The best Mexican street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for your next summer cookout!
Street corn is music to my tastebuds. It’s seriously my favorite thing to order off of a menu at a Mexican restaurant. The crunchy, charred corn. The creaminess of the sauce. The kick of heat from the chili powder. And the saltiness of the cotija cheese. It’s mouth-watering. It makes me want to travel back to Mexico every single time!
We’ve been getting a LOT of corn in our CSA lately so I decided to put it to good use. Mexican street corn meets the cast iron and tortilla chips. It’s basically street corn except you get to scoop it up with tortilla chips versus eating it off the cob.
This would be perfect for a summer cookout or party. It’s packed with summer flavor and is corn-forward so it doesn’t feel to heavy or hot for the summer. It’s a deliciously light and refreshing dip that doesn’t skimp on flavor!
I tested this one a few times and this version in the cast iron is definitely my favorite! My parents are coming into town this weekend to visit and see our new place so I’m thinking we’ll be hanging out on our back porch noshing on this dip maybe with a couple cervezas in hand.
If you don’t have a cast iron, any old skillet will do. Feel free to sub frozen corn for fresh if it’s not available. And feta would make a good salty replacement if you can’t get your hands on cotija cheese! Dig in, friends!
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The Best Mexican Street Corn Dip
(57 votes, average: 3.49 out of 5)
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- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 6 1x
Ingredients
- 3 cups corn kernels (about 4–5 ears of corn)
- 1 tablespoon butter
- 1 jalapeno pepper, minced (about 4 tablespoons)
- 1/4 cup diced red onion
- 1 1/2 teaspoons chili powder
- 1/4 cup mayonnaise
- 3 tablespoons Greek yogurt
- 1 1/2 tablespoons lime juice (about 1 lime)
- 1/2 cup cotija cheese
- 3 tablespoons chopped cilantro
- Salt, to taste
Instructions
- In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 4-6 minutes.
- Add jalapeno, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cojita cheese, until cheese is melted and corn is evenly coated. Remove from heat and stir in cilantro. Season with salt, to taste.
- Serve warm or cold with tortilla chips.
- Category: Dips
- Method: Cast iron
- Cuisine: Mexican
Keywords: street corn, dip, mexican
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Do you have to eat this the day you make it or is it still good the next day?
It should be fine the next day! The flavors might not be as fresh and bright, similar to how salad wilts with dressing by the next day, but you can definitely still eat it the day after.
Do you think I could use sour cream instead of Greek yogurt? Thanks! Haven’t tried yet but sounds delicious.
Totally! Sour cream is a great Greek yogurt substitute and vice versa! Let me know how it turns out!
This looks wonderful! Is it OK to use frozen or canned corn when corn on the cob is not available?
Absolutely! You can definitely use canned or frozen corn.
Did a trial run with this tonight. Will definitely be making it again! Added lime zest and used feta. I would like to step it up next time and char the corn on the grill. My family suggested grilled chicken and this in a wrap for dinner too! Thank you for sharing!
Thanks, Wanda! I bet this dip would taste AMAZING with some chicken! 🙂
Hello! The recipe looks wonderful and I’m excited to try it! Is there a possible cheese substitute? I’m very doubtful I’ll find it where I live. Thanks.
Hi Ann! Feta cheese is a great substitute.
I thought this would have more “liquid” for being a dip, but it can certainly be scooped with tortilla chips, and is VERY good! I can’t stop eating it!
Thank you, Amanda! This recipe has become one of my favorites 🙂
Could this be served cold as well? Or is best served warm?
I eat it cold and warm!