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Mexican Street Corn Dip

A creamy and flavorful dip that combines charred corn, zesty lime, and cotija cheese, perfect for sharing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen corn kernels About 4 ears fresh or 2 bags frozen, thawed if frozen — charred for best flavor.
  • 2 tablespoons olive oil or butter Butter gives a richer, nutty aroma.
  • 1 small red onion, finely chopped Swap with shallot for a milder touch.
  • 1 jalapeño, seeded and minced Leave seeds in for extra heat or swap with poblano for milder flavor.
  • 1 teaspoon chili powder Toast briefly for extra depth.
  • 1/2 cup mayonnaise Use Greek yogurt for a lighter, tangier healthy option.
  • 1/2 cup sour cream or Mexican crema Crema is more authentic and silky.
  • 1/2 cup crumbled cotija cheese Feta works in a pinch.
  • 1 Juice of 1 lime Plus more lime wedges to serve.
  • 1/4 cup chopped cilantro Or parsley if cilantro isn’t your thing.
  • Salt and freshly ground black pepper to taste.
  • Tortilla chips, warm pita, or sliced vegetables for serving.

Method
 

Preparation
  1. Warm a large skillet over medium-high heat until shimmering. Add the olive oil or butter.
  2. Add the corn kernels in an even layer. Let them cook undisturbed for 3–4 minutes so they develop golden, charred spots, then stir and cook another 3–4 minutes until most kernels are slightly blackened at the edges.
  3. Add the chopped onion and minced jalapeño to the skillet with a pinch of salt. Sauté for 2–3 minutes until the onion softens and becomes translucent.
  4. Sprinkle the chili powder over the corn and stir for 30 seconds to bloom the spices. Taste and season with salt and pepper.
  5. In a large bowl, whisk together mayonnaise, sour cream or crema, lime juice, and half of the cotija cheese.
  6. Add the warm corn mixture to the bowl and stir until everything is evenly coated.
  7. Fold in chopped cilantro and adjust seasoning with more lime, salt, or chili powder if desired.
  8. Transfer to a shallow bowl and sprinkle the remaining cotija over the top.
Serving
  1. Serve immediately with tortilla chips, warm pita, or raw vegetables for scooping.

Notes

The dip holds well for a few hours at room temperature during a party, but refrigerate promptly after two hours for safety. If it thickens in the fridge, stir in a splash of lime juice or a tablespoon of water before serving.