Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

This easy corn dip recipe is ideal for sharing with friends and family. You can serve it at parties, (such as a Cinco De Mayo party) potlucks, picnics, Game Days, or movie nights! It's very easy to make and will transfort in a sealed container nicely, so long as you keep it chilled during transprt, it will be absolutely fine.

What do you eat with Mexican Street Corn Dip?

You can serve this dip with a variety of plain of flavored Tortilla chips, flour or corn tortillas or you could even serve this as a side dish to go with a BBQ.

It's also really delicious serves as a topping on tacos.

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If you'd like a variety of Mecian dishes to serve, make our lovely Pico De Gallo, and you can browse here for a selection of other tasty Mexican recipes from Gran Luchito

What is street corn made of?

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chili powder, and lime juice.

What is Cotija Cheese?

Cotija is a hard, crumbly white cheese from the Parmesan family. It is similar to feta cheese in appearance.

Mexican Street Corn Dip, showing cotija cheese

Is cotija cheese the same as queso fresco?

Cotija is a type of cheese made from cow's milk named after the town of the same name in Mexico. Unlike queso fresco with a mild flavor, cotija is much stronger in flavor, so be sure to taste your dish as you add the cheese as it can easily overpower all the other flavors if you add too much cheese.

What cheese is closest to Cotija?

Feta cheese. Feta has a similar crumbly texture and salty flavor to cotija cheese, and is usually more available in supermarkets.

Prep Time

10 minutes

Cook Time

10 minutes

Serves

Around 4 ½ Cups

Ingredients You'll need

Easy Mexican Street Corn Dip, ingredients
  • Corn kernels (fresh or canned, although fresh is preferable)
  • Corn on the cob (optional, read notes) 
  • Mayonnaise
  • Sour cream
  • Fresh Limes
  • Cilantro, chopped
  • Cotija cheese, crumbled (or Feta cheese if you can't fins cojita)
  • Chili powder
  • Salt and pepper to taste

Instructions

Brush a griddle or grill with a little bit of oil. Add the corn kernels.

If using canned corn, (or frozen corn), make sure you drain all the liquid out and dry off with kitchen paper.

Easy Mexican Street Corn Dip, add corn to griddle

and the corn on the cob (if using) and grill for around 5 to 6 minutes or until slightly charred. 

Easy Mexican Street Corn Dip, corn on the griddle

If using the corn on the cob kut out the kernels, leaving some clusters together. Save for later. 

Easy Mexican Street Corn Dip, corn cooked

In a bowl combine the charred corn kernels with the mayonnaise, sour cream,

Easy Mexican Street Corn Dip, adding ingredients to corn

Stir to combine well

Easy Mexican Street Corn Dip, stir mayo and sour cream

Then add the lime juice, cilantro, chili powder, and salt and pepper to taste.

Go easy on the salt as the cheese is quite salty.

Easy Mexican Street Corn Dip, add chili

Stir to combine.

Easy Mexican Street Corn Dip, combined

Serve and top with the cotija cheese and the corn kernel clusters you cut out from the cob.

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

You can also sprinkle chili powder on top. 

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

Served hot or crunchy cold

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

Notes 

  • If you don’t want to use corn on the cob add ⅓ Cup more corn kernels. 

Can I freeze Mexican Street Corn corn dip?

We wouldn't recommend freezing this because of the sour cream and mayonnaise.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo and sour cream, da splash of lime and Mexican Cotija cheese. The best ever dip you’ll eat!

Easy Mexican Street Corn Dip

Yield: 4 1/2 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Mexican Street Corn Dip, a traditional street food, serve warm or cold, with tortilla chips or with tacos. An easy dip recipe made of fresh corn, creamy mayo, and sour cream, a splash of lime, and Mexican Cotija cheese. The best ever dip you’ll eat!

Ingredients

  • 4 Cups corn kernels
  • 1 Corn on the cob (optional, read notes)
  • 3 Tbsp mayonnaise
  • 3 Tbsp sour cream
  • Juice from 2 limes
  • ¼ Cup cilantro, chopped
  • ¼ Cup cotija cheese, crumbled
  • 1 Tsp chili powder
  • Salt and pepper to taste

Instructions

    1. Brush a griddle or grill with a little bit of oil.
    2. Add the kernels and the corn on the cob (if using) and grill for around 5 to 6 minutes or until slightly charred.
    3. If using the corn on the cob cut out the kernels, leaving some clusters together. Save for later.
    4. In a bowl combine the charred corn kernels with the mayonnaise, sour cream, lime juice, cilantro, chili powder and salt and pepper to taste. Stir to combine.
    5. Serve and top with the cotija cheese and the corn kernel clusters you cut out from the cob.
    6. Served hot or crunchy cold
    7. You can also sprinkle chili powder on top.


Notes

If you don’t want to use corn on the cob, add ⅓ Cup more corn kernels.



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Nutrition Information:
Yield: 4 1/2 cups Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 371mgCarbohydrates: 49gFiber: 5gSugar: 16gProtein: 8g

Nutrition information isn’t always accurate

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