One of the best dips I’ve ever made!
If I could describe Mexican Street Corn dip in three words, I would say that its spicy, cheesy, and delectable. This recipe combines some of my favorites from the creaminess given by the mayo and sour cream to star of the show, the sweet corn. You can use whatever corn you’d like whether it be canned corn, fresh corn, or frozen and this dip will be delicious! Make this Mexican Street Corn Dip at your next party or gathering. It’s the ultimate appetizer!
A dip that’s packed with flavor.
The great thing about making this dip is that you can play around with the levels of spice. The first time ever trying this, I enjoyed the dip but I thought it just didn’t give that “kick” that most dips have. Have you ever had a French onion dip, but it lacked that strong onion flavor? That’s how I felt the first time I had this. It was delicious, but truly lacked the spice level to my liking. I eventually made it on my own and added some much needed ingredients as you’ll see below. Adjust it to your spice tolerance, but trust me when I saw, you won’t want to try this Mexican Street Corn Dip without it!
- The simplicity– This is one of those recipes that really doesn’t call for much cooking aside from the corn. Everything gets tossed into one bowl and that’s it! Although I didn’t do it in my recipe, I’d also recommend trying out (because I’m going to in the next recipe) roasting the jalapenos to give it additional flavor.
- The method of cooking the corn– I highly recommend grilling/searing the corn before making this dip! This isn’t even an option as far as I’m concerned! That smoky flavor is what sets this dip off!
- Corn (Frozen, canned, or fresh).
- Sour cream
- Mayonnaise
- Jalapenos
- Cotija cheese
- Pepper jack cheese
- Olive oil, canola oil, or vegetable oil
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Cayenne pepper
- Cumin
- Chili powder
- Tajin
- Complete seasoning
- Lime juice
- Ciliantro
- Before serving/eating, let the dip chill in the fridge for at least an hour. This gives the dip time to incorporate all the flavor. I’d even recommend letting it sit overnight but an hour is best.
- Store in an airtight container and refrigerate.
How To Make Mexican Street Corn Dip
Description
My Mexican Street Corn Dip is the perfect appetizer for parties, get togethers, and more! Enjoy this creamy spicy dish with just a few simple ingredients.
Ingredients
For the seasoned oil
For the base
Instructions
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In a small bowl, add the oil and seasonings for the seasoned oil.
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Mix until well combined.
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If you're using frozen or fresh corn, brush the seasoned oil on all sides of the corn.
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If using canned corn, rinse the corn and soak in the oil for a few minutes.
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Grab a large pan and place on the stove with the heat on medium.
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Add the corn. Cook until you get a nice char to it.
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This should take about 5-7 minutes.
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Once the corn cooks, let it cool.
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In a large bowl, add the sour cream, mayo, diced jalapenos, seasonings, cheeses, and mix until well combined.
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Add the corn and fold in.
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Once folded, cover and let chill in the fridge.
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Before serving, add the lime juice, cilantro, tajin, and extra cotija for garnish.
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Serve with tortilla or pita chips, vegetables, or on tacos!
