Mexican Street Corn Dip

Bring the flavors of a Mexican street festival to your table with this easy Mexican Street Corn Dip! Each bite is a mix of smoky, creamy, tangy, and spicy flavors with the delicious crunch of grilled corn. The perfect appetizer. Be sure to have plenty of tortilla chips on hand for dipping.

Get ready to fall in love with this warm, creamy, and slightly spicy Mexican Street Corn Dip – a rich twist on classic street corn that’s sure to become a favorite!

Fresh charred corn kernels are folded into a velvety blend of cream cheese and sour cream, giving it that smooth, dreamy texture. A hint of spice, just enough to make it irresistible, pairs beautifully with a topping of crumbly Cotijia cheese  for a touch of authentic flavor and fresh cilantro. And the best part? A drizzle of spicy, buttery sauce over the top adds a bold kick that keeps everyone coming back for more.

I made this dip recently for a gathering and it was an instant hit! If you’re looking to impress at your next get-together, this dip is a guaranteed crowd-pleaser. I promise that everyone will be begging for the recipe.

What you’ll need to make Mexican Street Corn Dip! (Be sure to see the full printable recipe below this post.)

Fresh corn

Light brown sugar 

Chili powder

Smoked Paprika 

Cayenne pepper

Salt

Freshly ground black pepper 

Olive oil 

Yellow sweet onion 

Garlic cloves 

Cream cheese

Sour cream 

 Butter

Mayonnaise 

 Lime juice 

Cotija cheese 

Fresh cilantro 

How to make Mexican Street Corn Dip:

1. Heat a grill to medium high or a gas top stove. Roast the corn for about 10 minutes turning on each side until the corn is charred on all sides. Set the corn aside to cool.  Next, mix the spices together in a small bowl -light brown sugar, chili powder, smoked paprika, cayenne pepper, salt and pepper. Set aside after they are mixed thoroughly.
2.  To make the cream dip base:  In a large saucepan, heat the olive oil over medium heat. Add the chopped onions, chopped garlic. Salute until the onions are translucent and the garlic is tender. (About 5 minutes) Next cut and scrape 3 ears of the roasted corn. Saved the 4th ear for garnishing the dip.
   
3. Add the cut corn and scraping to the saucepan and cook on low heat until the corn is tender.
   
   
4. Add 2 ½ teaspoons of the spice mix to the saluted mixture.
5. Next add the cream cheese. Stir until the mixture is blended well and smooth.
6. Fold in the sour cream and stir until smooth. Continue to simmer the mixture while you make the spicy butter sauce.
7. For the spicy butter sauce: In a separate saucepan pan, melt the butter and then add the mayonnaise, lime juice and three teaspoons of the spice mix. Heat over low heat until the butter sauce is hot but don’t let it boil. Drizzle the hot butter sauce over the corn mix.
   Keep the corn mixture on low heat until. Sprinkle the Cotija cheese over the corn mixture. Cut and scrape the remaining roasted corn ear and sprinkle the cut corn over the cheese. Heat until the dip starts to bubble. Garnish with the fresh chopped cilantro. Remove from heat. Serve hot with lots of tortilla chips for dipping! Enjoy. I like to sprinkle a few teaspoons of the spice mix over the dip before serving. You should have plenty of the spice mixture left to sprinkle.

Tips for Serving and Entertaining:

• Presentation Matters: For a rustic look, serve the dip hot in a cast-iron skillet, which helps retain the warmth and gives it that cozy, homemade vibe. If you’re using a slow cooker, it’s perfect for keeping the dip warm throughout a party.
• Garnish Generously: Don’t skip the Cotija cheese, fresh cilantro, and that drizzle of spicy butter! These final touches add layers of flavor and make the dip visually appealing.
• Perfect Dippers: Serve with crispy tortilla chips, but also consider adding variety with sliced veggies, pita chips, or even toasted baguette slices. The different textures keep things interesting. Also this is delicious served with a side of salsa and guacamole!
• Crunchy Twist: Top with crushed tortilla chips or crispy bacon bits for a fun texture contrast. 

This easy, customizable dish will have everyone coming back for more.

Helpful Tips for Making Mexican Street Corn Dip:

1. Char the Corn for Extra Flavor: If you’re able to, char the corn on a grill or stovetop to bring out a deeper, smoky flavor that makes a big difference in taste.
2. Adjust the Spice to Your    Preference: The spicy buttery sauce adds a nice kick, but you can adjust it depending on your spice tolerance. Add  jalapeño peppers or hot sauce for a bolder flavor.
3. Use smoked Paprika. Smoked Paprika has much more flavor than regular Paprika. 
4. Make It Ahead: This dip can be prepared ahead of time and stored in the fridge until you’re ready to serve. Just heat it up before guests arrive and add your final garnishes.

This Mexican Street Corn Dip is truly a show-stopper—perfect for family gatherings, game days, or any time you want a dip that’s both comforting and packed with flavor. Enjoy watching it disappear while everyone raves!

More recipes that you will love

Southwest Hot-Spicy Chicken Dip

Easy Chili Cheese Dip

Peach and Pecan Dip
Be sure to check out my cookbook Deliciously Southern for a wonderful collection of tried and true Southern recipes.

If you make this recipe, be sure to use the #deliciouslysouthern. I would also love to hear from you! Please leave a comment below and follow me on Instagram @aletiadupreeand on Facebook. Be sure to get an autographed copy of my cookbook 

Enjoy!

Aletia

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