Name: Easy Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (about 4 cobs); 1 4oz can diced green chilis, drained and rinsed (hot chiles preferred); ⅓ cup sour cream; ½ cup cotija cheese; ¼ cup + 2 Tbsp cilantro, chopped; 2 Tbsp red onion, finely chopped; 1 jalapeno, deseeded and finely chopped; 1 small garlic clove, minced; 1 lime, juiced; 1 tsp chili powder; ½ tsp salt

There’s something about the tangy, creamy, and smoky flavors all mingling together that makes this Easy Mexican Street Corn Dip Recipe an absolute crowd-pleaser every time I make it. It’s quick to whip up and bursting with the vibrant flavors of fresh corn, lime, and just the right kick of spice.

A bowl filled with a creamy corn salad featuring bright yellow corn kernels mixed with finely chopped green herbs and bits of white cheese sprinkled on top, along with a dusting of red spice. The salad has a chunky texture and is garnished with several yellow corn chips around and inside the bowl. The bowl sits on a wooden board with more corn chips scattered around it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mexican Street Corn Dip Recipe
Top Tip
How to Serve Easy Mexican Street Corn Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mexican Street Corn Dip Recipe

Why You'll Love This Recipe

Every time I make this dip, it steals the show. It’s a perfect balance of creamy tanginess and smoky charred corn that feels both indulgent and fresh. Whether it’s game day, a casual party, or just a snack, this dish always impresses.

Speedy prep: You can have this dip ready in about 15 minutes. It’s great for last-minute get-togethers.
Fresh & flavorful: Sautéed corn and fresh lime juice make the flavors pop in the very best way.
Versatile with ingredients: Whether you use fresh, frozen, or canned corn, this dip turns out amazing.
Customizable spice level: Adjust the jalapeño and chilis to suit your heat preference without losing the signature taste.

A white bowl filled with a colorful corn salad sits on a wooden board, surrounded by crunchy yellow tortilla chips with black sesame seeds. The corn salad has small yellow corn kernels mixed with green herbs layered throughout and topped with white crumbled cheese and a dusting of red spice. Two tortilla chips are placed sticking out of the corn salad on one side. In the background, there are lime wedges on a white marbled surface along with a small clay bowl filled with chopped green herbs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Easy Mexican Street Corn Dip Recipe comes down to a handful of simple ingredients that complement each other beautifully. Each one adds a distinct layer—from creaminess to zest to heat—that comes together in perfect harmony.

Flat lay of fresh golden corn kernels, bright green diced jalapenos, vibrant chopped cilantro, finely chopped red onion, small minced garlic clove, creamy white sour cream dollop, crumbled white cotija cheese, a halved lime with juice dripping, and a small bowl of drained diced green chilis arranged beautifully with contrasting colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Fresh corn kernels: I love using fresh corn for its natural sweetness and texture, but frozen or canned works fine too with a quick sauté.
Diced green chilis: They add a gentle heat and a subtle smoky flavor. I usually go for hot chilis, but mild ones work if you prefer less spice.
Sour cream: This adds the creamy tang that balances the sweetness of the corn.
Cotija cheese: The salty, crumbly cheese is classic here and adds a wonderful savory touch. If you can’t find it, feta is a great substitute.
Cilantro: I always use fresh chopped cilantro for a bright, herbal note—you can skip it if you’re not a fan, but it really lifts the dip.
Red onion: Just a bit for crunch and sharpness, finely chopped so it blends into the dip without overpowering it.
Jalapeño: Deseeded and chopped finely, it adds a fresh, spicy kick.
Garlic: One small clove minced finely gives that subtle pungent depth.
Lime juice: Lime is key—it brightens everything and cuts through the richness.
Chili powder & salt: These season the dip perfectly and tie all the flavors together.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage playing around with this dip to make it truly your own. Sometimes I add more jalapeño if we’re feeling spicy, or swap sour cream for Greek yogurt for a lighter twist. The best part? It’s super forgiving.

Variation: I’ve made this dip with roasted corn instead of sautéed whenever I want an extra smoky flavor—it’s delicious and worth trying at least once.
Dairy-free option: Use vegan sour cream and dairy-free cheese for a tasty alternative that everyone can enjoy.
Extra zest: Adding a bit of smoked paprika or chipotle powder gives it an even deeper smoky vibe.

Step-by-Step: How I Make Easy Mexican Street Corn Dip Recipe

Step 1: Sauté those fresh corn kernels to smoky perfection

Heat a large pan over medium-high heat and spray it lightly with cooking spray. Once hot, toss in your fresh corn kernels and sauté them for about 2-3 minutes until they’re tender all the way through with some nice golden/brown spots. This caramelization adds a smoky-sweet depth that’s key to this dip. If you’re using frozen or canned corn, just heat it first and then sauté it for color and texture.

