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5 from 3 votes

Mexican Street Corn Dip

Do you want a fun dip to try for Cinco de Mayo? This Mexican Street Corn Dip tastes just like you favorite street corn, but in a dip form! 
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  • 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


  • 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 Information:

Calories: 217kcal (11%)Carbohydrates: 12g (4%)Protein: 4g (8%)Fat: 17g (26%)Saturated Fat: 8g (40%)Cholesterol: 40mg (13%)Sodium: 320mg (13%)Potassium: 191mg (5%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 540IU (11%)Vitamin C: 5.8mg (7%)Calcium: 74mg (7%)Iron: 0.6mg (3%)