This Mexican Street Corn Dip is creamy, cheesy, and packed with sweet corn flavor! It’s inspired by the beloved street food, making it a fun treat for any gathering.
You’ll love scooping it up with tortilla chips—it’s like a party in your mouth! I can’t resist putting it on everything, even as a topping on tacos. Yum!
Key Ingredients & Substitutions
Corn Kernels: You can use fresh corn for the best flavor, but frozen or canned corn are great too. If you want to brighten it up, try adding some roasted corn for a smoky taste.
Cream Cheese: This gives the dip its rich and creamy base. If you’re looking for a lighter option, consider using Greek yogurt instead. It’s tangy and packed with protein!
Feta Cheese: I love using feta for its crumbly texture and salty punch. If you can’t find it, try cotija or even ricotta for a milder taste. Don’t forget to sprinkle extra on top!
Jalapeños: For heat, jalapeños are perfect. If you need it milder, you can skip the seeds or opt for poblano peppers instead. Or just leave them out if you prefer a non-spicy dip!
Cilantro: Gives a fresh flavor to the dip. If cilantro isn’t your thing, parsley can work as a substitute, giving it a different but pleasant taste.
How Do You Get Creamy Blends Without Lumps?
A common challenge is achieving that smooth creamy mixture. To avoid lumps, make sure your cream cheese is softened well. You can set it out at room temperature for about an hour or microwave it in 10-second intervals until soft. Then, mix the cream cheese, sour cream, and mayonnaise thoroughly before adding others.
- Combine cream cheese with sour cream and mayonnaise in a large bowl.
- Beat until you have a smooth mixture before adding the other ingredients.
- Use a hand mixer or a whisk for the best results.
How to Make Mexican Street Corn Dip
Ingredients You’ll Need:
For the Dip:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup crumbled feta cheese (or cotija cheese)
- 1/2 cup diced green onions
- 1/4 cup chopped cilantro
- 1-2 jalapeños, diced (seeds removed for less heat)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Topping:
- Additional feta cheese for topping
- Additional chili powder for topping
How Much Time Will You Need?
This tasty Mexican Street Corn Dip will take about 10 minutes to prepare and roughly 25 minutes to bake in the oven. In total, you should plan for about 35-40 minutes from start to finish. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your dip bakes evenly and comes out nice and warm.
2. Mix the Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or mixer to blend everything together until it’s smooth and creamy. This is the base of your dip!
3. Combine the Ingredients:
Now, it’s time to add the fun stuff! Stir in the corn kernels, crumbled feta cheese, diced green onions, chopped cilantro, diced jalapeños, lime juice, chili powder, garlic powder, and salt and pepper. Mix everything until it’s well combined and all the ingredients are evenly distributed.
4. Prepare for Baking:
Transfer your dip mixture into a baking dish, spreading it out evenly so it bakes nicely. Don’t forget to sprinkle some additional crumbled feta cheese and chili powder on top for extra flavor and a nice presentation!
5. Bake:
Place the baking dish in the preheated oven and let it bake for 20-25 minutes. You’ll know it’s done when the dip is hot and bubbly, and the top has a nice golden color.
6. Serve and Enjoy:
Once it’s out of the oven, allow the dip to cool slightly. Then, serve it warm with tortilla chips, crackers, or fresh vegetables for dipping. Enjoy your delicious Mexican Street Corn Dip!
Can I Use Frozen or Canned Corn Instead of Fresh?
Absolutely! If using frozen corn, just make sure to thaw and drain any excess water. For canned corn, drain and rinse it well to reduce sodium content. Both options will work great in this dip!
How Can I Make This Dip Spicier?
If you want to add more heat, keep the seeds in the jalapeños, or you can incorporate diced fresh or pickled serrano peppers. You can also add a pinch of cayenne pepper or a splash of your favorite hot sauce to the mix!
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip a day in advance! Just combine all the ingredients, transfer them to your baking dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready, bake it as directed, adding a few extra minutes if cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the oven at 350°F (175°C) until heated through, usually about 15-20 minutes, or microwave it in increments until hot.
