If summer had a signature dip, this would be it. Creamy, tangy, a little smoky, and packed with that roasted street corn flavor everyone loves—this chilled Mexican corn dip is the one you’ll make on repeat.
The secret? A smart ratio of sour cream and mayo, thoroughly drained southwest corn — yes, that’s key.
Street Corn Dip Ingredients
Ingredients You’ll Need:
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 1-ounce packet of taco seasoning mix
- 3 15-ounce cans southwest corn (with poblano and red peppers), (Del Monte brand), well drained
- 1 4-ounce can chopped mild green chiles, drained
- ½ cup sliced green onions (plus additional for optional garnish)
- 2 tablespoons minced fresh jalapeno (from 1 large pepper, seeds and membrane removed)
- 2 cups shredded Mexican cheese blend (8-ounce bag, Sargento brand)
Ingredient Substitutions For Corn Dip
No Mexican cheese blend? Use Monterey Jack, pepper Jack, cheddar, or a combo.
Want it spicier? Add extra minced jalapeño or a pinch of cayenne.
Can’t find southwest-style corn? Use fire-roasted corn or a standard can of yellow corn kernels.
How To Make This Mexican Dip
Serving Suggestions
Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and mexican cheese blend. Stir together until all the ingredients are fully combined.
Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro OR sliced green onions, cotija cheese and a pinch of chili powder if desired.
Make Ahead and Storage
✔ Chill for at least two hours, ideally overnight
✔ Keeps well up to 24 hours in the fridge
✔ Let it sit at room temp for 20 minutes before serving for best scooping texture
Mexican Street Corn Dip Recipe
Ingredients
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce taco seasoning mix
- 45 ounces southwest corn with poblano and red peppers, drained (Del Monte brand) (three 15-ounce cans)
- 4 ounces chopped mild green chiles, drained
- ½ cup sliced green onions, plus additional for optional garnish
- 2 tablespoons minced fresh jalapeno, seeds and membrane removed (1 large pepper)
- 2 cups shredded Mexican cheese blend, Sargento brand (8-ounce bag)
Instructions
- Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
- To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and mexican cheese blend. Stir together until all the ingredients are fully combined.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
- Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro or sliced green onions, cotija cheese and a pinch of chili powder if desired.
Notes
- Be sure to drain the southwest style corn very well before adding to the rest of the ingredients to ensure the creamy texture of the dip does not get watered down too much as it sits and chills.
- The Mexican cheese blend can be substituted with monterey jack cheese, pepper jack cheese, shredded cheddar cheese or a combination of these cheeses.
- Full-fat sour cream and mayonnaise are best to use to ensure your dip is nice and creamy.
- For added heat, you can add additional minced jalapeno or a pinch of cayenne pepper to the corn dip mixture if desired.
- You can substitute the spices in this recipe for 1 – 1 ½ teaspoons of ELOTE seasoning blend if desired for a slightly spicier dip.
Nutrition
Comments
Mickey says
Wow! I usually don’t review recipes but I couldn’t resist! This is a 5 star app that will leave your guests wanting more. The only amendments I made was I made my own elote seasoning (sweet and smoky paprika, chili powder, salt, brown sugar, and cumin), add 2 cloves of garlic while sautéing my onion, ahd I didn’t have cojita cheese on hand so I added pecorino Romano and about a tsp of lime zest! Wow! Will be a household staple!!!