Perfect for parties and entertaining, Mexican Street Corn Dip Recipe has the same great spicy flavors as Mexican Street Corn. This recipe is very versatile. It can be served as a dip hot or at room temperature, as a side dish, or in tacos or wraps.

This is the ideal dip to serve at your Cinco de Mayo, Fiesta, or football-watching party. It’s full of flavor from green chilis, pimentos, green onions, paprika, and cumin. To bind it slightly and add additional flavor, I used just a touch of mayonnaise and sour cream.

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Mexican Street Corn Dip Recipe

I used frozen corn in my dip. Personally, I prefer frozen over canned corn, but you can use canned. Substitute fresh corn if it’s available to you. You will need to cook fresh corn, boil or roasted fresh corn is wonderful in this dip.

When using canned corn, you’ll need to drain it before mixing it with the other ingredients. As well, drain the pimentos.

If you don’t like cilantro, omit it from the recipe. If you like it a lot, add as much as you want.

I sprinkled crumbled Cotija cheese over the top. Cotija is a crumbly Mexican cheese. You can omit or use Feta or goat cheese.

Ingredients

The full recipe for Mexican street corn dip with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

corn, frozen, thawed, and drained
pimentos, drained and chopped
green chilies, drained and chopped
green onions, thinly sliced
jalapeno, thinly sliced
mayonnaise
sour cream or Greek yogurt
salt
pepper
garlic powder
paprika
cumin
lime, juiced
Cotija, Feta cheese can be substituted
cilantro fresh, chopped

In addition to this street corn dip, check out these recipes

Mexican Street Corn Dip Recipe

Perfect for parties and entertaining, Mexican Street Corn Dip Recipe has the same great spicy flavors as Mexican Street Corn.

Author: Paula

4.80 from 5 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 8 servings

Ingredients

16 ounces corn frozen, thawed and drained
4 ounces pimentos drained and chopped
4 ounces green chiles drained and chopped
2 whole green onions thinly sliced
1 whole jalapeno pepper thinly sliced
3 tablespoons mayonnaise
3 tablespoons sour cream or Greek yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
½ medium lime juiced
½ cup queso fresco Feta cheese can be substituted
2 tablespoons fresh cilantro fresh, chopped

Instructions

Heat a 10 or 12-inch skillet to medium
Add corn, green onions, and jalapeno to skillet. Cook 3 to 4 minutes.
Add pimentos, green chilies, salt, pepper, garlic powder, paprika, and cumin to skillet. Simmer 2 to 3 minutes.
Remove from heat and stir in mayonnaise, sour cream, and lime juice. Stir to combine. Sprinkle Cotija cheese over top. Garnnish with cilantro. Serve warm or room temperature.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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5 Comments

This is a new family go-to dip recipe! Mexican street corn dip is so satisfying and delicious. I’ll surely try this again!

This was such a hit at my football party last weekend. Thanks for the recipe.

Really great recipe! This mexican street corn dip tasted really flavorful! Thank you so much for sharing this amazing recipe! It’s really easy to make and it tasted so delicious!