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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
If I am using all fresh corn, how many ears of corn should I use?
Super easy and good. Thanks!
If using fresh corn how many should be used ?!?
Do the cans of corn need to be drained?
Hi Ky 🙂 we did drain them yes! Otherwise the dip may come out slightly runny.
Haha, let’s just say the food can be the main part of football season 🙂 Dips and chips are where it is all at! Corn is my happy place and I love how you used it here!
Thanks again!! I love corn 🙂 definitely a happy place for me too!
I LOVE dips like this… ones that don’t survive a great party! This one is definitely going to be a winner the next time friends come over. So happy you shared this with us at the link party this week, my friend!
Thanks so much Gloria 🙂 hope you’re having a wonderful Monday!
This looks super delicious! I’ll have to make it for our next get together:)
Thanks so much Ginnie! I hope you enjoy 🙂
Love the addition of Sriracha in this version!
Thanks so much Darlene! It adds just the right amount of spice 🙂
This would please any football crowd or family for that matter! Pinned. 🙂
Thanks Laura! And thanks for the pin 🙂
I am SO making this. Thanks!
So perfect for game day!! Love it 🙂
Thank you so much Becca!
Can you make this ahead of time?
Yes you can! Just mix it up before serving to make sure the corn is all coated in the sauce.