Mexican Street Corn Dip is creamy, smoky, and downright incredible. Scoop with lots of tortilla chips for the ultimate party dip!
Whenever I travel, my favorite thing to do is to enjoy the culinary experience. When we are out exploring for the day, give me all the local favorites! You can truly get to know a culture by seeing what the locals eat. On a trip to Mexico, I discovered street corn and my life was forever changed. Corn to me is like a potato. No matter how you cook it, I’m already in love. My Mexican Street Corn Dip takes all of the flavorful elements of traditional street corn and turns it into an irresistible dip!
MEXICAN STREET CORN DIP
Any dip that has corn in it is a sure-fire way to get everyone to the party. Especially in the summertime. If you’ve never experienced traditional street corn before, try my Grilled Corn with Cilantro-Lime Butter. Then you’ll fully understand why this street food is all the rave.
This dip takes all of the best qualities like fresh corn, garlic, queso fresco, chili powder, smoked paprika, cumin, and mixed all together with softened cream cheese. Once you scoop this up with a crisp tortilla chip your taste buds are going to be so happy that they’ll start to dance the Samba! 😉
1 teaspoon chili powder; this bold and zesty spice is an important ingredient that brings loads of flavor to the dip.
1 teaspoon smoked paprika; this is a flavorful ingredient that gives every single bite the perfect hint of smokiness. If you don’t have smoked paprika the regular paprika works great too.
¼ teaspoon ground cumin; a Mexican food classic ingredient that you won’t want to skip.
¼ teaspoon cayenne pepper; this is what is going to give the dip heat. Tailor the amount that you want to put in depending on your tolerance level, or that of your guests.
1 tablespoon extra virgin olive oil; this is going to give a silky-smooth texture to the dip. It will also help keep it light as long as you use extra virgin olive oil and not traditional olive oil.
1 small yellow onion, chopped; a yellow onion will add a little bit of sweetness to the dish and an extra layer of crunch. If you want to substitute a white onion that will also work, but it will be slightly more aromatic.
2 cups corn; for the best flavor I recommend fresh corn. That’s why this is such a great summertime dip. Grill the corn first to bring all of the flavor to the surface. Canned or frozen corn work well too. Be sure to drain and rinse it before adding to the dip.
2 teaspoons minced garlic; fresh is always best, but minced garlic from a jar or tube will also work.
6 ounces cream cheese softened; this creamy cheese is the main base for the dip, so it’s important to let it come to room temperature before mixing.
1/3 cup sour cream; this will add a slight tanginess to the dip, and helps to make it silky smooth.
2 Tablespoon lime juice; I highly recommend buying fresh limes and squeezing the juice yourself! That is how you’re going to get the best flavor.
¼ cup milk; this helps to thin out the dip. Use as much or as little as necessary.
½ cup Queso fresco, crumbled; this is some of the best, authentic cheese you can ever have. You may want a little more on the side to sprinkle on each bite.
3 Tablespoons freshly chopped cilantro; I know there are some of you out there you don’t like cilantro, and if that’s you, then you can leave this out. Otherwise, sprinkle some on top for a beautiful presentation and delicious flavor.
In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired.
Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!
WHAT TO SERVE WITH MEXICAN STREET CORN DIP
There can never be enough tortilla chips for this dip! You and your guests will be crunching and munching on this appetizer all night long. I also love to make this dip with tacos, enchiladas, or burritos to have on the side.
This recipe yields 6 servings. The Lofthouse crew, there are 5 of us, can take care of one batch in no time. We all love corn so much! That’s why I recommend if you’re going to make this for a party or BBQ to double up the batch. Everyone is going to love it!
ENJOY THIS RECIPE? HERE ARE A FEW OF MY FAVORITE WAYS TO USE CORN!
Fiesta Corn Dip – This is a flavorful, crunchy, and fun appetizer to serve at your next party! Corn, red bell peppers, sour cream and diced jalapenos.
Scalloped Potatoes, Ham and Corn Bake – Your kids are going to love this! Soft potatoes, crunchy corn, and succulent ham that can be either an appetizer or dinner.
Chicken Corn Chowder – Feeling a little under the weather? This soup always makes me feel better. Chicken, corn, potatoes in a warm broth with cheese on top.
Summer Corn Salad – This side dish is as bright as it is flavorful! Corn, tomatoes, green bell peppers, and red onion for the perfect side with crunch and bite.
Mexican Street Corn Dip
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper more or less depending on heat tolerance
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion chopped
- 2 cups fresh corn (canned or frozen corn works too)
- 2 teaspoons minced garlic
- salt and pepper to taste
- 6 ounces cream cheese softened
- 1/3 cup sour cream
- 2 Tablespoons lime juice
- 1/4 cup milk (optional, for thinning the dip)
- 1/2 cup queso fresco crumbled
- 3 Tablespoons freshly chopped cilantro
- In a small bowl, combine the chili powder, paprika, cumin, and cayenne pepper. Mix well then set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft; about 6 minutes or so. Add the corn, garlic, and the spice mixture. Season with salt and pepper. Stir and cook until the corn is warmed through; about 5 minutes. Reduce heat to low.
- Mix in the cream cheese until melted. Stir in sour cream, and lime juice. Continue to stir until all is warmed through. Thin with milk, if desired.
- Transfer dip to a pie plate or serving bowl. Top evenly with queso fresco and cilantro. Serve with tortilla chips and enjoy!