Mexican Corn Dip

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Mexican Corn Dip - Traditional Mexican street corn is turned into the best dip ever. So good you won't even need chips. Just grab a spoon!

Traditional Mexican street corn is turned into the best dip ever. So good you won’t even need chips. Just grab a spoon!

Mexican Corn Dip - Traditional Mexican street corn is turned into the best dip ever. So good you won't even need chips. Just grab a spoon!

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.

Mexican Corn Dip - Traditional Mexican street corn is turned into the best dip ever. So good you won't even need chips. Just grab a spoon!

It’s a hot party dip that hits just right every single time – it’s warm, creamy, cheesy, velvety, and just so darn perfect.

Mexican Corn Dip - Traditional Mexican street corn is turned into the best dip ever. So good you won't even need chips. Just grab a spoon!

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

What can I substitute for the mayonnaise?

You can use plain Greek yogurt (a tad healthier) or sour cream in place of the mayonnaise.

Can I use a different cheese?

Feta cheese and queso fresco are both great substitutes for the cotjia cheese, and can be found at most local grocery stores.

What can I serve this with?

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

Traditional Mexican street corn is turned into the best dip ever. So good you won't even need chips. Just grab a spoon!
5 stars (49 ratings)

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

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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