Go Back
- 4 cups fresh corn kernels (about 6-7 ears of corn, or you can use frozen corn) - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup cotija cheese, crumbled (or feta) - 1/2 cup mayonnaise - 1 lime, juiced - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/4 teaspoon cumin - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (optional for garnish) - Tortilla chips, for serving - Fresh corn: Around 6-7 ears give you about 4 cups. - Cream cheese: One cup, softened, makes it easy to mix. - Sour cream: One cup adds creaminess. - Cotija cheese: One cup, crumbled, brings great flavor. - Mayonnaise: A half cup gives a nice tang. - Lime: One lime, juiced, adds freshness. - Chili powder: One teaspoon adds spice. - Smoked paprika: A half teaspoon gives a smoky taste. - Cumin: A quarter teaspoon adds warmth. - Salt and pepper: To taste, for seasoning. - Fresh cilantro: About a quarter cup, optional for garnish. - Tortilla chips: For dipping. - You can use frozen corn if fresh is not available. Thaw it before using. - If you cannot find cotija cheese, feta cheese works well too. - For a lighter dip, use Greek yogurt instead of sour cream. - You can skip the mayonnaise if you want a more cheese-focused dip. - If you like it spicy, add diced jalapeños or more chili powder. {{ingredient_image_1}} First, you need to get your corn ready. If you use fresh corn, grill the ears over medium heat. Grill for about 10 to 12 minutes. Turn them so each side gets a nice char. This step adds great flavor. Let them cool down. Then, cut the kernels off the cob. If you have frozen corn, just thaw it. No grilling needed! Next, grab a large mixing bowl. Add the softened cream cheese, sour cream, and mayonnaise. Mix these until they are smooth and well blended. It should look creamy. Now, add your corn kernels to this mixture. Then, sprinkle in the crumbled cotija cheese. Squeeze in the lime juice. Add the chili powder, smoked paprika, and cumin. Stir everything together until it’s fully combined. Don’t forget to taste it! Add salt and pepper as needed to make it perfect. Once mixed, transfer your dip to a serving dish. Cover it and chill in the fridge for at least 30 minutes to 1 hour. Chilling helps the flavors blend. Before serving, you can sprinkle some chopped cilantro on top if you like. Serve it with tortilla chips for dipping. Enjoy your tasty Cheesy Mexican Street Corn Dip! To boost the flavors in your cheesy Mexican street corn dip, consider these tips. Use fresh lime juice for a zesty kick. It brightens the taste and adds freshness. Add a pinch of cayenne pepper for heat. This simple change can take your dip to the next level. You can also mix in some roasted garlic for depth. It adds a rich, savory note that pairs well with the corn. Getting the right texture is key. For a creamier dip, blend the cream cheese, sour cream, and mayonnaise well. Make sure there are no lumps. If you like it chunkier, leave more corn kernels whole. This will add texture and give it a nice bite. Consider folding in the cotija cheese gently. This keeps its crumbly texture, adding to the overall experience. When it’s time to serve, think about presentation. Use a colorful bowl to make your dip stand out. You can garnish it with extra corn kernels and cilantro for a fresh look. Surround the bowl with tortilla chips for easy access. Consider adding some sliced jalapeños on the side for those who want extra heat. Enjoy your dip at parties or family gatherings. It’s always a hit! Pro Tips Use Fresh Corn: If possible, opt for fresh corn on the cob for the best flavor and texture. Grilling the corn adds a delicious smoky note that enhances the dip. Chill Before Serving: Allow the dip to chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together, resulting in a more delicious dip. Customize the Spice Level: Adjust the amount of chili powder and smoked paprika according to your heat preference. For extra heat, consider adding diced jalapeños or a dash of hot sauce. Presentation Matters: Serve the dip in a colorful bowl and garnish with extra corn kernels and fresh cilantro. Adding a platter of tortilla chips around the dip makes it visually appealing and inviting for guests. {{image_2}} If you like heat, add diced jalapeños or hot sauce. Mix about one to two tablespoons of diced jalapeños into the dip. You can also drizzle hot sauce on top before serving. This gives a nice kick without losing the dip’s creamy texture. Pair it with tortilla chips for a spicy crunch. To make the dip vegetarian, just skip the meat. For vegan options, use vegan cream cheese and sour cream. Replace cotija cheese with a vegan cheese alternative. You can also use nutritional yeast for a cheesy flavor. This way, everyone can enjoy the dip without losing taste. While cotija cheese adds a unique flavor, you can try other cheeses. Feta cheese works well if cotija is hard to find. Creamy mozzarella gives a milder taste. For a rich flavor, use sharp cheddar. Mixing different cheeses can bring new depth to your dip. Just remember to balance strong flavors with creamy ones for the best result. To store leftovers of your cheesy Mexican street corn dip, place it in an airtight container. Ensure the lid is sealed tight to keep the dip fresh. Store it in the fridge. It can last up to three days. Always check for any signs of spoilage before eating. You can freeze this dip if you want to save it for later. First, let the dip cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top, as the dip may expand when frozen. It can stay good for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat the dip, scoop it into an oven-safe dish. Cover it with aluminum foil to keep moisture in. Heat it at 350°F (175°C) for about 20 minutes. Stir occasionally to ensure even heating. You can also use the microwave. Heat it in short bursts, stirring in between. This method works well if you want a quick snack. Yes, you can use canned corn. It saves time and still tastes good. Just drain and rinse the corn before adding it to your dip. Fresh corn has a great crunch, but canned corn works well in a pinch. The dip stays fresh for about 3 to 5 days in the fridge. Keep it in a tight container to keep the flavors strong. If you notice any change in smell or texture, toss it out. Tortilla chips are a classic choice. They add a nice crunch. You can also serve it with fresh veggies like cucumber or bell peppers. For a fun twist, use pita chips or toasted bread. This article covered how to make Cheesy Mexican Street Corn Dip. We looked at ingredients, steps, and tips to create a tasty treat. You can try different flavors and add your twist with variations. I shared how to store leftovers and answer common questions. In the end, this dip is easy to make and fun to share. Enjoy your cooking and impress your friends with this delicious dip!

Cheesy Mexican Street Corn Dip

A creamy and flavorful dip inspired by Mexican street corn, perfect for parties and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh corn kernels
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup cotija cheese, crumbled
  • 1 2 feta cheese (optional)
  • 1 2 mayonnaise
  • 1 whole lime, juiced
  • 1 teaspoon chili powder
  • 1 2 smoked paprika
  • 1 4 cumin
  • to taste salt and pepper
  • 1 4 fresh cilantro, chopped (optional for garnish)
  • as needed tortilla chips, for serving

Instructions
 

  • If using fresh corn, grill the ears of corn over medium heat for about 10-12 minutes, turning until all sides are slightly charred. Let them cool, then cut the kernels off the cob. (If using frozen corn, skip this step and simply thaw the corn.)
  • In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.
  • Add the corn kernels to the mixing bowl followed by the crumbled cotija cheese, lime juice, chili powder, smoked paprika, and cumin. Stir until all ingredients are fully combined.
  • Taste the mixture and season with salt and pepper as needed.
  • Transfer the dip to a serving dish and refrigerate for at least 30 minutes to 1 hour to let the flavors meld together.
  • Before serving, sprinkle with chopped cilantro if desired. Serve with tortilla chips.

Notes

Serve in a colorful bowl and garnish with extra corn kernels and cilantro on top for visual appeal. Accompany with a platter of tortilla chips around the dip for easy access.
Keyword cheesy, corn, dip, Mexican