Street Corn Dip
Transform sweet corn into a party-ready dip with this easy street corn dip! Inspired by Mexican street corn, it comes together quickly with zesty flavor.
We definitely celebrate corn in the summertime, but it deserves a spot all year long thanks to this easy street corn dip!
Inspired by elotes and esquites, this dip is full of tender sweet corn coated in a creamy, zesty mix of sour cream, mayonnaise, and spices. A bit of crumbled cotjia cheese, jalapeño, and cilantro tie it all together.
Delicious with your favorite corn chips or spooned over tacos, this simple appetizer is perfect for your end-of-summer bashes or tailgating!
Ingredients for street corn dip
Full list of ingredients with quantities is located in the recipe card.
You’ll need:
- Corn – Fresh or frozen
- Sour cream
- Mayonnaise
- Lime juice
- Chili powder
- Paprika – Use smoked paprika if you have it!
- Salt and pepper
- Jalapeño
- Cotija cheese
- Green onion (scallion)
- Fresh cilantro
If you’re using frozen corn, make sure it is fully thawed and drained. With fresh corn, carefully cut the kernels off the cob using a large knife down the length of the cob, or lay it down and slice through, turning and continuing around the whole cob. You’ll need 4-6 ears of corn depending on the size.
How to make this recipe
In a large bowl, stir together the sour cream, mayonnaise, lime juice, chili powder, paprika, and salt and pepper until smooth and blended.
Add the corn, diced jalapeño, cotjia, cilantro, and green onion and stir to mix well, coating all of the ingredients well.
Taste and adjust seasoning. Keep in mind that if you’re serving this dip with tortilla chips, they’re probably salted!
You can serve the dip immediately, or cover and chill until ready to eat.
Recipe tips
If you like, sauté the corn in a skillet for a few minutes before mixing into the dip. This gets the edges toasty and brings out more of the natural sweetness.
For a thicker, creamier dip, add 4 ounces of softened cream cheese. You’ll need a hand mixer to beat it smooth before beating in the sour cream and mayonnaise. Once those are mixed well, you can use a spatula for the rest of the recipe.
For a spicier dip, do not remove the seeds in the jalapeño. You can also add a second jalapeño or swap it with serrano pepper instead.
Store this dip in the refrigerator covered or in an airtight container for up to 3 days. Note that the longer it sits, the more liquid may be released from the corn kernels. There’s nothing wrong with it; simply stir this back into the dip!
Serve this Mexican street corn dip for your next party or on game day alongside some chicken bacon ranch sliders and watch it disappear!
Street Corn Dip
Ingredients
- 4 cups corn
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/3 cup cotija cheese
- 1 jalapeño seeded and diced
- 2 green onions diced
- 2 tablespoons chopped fresh cilantro
Instructions
- If using frozen corn, make sure it is completely thawed and well-drained. If using fresh corn, you'll need 4-6 ears to equal 4 cups, depending on the size of the ears. Use a large knife to carefully cut off corn kernels.
- In a large bowl, mix together sour cream, mayonnaise, lime juice, chili powder, paprika, salt, and pepper until smooth, making sure to break up any clumps.
- Add the corn, cotija, jalapeño, green onion, and cilantro. Mix well, coating everything evenly.
- Serve immediately, or cover and chill until ready to eat.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
