernels off – but if you just want it to be easy, you can start with canned corn kernels. Saute those with some butter, garlic, and jalapeno peppers and mix them with a blend of mayo, cream cheese, sour cream (my substitute for the Mexican crema) and zesty Mexican spices.
Top all that with cilantro and Cotija cheese, and you can get this fiesta started!
(printable recipe at bottom of post)
MEXICAN STREET CORN DIP
INGREDIENTS:
4 oz cream cheese, softened to room temperature
1/4 cup sour cream
1/4 cup mayo
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons butter
2 cloves of garlic, minced
1 jalapeno pepper, seeds and stem removed, finely diced
3 cups of corn (you can use canned, off cob or frozen)
1/4 cup of fresh cilantro, chopped and divided
1/2 cup cotija cheese, divided
DIRECTIONS:
1. Using a stand or hand mixer, whip together cream cheese, sour cream, mayo, cumin, chili powder, salt add pepper. Mix until smooth and creamy. Set aside.
2. In a large skillet, melt butter over a medium/high heat and saute garlic and jalapeño for 1-2 mins.
3. Add the corn and cook for 5-7 mins. Remove from heat and transfer to your bowl with cream cheese mixture. Mix together. Carefully hand mix in 1/4 cup of cotija cheese and 2 Tablespoons of cilantro. 
Pour the dip into a serving bowl and garnish with remaining cotija cheese and cilantro.
TIP: If you LOVE cilantro, or spice….feel free to add more jalapeño or cilantro to the mix!
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Corey, Darryl, Big D & Little D
Mexican Street Corn Dip
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 4 oz cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons butter
- 2 cloves of garlic minced
- 1 jalapeno pepper seeds and stem removed, finely diced
- 3 cups of corn you can use canned, off cob or frozen
- 1/4 cup of fresh cilantro chopped and divided
- 1/2 cup cotija cheese divided
Instructions
- Using a stand or hand mixer, whip together cream cheese, sour cream, mayo, cumin, chili powder, salt add pepper. Mix until smooth and creamy. Set aside.
- In a large skillet, melt butter over a medium/high heat and saute garlic and jalapeño for 1-2 mins.
- Add the corn and cook for 5-7 mins. Remove from heat and transfer to your bowl with cream cheese mixture. Mix together. Carefully hand mix in 1/4 cup of cotija cheese and 2 Tablespoons of cilantro.
- Pour the dip into a serving bowl and garnish with remaining cotija cheese and cilantro.
- TIP: If you LOVE cilantro, or spice….feel free to add more jalapeño or cilantro to the mix!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This recipe is absolutely delicious. I used frozen C&W Petite White Corn. I think i’ll get some ears of corn and grill it and see how that taste. But I will definitely make this again and those that I shared this with, wanted the recipe as well. Everyone loved it.
can plain greek yogurt be used instead of sour cream?
Yes you can, but it will have a slightly different taste.
Also can the dip be made the night before then heated just before
Yes, I think that should work out just fine.
I get requests to make this for parties I’m not even invited too 🤣🤣
lol. Thats great Heidi!
Wow! Sooo good! I used frozen corn and feta crumbles instead of cotija (my market didn’t have it) and it is fabulous.
I usually don’t taste a recipe until I serve it, but my husband dove in and I couldn’t resist. This will be a real crowd pleaser!
This is the best Mexican street corn dip that I have made. My Husband and I have it at least twice a month and my co-workers always request it for our carry ins. All I can say is love it love it and love it. Thanks so much for sharing this wonderful recipe!
This makes me so happy to hear. So happy ya’ll love it!