Name: Easy Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (about 4 cobs); 1 can (4 oz) diced green chilis, drained and rinsed (preferably hot chiles); ⅓ cup sour cream; ½ cup cotija cheese; ¼ cup + 2 Tbsp cilantro, chopped; 2 Tbsp red onion, finely chopped; 1 jalapeno, deseeded and finely chopped; 1 small garlic clove, minced; 1 lime, juiced; 1 tsp chili powder; ½ tsp salt

There’s something about that zesty, creamy, slightly spicy punch in this Easy Mexican Street Corn Dip Recipe that just lights up any gathering. It’s the kind of dip that brings people together and keeps the chips disappearing fast—you’re definitely going to want to keep it on repeat!

A bowl filled with a creamy corn salad featuring bright yellow corn kernels mixed with finely chopped green herbs and bits of white cheese sprinkled on top, along with a dusting of red spice. The salad has a chunky texture and is garnished with several yellow corn chips around and inside the bowl. The bowl sits on a wooden board with more corn chips scattered around it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mexican Street Corn Dip Recipe
Top Tip
How to Serve Easy Mexican Street Corn Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mexican Street Corn Dip Recipe

Why You'll Love This Recipe

This Easy Mexican Street Corn Dip Recipe quickly became a favorite in my house because it’s both insanely flavorful and ridiculously simple to pull off. No need to fuss with complicated steps—just a few fresh ingredients and a quick sauté turn into a dip that rivals anything you’ll find at a restaurant.

Flavor Explosion: The combo of tangy lime, creamy sour cream, and spicy jalapeño hits all the right notes every single time.
Super Quick: From chopping to chip-dipping in just about 15 minutes—perfect when you’re short on time but want to impress.
Versatile Ingredient Use: You can use fresh, frozen, or canned corn without losing any of that authentic street-corn charm.
Customizable Heat Factor: Love it spicy or mild? You control the kick by tweaking the jalapeño and chili powder to suit your taste buds.

A white bowl filled with a colorful corn salad sits on a wooden board, surrounded by crunchy yellow tortilla chips with black sesame seeds. The corn salad has small yellow corn kernels mixed with green herbs layered throughout and topped with white crumbled cheese and a dusting of red spice. Two tortilla chips are placed sticking out of the corn salad on one side. In the background, there are lime wedges on a white marbled surface along with a small clay bowl filled with chopped green herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this dip has a job to do, and together they create that classic Mexican street corn flavor that’s creamy, tangy, and just a little smoky. Shopping tip: fresh corn is fantastic in season, but don’t hesitate to use good-quality frozen corn for convenience without sacrificing flavor.

Flat lay of fresh golden corn kernels, bright green diced jalapenos, vibrant chopped cilantro, finely chopped red onion, small minced garlic clove, creamy white sour cream dollop, crumbled white cotija cheese, a halved lime with juice dripping, and a small bowl of drained diced green chilis arranged beautifully with contrasting colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Fresh Corn Kernels: The sweet crunch of fresh corn is the star here, but frozen or canned works too—just make sure to sauté for that slight char.
Diced Green Chilis: Adds mild heat and depth; using the hot ones amps up the spice if you like that kick.
Sour Cream: Brings richness and tang that balance the spice and sweetness beautifully.
Cotija Cheese: This crumbly, salty cheese is a must—you’ll get that authentic Mexican street corn vibe.
Cilantro: Fresh cilantro adds that bright herbaceous finish that lifts every bite.
Red Onion: Just a little gives crunchy texture and sharpness without overpowering.
Jalapeño: Adjust how much you include based on heat preferences; deseed if you want mild.
Garlic: A little minced garlic amps up flavor subtly without going overboard.
Lime Juice: The zingy lime juice is like a magic wand that brightens all the flavors and keeps the dip refreshing.
Chili Powder: Adds a smoky spiciness—don’t skip it!
Salt: Essential for bringing all those flavors together harmoniously.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching things up depending on the occasion. Sometimes I’ll toss in a little smoked paprika for a richer smoky profile, or add pickled jalapeños if I want that vinegary pop. You can absolutely make this your own, so don’t be shy about tweaking the heat or swapping ingredients to suit your mood.

Variation: Once, I added some crumbled feta instead of cotija—turns out feta is a pretty good stand-in if you can’t find cotija easily. It’s creamier but still salty and tangy.
Make it Vegan: Use vegan sour cream and a plant-based cheese substitute and swap cotija for a bit of nutritional yeast to keep that cheesy flavor.
Make it Chunkier: If you love texture, add some roasted corn kernels alongside the sautéed ones for more smokiness and crunch.

