The irresistible flavor of Mexican street corn, lime, cilantro, and crumbled cheddar inspired this Mexican street corn dip recipe.
You are looking for an easy and quick dip that will impress guests at dinner parties, or simply to make at home? This Mexican-inspired corn dip is a great choice! The Mexican street corn flavors are celebrated in this recipe. It’s a delicious dip that can be enjoyed with tortilla chips or elote. It’s a delicious combination of sweet corn and tangy limes, green chiles, salty cheese, and sweet green chiles. This recipe is quick and easy to make with canned corn. However, you can use any kind of cooked corn (especially grilled!) It’s great as a side dish for tacos or party dip.
Ingredients in Mexican street corn dip
Mexican corn dip was inspired by Mexican street corn flavors, aka elote, or Equites. It’s made from corn coated in creamy lime-chile sauce, with fresh cilantro and crumbly Cotija Cheese. It’s one of our favorite meals! It’s grilled corn on a cob and esquites are corn kernels in a cup served with a spoon. Although this dip isn’t authentic Mexican, it does celebrate the traditional flavors in Mexican dishes. It can be served with tortilla chips as a quick dip. This is what you will need:
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Mayonnaise
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Greek yogurt or sour Cream
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Lime juice
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Salt, chili powder, garlic powder and cumin
- Canned corn or cooked corn
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Red onion
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Red pepper
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Cilantro
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Caned green chililes
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Cotija cheese or feta cheese
Use canned corn or baked
Cannellini corn is used in this Mexican corn dip. It has great flavor and we recommend that you use it instead of frozen corn which can be bland. If you happen to have some fresh corn on your cob and are willing to cook it yourself, great! These are some easy ways to cook corn.
- Grilled Corn: Grilled corn gives this corn dip a big taste! Grilled corn in foil or Perfect Grilled corn are both options.
- Baked: Try the classic and quick method of boiling corn on the cob.
- Roasted:Roasting allows you to cook corn without any hands. Oven-roasted corn on the cob
Microwave corn on the cob can be done, however you are limited to cooking up to four cobs simultaneously. The recipe calls for 5 to 6 cobs. This makes it less efficient. Microwaving is a good option if you only need to make one or two cobs.
Cotija cheese vs feta cheese
It might be a question you are asking: Why is feta cheese used in Mexican recipes when it’s Greek? It’s an alternative to Mexican Cotija. Cotija is Mexican cow’s-milk cheese. It’s white and has a salty, dry texture. It can be purchased fresh or aged. However, it is easier to buy fresh from the supermarket.
Can’t find Cotija? Feta cheese can be substituted for Cotija. It has the same texture as Cotija and has similar salty flavors. Queso fresco, another Mexican cheese that is similar to Cotija’s, has a milder flavor and is not as salty. It is not recommended to be used here.
Mexican Corn Dip: How to Serve It
You can serve this Mexican corn dip as a side dish or even as a dip. Once you have mixed the ingredients, here are some ways that this Mexican corn dip can be served.
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A party dip
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Summer appetizer
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Tacos
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Side for enchiladas
- A side (without chips)
- Fish (like fish fillets in Grilled Fish Tacos).
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For lunches
Storage for left-overs
The Mexican corn dip can be stored for 3 days in the refrigerator. You can keep it for up to 3 days, although it will become slightly more watery with time. It is important to allow it to cool down before serving.
More dip recipes
Love to dip? These are some of our favorite dip recipes that you will love.
- Get Loaded Hummus Dip
- Try creamy French Onion Dip
- Try Easy Fruit Dip or Quick Veggie Dip
- Opt for Amazing Avocado Dip
Loaded Hummus Dip
Dip with French Onion
Easy Fruit Dip
Amazing Avocado Dip
Mexican corn dip is…
Gluten-free and vegetarian.
Print
Mexican-Inspired Corn Dip
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Prep time:
10 minutes
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Time to Cook:
Minutes 0
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Total time:
10 minutes
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Yield:
8 1x
Description
The irresistible flavor of Mexican street corn, lime, chili and cilantro inspire this Mexican street corn dip recipe!
Ingredients
- 1/4 cup mayonnaise
- 1/2 cup Greek yogurt, or sour milk
- 2 tablespoons lime juice
- Chili powder 1/2 teaspoon
- 14 teaspoon for each garlic powder and cumin
- 1 teaspoon Kosher Salt, and more to Taste
- 3 corn kernels cans, drained or 4/5 cups corn cooked or grilled.
- 2 green onions, sliced
- 1/2 red pepper, finely diced
- Finely chop three tablespoons of cilantro
- 7 ounce can diced green chiles
- One cup crumbled Cotija or Feta cheese
Instructions
- Mix together mayonnaise and Greek yogurt in a large bowl. Add the chili powder, garlic powders, cumin, and salt.
- As noted, prepare the green onions, red pepper, and corn as per instructions. Combine the chopped green chiles and corn with the cheese. Sprinkle with more cheese crumbles if desired. You can either serve immediately, or let cool in the refrigerator for 3 days. Before serving, bring to room temperature.
Notifications
*This will require approximately 5 to 6 cobs of corn depending on the size.
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Category:
Dip
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Method:
There is no cook
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Cuisine:
Mexican Inspiration
- Diet: Vegetarian
Keywords: Mexican corn dip
