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Mexican Street Corn Dip

Mexican Street Corn Dip is a warm, creamy appetizer made with sweet corn, cream cheese, cotija cheese, lime, and smoky spices.
Ready in just 30 minutes.
Perfect for parties, holidays, and game day.

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Prep Time 10 minutes
Course Appetizer
Cuisine Mexican-inspired

Ingredients
  

Spice Blend

  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • ½ –2 teaspoons cayenne pepper to taste
  • Pinch of kosher salt

Dip

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion chopped
  • 2 cups corn kernels fresh or frozen
  • 2 garlic cloves chopped
  • Kosher salt and freshly ground black pepper
  • 6 ounces cream cheese softened
  • ⅓ cup sour cream
  • 4 tablespoons salted butter
  • ⅓ cup olive oil mayonnaise or plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • ¾ cup crumbled cotija cheese
  • 1 grilled ear of corn kernels removed
  • ¼ cup fresh cilantro chopped

Instructions
 

  • In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of salt.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chopped onion and cook for about 5 minutes until softened.
  • Stir in the corn kernels, garlic, 1 teaspoon of the spice blend, and season with salt and black pepper.
  • Cook for another 5 minutes until the corn is tender and lightly caramelized.
  • Reduce the heat to low and stir in the softened cream cheese until completely melted.
  • Mix in the sour cream until smooth and creamy. Add a splash of milk if a thinner consistency is preferred.
  • In another small skillet, melt the butter until lightly golden.
  • Stir in 3 teaspoons of the spice blend along with a pinch of chili flakes and cook for 1 minute.
  • In a separate bowl, combine the mayonnaise (or Greek yogurt) with fresh lime juice and a pinch of salt.
  • Transfer the Mexican Street Corn Dip to a serving bowl.
  • Top with the grilled corn kernels.
  • Drizzle the lime mayo and spicy butter over the dip.
  • Finish with crumbled cotija cheese and fresh cilantro.
  • Serve warm with tortilla chips, pita chips, crackers, or fresh vegetables.

Notes

  • Queso fresco or feta cheese can replace cotija if needed.
  • Leftovers make a delicious topping for tacos, baked potatoes, or grilled chicken.
  • This dip can also be served at room temperature.
  • Fresh cilantro adds brightness, but parsley can be substituted if preferred.