Mexican Corn Dip in Minutes

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.

Quick and Easy Mexican Corn Dip

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Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
Servings: 4to 6 servings
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


This quick and easy corn dip has all the flavor of traditional Mexican street corn, but in a zesty dip that’s ready in less than 30 minutes. Grab your favorite chips and get to dipping!


  • 2 tbsp. unsalted butter
  • 4 cups fresh, frozen (but not thawed), or canned corn kernels (as dry as possible)
  • 1 seeded and diced jalapeo (or less, to taste)
  • 1 minced clove garlic (about 1 teaspoon)
  • cupmayonnaise
  • 3-4 tablespoons crumbled cotija cheese
  • 3 tablespoons fresh cilantro, trimmed and chopped
  • 1 teaspoon chili powder, or more as desired
  • 1 teaspoon chipotle powder, or more as desired
  • 1 lime juice, approximately 2 tablespoons
  • Season with salt and pepper to taste.
  • Optional garnishes include lime wedges, crumbled cotija, and jalapeo slices.


  • Melt butter in a big pot (ideally one with a high side) over medium high heat.
    2 tbsp unsalted butter
  • Cook until the corn and jalapeo are gently browned, approximately 6-8 minutes, over medium high heat. Stir in the minced garlic and cook for 1 minute more.
    4 cups corn kernels, 1 jalapeo, 1 garlic clove
  • 1 lime juice, 8 teaspoon chipotle powder seasoned with salt & pepper
    2 tsp chile powder, 14 cup mayonnaise, 3-4 tbsp cotija cheese, 3 tbsp fresh cilantro 1
    Stir in the mayonnaise, cotija cheese, cilantro, chili powder, chipotle powder, and lime juice. Taste it and season with salt and pepper to suit.
  • Enjoy immediately with your favorite tortilla or corn chips!
    Lemon wedges


Corn: Fresh corn cut off the cob is best, but frozen corn that has not been thawed also works well. If you need to use canned corn, you want to drain all the liquid and pat it dry with paper towels to get it as dry as you can.Cotija cheese: This is a specialty Mexican cheese that your local store might not have, so you can substitute Feta cheese.Jalapeño: You’re free to use as little or as much of the diced jalapeño as you want – if you’d prefer not to have it at all, just omit it altogether.Texture: If you’d like the dip to be creamier, increase the amount of mayonnaise and cotija cheese!

Nutrition Facts

Calories: 313kcal | Carbohydrates: 31g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 543mg | Potassium: 261mg | Fiber: 3g | Sugar: 6g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg


What is Mexican corn dip made of?

In a large mixing bowl, combine the yogurt, mayonnaise, chili powder, garlic powder, and cumin. Combine the corn, cheese, green onions, and jalapeño in a mixing bowl. Refrigerate for at least 2 hours, preferably overnight. Serve with spicy sauce on the side.

How to make Gordon Ramsay street corn dip?

Dip with Mexican Corn
In a large pan over medium-high heat, melt the butter. Cook until the corn kernels are slightly browned, approximately 6-8 minutes (a cast iron skillet works great for this). Mix in the kernels and jalapeo.
Combine mayonnaise, cotija, cilantro, chili powder, garlic, and lime juice in a mixing bowl.
Serve right away.
Jul 1, 2015

What is crack dip made of?

What exactly is crack dip comprised of? Cream cheese, sour cream, shallot, ranch dressing, shredded cheeses, crumbled bacon, and spices combine to make crack dip.

What is in Costco street corn dip?

What exactly is it? It’s delicious, spicy, sweet, and bursting with flavor! Fresh corn, fiery green chiles, and quality cheddar and Cotija cheeses go into Rojo’s Street Corn Dip. It’s a dip you must have as soon as possible from Costco!

What is the red powder that they put in Mexican corn?

Seasoning for Mexican Street Corn

We used Tajin chili powder, which is available on Amazon (and some grocery stores). This spice has a delicious chili lime taste.

Is Mexican corn cotija or queso fresco?

Despite most recipes call for cotija, both queso fresco and cotija are often used for Mexican Street Corn, and I prefer the latter. Cotija is a tougher cheese than queso fresco, which is softer. Both are crumbly cheeses, so use whatever you have on hand.

What is everything but the elote dip?

8 Oz. Our certified spice sensation Everything But The Elote Seasoning Mix, as the name suggests, gives all the tastes of a traditional, freshly grilled elote, but without the corn. $3.79

How do you eat everything but the elote dip?

“Double up and try it with everything except the Elote dippers!” Although the dip complements any scoopable dish, it may also be served as a spread. Particularly on sandwiches and wraps that need a little additional spice… maybe even a grilled cheese if you’re feeling really crazy.

What is the most popular dip in America?

17 states have guacamole.

Finally, the most popular dip in America, as voted on by the other 17 states, is guacamole. Washington, Oregon, California, Arizona, Wyoming, South Dakota, Nebraska, Minnesota, Wisconsin, Illinois, Indiana, Vermont, Delaware, Maryland, North Carolina, Louisiana, and Texas are among the states.

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