Mexican Street Corn Dip is a creamy corn dip made with fire-roasted corn, cream cheese, sour cream, mayonnaise, lime juice, spices, and queso fresco. The corn is cooked with onion and garlic before being mixed into the creamy base for an easy appetizer with plenty of smoky, tangy flavor.
This is one of those dips I can put out with a big bowl of tortilla chips and watch disappear. I like using fire-roasted corn because it gives the dip extra flavor without having to grill fresh corn, and I can easily adjust the cayenne depending on how much heat I want.
Why I love Mexican Street Corn Dip:
About the Ingredients ⭐
- Corn: Fire-roasted corn adds smoky flavor.
- Onion & Garlic: Add savory flavor to the dip.
- Seasonings: Chili powder, paprika, and cayenne add warmth and a little heat.
- Cream Cheese: Makes the dip thick and creamy.
- Sour Cream & Mayo: Keep the dip smooth and creamy.
- Lime Juice: Adds fresh, tangy flavor.
- Queso Fresco: Adds a salty, crumbly finish.
- Cilantro: Optional for garnish.
Be sure to check out the full recipe and ingredient list below
How to Make Mexican Street Corn Dip
Sauté the Vegetables: Heat the olive oil in a skillet. Add the onion and garlic and cook until softened.
Cook the Corn: Add the corn and cook for about 5 minutes until heated through and lightly charred.
Season: Stir in the chili powder, paprika, cayenne, salt, and pepper. Cook for another 2–3 minutes, then cool slightly.
Make the Dip: Mix the cream cheese, sour cream, mayonnaise, and lime juice until smooth. Stir in the corn mixture.
Finish and Serve: Top with queso fresco and cilantro, then serve warm or chilled.
Tips I Found Helpful 💙
- Soften the cream cheese so everything mixes smoothly.
- Reduce or omit the cayenne for a milder dip.
- Cotija or feta can be used in place of queso fresco.
- This dip tastes great warm or chilled.
Questions Readers Ask Most
More Dip Recipes I Love 💙
Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy dip made with fire-roasted corn, queso fresco, lime, and warm 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
- 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!
Notes
Drain the corn well before cooking to prevent a watery dip. Soften the cream cheese before mixing, and adjust the cayenne to your preferred heat level. Garnish with queso fresco and fresh cilantro before serving.
Nutrition Information:
Yield:
12Serving Size:
1/2 CupAmount Per Serving: Calories: 261Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 45mgSodium: 303mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 6g
