Mexican Street Corn Dip
All the great flavors of Mexican Street Corn in a dip! This is going to become your go-to dip for tortilla chips. This recipe can be made with corn on the cob or frozen corn.
The key to the best tasting corn in this dip is to grill or roast the corn. It’ll give it a nice char, toasted and nutty flavor. Corn on the cob or frozen corn can be used. For corn on the cob, grill it or cook it in a cast iron skillet or roast it over the flame of a gas grill. Then cut the corn off the cob.
When using frozen corn heat a skillet (I prefer cast iron) and allow the corn to brown, stirring occasionally. Frozen corn is a great option to enjoy this dip year-round. The corn will get a delicious nutty flavor once it’s toasted and gets a bit of char on it!
This recipe boasts the great flavors of corn, cotija cheese, cilantro, jalapeno, along with other delicious seasonings.
Flavorful mix-ins options:
- diced Jalapenos fresh or pickles
- poblano peppers for less spice
- add a can of drained and rinsed black beans for some protein
- a diced Roma tomato is a great addition
- for additional smokey flavor add one or two diced chipotle peppers
I prefer using tortilla chips that are more authentic and made fresher than the overly salted style you find in the chip aisle. But choose your favorite tortilla chips.
This recipe is wonderful as a dip to scoop up with crunchy tortilla chips.
It’s also great to pile on top of a tostada, a flat crisp tortilla you can begin by slathering it with refried beans, then carnitas, pollo asada, these fun tortilla empanadas, or carne asada, and WHAMO… a yummy option to serve anytime.
Enjoy this at snacktime, meal time, and it’s perfect for Cinco de Mayo or other holidays or events when you want to enjoy all the deliciousness of Mexican flavors!
In just a few easy steps… you’ll be diving chips into this dip!
I’m a huge dip fan… be sure to check these other
Mexican Style Dips:
Mexican-Inspired Recipes to try:
- Simple Mexican Rice
- Taco Salad
- Taco Marinated Chicken
- Chili Verde
- Chicken Enchiladas in Green Sauce
- Grilled Steak with Chimichurri Sauce
- Chili Lime Chicken Chick Pea Tacos
You’ll find tips on cooking frozen corn in a skillet here.
And don’t miss my Mexican Corn “Elote” Macaroni Salad, a fantastic side dish.
Or maybe you’re looking for this Elote Mexican Corn on the Cob
This street corn dip recipe can be easily multiplied to make more servings or a party!
The corn can be grilled with he husk on or off, to easily remove the husk slice 1″ off the cut end of the corn (not the point or silk end) grab the pointed end of the husk, the husk and silk will easily slip off the corn on the cob. Char more if needed to get all the kernels toasted.
Did you spot my helper? he’s always nearby in the kitchen just anticipating me dropping some for him to taste test!
Mexican Street Corn Dip
Ingredients
- 1 cup corn (1 ear or 1 cup frozen)
- 1 cup sour cream
- 2 oz Cotija cheese, crumbled
- 1/4 cup chopped cilantro, 10 stems
- 1/2 teaspoon chili powder
- 1/4 teasapoon smoked paprika, or regular paprika
- 1 teaspoon minced garlic, like Gourmet Gardens
- 1 tablespoon fresh lime juice
- 1/2 cup diced red onion, or green onion heat onion in microwave or pan for 30 seconds if the onion is strong
- 1 jalapeno seeded and diced, or use poblano pepper
- salt and pepper to taste
Instructions
- Begin by gathering all the ingredients.
- Next, you'll cook the corn, on the grill, in a skillet, or over the flame of a gas stove. Toast the corn until the outer kernels are lightly charred. This will give the dip a delicious nutty flavor. Use fresh corn on the cob or frozen corn in a skillet.
- When getting ready to mix the items together, reserve a small portion of corn, cheese, and cilantro to garnish the dip with.
- In a medium bowl, mix the sour cream, cotija cheese, cilantro, chili powder, paprika, garlic, lime juice, onion, and jalapeno. Mix well until all combined.
- If using corn on the cob, cut the corn off the cob. Then stir the cooked corn into the dip mixture.
- Garnish with reserved toppings.
- Serve with tortilla chips, top tacos, or tostadas.
- Refrigerate or serve immediately.