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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.

Bowl of Mexican Corn Dip served 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

Ingredients needed to make Mexican Corn Dip.
  • 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

  1. Drain the corn and pat it as dry as possible. Then combine the corn and the diced green chiles in a bowl.
  2. Add the mayonnaise and sour cream. Stirring to combine into a dip.
Glass bowl with corn, diced green chiles, mayonnaise and sour cream to make dip.
  1. Add in the lime juice, diced green onion, chopped cilantro, crumbled queso fresco, and chili powder. Stir this all together.
  2. Cover and chill the dip in the refrigerator for at least 15 minutes before serving.
Adding diced green onion, chopped cilantro, and chili powder to make Mexican corn dip.


Serve this dip with your favorite tortilla chips or try our homemade tortilla chips.


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.

Scooping up Mexican Corn Dip with a tortilla chip.

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Mexican Corn Dip

4.97 from 31 votes
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 8
Author: Serene
This Mexican Corn Dip is a snack version of Mexican street corn perfect for serving at parties or potlucks with tortilla chips.
Bowl of Mexican Corn Dip served with tortilla chips.


  • 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
  • tsp Chili Powder
  • salt & pepper as needed


  • 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.



Can be made with fresh corn also.


Serving: 1 | Calories: 183kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published April 18, 2018. Updated May 15, 2024.

Photography by SaveSave

Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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4.97 from 31 votes (29 ratings without comment)

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Recipe Rating


  1. 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!

  2. 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!