If you love the flavors of Mexican street food, then this Street Corn Dip Recipe is going to become an instant favorite in your snack rotation. It captures the smoky, tangy, and creamy goodness of traditional street corn but transforms it into a perfect, shareable dip that’s as addictive as it is versatile. With each bite, you get the charred sweetness of corn, the spicy kick from chili powder and jalapeño, and the salty creaminess of cotija cheese, all tied together by a zingy lime punch. Whether you’re throwing a party, looking for a tasty side, or craving a crowd-pleaser, this recipe never disappoints.
Ingredients You’ll Need
What’s so great about this Street Corn Dip Recipe is how straightforward the ingredients are. Each one—fresh corn, creamy mayo, zesty lime, and smoky spices—plays a crucial role in building the rich, layered flavors that make this dip irresistible. Here’s what to gather before you start:
- 3 cups corn kernels: Fresh is best, but canned or thawed frozen corn works wonderfully too, bringing sweet crunch to the dip.
- 1 tablespoon olive oil: For charring the corn and packing on that smoky, caramelized flavor.
- ½ cup mayonnaise: Adds creamy richness and helps bind all the flavors.
- ¼ cup sour cream: Introduces a slight tang to balance the dip’s richness.
- 1 teaspoon chili powder: Infuses warmth and just the right amount of spice.
- ½ teaspoon garlic powder: Enhances depth without overpowering.
- ½ teaspoon smoked paprika: Contributes a subtle smoky undertone complementing the charred corn.
- Juice of 1 lime: Brightens the dip with fresh acidity.
- ½ teaspoon salt: Seasoning that pulls all ingredients together.
- ¼ teaspoon black pepper: Adds gentle heat and complexity.
- ½ cup crumbled cotija cheese: Or feta, for a salty, crumbly texture that’s essential to the authentic taste.
- ¼ cup chopped fresh cilantro: Brings a fresh, herbal contrast.
- 1 jalapeño, finely chopped (optional): For those who like their dip with an extra kick.
- ¼ cup chopped green onions: Adds a mild onion flavor and a splash of color.
How to Make Street Corn Dip Recipe
Step 1: Char the Corn
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the corn kernels and cook for about 5 to 7 minutes, stirring occasionally, until you see beautiful light char marks. This step is key because the roasting enhances the natural sweetness of the corn while giving it that irresistible smoky flavor that defines street corn.
Step 2: Prepare the Creamy Sauce
While the corn cools a bit, mix together mayonnaise, sour cream, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper in a large bowl until you get a smooth, vibrant base. This mayonnaise and sour cream combo provides the luscious texture and a tangy backdrop that balances the roasted corn’s sweet earthiness.
Step 3: Combine All Ingredients
Once the corn is slightly cooled, stir it into the creamy sauce, then fold in the cotija cheese, fresh cilantro, green onions, and jalapeño if you’re using it. The combination creates a lively mix of textures—from the crisp corn kernels to the crumbly cheese and the fresh herbs—that makes every bite exciting and delicious.
Step 4: Chill or Serve Warm
You can enjoy the dip warm right after mixing, which intensifies the flavors and makes it wonderfully comforting. Alternatively, refrigerate it for an hour or more to let the flavors meld beautifully for a chilled, refreshing version. Both ways are winners, so go with what fits your mood.
How to Serve Street Corn Dip Recipe
Garnishes
For a final flourish, sprinkle extra cotija cheese and a little more chopped cilantro on top just before serving. A quick dusting of chili powder or a few lime wedges on the side can also elevate the presentation and boost the flavor profile, inviting everyone to dig in.
Side Dishes
This dip shines as a party appetizer paired with crispy tortilla chips or fresh veggie sticks like cucumber, bell pepper, or jicama. It also works brilliantly alongside grilled meats or as a topping for tacos and burritos, adding a vibrant touch to Mexican-inspired meals.