Step 2: Mix all the delicious ingredients

Transfer your nicely cooked corn into a large mixing bowl. Add the diced green chilis, sour cream, cotija cheese, chopped cilantro, red onion, jalapeño, minced garlic, lime juice, chili powder, and salt. Stir everything together until the sour cream is fully incorporated and the dip is evenly mixed.

Step 3: Taste and tweak to your heart’s content

Always give it a taste test here. Sometimes I find I want a little more zing, so I add extra lime juice or another handful of cilantro. Don’t rush this—you want each flavor to balance perfectly before serving.

Step 4: Top it off and serve!

Before serving, sprinkle a generous amount of cotija cheese over the top for that beautiful finishing touch. Serve immediately with your favorite tortilla chips and watch how fast this dip disappears.

Top Tip

Over the years, I’ve learned a few tricks to nail this Easy Mexican Street Corn Dip Recipe every single time. These tips come from trial runs, happy accidents, and little tweaks that make the flavor sing.

Don’t skip sautéing the corn: Fresh or not, getting a bit of char adds a smoky-sweet punch that raw corn just can’t deliver.
Adjust the heat gradually: I always start with less jalapeño and add more later if needed—you can’t take heat out once it’s in!
Fresh lime juice is non-negotiable: Bottled lime juice just won't give the same vibrant brightness, so squeeze fresh for best results.
Let flavors meld briefly: If you can, let the dip sit for 10 minutes before serving so everything gets cozy and blended.

How to Serve Easy Mexican Street Corn Dip Recipe

Mexican street corn dip - Serving Suggestion

Garnishes

I like to add a sprinkle of extra cotija on top because it gives that salty pop with every bite. A few fresh cilantro leaves scattered over the top always brighten the presentation and flavor. Sometimes, I’ll add a dash of chili powder or a little smoked paprika for color and subtle smoky heat. It really makes the dip look as good as it tastes!

Side Dishes

This dip pairs perfectly with crunchy tortilla chips (obviously!) but I also enjoy it alongside warm grilled chicken skewers or as a topping for tacos when we want to dress things up. It’s a versatile crowd-pleaser that fits with lots of Mexican or Tex-Mex inspired sides.

Creative Ways to Present

For special occasions, I like serving this dip in a hollowed-out roasted bell pepper or mini cast iron skillets—it keeps it warm and gives it a charming, rustic vibe. Another fun twist is layering the dip in clear glasses with crushed tortilla chips for colorful individual servings. Kids and guests love this little presentation upgrade!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The dip may thicken slightly as the corn releases moisture, so just give it a good stir before serving again. It still tastes great chilled or at room temperature!

Freezing

Freezing isn’t my favorite for this dip because the texture of the sour cream and corn can get a bit grainy after thawing. If you want to freeze it, I recommend doing so without the cheese topping and thawing it slowly in the fridge before reheating gently.

Reheating

To warm leftovers, I gently reheat the dip in a small skillet over low heat, stirring often to prevent sticking. If it’s too thick, a splash of milk or lime juice helps loosen it up without sacrificing flavor.

Frequently Asked Questions:

Can I use canned corn instead of fresh in this recipe?

Absolutely! Just make sure to drain and rinse canned corn thoroughly before sautéing to reduce excess moisture. The dip tastes great, and sautéing helps develop that lovely smoky flavor.

Is cotija cheese necessary, and can I substitute it?

Cotija cheese adds an authentic salty tang to the dip, but if you don’t have it, feta cheese is the best substitute. It offers a similar crumbly texture and salty flavor, so your dip will still be delicious.

How spicy is this Easy Mexican Street Corn Dip Recipe?

The dip has a gentle heat from the jalapeño and diced green chilis, but it’s very customizable. You can easily dial the spice level up or down by adjusting or omitting the jalapeño seeds and choosing mild or hot chilis.

Can I make this dip ahead of time?

Yes! You can assemble the dip a few hours ahead and refrigerate it. I recommend waiting to add the cotija cheese topping until just before serving to maintain its texture and appearance.

Final Thoughts

This Easy Mexican Street Corn Dip Recipe has become that go-to for when I want something quick, tasty, and universally loved. It’s a recipe I happily share with friends because I know you’ll enjoy the bright, creamy, and slightly spicy flavors as much as I do. Whip it up for your next gathering—you might just find yourself making it on repeat!