Mexican Corn Dip
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Traditional Mexican street corn is turned into the best dip ever. So good you won’t even need chips. Just grab a spoon!
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This is one of those recipes you’ll keep coming back to. For parties, for casual summer gatherings, for holidays – this dip will always always always deliver.
It’s a hot party dip that hits just right every single time – it’s warm, creamy, cheesy, velvety, and just so darn perfect.
With a super short ingredient list – mayo, freshly squeezed lime juice, chili powder, and cotija (or feta) cheese – this dip has just the right amount of creaminess for scoopable abilities with a hint of tanginess and a bit of spice all around.
Serve with your favorite chips/bread/crackers/crisps and dive in immediately, please.
Tools For This Recipe
Large cast iron skillet
Mexican Corn Dip: Frequently Asked Questions
You can use plain Greek yogurt (a tad healthier) or sour cream in place of the mayonnaise.
Feta cheese and queso fresco are both great substitutes for the cotjia cheese, and can be found at most local grocery stores.
Tortilla chips, pita bread, bagel crisps, or your favorite brand of crackers are all great choices for this favorited hot party dip.
Mexican Corn Dip
Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon chili powder
- 1 clove garlic, pressed
- 2 tablespoons freshly squeezed lime juice
Equipment
- Cast Iron Skillet (I use this one from Lodge)
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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This dip is fantastic – I used frozen white kernel corn and it was delicious. I can’t wait to try it with fresh corn. Thanks for sharing
Do I used sweet corn or just any type of regular corn ?
You can use either/or. 🙂
I don’t have a review yet, but a question. I am making street tacos and wanted a side dish with corn and chicken to dip into…think anything wrong with adding some chicken to this? I know I may need to tinker with the ingredients, but I thought that may be good.
That sounds amazing, Leslie!
So easy and so delicious!!
I made this for My Wife and I on football Sunday. Excellent recipe, freaking delicious!!! Thank you.
I made this for a girls night in along with your chorizo queso recipe and they were both a hit! We had a big pitcher of margaritas to go with it and we chowed down! Thanks so much for the amazing recipes! Love your stuff.
I made this with frozen corn and liked it, but want to try making it with fresh corn this time. Do I roast the corn while it’s still on the cob, or do I cut it off the cob raw? If I do roast/grill it on the cob, do I still need to saute it with the chopped jalapenos too?
Using fresh corn is a great idea! It may be best to grill the corn prior to sautéing, but it’s completely up to you. Hope that helps, Erica!
This dip has rocked my world! I made it for guests over the 4th of July weekend. And at their request, I made it again the next night!
Isn’t it the best?! We’re happy everyone enjoyed it 🙂
This is amazing and so easy to prepare. Loved it and will remake it often.
I use this recipe as a base for a side dish. I keep it on the warm setting of the crockpot. Making it again tomorrow for our school’s teacher appreciation luncheon which is Mexican themed. Pretty much a huge crockpot of esquites!
That’s very sweet of you, Andrea! Those are some lucky teachers! 🙂
Andrea,
I am doing the same thing for my teachers next week.
Did you make the recipe as exact, or did you double it?
I’m just not sure if it will be enough in my crockpot for all my teachers…
i have utilized this recipe for two years, it is our family’s go to!
It’s delicious, but more like a side dish than a dip.
My mouth is literally watering. My family would love this..
hey I’m Indonesian I really wanna know what cotija cheese tastes?
It is salty and crumbly, sort of like a cross between feta and Parmesan. Hope that helps, Jasmine!
This looks amazing! I’m going to try it for a party where I’m taking the appetizers…so how would you transport it since it says serve immediately but I can’t make it there. Does it need to be in a mini crock pot?
You can try to reheat it at the venue either in the microwave or on the stovetop. A slow cooker also sounds like a great idea but without trying it myself, I’m not entirely sure how it would keep on the WARM function.
So good! Roasted corn first. Served as a side for tostadas.
Yum!
I just made this for a BBQ tomorrow. And of course my husband and I had to taste it to make sure it’s good. We’ve already eaten 1/2 of it. It’s not making it to the party. Seriously delicious. Or should I say Damn Delicious.
That’s amazing, Kelly!
Could you possibly make it the day before??
You certainly can but this is really best when served day of! 🙂
Awesome dip. Also would make a great side. Used parmesan (canned fine stuff) instead of cotija and two teaspoons dried cilantro instrad of fresh as that was what I had on hand. Worked out great. My family loved this! Thank you and happy new year!
Best dip ever!!! We all devoured this in no time. My poor son- got home from work late, and all of us polished it off so he didn’t get to try it! I’ll make more today so he can have some this time