1. Can I make Mexican Street Corn Dip ahead of time?

Yes, you can prepare it up to a day in advance. Store it in an airtight container in the refrigerator and stir before serving for best texture and flavor.

2. Can I use canned corn instead of fresh or frozen?

Absolutely. Canned corn works well in this recipe—just be sure to drain and dry it thoroughly to avoid extra moisture in the dip.

3. How spicy is this dip?

The dip has a mild heat from the chili powder, but you can easily adjust the spice level by adding diced jalapeños, extra chili powder, or a splash of hot sauce.

4. What can I substitute for cotija cheese?

If cotija cheese isn't available, feta cheese or even grated parmesan can be used. Both offer a similar salty, crumbly texture that works beautifully.

Easy Mexican Street Corn Dip

Name: Easy Mexican Street Corn Dip
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mexican
Ingredients: 4 cups corn (fresh, frozen, or canned); 1/2 cup mayonnaise; 1/2 cup cotija cheese, crumbled; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/4 cup cilantro, chopped; 2 green onions, chopped; Salt and pepper to taste; Optional: diced jalapeños, Tajín seasoning, diced avocado

Description

A quick, creamy, and flavorful Easy Mexican Street Corn Dip that’s perfect for beginners and ideal for parties or healthy snacking.

Ingredients

Scale

4 cups corn (fresh, frozen, or canned)
1/2 cup mayonnaise
1/2 cup cotija cheese, crumbled
2 tablespoons lime juice
1 teaspoon chili powder
1/4 cup cilantro, chopped
2 green onions, chopped
Salt and pepper to taste
Optional: diced jalapeños, Tajín seasoning, diced avocado

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Instructions

In a large skillet over medium-high heat, cook the corn until slightly charred, stirring occasionally, about 5-7 minutes.
Transfer the corn to a large bowl and let it cool slightly.
Add mayonnaise, cotija cheese, lime juice, chili powder, cilantro, and green onions to the corn and mix until combined.
Season with salt and pepper to taste. Add extra chili powder or hot sauce if desired.
Refrigerate for at least 30 minutes for a chilled dip or serve immediately if preferred warm.
Garnish with extra cheese, cilantro, and chili powder before serving.

Notes

If corn browns too quickly, lower the heat to prevent burning.
Use thawed and dried frozen corn or drained canned corn to avoid watery dip.
No skillet? Roast corn in the oven at 425°F for 10-15 minutes.
Substitute cotija with feta or parmesan if needed.
Prep toppings like cilantro and onions while corn is cooking to save time.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 3g
Sodium: 380mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg