The Best Creamy Street Corn Dip

This creamy street corn dip comes together in less than 20 minutes with a handful of simple ingredients. It’s the perfect quick and easy appetizer for your next party or get-together! It uses canned corn combined with cream cheese, sour cream, and Cotija cheese plus a few spices and some tangy lime zest and juice for a delicious snack everyone will enjoy!

 

You Will Love This

• It’s deliciously creamy and so simple to make! This is one of those appetizers that will have everyone asking for the recipe – I guarantee it! And the best part is that it’s super simple to throw together. No fancy gadgets or cooking skills are required. 20 minutes and some stirring is all it takes to make this creamy corn dip.
• If you loved this corn dip recipe, be sure to check out my Baked Cheesy Corn Casserole, Easy 5 Minute Taco Dip, and my Jalapeno Popper Dip. 

Ingredients and Substitutions

• Canned Corn – For this dip, I typically use canned corn but you could also use frozen corn or fresh corn off the cob as well. Just be sure to drain the canned corn! The most time-consuming part of this recipe (and it’s only 10 minutes!) is charring the corn. If you don’t have time to char the corn, you can skip that step but it really does add a ton of flavor to the overall dish. I’ve also found frozen fire-roasted bagged corn at the grocery store so look for that if you want to save some prep time.
• Jalapeno – The diced jalapeno pepper adds another layer of flavor but I promise it won’t make it spicy (as long as you remove the ribs and seeds!). If you want to add a little spice, try leaving some of the ribs in the jalapeno when you dice it. You can also substitute fresh jalapeno with canned diced green chilies or diced jalapeno. Those usually come as mild or hot so be sure to check which one you buy before using it!
• Spices – I use a combination of chili powder, garlic powder, and cayenne pepper, but you can add paprika as well. If you want a little more heat, add a few extra pinches of cayenne.
• Lime Zest and Juice – Using both the zest and the juice of the lime helps to balance out the spice and creaminess in the rest of the dish. The flavor of lime won’t be overwhelming but it adds a hint of zing.
• Sour Cream – Use full-fat sour cream for the best flavor and texture.
• Cream Cheese – Use full-fat cream cheese as well for the best flavor and a creamier texture.
• Cotija Cheese – Cotija is a Mexican cheese made from cow’s milk that has a slightly salty, mild, tangy flavor and a crumbly texture similar to feta. If you can’t find Cotija, you can use feta cheese instead. If you aren’t a fan of Cotija or feta cheese, you could also used shredded cheddar cheese instead for a different flavor.
• Mayonnaise – I’ve made this dip with and without the mayo and it’s delicious either way, however, the mayonnaise adds a little extra creaminess and flavor that I really enjoy. If you’re not a big mayo fan you can skip it or replace it with a tablespoon of olive oil.
• Cilantro + Green Onion – Fresh chopped cilantro and thinly sliced green onion add a delicious earthy, herby flavor that pairs well with the warm creamy dip. Use parsley if you can’t find cilantro.

Instructions

Heat olive oil in a large cast iron skillet or heavy bottom pan over medium-high heat. Add corn along with a couple large pinches of salt and pepper. Cook, stirring occasionally for 8 minutes. Add diced jalapeno, chili powder, garlic powder, cayenne pepper, and a couple pinches of salt and pepper. Cook, stirring occasionally for another minute.

Add lime zest and lime juice. Stir to deglaze the bottom of the pan, scraping the yummy bits off the bottom. Reduce heat to medium and add cream cheese, sour cream, Cotija cheese, and mayo. Stir until cream cheese melts and the dip becomes smooth and creamy.

Stir in cilantro and green onion.

Mix until well combined. Season to taste with salt and pepper.

Transfer to a serving bowl or serve it right in the pan. Garnish with crumbled Cotija cheese, cilantro, and green onion. Serve with tortilla chips or Fritos and enjoy!

Tips

• Don’t forget to drain the corn kernels. For this corn dip, you don’t want any extra liquid from the corn or the dip will be too loose, so make sure you drain the liquid off of the canned corn.
• When you’re charring the corn, don’t stir it often! Set a timer for 10 minutes and stir it every 2-3 minutes. This will allow the corn to actually char. If you stir too frequently it will just cook instead of charring.
• Watch the corn closely and turn the heat down if it seems to be charring too quickly.
• Experiment with spice levels. Street corn can be fairly mild or quite spicy depending on what you add to it, so experiment with the spice levels if you want your dip to have more of a kick. Keeping the ribs/seeds in the diced jalapeno and adding a couple extra pinches of cayenne pepper will add some heat to the dip.

Mexican Street Corn

• This delicious corn dip recipe is made with flavors inspired by Mexican street corn. With that said, I think it’s important to discuss where those flavors originated.
• Traditional Mexican street corn, also known as Elote, is a popular street food made with corn on the cob that is covered with mayonnaise, then sprinkled with Cotija cheese, chili powder, and fresh cilantro.
• Another popular street food is Esquites, which is the same as street corn, but instead of serving it on the cob, the corn is cut off the cob and it’s served in a dish.
• My intention is always to honor the origins of the recipes that I’m creating. If you’re looking for an authentic Mexican street corn recipe, I highly recommend checking this one by Isabel Eats! She also has an awesome Esquites recipe as well!

FAQ

Make-Ahead, Storage, and Reheating

• Make-Ahead: This dip is the perfect make-ahead appetizer! Cook and combine everything together, then allow it to cool for a few minutes and transfer to an airtight container.
• Storage: Store the street corn dip in the fridge for up to a week.
• Reheating: To reheat, transfer corn dip to a pan over medium heat. You may need to add a splash of lime juice, water, or milk to the dip to help loosen it up. Cook, stirring frequently until warmed through. Season to taste, garnish, and serve!

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