Overhead view of Mexican corn dip in a white bowl with Fritos around the edge, topped with corn, diced peppers, and green onions

Our Mexican corn dip is a savory, cheesy, and flavorful oven-baked dip that is the perfect appetizer for all your parties.

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Prep Time10

Total Time2 10

Servings

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.

Scoop of creamy Mexican corn dip with corn, green onions, and spices on a Frito chip — One scoop of this chilled Mexican street corn dip and you’ll see why it’s always the first bowl to disappear.

The secret? A smart ratio of sour cream and mayo, thoroughly drained southwest corn — yes, that’s key.

Toss in fresh jalapeño, a punchy blend of spices, shredded cheese, and a generous scoop of green onions—and what you’ve got is a scoopable, savory-sweet, Tex-Mex dip that’s impossible to stop eating.

Street Corn Dip Ingredients

Labeled overhead image of ingredients for Mexican corn dip including southwest corn, Mexican cheese, green chiles, green onions, jalapeños, sour cream, mayo, and spices on a marble surface — Made with pantry staples and fresh add-ins, this dip comes together fast and chills beautifully for easy entertaining.

Ingredients You’ll Need:

1 cup mayonnaise
¾ cup sour cream
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 cans Southwest corn
1 can chopped mild green chiles
½ cup sliced green onions
2 tablespoons minced fresh jalapeno
2 cups shredded Mexican cheese blend

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

Step-by-step photo collage showing how to make Mexican street corn dip, from mixing the creamy base to combining ingredients and serving with chips — This easy Mexican Street Corn Dip comes together in minutes—just mix, chill, and serve with your favorite chips for a bold, crowd-pleasing appetizer.

Serving Suggestions

Let this dip chill for two hours minimum – so the flavors blend and the dip thickens. Chilling overnight is even better.

Take it out of the fridge 15–20 minutes before guests arrive so it softens slightly for easier scooping. After chilling, give it one final stir and a taste—you may want a pinch more salt or chili powder, depending on your brand of canned corn.

This Mexican corn dip can be served with Fritos brand Scoops corn chips or Tostitos brand Scoops tortilla chips. Both taste great and are sturdy enough to hold the dip.

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

Scoop of creamy Mexican corn dip with corn, green onions, and spices on a spoon — From creamy dressing to smoky spice and sweet corn crunch—this dip delivers big flavor with minimal effort.

Mexican Street Corn Dip Recipe

5 from 1 vote

Our Mexican corn dip is a savory, cheesy, and flavorful oven-baked dip that is the perfect appetizer for all your parties.

Prep Time 10

Total Time 2 10

Servings

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Ingredients

1 cup mayonnaise
¾ cup sour cream
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
45 ounces southwest corn, with poblano and red peppers and well drained (Del Monte brand) (3 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 (from 1 large pepper)
2 cups shredded Mexican cheese blend, 8-ounce bag (Sargento brand)

Instructions

Whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper 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 sliced green onions 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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
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Sian Cox Photographer
Angela Sessions Recipe Developer

Mexican Street Corn Dip