Mexican Street Corn Dip
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.
If you love this Mexican Corn dip then you would love my Appetizer recipes with lots of delicious dips like Whipped Ricotta, captain rodney’s dip, Jalapeno Popper Dip, and many more.
What you’ll love 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!
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.
FAQs about this Dip
More Mexican-Inspired Recipes
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
- 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
- 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: 1Amount Per Serving: Calories: 341Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 59mgSodium: 374mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 7g
