If you love Mexican Street Corn, you’ll enjoy this delicious twist! Serve this creamy Mexican Street Corn dip as an appetizer at your next party.
We’ve been all about the street corn lately. Have you noticed? Classic Elotes, street corn casserole…and now this cheesy dip! I really can’t get enough Mexican food, so I’m more than happy to keep it coming.
What do I love about this Mexican Street Corn Dip? Well, for one…the flavors. Cotija, Tijan seasoning (chili powder with lime) and roasted corn. Amazing!
The other thing I love is that it makes a small batch. Not gonna lie…I could sit down with a bag of chips and eat the whole thing myself. But…if you’re better than me and want to share (or don’t want the temptation to eat too much, then this recipe is for you.
What corn is best for corn dip?
For this recipe you can use just about any corn: boiled corn, canned corn or frozen corn. However, the question was what corn is best.
We believe that grilled or or oven roasted corn is best. The grill will give the corn a smoky flavor that will add a depth of flavor to the dip.
But if you can’t grill the corn cobs, roast them in the oven!
How to Make Mexican Corn Dip
Start with 3 ears of roasted corn and cut the kernels off.
**Pro Tip: Have you ever tried the bundt cake pan trick? Place the pointed side of the ear of corn in the hole in the middle of the bundt cake pan. Use a knife to cut off the kernels and they all fall in the pan. Easy!!**
Mix together mayonnaise, sour cream and Tijan seasoning. If you aren’t sure where to pick up Tijan seasoning, check the international aisle. I found this seasoning there, right by all of the salsas, beans and tortillas. You can also get it online.
So what is so special about this seasoning? It’s a chili powder with lime. People often put Tijan seasoning on fruits and vegetables…and it is a known “secret ingredient” in chili. Definitely pick up a bottle of this special spice!
Add the corn…
And the cheese. Use freshly shredded cheddar (or mozzarella). Trust me on this one and grate your own cheese. Pre-packaged shredded cheese has a starchy coating on it that can sometimes make melted cheese extra greasy. If you grate your own cheese at home the cheese dip will be creamier.
Wondering where to buy cotija cheese? We find ours in the deli area where the “fancier” blocks of cheese are. Cotija is a slightly crumbly, hard cheese that is well aged so it has a strong flavor, somewhat similar to parmesan. I LOVE this cheese!
How to Heat Corn Dip
We recommend heating this dip on the stovetop. It won’t take long until the cheese melts and the dip is heated through. Stir several times so the cheese does not scorch on the bottom of the pan.
If you’d like, place the dip in a small cast iron skillet and heat it in the oven until melty.
The quickest way is of course the microwave, but we prefer either the stovetop or oven.
How long will corn dip last in the fridge?
This dip is best eaten right after making it, but it will keep for 2-3 days in the refrigerator.
Can I freeze corn dip?
This dip does not freeze well. You may find it separates when defrosted. Thankfully, it doesn’t make a lot of dip so you should have no problem finishing it within 3 days!
What to Dip in Corn Dip?
Tortilla chips are the best option for corn dip. You can also use crackers or fresh veggies (think celery, peppers or carrots).
This dip would also be excellent with homemade pretzels or a simple homemade bread.
Other Corn Recipes
Mexican Street Corn Dip
- 3 ears roasted corn
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ cup shredded cheddar cheese (or mozzarella cheese)
- ¼ cup cotija cheese
- 1-2 teaspoons Tajin seasoning (we prefer 1 teaspoon)
- Cut the corn off the ears. Place the corn in a medium saucepan or skillet.
- Add the remaining ingredients and heat over medium-low heat.
- Stir several times during cooking, and cook until heated through.
- Serve with crackers or tortillas.