Mexican Street Corn Dip Recipe

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.

I sprinkled crumbled Cotija cheese over the top. Cotija is a crumbly Mexican cheese. You can omit or use Feta or goat cheese.

Print Recipe

4 from 1 vote

Mexican Street Corn Dip Recipe

Perfect for parties and entertaining, Mexican Street Corn Dip Recipe has the same great spicy flavors as Mexican Street Corn.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Appetizer, Appetizer - dip, Side Dish, side dish or appetizer

Cuisine: American/Southern, Mexican, Tex-Mex

Keyword: corn, dip

Servings: 8 servings

Calories: 129kcal

Author: Paula Jones

Ingredients

• 16 ounces frozen corn thawed and drained
• 4 ounces chopped pimentos drained
• 4 ounces chopped green chilies drained
• 2 whole green onions thinly sliced
• 1 whole 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
• 1/2 cup Cotija Feta cheese can be substituted
• 2 tablespoons fresh cilantro, chopped or as much or little as you like

Instructions

• 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. Sprinkle Cotija cheese over top. Garnnish with cilantro. Serve warm or room temperature.

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 338mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 0.7mg

You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.

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