If you love Mexican street corn, you're going to want to keep this street corn dip recipe close by! It has sweet corn, creamy sour cream and mayonnaise, fresh cilantro, a squeeze of lime, and plenty of spices to bring everything together. Cotija cheese adds that salty, tangy finish that makes every bite so good.
Everything comes together in one skillet and a mixing bowl, then baked in the oven for about 15 minutes, making this an easy appetizer for parties, game days, summer cookouts, or a casual night with friends.
Serve it with a big bowl of tortilla chips and watch it disappear. Whether you’re hosting a get-together or just craving something flavorful to snack on, this street corn dip is an easy crowd-pleaser that brings all those classic street corn flavors to the table.
If you love bold, Mexican-inspired recipes like this, be sure to try my spicy queso dip, avocado bacon cream cheese dip, or cheesy jalapeno bacon dip.
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Why You’ll Love This Recipe
- Big street corn flavor: Sweet corn, lime, cilantro, chili powder, and cotija cheese bring all the flavors you love in Mexican street corn.
- Creamy and tangy: Sour cream and mayonnaise create a smooth, creamy base that coats every kernel.
- A little smoky heat: Paprika, chili powder, and cayenne pepper add warmth and a gentle kick.
- Easy to make: Just a few steps and a handful of everyday ingredients.
- Perfect for sharing: Set it out with tortilla chips at your next party, potluck, or family gathering.
- No complicated prep: Canned corn keeps things simple, so there's no need to shuck or cook fresh corn.
- Great texture: Browning the corn adds a little color and extra flavor, while the creamy mixture keeps the dip smooth and satisfying.
- Easy to customize: You can adjust the spice level, add more lime, or pile on extra cotija cheese to make it your own.
- Can be serve hot or cold: Serving this dip hot is recommended but it can be served cold as well.
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Corn: It brings sweet, juicy flavor and gets even more delicious with those golden, slightly charred bits.
- Sour cream & mayonnaise: Create a creamy, tangy dressing that coats the corn and brings everything together.
- Cotija cheese: Adds a salty, crumbly finish that gives the corn that classic street corn flavor.
- Red onion: Adds a little crunch and sharp, savory flavor that balances the sweetness of the corn.
- Lime juice & cilantro: Bring fresh, bright flavor that cuts through the creamy dressing and makes everything taste fresh.
- Chili powder, paprika & cayenne pepper: Add smoky, savory flavor with a little kick of heat.
- Garlic powder: Adds a savory boost that makes the creamy corn mixture even more flavorful.
- Butter: Helps the corn brown beautifully in the skillet while adding a rich, buttery flavor.
Variations
- Make it spicier: Add extra cayenne pepper, diced jalapeño, or a pinch of crushed red pepper.
- Tone down the heat: Reduce or leave out the cayenne pepper for a milder dip that everyone can enjoy.
- Use fresh corn: Cut the kernels off fresh corn on the cob and cook them in the skillet until tender and lightly browned.
- Add extra cheese: Sprinkle more cotija over the top just before serving for an extra salty, cheesy finish.
- Try a different cheese: Crumbled feta can work as a substitute if you can’t find cotija. The flavor will be a little different, but it still adds a nice salty bite.
- Give it a smoky twist: A little smoked paprika can add another layer of flavor.
- Add jalapeños: Finely diced fresh or pickled jalapeños bring extra flavor and a little crunch.
- Finish with more lime: A fresh squeeze of lime juice right before serving brightens everything up.
How to Make Street Corn Dip
Step 1: Cook the corn and onions in a skillet until the corn begins browning then add to a mixing bowl to cool.
Step 2: Add the remaining ingredients to the mixing bowl. Stir to combine.
Step 3: Add everything to a 7×11 baking dish and bake for 15-20 minutes.
Step 4: Serve with tortilla chips and enjoy!
Key Ingredients
- Drain the corn well. Excess liquid can make the dip watery, so give the canned corn a good drain before adding it to the skillet.
