If you’re looking for the ultimate party pleaser, Mexican Corn Dip is your ticket to big flavor! This vibrant and creamy dip takes sweet corn and infuses it with the smoky, zesty, and slightly spicy notes you crave in the best Tex-Mex bites. Brimming with cotija cheese, fresh herbs, tangy lime, and just a hint of heat, it’s the kind of dish you’ll want to share at every gathering — or maybe just keep all to yourself, chip after chip. Trust me, once you try a scoop of this irresistible dip, you’ll see why Mexican Corn Dip is a true crowd favorite for good reason.
Ingredients You’ll Need
What makes this Mexican Corn Dip so special is how a few simple, classic ingredients can build something packed with flavor. Each one brings its own magic to the bowl, creating a creamy, savory, and colorful dip no one can resist.
- Corn Kernels: Use fresh, canned, or frozen — they give the dip its sweet, juicy bite and signature texture.
- Olive Oil: Adds richness and helps char the corn, boosting flavor with toasty undertones.
- Mayonnaise: Brings creamy body and just enough tang to balance the sweetness of the corn.
- Sour Cream: Makes the dip extra smooth with a mild, cooling flavor. Try Greek yogurt for a lighter spin!
- Cotija Cheese: This crumbly Mexican cheese is salty, bold, and adds that unmistakable authentic finish.
- Green Onions: Offer a zesty crunch and a pop of color.
- Jalapeño: Controls the heat — remove the seeds for mild, or keep them in for a punchier dip.
- Fresh Cilantro: Brightens everything with herby goodness and a classic Mexican flavor.
- Chili Powder: Adds earthy, smoky spice that makes the corn shine.
- Smoked Paprika: Boosts the smokiness, adding complexity and a subtle red hue.
- Lime Juice: Perks up the whole dip with a splash of citrusy freshness.
- Salt & Black Pepper: Essential for seasoning everything just right.
- Tortilla Chips: The perfect crunchy vessel for scooping every last bit of Mexican Corn Dip!
How to Make Mexican Corn Dip
Step 1: Char the Corn
If you’re using fresh or frozen corn, this step is where the magic starts! Heat the olive oil in a skillet over medium-high heat, add your corn, and cook, stirring occasionally, for 5 to 7 minutes until the kernels are beautifully golden and lightly charred. This little bit of caramelization really brings out the corn’s natural sweetness and adds so much extra flavor. Let the corn cool slightly so the dip doesn’t melt together in the next step.
Step 2: Mix the Creamy Base
In a big mixing bowl, stir together the mayonnaise, sour cream, cotija cheese, sliced green onions, minced jalapeño, chopped cilantro, chili powder, smoked paprika, lime juice, and a pinch of salt and pepper. This mixture is the backbone of your Mexican Corn Dip — creamy, tangy, and loaded with bold flavors. Don’t be shy! Taste and adjust the seasonings as you go.
Step 3: Fold in the Corn
Add the cooled, charred corn to your bowl of creamy goodness and gently mix until every kernel is coated in that dreamy, flavorful sauce. The combination of warm, roasted corn and the cool creamy base is what gives this dip its irresistible texture.
Step 4: Garnish and Serve
Spoon your finished Mexican Corn Dip into a serving bowl and top with extra crumbled cotija, more fresh cilantro, and a sprinkle of chili powder for flourish. Serve it chilled or at room temperature with plenty of crispy tortilla chips for maximum scoopability!
How to Serve Mexican Corn Dip
Garnishes
To take your Mexican Corn Dip from great to show-stopping, sprinkle on some more cotija cheese, a handful of chopped cilantro, thinly sliced green onions, or even a dusting of chili powder or smoked paprika. For extra zing, add a few lime wedges on the side for squeezing, or a few fresh jalapeño slices if you love a punch of heat.
Side Dishes
This dip pairs perfectly with classic party snacks and spreads. It shines next to guacamole, pico de gallo, or salsa, adding creamy contrast to their bright, zesty flavors. It’s also a dream with crunchy veggies like bell peppers, celery, or jicama if you’d like to keep it light.
Creative Ways to Present
For a fun twist, serve Mexican Corn Dip in individual cups with a few chips tucked in for easy mingling at parties. It’s also wonderful spooned over tacos, nachos, or baked potatoes. If you’re feeling fancy, hollow out a small bread loaf or bell pepper and fill it with dip for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the Mexican Corn Dip tightly and keep it in the refrigerator. It will stay fresh and flavorful for up to two days. Just give it a quick stir before serving to refresh the texture.
Freezing
While freezing isn’t recommended for this creamy dip (the texture suffers a bit when thawed), you can prep the flavored corn in advance and freeze just that. When you’re ready to serve, defrost, mix in the creamy ingredients, and you’re ready to go!
Reheating
This dip is typically served chilled or at room temperature, but if you’re craving something warm and melty, you can gently heat it in the oven at 325°F for about 10 minutes. Don’t overdo it or the creamy base may separate – just enough to warm it through is perfect.
FAQs
Can I use canned corn for Mexican Corn Dip?
Absolutely! Canned corn is a great shortcut if you’re short on time. Just be sure to drain it well and pat it dry before charring in the skillet for that signature flavor.
Is cotija cheese necessary, or can I substitute something else?
If you can’t find cotija, feta cheese is a fantastic stand-in. It has a similar crumbly texture and briny kick – just use the same amount and you’ll still get that classic elote flavor.
How spicy is Mexican Corn Dip?
It’s totally customizable! With the seeds removed from the jalapeño, it’s pretty mild. If you love heat, leave the seeds in or add a splash of your favorite hot sauce to turn things up.
How long can Mexican Corn Dip sit out at a party?
Since it’s dairy-based, try to keep the dip out for no more than 2 hours at room temperature. If your party runs long, just pop it back in the fridge between rounds of snacking to keep it safe and fresh.
Is this dip gluten-free?
Yes! As written, Mexican Corn Dip is gluten-free and vegetarian. Just double-check your chips or any mix-ins if you’re serving guests with dietary needs.
Final Thoughts
Truly, there’s nothing quite like the burst of flavor and creamy comfort you get from making (and sharing) homemade Mexican Corn Dip. It’s a surefire way to win over friends, wow family at potlucks, or just treat yourself to a crave-worthy snack. So, grab your ingredients and your favorite tortilla chips — this dip deserves a spot on your table!
Print
Mexican Corn Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Appetizer, Dip
- Method: Stovetop, Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten-Free
Description
This Mexican Corn Dip is a creamy and flavorful appetizer that combines sweet corn with tangy cotija cheese, spicy jalapeños, and zesty lime juice. Perfect for parties or gatherings, this dip is sure to be a crowd-pleaser!
Ingredients
Corn Dip:
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese (crumbled)
- 2 green onions (sliced)
- 1 jalapeño (seeded and finely diced)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- salt and black pepper to taste
Serving:
- tortilla chips (for serving)
Instructions
- Cook the Corn: If using fresh or frozen corn, heat olive oil in a skillet, add corn, and cook until lightly charred. Let cool.
- Prepare the Dressing: In a bowl, mix mayonnaise, sour cream, cotija cheese, green onions, jalapeño, cilantro, chili powder, paprika, lime juice, salt, and pepper.
- Combine: Stir in the corn until coated. Transfer to a serving bowl, garnish, and chill. Serve with tortilla chips.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- This dip can be made ahead and refrigerated for up to 2 days.
- Adjust spice level by keeping jalapeño seeds or adding hot sauce.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
