A little smoky, a little sweet, and a little salty, this Mexican Street Corn Dip is completely satisfying. Charred corn, paprika, chili powder, and lime are the flavor powerhouse that makes it totally crave-worthy.
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You’ll love how fast it comes together. It works well for all your summer holidays and gatherings. And don’t worry, we’ll even show you how to char frozen corn, so you can make it any time of the year.
Are you diggin’ more party dips? We have plenty sweet and salty options like our sweet & tangy margarita dip, dulce de leche dip, and creamy avocado dip.
Pin it to your favorite party snacks board! ⤵️
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Why You’ll Love Mexican Street Corn Dip
- We love recipes that are just as tasty as they are easy to make. This dip comes together fast with just 10 ingredients. Even charring the corn takes far less time than you would think.
- Even though it’s quick to make, it still packs a boatload of flavor. You have all that smokiness from the chili powder and paprika, slight sweetness from the corn, the lime makes it tangy, and the Cotija cheese gives it that saltiness.
- I like making it whenever the family gets together and we need a quick snack. But it’ll be your show-stealer at Cinco de Mayo, graduation parties, or 4th of July.
Ingredients
- Frozen Corn
- Mayo
- Sour cream
- Cotija cheese
- Lime juice
- Chili powder
- Paprika
- Garlic clove
- Cilantro
- Salt
See the recipe card for quantities.
How to Make Mexican Street Corn Dip
Heat a skillet over medium-high heat. Add the corn (no need to thaw) and cook until lightly charred in spots, about 5–7 minutes. Cook in batches if needed to avoid overcrowding and ensure the corn chars rather than steams.
Let the corn cool slightly.
In a bowl, mix mayo, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
Fold in the corn, cotija cheese, and cilantro.
Taste and adjust salt or lime as needed. Serve immediately or chilled with tortilla chips.
Top Tip
When charring the corn, don’t overcrowd the pan as this will cause the corn to steam rather than char. You’ll know you’re in good shape when you see those little dark bits appear.
Storage
You can store this dip for up to 4 days in an airtight container in the refrigerator. Stir well before serving.
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FAQs
Sure! You can make it up to 2 days in advance. The flavors actually get better over time.
There’s no better dipper than tortilla chips for this dip. You can get fancy with crackers and veggies but I’d just stick to tortilla chips.
Mexican Street Corn Dip Recipe
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 3 Cups Frozen Corn
- ½ Cup Mayo
- ½ Cup Sour Cream
- ½ Cup Cotija Cheese Crumbled
- 2 Tbsp Fresh Lime Juice
- ½ Tsp Chili Powder
- ¼ Tsp Paprika
- 1 Garlic Clove Finely Chopped
- 2 Tbsp Cilantro
- Salt to Taste
Instructions
- Heat a skillet over medium-high heat. Add the corn (no need to thaw) and cook until lightly charred in spots, about 5–7 minutes. Cook in batches if needed to avoid overcrowding and ensure the corn chars rather than steams.
- Let the corn cool slightly.
- In a bowl, mix mayo, sour cream, lime juice, garlic, chili powder, smoked paprika, and salt.
- Fold in the corn, cotija cheese, and cilantro.
- Taste and adjust salt or lime as needed. Serve immediately or chilled with tortilla chips.
Notes
- Refrigerate in an airtight container for up to 5 days.
- This recipe also works with charred corn on the cob.
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