Mexican Street Corn Dip

User Reviews

4.7

288 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    20 mins

  • Servings

    8

  • Calories

    134 kcal

  • Course

    Appetizer

  • Cuisine

    Mexican

Mexican Street Corn Dip

Mexican Street Corn Dip transforms grilled corn kernels mixed with cream cheese, mayonnaise, cotija cheese, cayenne pepper, and cilantro into a creamy, tangy, and mildly spicy dip. Roasting the corn adds a smoky char that deepens the flavor, making this dip a flavorful accompaniment for chips or a festive addition to gatherings.

Description

This dip uses fresh corn kernels roasted on a grill until lightly charred, which imparts a slight smokiness. The kernels are combined with a mixture of softened cream cheese and mayonnaise to create a smooth base. Cotija cheese adds a salty tang, while cayenne pepper introduces gentle heat. Fresh cilantro folded in provides a bright herbal note.

The resulting dip has a creamy consistency with bursts of smoky corn and sharp cheese throughout. It can be chilled up to a day before serving, allowing flavors to meld. Optional lime wedges offer an additional zesty finish.

If grilling is not available, corn kernels can be pan-roasted on the stove to develop similar charred flavors. This dip works well with tortilla chips or as a topping for tacos or grilled meats.

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Ingredients

Servings
  • 3 ears corn
  • ¼ cup mayonnaise
  • 4 ounces cream cheese softened
  • ¼ teaspoon cayenne pepper
  • 4 ounces cotija cheese crumbled
  • ½ cup cilantro chopped (plus more for garnish)
  • lime for garnish (optional, wedges

Instructions

  1. Preheat your grill to medium-high heat. (see note). Roast the corn on the grill until somewhat charred on all sides. Remove the corn from the grill and allow to cool so that you can handle it
  2. Once cooled, cut the corn kernels from the cob and set them aside.
  3. In a medium mixing bowl, whisk together the cream cheese and mayo together until smooth.
  4. Stir in the cayenne pepper and cotija cheese.
  5. Fold in the corn kernels and chopped cilantro.
  6. Transfer the dip to a serving bowl and place in the fridge until ready to serve, up to 1 day in advance. Garnish with more cilantro and lime wedges if desired.

Notes

  • If a grill is unavailable, cook corn kernels in a dry pan over medium-high heat, stirring occasionally to achieve darkened, roasted bits.

Nutrition Information

Show Details
Calories 134kcal (7%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 31mg (10%) Sodium 249mg (10%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 349IU (7%) Vitamin C 1mg (1%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 134 kcal

% Daily Value*

Calories 134kcal 7%
Carbohydrates 1g 0%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 31mg 10%
Sodium 249mg 10%
Potassium 37mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 349IU 7%
Vitamin C 1mg 1%
Calcium 85mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.7

288 reviews
Excellent

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