This fast and simple corn dip has all the taste of traditional Mexican street corn, but in a spicy dip that takes less than 30 minutes to prepare. Choose your favorite chips and start dipping!

I’m a huge admirer of Mexican street corn, which is why I like these Mexican Street Corn Chicken Tacos. I might be eating a gourmet spaghetti meal at an Italian restaurant when someone offers me street corn, and I’d say YES PLEASE while knocking people over to get to it.

The only issue is that when corn isn’t in season around here [insert corn-loving sobbing here], it’s difficult to locate fresh corn on the cob. That is why I like making this Mexican Corn Dip! All the taste, but year-round convenience (and less kernels stuck in my teeth, which is an added bonus).

Tips for making Mexican corn dip

• Choice of corn: I prefer to use a combination of white corn and yellow sweet corn, but either one works just as well.
• Heat level: I enjoy jalapeos and spices like chipotle powder and chili powder for flavor and a little heat, but I don’t like hot that makes you sweat. But if you do, you have two options:

  The ribs and seeds of the jalapeño should not be removed.
  And, if you want, add more jalapeño and spices than the recipe asks for!

• Crumbled cotija cheese is arguably my favorite cheese on the earth, although I understand that it is not always readily available to everyone. If you can’t locate it locally, feta cheese may be substituted.
• Choose the largest saucepan you have, ideally one with a high side. The corn may pop slightly, which will help keep it contained as you mix everything while it cooks.
• Stir regularly but not continuously: You’ll want to whisk the mixture frequently but not constantly. You want to allow the corn enough time to softly brown against the skillet, which won’t happen if you’re continually stirring.

Do I have to use fresh corn?

Fresh corn from the cob is the greatest choice, but it is not the only one.

• Frozen corn that hasn’t been thawed works good as well!
• As a last option, you may use canned corn, but you’ll need to work hard to dry it out as much as possible. Drain it in a strainer, then place it on a couple of paper towels and wipe dry with another.

The wetness is vital because if it is too wet, it will not char, which is what gives this dip its unique taste.

What to serve with Mexican corn dip

You’ll need robust chips for this one since it’s a thick dip with no wimpy, liquidy salsa sensations.

So go ahead and get your favorite thick tortilla chips, pita chips, scoop-shaped corn chips, or ridged potato chips.

Or, just take a ladle. I’m referring to the spoon.

Other uses for this dip

Although this recipe is ideal as a dip, it may also be used in a variety of different appetizers and major dishes:

• Toss it on top of your favorite taco dish (my favorite already has corn, but frankly I can never get enough so LOAD ME UP, SISTER)
• Use it as a burrito filler.
• Serve with nachos and shredded chicken or ground meat.
• It’s also delicious on top of a fresh salad with sliced avocado and additional lime juice.