- Let the corn brown. Those golden spots add a delicious roasted flavor. Avoid stirring constantly so the kernels have time to make contact with the hot pan.
- Use medium heat. This gives the corn time to develop color without burning the butter or cooking the onion too quickly.
- Chop the onion evenly. Small, evenly sized pieces distribute better throughout the dip and are easier to scoop up with a chip.
- Add the cotija to taste. Cotija is naturally salty, so taste the mixture before adding extra salt or cheese.
- Adjust the cayenne carefully. The heat can build as you eat, so start with less if you’re unsure how spicy you want the dip.
- Use fresh lime juice when possible. It adds a bright flavor that works especially well with the creamy base and salty cheese.
- Let it cool slightly before mixing. The corn doesn’t need to be completely cold, but letting it sit for a few minutes can help keep the sour cream and mayonnaise from becoming too warm and loose.
- Make it ahead if needed. You can prepare the dip in advance and refrigerate it until you’re ready to serve then pop it in the oven. Give it a good stir before setting it out.
Street Corn Dip FAQs
Absolutely! Thaw the corn and drain off any excess moisture before cooking it in the butter with the red onion. Cook until the kernels are lightly browned and heated through.
It has a little kick from the cayenne pepper, along with the warm flavors of chili powder and paprika. For a milder dip, reduce the cayenne or leave it out altogether.
Yes! Prepare the dip, cover it, and refrigerate it until you’re ready to serve. Then pop it in the oven for 15-20 minutes. The flavors have time to mingle as it chills. Stir well before serving, and add a little fresh cilantro or cotija on top to freshen it up.
Tortilla chips are a classic choice, but sturdy crackers, pita chips, and fresh vegetable sticks are also great for dipping.
Drain the corn thoroughly and cook off excess moisture in the skillet before mixing everything together. If you’re making the dip ahead, stir it before serving and drain away any noticeable liquid if needed.
Refrigerate leftovers promptly and enjoy them within 3-4 days. Give the dip a good stir before serving, since a little moisture may separate during storage.
Freezing isn’t recommended. The sour cream and mayonnaise can separate after thawing, leaving the dip with a grainy or watery texture.
Great Pairings for Street Corn Dip
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Street Corn Dip
Ingredients
- (3) 15 ounce corn, drained
- 1 red onion, diced
- 1 tablespoon butter
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup Cotija cheese, crumbled
Instructions
- Preheat oven to 325 degrees and spray a 7 x 11 baking dish with non-stick cooking spray. Set aside.
- In a large skillet, melt butter over medium heat.
- Add corn and red onion to the skillet and let cook for 8-10 minutes, or until corn starts to brown.
- Remove from the skillet and place in a large mixing bowl.
- Add in the sour cream, mayonnaise, lime juice, cilantro, seasonings, and cotija cheese.
- Stir until fully combined, pour into the prepared baking dish, and bake for 15-20 minutes. Serve with tortilla chips.
Notes
- Drain the corn well. Excess liquid can make the dip watery, so give the canned corn a good drain before adding it to the skillet.
- Let the corn brown. Those golden spots add a delicious roasted flavor. Avoid stirring constantly so the kernels have time to make contact with the hot pan.
- Use medium heat. This gives the corn time to develop color without burning the butter or cooking the onion too quickly.
- Chop the onion evenly. Small, evenly sized pieces distribute better throughout the dip and are easier to scoop up with a chip.
- Add the cotija to taste. Cotija is naturally salty, so taste the mixture before adding extra salt or cheese.
- Adjust the cayenne carefully. The heat can build as you eat, so start with less if you’re unsure how spicy you want the dip.
- Use fresh lime juice when possible. It adds a bright flavor that works especially well with the creamy base and salty cheese.
- Let it cool slightly before mixing. The corn doesn’t need to be completely cold, but letting it sit for a few minutes can help keep the sour cream and mayonnaise from becoming too warm and loose.
- Make it ahead if needed. You can prepare the dip in advance and refrigerate it until you’re ready to serve. Give it a good stir before setting it out.
Nutrition
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