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This Mexican Corn Dip is a snack version of Mexican street corn perfect for serving at parties or potlucks with tortilla chips.
This Mexican Corn Dip is a fun, dip version of Mexican street corn. Similar to our Esquites (street corn in a cup) this version is perfect for serving up at a party or potluck and serving with tortilla chips.
Ingredients & Substitutions
- Corn: For ease, this dip is made with canned corn. One can of regular whole kernel corn and one can of a Southwest or Baja corn which is a combination of whole kernel corn with peppers. Substitute with frozen corn that has been thawed, or cooked fresh corn that has been cooled.
- Mayonnaise & Sour Cream: This is what makes the corn dip creamy. Substitute with dairy free options as needed. You can also use plain greek yogurt for a lighter option.
- Queso Fresco: This is a crumbly Mexican cheese. If you want more flavoring you can use a Cotija or substitute with Feta cheese.
Find the complete recipe card below with measurements and full instructions.
How to Make Mexican Corn Dip
- Drain the corn and pat it as dry as possible. Then combine the corn and the diced green chiles in a bowl.
- Add the mayonnaise and sour cream. Stirring to combine into a dip.
- Add in the lime juice, diced green onion, chopped cilantro, crumbled queso fresco, and chili powder. Stir this all together.
- Cover and chill the dip in the refrigerator for at least 15 minutes before serving.
Serving
Serve this dip with your favorite tortilla chips or try our homemade tortilla chips.
Storage
Store the Street Corn Dip in a sealed container in the refrigerator for up to 3 days. This dip can be made in advance and kept in the fridge until you are ready to serve it.
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Mexican Corn Dip
Ingredients
- 1 (15.25 ounce can) whole kernel corn
- 1 (11 ounce can) Baja Spicy Corn or southwest corn
- 1 (4 ounce can) Fire Roasted Green Chilies
- 1 cup queso fresco crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup green onion chopped
- ½ cup cilantro chopped
- Lime juice from 1 lime wedge
- ⅛ tsp Chili Powder
- salt & pepper as needed
Instructions
- In a medium size mixing bowl add the drained cans of corn and green chiles. Using a paper towel dry them off as much as possible.
- Add in the mayonnaise and sour cream stir to combine.
- Add in the queso fresco.
- Stir in the green onion and cilantro. Add lime juice and stir.
- Sprinkle with a dusting of chile powder.
- Chill in the refrigerator for 15 minutes prior to serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published April 18, 2018. Updated May 15, 2024.
Photography by @KJandCompany.co
Perfect. This recipe is legit! Love the inclusion of queso fresco and green chiles.