Favorite Mexican Street Corn Dip

Mexican street corn dip is a little sweet, a little spicy and perfect for summer! You can serve it warm or cold and it’s equally delicious. It’s great for taco night or as an app for any time.

This dip is absolutely perfect for summer. You can use fresh corn off the cob, frozen or canned to make it. It has so much flavor and is so easy to make. This may just become your favorite summertime dip!

You’ll need:

• 3 cups fresh, frozen or canned corn
• 4 oz cream cheese, softened
• 1/4 c sour cream
• 1/4 c mayo
• 1 t cumin
• 1/2 t chili powder
• 1/4 t salt
• 1/4 t pepper
• 2 cloves garlic, minced
• 1 jalapeno, finely diced
• 1/4 c fresh cilantro, chopped
• 1/2 c cotija cheese, divided
• 1 scallion, chopped
• splash of lime juice

Using a hand or stand mixer, mix together the cream cheese, sour cream, mayo, cumin, chili powder, salt and pepper. Mix until smooth and creamy. Set aside.

In a large skillet, melt butter over medium high heat. Add the garlic and jalapeno and saute for 1-2 minutes.

Add the corn and cook for 5-7 minutes, stirring often. Remove from heat and transfer to to the bowl with the cream cheese mixture. Mix together fully by hand.

Mix in half of the cotija cheese and 2 T of the cilantro.

Pour into whatever bowl you will be serving. Add a splash of lime juice and stir. Top with the rest of the cotija cheese, scallions and cilantro.

If you want to make it spicier, you can add more jalapeno and even more cilantro if you want. You could also add some crumbled bacon to add even more flavor.

Serve it warm or cold with tortilla chips or corn chips. I suggest using “scoops” chips, because you are going to want to get as much as possible in every bite. Easy and delicious!

Print Recipe

Favorite Mexican Street Corn Dip

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Ingredients

• 3 cups fresh, frozen or canned corn
• 4 oz cream cheese, softened
• 1/4 c sour cream
• 1/4 c mayo
• 1 t cumin
• 1/2 t chili powder
• 1/4 t salt
• 1/4 t pepper
• 2 cloves garlic, minced
• 1 jalapeno, finely diced
• 1/4 c fresh cilantro, chopped
• 1/2 c cotija cheese, divided
• 1 scallion, chopped
• splash of lime juice

Instructions

1

Using a hand or stand mixer, mix together the cream cheese, sour cream, mayo, cumin, chili powder, salt and pepper.

2

Mix until smooth and creamy. Set aside.

3

In a large skillet, melt butter over medium high heat. Add the garlic and jalapeno and saute for 1-2 minutes.

4

Add the corn and cook for 5-7 minutes, stirring often.

5

Remove from heat and transfer to to the bowl with the cream cheese mixture. Mix together fully by hand.

6

Mix in half of the cotija cheese and 2 T of the cilantro.

7

Pour into whatever bowl you will be serving.

8

Add a splash of lime juice and stir.

9

Top with the rest of the cotija cheese, scallions and cilantro.

10

If you want to make it spicier, you can add more jalapeno and even more cilantro if you want.

11

You could also add some crumbled bacon to add even more flavor.

12

Serve it warm or cold with tortilla chips or corn chips. I suggest using "scoops" chips, because you are going to want to get as much as possible in every bite.