This Mexican corn dip recipe is inspired by all the flavors I love: Cotija, Tajín seasoning (chili powder with lime) and roasted corn. It’s creamy, cheesy and the perfect dip with crunchy tortilla chips.
About this Mexican Street Corn Dip Recipe:
Flavor: The roasted corn has a natural sweetness to it, which pairs well with the salty cheese. And of course the Tajín adds a bold, spicy tang.
Texture: The base of the dip is creamy and the corn is tender. It’s a great combination.
Method: I heat the corn dip on the stovetop, then put it under the broiler to get it slightly browned on top. The broiler isn’t necessary, but it makes it look pretty!
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 on the cob is best. When corn is cooked this way, it brings out its natural sweetness, and also lends a slightly smoky, charred flavor that’s characteristic of the dish.
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!!
What is street corn dip made of?
Mayo. Use mayo, not Miracle Whip.
Sour cream. Or use a homemade Mexican crema in place of the sour cream.
Cotijacheese. Cotija is the cheese that is traditionally in this recipe. It has a salty flavor, so really adds to the flavor profile. Aged cotija is a hard cheese that you can grate, while fresher Cotija is soft and crumbles easiliy (similar to feta cheese).
Tajín. If you can find this spice mix in the store, make it at home. It has a chili lime (along with salt) flavor that you’ll love. People often put Tajin seasoning on fruits and vegetables…and it is a known “secret ingredient” in chili. Definitely pick up a bottle of this special spice! You can also get it online or in just about any grocery store, even Aldi.
Wondering where to buy cotija cheese?
We find ours in the refrigerated dairy section of the grocery store, right along with the other cheeses. I buy mine in a block, but you can buy it already crumbled, too.
How to Make Mexican Corn Dip
Start with 6 ears of roasted corn and cut the corn kernels off. Add this to a medium saucepan.
Add the remaining ingredients to the saucepan.
Heat the dip over medium-low heat. 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, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
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 because of the mayo and sour cream. 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 pita crackers or fresh veggies (think celery, peppers or carrots) for a low carb option.
2-3teaspoonsTajin seasoning(we prefer 2 teaspoons in the dip, then more sprinkled on top)
Cut the corn kernels off the roasted 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.
If you'd like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
Sprinkle fresh cilantro on top before serving.
Serve with crackers or tortillas.
Store leftovers in an airtight container and eat within 3 days.
*Serve with lime wedges and squeeze the lime juice on top as you dip. 😋 The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the dip (no chips included). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**