Mexican Street Corn Dip

overhead view of street corn dip in a skillet

4.86 from 34 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 174kcal

Author: Julie Clark

Ingredients

6 ears roasted corn
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup cotija cheese
2-3 teaspoons Tajin seasoning (we prefer 2 teaspoons in the dip, then more sprinkled on top)

Instructions

Cut the corn kernels off the roasted ears. Place the corn in a medium saucepan or skillet. 6 ears roasted corn
Add the remaining ingredients and heat over medium-low heat. Stir several times during cooking, and cook until heated through. 1/4 cup mayonnaise, 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 1/2 cup cotija cheese, 2-3 teaspoons Tajin seasoning
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.

Video

Notes

Serve with lime wedges and squeeze the lime juice on top as you dip. 😋
Store leftovers in an airtight container and eat within 3 days.

The calories shown are based on the recipe serving 6, with 1 serving being 1/6 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.**

Nutrition