Go Back

Mexican Street Corn Dip

A warm, savory dip that blends charred corn, smoky spices, and creamy cheese, perfect for gatherings and as a versatile meal base.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels, fresh off the cob or frozen, thawed For a sweet pop, use summer corn; for pantry-friendly, use frozen.
  • 2 tablespoons butter Or olive oil if you prefer dairy-free.
  • 1 small onion, finely diced Swap with shallot for a milder bite.
  • 2 cloves garlic, minced Adds that warm, homey backbone.
  • 1 jalapeno, seeded and finely chopped Optional; skip for a mellow, family-friendly dip.
  • 1 teaspoon smoked paprika Brings that charred, elote-like warmth.
  • 1/2 teaspoon ground cumin Toast for extra depth.
  • 4 ounces cream cheese, softened Use plant-based cream cheese to make vegan.
  • 1 cup sour cream or Mexican crema Greek yogurt is a tangy, lower-fat swap.
  • 1 cup cotija or feta, crumbled Cotija gives authentic salty richness; feta works too.
  • 1/4 cup chopped cilantro Add more for a brighter, herb-forward dish.
  • Juice of 1 lime Don’t skip; it lifts the whole dip.
  • Salt and black pepper to taste
  • Optional: chili powder or Tajin sprinkle for serving, extra lime wedges

Method
 

Preparation
  1. Heat a large skillet over medium-high heat and add the butter. When the butter melts and starts to foam, add the diced onion.
  2. Sauté until translucent, about 3 minutes.
  3. Add the garlic and jalapeno and cook for 30 seconds more until fragrant.
  4. Stir in the corn kernels and spread them into an even layer. Let them sit undisturbed for 2–3 minutes to char.
  5. Toss and let char for another 2 minutes until golden brown.
  6. Sprinkle in the smoked paprika and cumin, stirring to coat. Toast the spices for thirty seconds.
  7. Reduce the heat to low and add the cream cheese and sour cream. Stir until smooth and creamy.
  8. Fold in 3/4 cup of the crumbled cotija, the chopped cilantro, and the lime juice. Season with salt and black pepper.
  9. Transfer to an oven-safe dish and sprinkle remaining cotija on top.
  10. Broil for 2–3 minutes until edges bubble and cheese gets slightly browned.
  11. Let rest for five minutes, then serve warm.

Notes

Use fresh or properly thawed corn for the best texture. Allow the corn to char for enhanced flavor. Adjust lime and salt at the end for brightness.