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Mexican Street Corn Dip

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Mexican Street Corn Dip, is a vibrant and irresistible dip that captures the essence of Mexico’s beloved street food. This delectable dip combines the smoky sweetness of grilled corn, the creaminess of mayo and sour cream, the tanginess of lime juice, and the perfect blend of spices. Topped with crumbled queso fresco, fresh cilantro, and a sprinkle of chili powder, this dip is a true crowd-pleaser.

Mexican-Street-Corn-Dip

What you’ll love Mexican Street Corn Dip:


  • Bursting with Flavor: Mexican Street Corn Dip is a flavor-packed explosion in every bite. The combination of grilled corn, creamy mayo and sour cream, tangy lime juice, and savory spices creates an irresistible medley that will leave your taste buds dancing.
  • Easy to Make: This dip is incredibly easy to prepare, making it perfect for parties, potlucks, or even a quick snack. With just a few simple ingredients and minimal cooking time, you can have a crowd-pleasing dip ready in no time.
  • Unique and Impressive: Impress your guests with a dip that stands out from the usual offerings. Mexican Street Corn Dip is a unique twist on traditional dips, showcasing the bold and vibrant flavors of Mexican street food. It’s a conversation starter and a guaranteed hit at any gathering.
  • Colorful and Eye-Catching: Mexican Street Corn Dip is not only delicious but also visually appealing. The vibrant yellow color of the corn, the green flecks of cilantro, and the red chili powder create a stunning presentation that will entice your guests to dig in.
spoon-full-of-Mexican-Street-Corn-Dip.

Mexican Street Corn Dip Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 (14.75 oz) cans fire-roasted corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 cup crumbled queso fresco cheese
  • Fresh cilantro, chopped (for garnish)

Mexican Street Corn Dip Recipe

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
  • Add the fire-roasted corn to the skillet and stir well. Cook for about 5 minutes, allowing the corn to heat through and develop a slight char.
  • Sprinkle the chili powder, paprika, cayenne pepper, salt, and pepper over the corn mixture. Stir to coat the corn evenly with the spices. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside to cool slightly.
  • In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and lime juice. Stir until well blended and smooth.
  • Add the corn mixture to the cream cheese mixture and stir until thoroughly combined. If desired, adjust the consistency by adding more mayo or sour cream.
  • Transfer the dip to a serving dish and sprinkle the crumbled queso fresco cheese over the top. Garnish with fresh cilantro.
  • Garnish with fresh cilantro. Serve the Mexican street corn dip with tortilla chips. Enjoy!
Mexican-street-corn-with-cheese-and-cilantro

Tips & Tricks

  • If you prefer a milder dip, reduce the amount of cayenne pepper or omit it altogether.
  • Adjust the seasoning of the dip according to your taste preferences by adding more chili powder, paprika, salt, or pepper as desired.
  • Make sure the cream cheese is softened to room temperature for easy mixing and smooth consistency.
  • Queso fresco cheese is a mild and crumbly Mexican cheese that adds a delicious tanginess to the dip. If you can’t find queso fresco, you can substitute it with crumbled feta cheese.
  • Fresh cilantro adds a bright and refreshing flavor to the dip. You can chop it finely or leave it slightly coarse, according to your preference.
  • This Mexican street corn dip can be served warm or cold, making it versatile for different occasions.
street-corn-dipped-with-a-chip

FAQs about this Dip

Mexican Street Corn Dip is a creamy and flavorful dip inspired by the popular Mexican street food, elote. It combines grilled corn kernels, mayonnaise, sour cream, lime juice, spices, and various toppings to create a delicious and tangy dip.

Mexican Street Corn Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Just make sure to stir it well before serving to ensure that the flavors are evenly distributed.

The level of spiciness in Mexican Street Corn Dip can be adjusted based on personal preference. The recipe typically includes mild spices such as chili powder and cayenne pepper, but you can increase or decrease the amount to suit your taste. If you prefer a milder dip, you can omit or reduce the amount of spicy ingredients.

Yes, you can make Mexican Street Corn Dip ahead of time. Prepare the dip as instructed, but leave out the toppings. Cover and refrigerate the dip for up to 24 hours. Add the toppings just before serving to ensure they stay fresh and crisp.

Common toppings for Mexican Street Corn Dip include crumbled queso fresco or cotija cheese, chopped cilantro, sliced green onions, and a sprinkle of chili powder or paprika. You can also add a squeeze of lime juice for an extra pop of tanginess.

Yes, you can make a vegan or dairy-free version of this Dip by using vegan mayonnaise, dairy-free sour cream, and a vegan cheese substitute. There are many plant-based alternatives available that can be used to recreate the creamy texture and flavors of the dip.

Mexican Street Corn Dip is typically served with tortilla chips for dipping. However, you can also enjoy it with toasted baguette slices, pita chips, or even vegetable sticks. The dip pairs well with a variety of dippers, so feel free to get creative!

Mexican-Street-Corn-Dip

More Mexican-Inspired Recipes

Mexican-Street-Corn-Dip

Mexican Street Corn Dip

Yield: 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Mexican Street Corn Dip, is a vibrant and irresistible dip that captures the essence of Mexico’s beloved street food. This delectable dip combines the smoky sweetness of grilled corn, the creaminess of mayo and sour cream, the tanginess of lime juice, and the perfect blend of spices.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 (14.75 oz) cans fire-roasted corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 cup crumbled queso fresco cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
  2. Add the fire-roasted corn to the skillet and stir well. Cook for about 5 minutes, allowing the corn to heat through and develop a slight char.
  3. Sprinkle the chili powder, paprika, cayenne pepper, salt, and pepper over the corn mixture. Stir to coat the corn evenly with the spices. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside to cool slightly.
  4. In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and lime juice. Stir until well blended and smooth.
  5. Add the corn mixture to the cream cheese mixture and stir until thoroughly combined. If desired, adjust the consistency by adding more mayo or sour cream.
  6. Transfer the dip to a serving dish and sprinkle the crumbled queso fresco cheese over the top. Garnish with fresh cilantro.
  7. Garnish with fresh cilantro. Serve the Mexican street corn dip with tortilla chips. Enjoy!

Notes

  • If you prefer a milder dip, reduce the amount of cayenne pepper or omit it altogether.
  • Adjust the seasoning of the dip according to your taste preferences by adding more chili powder, paprika, salt, or pepper as desired.
  • Make sure the cream cheese is softened to room temperature for easy mixing and smooth consistency.
  • Queso fresco cheese is a mild and crumbly Mexican cheese that adds a delicious tanginess to the dip. If you can't find queso fresco, you can substitute it with crumbled feta cheese.
  • Fresh cilantro adds a bright and refreshing flavor to the dip. You can chop it finely or leave it slightly coarse, according to your preference.
  • This Mexican street corn dip can be served warm or cold, making it versatile for different occasions.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 59mgSodium: 374mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 7g

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