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.
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Just a quick question. Are we supposed to let the corn cool down before we mix everything else in? After I added the cheese, it because a goo-ey mess.. =(
Thanks for sharing.
There’s no need to let the corn cool – this dip is meant to be a little ooey gooey! 🙂
This dip is amazing. I make the dish like the recipe says minus the cheese at first. I pop it in the fridge for 2 hours and then add the cheese so it keeps it’s texture and doesn’t melt. It is so delicious cold! Perfect for a summer meal.
fantastic dip. Used for a church potluck, made a double batch so I’d have some for home but went home with an empty pot. I made another batch and used it for a corn, green bean and zucchini casserole. A total family favorite!
Delicious! Thanks for sharing! I made it to serve as a salad on the side of adobo pork steaks.
Just had to comment on this dip! I planned on making it for a back-to-school get together, but thanks to a stubborn splinter in my son’s foot we ended up not being able to go. So, I did the next best thing and made this for lunch today 🙂 My son and I mozied up to the counter, stood over the bowl, and dipped away!!!! AMAZING! Thanks for a quick, easy, tasty party snack!!
I LOVE this Mexican Corn Dip. I add avocado and black beans with it and omit the cheese as I cannot have dairy. I substitute a Safflower Mayo instead of real mayo. I then make a cilantro lime rice and out this all together in a non gluten wrap for a meal! Yum!!
what is best to dip with, corn chips, crackers?
You can’t go wrong with tortilla chips!
Thanks for this recipe ! We just had it tonight with barbecue chicken fillet and it was delicious 🙂 Merci from Paris.
I’m making this tonight. In Mexico we call this ESQUITE.
It’s a very popular street food. I like your version of it, looks very authentic.
Thanks for sharing.
I couldn’t find Cojita cheese, so I’m using Fresco. Going to a Mexican themed Fun Friday tonight, so this will be a perfect addition! Thanks for the recipe!!!
just made this….DELICIOUS!! So easy to prepare too. Definitely a party dip go to.
I am taking this to a party can I cook it the put it in a crock pot to stay warm ?
Unfortunately, I cannot answer this with certainty as I have never tried keeping this warm in the slow cooker. Please use your best judgment.
Made this for the first time and it for sure wont be the last. We all loved this soo much! This was the best corn dish I have ever had! I shared this on my blog! Thanks for the excellent recipe!
When it’s not on the cob they’re called esquites. Add epazote for more flavor. For those with adventurous taste buds pour as much hot sauce as you dare for the best food on earth besides pizza. 😀
A lady at church always brings corn salad to potlucks, made with canned white shoepeg corn, chopped bell pepper, onion and diced tomatoe with mayo. The first time I ate it I couldn’t believe it was mayo. It is to DIE for.
I am going to try this mexican street corn ASAP.
Have you ever eaten this dip a few hours later? Wanted to make it early and put it in the refrigerator.
Yes, we’ve stored in the leftovers in an airtight container and microwaved the leftovers and loved it!
I grew up on this and so have my children, I’m 1/2 Mexican. I serve it during bbq alot. Clean the corn, wrap it in foil & throw it on the pit. I always simply use Mayo, chili powder, lime and Parmasian shake cheese. Works for me.
Is it absolutely necessary to use unsalted butter? Could I use regular butter but less of it and it be okay?
No, it is not absolutely necessary. It’s just more convenient to use unsalted butter so that you can control the salt content in the dish.
If serving this dip for a party, would you recommend keeping it warm in the oven until it is time to be served or putting it in a crock pot? Would it still be good if it got to room temperature? I cannot wait to make this!!
This is really best when served immediately. Now I haven’t tried keeping it warm in a slow cooker but I don’t see why it wouldn’t work. I would just give it a good stir from time to time to prevent dryness.
it’s really good hot… warm… room temp… and cold. I love it all ways.
Stumbled across this recipe and threw it together since my husband came home earlier tonight with ‘oh I forgot, but I signed up to bring a corn dish to the work party tomorrow’. I didn’t read the ‘don’t make ahead of time’ part so fingers crossed it’s still good tomorrow. Only time will tell but it smells amazing, too full and tired to try it tonight.
hello! I am thinking of making this recipe to bring to a party, was just wondering how this turned out after letting it sit overnight?
Leftovers heat up very well!