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This Mexican street corn dip recipe is a favorite because it’s so creamy, cheesy, and packed with that zesty flavor that reminds me of elote. I can throw it together in minutes with simplet ingredients, pop it in the fridge, and forget about it until it’s time to serve. It’s my go to make ahead appetizer for parties, potlucks, game days, and family get togethers because it always disappears fast and people always ask for the recipe.
My Mexican street corn dip recipe has that fun, can’t-stop-scooping energy that’s impossible to resist. The sweet corn, zesty spices, and creamy cheese make it feel like a little fiesta straight from Mexico. I usually set it out with a big bowl of crunchy tortilla chips or Fritos, and it disappears faster than anything else on the table.
Corn makes such a great side dish! If you’re looking to mix things up, try my Mexican Street Corn Pasta Salad, sweet Honey Butter Skillet Corn, and my Mexican Street Corn Salad. They are all guaranteed to steal the spotlight at your next meal.
Ingredients Notes
- Mayonnaise: Creates a rich and creamy base. Full fat works best for a smooth texture.
- Sour cream: Adds tang and creaminess. You can substitute part or all with full fat Greek yogurt if you prefer.
- Taco seasoning mix: Adds bold, zesty street corn flavor. Swap in your favorite spice mix or an elote seasoning blend if you like.
- Southwest corn with poblano and red peppers: Canned southwest style corn works perfectly. You can also use grilled fresh corn on the cob or thawed frozen corn. Make sure to drain it well, and if it still seems juicy, let it sit in a strainer for a few extra minutes or blot with paper towels to avoid a watery dip.
- Mild green chiles: Add mild heat without overpowering the dip.
- Green onions: Provide freshness and a little crunch.
- Jalapeño: Adds heat. Remove the seeds for mild spice or leave some in for extra kick.
- Mexican cheese blend: Use Monterey Jack, pepper jack, cheddar, or a combination for cheesy, melty goodness.
See the recipe card for full information on ingredients and quantities.
How to Make Mexican Street Corn Dip
Step 1
Mix the base: In a large bowl, whisk together the mayo, sour cream, and taco seasoning mix until smooth.
Step 2
Add the other ingredients: Stir in the southwest corn, green chiles, green onions, jalapeño, and Mexican cheese blend until everything is fully combined.
Step 3
Chill: Cover the bowl and refrigerate for at least 2 hours or up to overnight so the flavors meld and the dip is fully chilled.
Step 4
Serve: Transfer the dip to a serving bowl and garnish with green onions, cotija cheese, or a pinch of chili powder. For an extra burst of flavor, squeeze a little fresh lime juice over the top just before serving.
Make Ahead & Storage Instructions
- Make ahead: The dip can be prepared a day in advance and kept covered in the fridge until serving.
- Storage: Store in an airtight container in the refrigerator for up to 24 hours.
- Serving: This dip is best served chilled, but it can be gently warmed in the oven for a cozy, melty dip.
- Freezing: Freezing is not recommended, as it can affect the creamy texture.
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Mexican Corn Dip
Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce packet of taco seasoning mix
- 45 ounces (3 15-ounce cans) southwest corn (with poblano and red peppers), (Del Monte brand), well drained
- 4 ounce can chopped mild green chiles drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Instructions
- Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.1 cup mayonnaise, ¾ cup sour cream, 1 ounce packet of taco seasoning mix
- To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and mexican cheese blend. Stir together until all the ingredients are fully combined.45 ounces (3 15-ounce cans) southwest corn, 4 ounce can chopped mild green chiles, ½ cup sliced green onions, 2 tablespoons minced fresh jalapeno, 2 cups shredded Mexican cheese blend
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro OR sliced green onions, cotija cheese and a pinch of chili powder if desired.
Jenn’s Notes
- Store: Keep the Mexican street corn dip in an airtight container in the refrigerator for up to 24 hours
- Make ahead: This dip can be made one day in advance and stored covered until ready to serve
- Reheat: Best served chilled, but can be gently warmed if preferred
- Freeze: Not recommended as freezing may change the texture
- Be sure to drain the southwest style corn very well before adding to the rest of the ingredients to ensure the creamy texture of the dip does not get watered down too much as it sits and chills.
- The Mexican cheese blend can be substituted with monterey jack cheese, pepper jack cheese, shredded cheddar cheese or a combination of these cheeses.
- Full-fat sour cream and mayonnaise are best to use to ensure your dip is nice and creamy.
- For added heat, you can add additional minced jalapeno or a pinch of cayenne pepper to the corn dip mixture if desired.
- You can substitute the spices in this recipe for 1 – 1 ½ teaspoons of ELOTE seasoning blend if desired for a slightly spicier dip.
