Perfect for parties and entertaining, Mexican Street Corn Dip Recipe has the same great spicy flavors as Mexican Street Corn. This recipe is very versatile. It can be served as a dip hot or at room temperature, as a side dish, or in tacos or wraps.
This is the ideal dip to serve at your Cinco de Mayo, Fiesta, or football watching party. It’s full of flavor from green chilis, pimentos, green onions, paprika, and cumin. To bind it slightly and add additional flavor, I used just a touch of mayonnaise and sour cream.
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Mexican Street Corn Dip Recipe
I used frozen corn in my dip. Personally, I prefer frozen over canned corn, but you can use canned. Substitute fresh corn if it’s available to you. You will need to cook fresh corn, boil or roasted fresh corn is wonderful in this dip.
When using canned corn, you’ll need to drain it before mixing it with the other ingredients. As well, drain the pimentos.
If you don’t like cilantro, omit it from the recipe. If you like it a lot, add as much as you want.
- 16 ounces frozen corn thawed and drained
- 4 ounces chopped pimentos drained
- 4 ounces chopped green chilies drained
- 2 green onions thinly sliced
- 1 jalapeno thinly sliced
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- juice of 1/2 lime
- 2 tablespoons fresh cilantro, chopped or as much or little as you like
Heat a 10 or 12-inch skillet to medium
Add corn, green onions, and jalapeno to skillet. Cook 3 to 4 minutes.
Add pimentos, green chilies, salt, pepper, garlic powder, paprika, and cumin to skillet. Simmer 2 to 3 minutes.
Remove from heat and stir in mayonnaise, sour cream, and lime juice. Stir to combine. Serve warm or room temperature.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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