This Mexican Street Corn Dip is the best hot-or-cold, crowd-pleasing appetizer that’s bursting with tangy, bold, rich flavors in every bite.
If you know Trevor, then you know he loves corn. Cornbread, corn cookies, corn casserole, corn pudding, corn salad…just give the man some corn! Let me tell you, this Mexican Street Corn Dip Recipe got me serious wife points… it might be his new favorite way to eat corn!
Why you’ll love this
- Quick and Easy. Whether you serve this hot or cold, thanks to canned corn, this dip is ready in about 10 minutes.
- Crowd Favorite. This corn dip is always gone first at a party.
- Versatile. Serve this dip hot or cold, with tortilla chips or fritos… they’re all delicious!
Ingredient notes
- Greek Yogurt – or sour cream. Either are great! Regardless, I like using full-fat for the creamiest texture, but light or non-fat will work as well.
- Cream Cheese – I like using whipped cream cheese, because it incorporates faster, but cream cheese from the block is fine too.
- Mayonnaise – I also have olive oil mayo on hand, but any variety: light, avocado oil, regular, etc. all work fine. Just make sure you like the flavor of mayo you’re using, because the flavor will come through.
- Spices: Garlic Powder, Onion Powder, Chili Powder, Paprika, Cumin, and Salt – I like this combination of spices, but if you’re in a pinch, use pre-made taco seasoning or homemade taco seasoning if you have it on hand. Start with 1 tablespoon and add more to taste.
- Corn – you’ll need 3 (11 oz) cans mexicorn. 2 (15 oz) cans sweet corn will work as well, but I love the little peppers in the Mexican corn. Fresh or frozen corn will work as well, you’ll just need to cook/thaw before using.
- Feta – or cotija if you can find it!
- Fresh Herbs: Green Onions and Cilantro – omit the cilantro if you think it tastes like soap! Basil would also be delicious.
How to make
- For the cold version: Whisk together greek yogurt/sour cream, cream cheese, mayo, and spices until smooth, then stir in corn, feta, green onions, and cilantro. Chill and serve!
- For the hot version: Heat greek yogurt/sour cream, cream cheese, mayo, and spices on the stove until melted.
- Stir in corn until heated through.
- Remove from heat, then stir in feta, green onions, and cilantro. Serve and enjoy!
What to serve with corn dip
- Dippers: tortilla chips, frito scoops, pita chips, veggies, etc.
- Other dips: queso, guacamole, pico de gallo, etc.
- Mains: tacos, enchiladas, etc.
How to store
Leftover dip will last in a sealed airtight container in the fridge for 3-4 days. I don’t recommend freezing.
To enjoy again, eat cold from the fridge or heat in the microwave until warm.
– Jennifer
Mexican Street Corn Dip
This Mexican Street Corn Dip is the best hot-or-cold, crowd-pleasing appetizer that's bursting with tangy, bold, rich flavors in every bite.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 cup greek yogurt or sour cream
- ¼ cup whipped cream cheese or 2 oz from a block (room temperature)
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste, I used about 1 1/2 teaspoon
- 3 (11 oz) cans mexicorn drained
- ½ cup crumbled feta
- ¼ cup cilantro
- 1 small bunch green onions sliced (just the white and light green part)
- Fritos or other chips for serving
Instructions
Cold Dip
- Whisk together greek yogurt, cream cheese, mayo, garlic powder, onion powder, chili powder, paprika, cumin, and salt until smooth, then stir in corn, feta, cilantro, and green onions. Taste and re-season, if necessary, then chill and serve!
Hot Dip
- Heat greek yogurt, cream cheese, mayo, and spices on the stove until melted, then stir in corn. Continue cooking until heated through. Remove from heat, then stir in feta, cilantro, and green onions. Taste and re-season, if necessary, then serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Serve chilled or warmed in the microwave
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Mexican Street Corn Dip
Amount Per Serving (1 scoop)
Calories 210 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 797mg35%
Potassium 298mg9%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 484IU10%
Vitamin C 10mg12%
Calcium 94mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chip dip, corn dip, elote, elote dip, esquites, esquites dip, frito dip, mexican corn dip, mexican street corn, street corn