Can I use frozen corn for Mexican street corn dip?

Yes, frozen corn works well. Add it straight to the skillet and cook until the moisture cooks off and the kernels soften, usually about 5 to 7 minutes. If it looks watery, give it another minute before adding the cream cheese.

How spicy is this dip?

It has a gentle heat from the cayenne, chili powder, and chili flakes, but you can control it. For a milder dip, use less cayenne in the spice mix and skip the chili flakes in the butter. For more heat, add an extra pinch of cayenne or flakes to the butter topping.

Can I make this dip without cotija cheese?

Yes. Cotija gives a salty, crumbly finish, but feta can work in a pinch. It is not exactly the same flavor, yet it gives that same salty bite on top of the warm corn.

Can I serve this dip cold?

You can, but I prefer it warm. The cream cheese stays softer, the butter topping spreads better, and the corn tastes sweeter. Cold leftovers are fine, though the texture will be thicker.

What should I do if the dip gets too thick?

Stir in milk a spoonful at a time while the dip is warm. Stop as soon as it loosens enough for chips. Too much milk can flatten the flavor and make the dip feel thin.

Mexican Street Corn Dip: Easy 30-Minute Party Favorite

Description

Warm and creamy Mexican street corn dip made with sweet corn, onion, garlic, cream cheese, sour cream, lime mayo, spicy chili butter, cotija cheese, and fresh cilantro. Serve it warm with sturdy tortilla chips for an easy party appetizer.

Ingredients

Scale

2 tablespoons olive oil
1 yellow onion, finely chopped
4 cups corn, fresh or frozen
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, plus more to taste
Salt, to taste
Black pepper, to taste
8 ounces cream cheese, softened
1/2 cup sour cream
1 to 3 tablespoons milk, optional for thinning
3 tablespoons butter
Pinch of chili flakes
1/3 cup mayonnaise
1 lime, juiced
1/2 cup grilled corn, for topping
3/4 cup cotija cheese, crumbled
1/3 cup fresh cilantro, chopped
Tortilla chips, for serving

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Instructions

In a small bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes.
Add the corn, garlic, 1 teaspoon of the spice mix, salt, and black pepper. Cook until the corn softens, about 5 minutes.
Reduce the heat to low. Stir in the cream cheese until melted and creamy.
Mix in the sour cream and warm gently. If the dip is too thick, stir in a splash of milk until scoopable.
In a separate skillet, melt the butter until golden. Stir in 3 teaspoons of the spice mix, chili flakes, and a pinch of salt. Cook for 1 minute, then remove from the heat.
In a small bowl, mix the mayonnaise, lime juice, and a pinch of salt.
Spoon the warm dip into a wide serving bowl. Top with grilled corn, drizzle with the lime mayo and spicy butter, then sprinkle with cotija cheese and cilantro.
Serve warm with plenty of tortilla chips.

Notes

Fresh corn or frozen corn both work well. If using frozen corn, cook until the extra moisture evaporates before adding the cream cheese.
For a milder dip, reduce the cayenne and skip the chili flakes.
For a thinner dip, add milk one spoonful at a time while the dip is warm.
Make the creamy corn base up to 2 days ahead and add the toppings right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/8 of recipe
Calories: 285
Sugar: 5
Sodium: 430
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 7
Cholesterol: 45