Step-by-Step: How I Make Easy Mexican Street Corn Dip Recipe

Step 1: Sauté the Corn to Perfection

Start by heating a large skillet over medium-high heat and lightly spray it with cooking spray. Toss in your corn kernels and sauté for about 2 to 3 minutes. You want them cooked through with some lovely browned bits—it adds a hint of smoky, caramelized flavor. Keep an eye so they don’t burn; stirring every so often helps distribute the heat evenly.

Step 2: Mix in the Magic Ingredients

Once your corn is ready, transfer it to a large mixing bowl. Add your diced green chilis, sour cream, cotija cheese, finely chopped red onion, jalapeño, minced garlic, cilantro, lime juice, chili powder, and salt. Stir everything together until the sour cream blends smoothly, and all those layers of flavor start to come alive. Give it a quick taste test and adjust lime, salt, or heat if needed.

Step 3: Serve It Up

Sprinkle a bit more cotija cheese on top for that extra cheesy look and texture, then dive in immediately with your favorite tortilla chips. Trust me, this is best enjoyed fresh, while the flavors are vibrant and the cheese is perfectly creamy.

Top Tip

Over the years, I’ve learned a few little tricks that make this dip shine even brighter. It’s those tweaks that help you take this recipe from easy to extraordinary, especially if you want the perfect balance of creamy, spicy, and tangy without any guesswork.

Use Fresh Corn When Possible: It really makes a difference in texture and flavor; frozen corn works but fresh corn kernels tend to burst with sweetness and give a better bite.
Don’t Skip the Sauté: Cooking the corn just a couple of minutes lets it develop a little char and deeper flavor—avoid adding cold, raw corn straight into your dip.
Adjust Lime Juice Last: Adding lime juice a bit at a time helps you achieve the perfect zing without overwhelming the other flavors.
Make Ahead, Serve Fresh: While the dip holds up well in the fridge, I recommend letting it sit at room temp for 10-15 minutes before serving for the best creamy texture.

How to Serve Easy Mexican Street Corn Dip Recipe

Mexican street corn dip - Serving Suggestion

Garnishes

I usually top mine off with a little extra cotija cheese and a sprinkle of fresh cilantro right before serving—it adds freshness and a pop of color. Sometimes I also add a dash of smoked paprika or a few chopped pickled jalapeños for an extra zing.

Side Dishes

This dip pairs perfectly with crunchy tortilla chips, but I also love scooping it onto slices of crisp cucumber or even spreading it on toasted baguette slices for a fun appetizer. It’s a versatile crowd-pleaser alongside grilled meats or a big green salad.

Creative Ways to Present

For parties, I sometimes serve it in mini hollowed-out bell peppers or small ramekins for individual servings. Another fun idea is layering it in a glass bowl with extra chopped tomatoes and avocado on top for a layered dip presentation that looks stunning and tastes amazing.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in an airtight container in the fridge for up to 3 days. The flavors actually meld nicely overnight, but I do recommend stirring it well and bringing it to room temp before serving to revive that creamy texture.

Freezing

Freezing this dip isn’t my favorite option because the texture of sour cream and cheese can change. However, if necessary, freeze in a sealed container for up to 1 month and thaw in the fridge, then stir well before serving. The consistency might be a little different but still tasty.

Reheating

For leftovers, I gently reheat in the microwave in short bursts—stirring in between to keep things creamy—or let it come to room temperature and serve chilled with a few fresh squeezes of lime juice and extra cilantro for brightness.

Frequently Asked Questions:

Can I use frozen or canned corn for this dip?

Absolutely! While fresh corn provides the best texture and flavor, frozen or canned corn works perfectly fine. Just be sure to thaw and drain it well, then sauté to develop some color and enhance the taste.

What if I don’t have cotija cheese?

You can substitute cotija with crumbled feta cheese, which provides a similar salty and tangy flavor, though it’s a bit creamier. Alternatively, queso fresco is also a good option if available.

How spicy is this dip?

This dip has a mild to medium spice level, primarily coming from the jalapeño and chili powder. You can always adjust the amount of jalapeño or remove the seeds to make it milder or add extra chili powder or hot chilis for more heat.

Can I prepare this dip in advance?

Yes! You can prepare this dip up to a day in advance. Keep it covered in the fridge and let it come to room temperature before serving. Stir well and add a little fresh lime juice if needed to brighten the flavors before serving.

Final Thoughts

What I love most about this Easy Mexican Street Corn Dip Recipe is that it brings a little fiesta vibe to any table with minimal fuss. It’s a guaranteed crowd-pleaser whether you’re hosting friends or just want a quick, delicious snack. I hope you enjoy making and sharing this dip as much as I do—cheers to simple, flavorful, and fun food that anyone can nail!