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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So…. I’m pretty sure this recipe needs to be tripled if you plan to serve others! BEST THING EVER!!!! I think I will have the entire bowl gone before any else gets to taste it!
Hey hey! I cant wait to make this for an upcoming party! Is there anything else you might be able to recommend serving it with other than tortilla chips? I like people to have options when it comes to dippin’!
Pita chips would also be great!
So with the amount of ingredients you have listed here how many cans of corn would be good?
3-4 ears of corn would be equal to a can of corn.
Quick question…I have left over cooked ears of corn can I use that?
Yes, absolutely!
How about replacing with Gorgonzola cheese? I can’t find cotija
Gorgonzola may be too strong of a cheese for this dish. I recommend substituting feta cheese, which is a bit milder.
I think I’d like to saute some finely chopped red bell pepper and green bell pepper and add that to it. Garlic is definitely out (allergy), so the peppers would add a different taste that would still be excellent. Definitely chips–this would be far too much for me alone, so would be shared with the co’s; they’re usually hungry for something far better than hospital cafeteria “food.”
My daughter just made this as a side with burgers….absolutely delicious!! Only used half the jalapeno in case it was too hot, but probably could have used it all. You would never know there’s mayonnaise in it. I think if I didn’t have the cotija cheese, I would use ricotta insalata in its place. I think it’s milder than feta but also crumbly with great texture and taste. It can be found with all the different Italian wedges of cheese at your grocer. The five ears of corn yielded about 4-4 1/2 cups of corn. Can’t wait to make it again!
Do you have to wait for the corn and jalapeno to cool down before mixing in the other ingredients or is it better to do it while still hot?
I recommend mixing the ingredients while it is still hot. This helps allow the flavors to soak right in!
How long will this last? Can you make it the night before? I notice it says serve immediately, but I wasn’t sure if that was out of necessity or just because it was ready! Thanks!
This is best served immediately. I do not recommend making it the night before.
I am hosting an afternoon party, could I make this in the morning the day of the party?
You can certainly make it ahead of time but this dip is really best when served immediately.
I thought this dish was amazing cold, like a traditional mayo based salad, so I would say you’d be fine making it ahead. I’d cool the corn before adding it to the rest of the ingredients.
I made this yesterday for my 40th birthday gathering. O M G this is so good! Never had this before, and I wish I even found it sooner! My picky son even enjoyed it! I will definitely make this frequently! Thank you Chungah!
Do you cut the kernels off when the corn is still raw? This looks amazing! Going to make it tonight.
Yes, you will cut the kernels off the uncooked corn.
oh. emme. gee. i made this tonight for my dad and me and we snarfed almost a whole batch at dinner. we go to mexico every year and love mexican corn, but have awlays had it on the cob on a stick. when i saw this recipe i had to try it. totally exceeded expectations and will FOR SURE make again!! thank you.
What about Miracle Whip?
Sorry for the repeat. I didn’t see that my first question posted :/
Yes, Miracle Whip should be fine.
EVERYTHING YOU POST…IS TOTALLY AMAZING! Thank you…and keep up the great work.
Mayo freaks me out. Is there anything I can substitute it with?
Mayonnaise is a core ingredient in this recipe. You can certainly substitute sour cream or Greek yogurt but I cannot speak for how much this will change the overall taste/texture of the dish.
I ended up using mexican crema. I don’t know how different it ended up being from your recipe, but I thought it was totally delicious with good texture as a side or with chips. The only other thing I did different was sauté the garlic with the corn and jalapeños because I don’t like the bite of raw garlic. It was really amazing and delicious though. I love your recipes and pictures!
I love that this whips up so easily! I can find the cotija cheese in the dairy section of my of my grocery stores but I always have feta on hand so I’ll make one batch with the feta this week and another with the cotija next week. I can already smell the fresh flavors! I love your site!!
What a creative idea for a recipe!
You have such a lovely blog!!
I love corn and that´s a great recipe to try out soon =)
This is absolutely KILLER! I normally won’t experiment on guests but I KNEW this would be a winner. I did and it was!!!!! Everyone demanded the recipe so I shared ‘damn delicious’. You have become a very valued resource. Thank you so very much.
I have recently fell in love with Mexican street corn as well. Great minds think alike too…I have a similar recipe I’m getting ready to post on the blog…made it last weekend 🙂 So good!