How To Make Mexican Street Corn Dip at Home


 Mexican Street Corn Dip is a delicious and flavorful appetizer that is perfect for any occasion. This dip is inspired by the classic Mexican street food, elite, which is grilled corn on the cob that is slathered in mayonnaise, cheese, and spices. This dip takes those same flavors and combines them into a creamy and tangy dip that is sure to be a hit at any party or gathering.

How To Make Mexican Street Corn Dip at Home

How To Make:

To make Mexican Street Corn Dip, you will need a few simple ingredients, including corn, mayonnaise, sour cream, cheese, lime juice, chili powder, cumin, garlic powder, and cilantro. You can use either fresh corn on the cob or canned corn, depending on your preference.

To prepare the dip, you will start by cooking the corn. If you are using fresh corn, you can grill it or boil it until it is tender. If you are using canned corn, you can simply drain it and rinse it.

Next, you will combine the cooked corn with the mayonnaise, sour cream, cheese, lime juice, chili powder, cumin, and garlic powder. Stir everything together until it is well combined and creamy.

Finally, you will top the dip with chopped cilantro and serve it with tortilla chips or sliced vegetables for dipping. This dip can be served hot or cold, depending on your preference.

Tips and Variations:


How To Make Mexican Street Corn Dip at Home

If you are using fresh corn on the cob, consider grilling it first for added flavor.

Adjust the spices to your liking. Add additional cayenne pepper or chili powder if you prefer it hotter. If you prefer it milder, reduce the number of spices or omit them altogether.

To make the dip ahead of time, prepare the ingredients and refrigerate them separately. Combine everything right before serving.

If you don't have fresh cilantro, you can use dried cilantro or substitute it with parsley or green onions.


Add some diced jalapenos or serrano peppers for extra heat.

Use queso fresco or cotija cheese instead of cheddar cheese for a more authentic flavor.

For a healthier version, substitute the mayonnaise and sour cream with Greek yogurt or avocado.

Add some diced tomatoes, red onions, or bell peppers for extra texture and flavor.

Instead of serving the dip with tortilla chips, try it with pita chips, cucumber slices, or carrot sticks.


  • 4 cups of cooked corn kernels (fresh or frozen)
  • 1/2 cup of mayonnaise
  • 1/2 cup of sour cream
  • 1/2 cup of crumbled cotija cheese
  • 1/4 cup of chopped fresh cilantro
  • 2 cloves of garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 lime, juiced
  • 1 tsp of chili powder
  • Salt and pepper, to taste

How To Make Mexican Street Corn Dip at Home


Preheat your oven to 350°F (175°C).

In a large bowl, combine the cooked corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, garlic, jalapeno pepper, lime juice, chili powder, salt, and pepper. Stir thoroughly until all components are distributed equally.

Transfer the corn mixture to a baking dish and spread it out evenly.

Bake the dip in the preheated oven for 20-25 minutes, or until it's heated through and the cheese is melted and slightly golden brown on top.

Before serving, take the dip out of the oven and allow it to cool for a while.

Garnish the dip with additional chopped cilantro and crumbled cotija cheese, if desired.

Serve the Mexican Street Corn Dip warm with tortilla chips or sliced bread for dipping.