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Top-down view of the warm Mexican street corn dip served in a bowl, garnished with extra cotija cheese and cilantro. The creamy, colorful dip is ready to be enjoyed, highlighting the fresh toppings.

Street Corn Dip

Street corn dip is a creamy, tangy, and slightly spicy appetizer inspired by Mexican street corn. Blending roasted corn, tangy lime, creamy mayo, and cotija cheese, it’s the perfect dip for chips or a flavorful topping for tacos!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dips and sauces
Cuisine Mexican
Servings 10 people
Calories 143 kcal

Equipment

  • Spatula
  • Skillet

Ingredients
  

  • 1 tsp chili powder
  • 1 medium lime, juiced
  • 1 clove garlic, minced
  • 1 medium jalapeño pepper, seeded and diced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp salted butter
  • 3 tbsp mayonnaise
  • 6 tbsp crumbled cotija cheese
  • 4 cups frozen corn, thawed

Instructions
 

  • Heat butter in a skillet over medium-high heat.
  • Add the corn, jalapeño, and garlic, cooking until the corn is nicely charred, about 8 to 10 minutes.
    Top-down view of the skillet as the corn becomes golden and slightly charred after 8-10 minutes of cooking. The caramelized corn is combined with tender jalapeño and garlic, showcasing rich color and texture.
  • Take the skillet off the heat and mix in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
    Top-down view of the skillet off the heat, with charred corn, crumbled cotija cheese, mayonnaise, cilantro, lime juice, and chili powder being mixed together. The ingredients are combining into a creamy and flavorful street corn dip.
  • Serve the dip warm.
    Top-down view of the warm Mexican street corn dip served in a bowl, garnished with extra cotija cheese and cilantro. The creamy, colorful dip is ready to be enjoyed, highlighting the fresh toppings.

Notes

  • For a milder dip, remove the seeds from the jalapeño or use a milder chili pepper.