Creative Ways to Present
Take things up a notch by serving this street corn dip in individual mini mason jars or hollowed-out mini bell peppers for a fancy yet approachable party snack. You can also spread it on toasted baguette slices for a twist on traditional crostini, making it an elegant appetizer that will wow any crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Street Corn Dip Recipe keeps wonderfully in the fridge for up to three days, tightly covered to maintain freshness. Because of the lime juice and dairy base, you’ll want to enjoy it fairly quickly to preserve that bright, punchy flavor the dip is known for.
Freezing
Freezing is not recommended for this dip due to its creamy base, which may separate and become watery when thawed. For best results, plan to consume it fresh or refrigerated within a few days.
Reheating
If you prefer to enjoy your dip warm, gently reheat it on the stove over low heat or in short bursts in the microwave while stirring frequently. This prevents the dairy components from breaking while helping the flavors meld back together beautifully.
FAQs
Can I use frozen corn for this dip?
Absolutely! Frozen corn works nicely after thawing and drying it well. Just be sure to give it a good char in the skillet to bring out that smoky flavor that’s essential to this Street Corn Dip Recipe.
Is cotija cheese essential or can I substitute?
Cotija cheese is traditional, providing a salty, crumbly texture, but feta is a great substitute if cotija isn’t available. Both cheeses complement the other ingredients beautifully.
How spicy is this dip with jalapeño?
The heat is adjustable by the amount of jalapeño you add. For a mild dip, use little to no jalapeño; for more spice, add the seeds or extra jalapeño. Remember, you can always add more but you can’t take heat away once mixed in.
Can this dip be made vegan?
Yes! Swap out mayonnaise and sour cream for vegan alternatives and use a plant-based cheese or skip the cheese entirely. This way, you’ll keep the flavors vibrant while making it suitable for a vegan diet.
How long does it typically last in the fridge?
This dip tastes freshest within 2 to 3 days, as the lime juice keeps the flavors bright but also starts to affect texture over time. Store it in an airtight container and give it a good stir before serving again.
Final Thoughts
This Street Corn Dip Recipe is pure magic in a bowl. It’s quick to whip up, packed with bold yet balanced flavors, and endlessly adaptable to your taste. Whether you’re serving it at a casual get-together or just craving a delicious snack, give it a try—you might just find your new go-to dip that everyone asks for again and again.
Print
Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free,Vegetarian
Description
This Street Corn Dip recipe is a flavorful Mexican-inspired appetizer featuring charred corn kernels mixed with creamy mayonnaise and sour cream, spiced with chili powder, smoked paprika, and lime juice, then topped with crumbly cotija cheese, fresh cilantro, jalapeño, and green onions. Perfect for parties or casual snacking, it can be served warm or chilled alongside tortilla chips, crackers, or fresh vegetables.
Ingredients
Main Ingredients
- 3 cups corn kernels (fresh, canned, or thawed from frozen)
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
- 1 jalapeño, finely chopped (optional)
- ¼ cup chopped green onions
Instructions
- Heat the Olive Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, preparing the pan to cook the corn evenly and achieve a nice char.
- Char the Corn: Add 3 cups of corn kernels to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the corn kernels are lightly charred, adding a smoky depth to the dip.
- Prepare the Sauce: While the corn cools slightly, combine ½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, juice of 1 lime, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl, mixing until smooth.
- Combine Ingredients: Stir the charred corn into the sauce mixture, then fold in ½ cup crumbled cotija cheese, ¼ cup chopped cilantro, ¼ cup chopped green onions, and finely chopped jalapeño if using, blending all ingredients thoroughly for balanced flavor.
- Serve: Serve the dip warm or chilled with tortilla chips, crackers, or fresh vegetables for dipping, making it a versatile option for any gathering.
Notes
- For extra flavor, use grilled corn cut off the cob instead of pan-charred corn.
- Stir in cooked, crumbled bacon or diced avocado for an interesting twist.
- Adjust jalapeño quantity to control the heat level according to taste preferences.
