Mexican Street Corn Dip Recipe
Introduction
This Mexican Street Corn Dip is a flavorful and versatile appetizer that’s perfect served hot or cold. Bursting with tangy, bold, and rich flavors, it’s sure to be a crowd-pleaser at any gathering.
Ingredients
- 1 cup Greek yogurt or sour cream
- ¼ cup whipped cream cheese or 2 oz from a block (room temperature)
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste (about 1½ teaspoon total)
- 3 (11 oz) cans Mexicorn, drained
- ½ cup crumbled feta
- ¼ cup cilantro, chopped
- 1 small bunch green onions, sliced (white and light green parts only)
- Fritos or other chips for serving
Instructions
- Step 1: For a cold dip, whisk together Greek yogurt, cream cheese, mayonnaise, garlic powder, onion powder, chili powder, paprika, cumin, and salt in a bowl until smooth.
- Step 2: Stir in the drained corn, crumbled feta, chopped cilantro, and sliced green onions. Taste and adjust seasoning if needed, then chill before serving.
- Step 3: For a hot dip, combine Greek yogurt, cream cheese, mayonnaise, and spices in a pan over medium heat. Cook, stirring frequently, until melted and smooth.
- Step 4: Stir in the corn and continue cooking until heated through. Remove from heat, then fold in feta, cilantro, and green onions. Taste and adjust seasoning if necessary, then serve warm.
Tips & Variations
- Use smoked paprika for a deeper, smoky flavor that complements the spices beautifully.
- Substitute feta with cotija cheese for an authentic Mexican touch.
- For a creamier dip, blend some of the corn before mixing it with the other ingredients.
- Add a squeeze of fresh lime juice for a bright, tangy twist.
Storage
Store leftover dip in an airtight container in the refrigerator for 3 to 4 days. You can serve it chilled or warm it gently in the microwave before enjoying. This dip is not suitable for freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, this dip can be prepared a few hours or even a day ahead. Just keep it refrigerated and add the fresh toppings like cilantro and green onions just before serving for best flavor and texture.
What chips work best with this dip?
Fritos are a classic choice because their salty crunch pairs well with the creamy, spiced dip. However, tortilla chips or sturdy vegetable chips also work great as dippers.
Print
Mexican Street Corn Dip Recipe
- Total Time: 20 minutes
- Yield: 8 people 1x
- Diet: Gluten Free
Description
This Mexican Street Corn Dip is a versatile, crowd-pleasing appetizer that can be served hot or cold. Bursting with tangy, bold, and rich flavors, it combines creamy Greek yogurt, cream cheese, and mayonnaise with vibrant spices, feta, cilantro, and sweet corn for a deliciously addictive dip perfect for parties or casual snacking.
Ingredients
Dairy Base
- 1 cup Greek yogurt or sour cream
- ¼ cup whipped cream cheese or 2 oz from a block (room temperature)
- ¼ cup mayonnaise
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt plus more to taste (about 1 ½ teaspoons used)
Vegetables & Extras
- 3 (11 oz) cans Mexicorn, drained
- ½ cup crumbled feta
- ¼ cup cilantro, chopped
- 1 small bunch green onions, sliced (white and light green parts only)
For Serving
- Fritos or other chips
Instructions
- Prepare the Base: Whisk together Greek yogurt, cream cheese, mayonnaise, garlic powder, onion powder, chili powder, paprika, cumin, and salt until the mixture is smooth and creamy. This forms the flavorful base of the dip.
- Add Corn and Fresh Ingredients: Stir in the drained Mexicorn, crumbled feta, chopped cilantro, and sliced green onions. Mix well to combine all ingredients evenly.
- Taste and Adjust Seasoning: Sample the dip and add more salt or spices if needed to suit your taste preferences.
- Serve Cold (Cold Dip Option): Chill the dip in the refrigerator before serving to allow the flavors to meld and enjoy it cold with your choice of chips.
- Heat and Serve (Hot Dip Option): Place Greek yogurt, cream cheese, mayonnaise, and spices in a frying pan over medium heat. Stir frequently until everything is melted and well combined. Then stir in the corn and continue cooking until heated through. Remove from heat, stir in feta, cilantro, and green onions, taste and adjust seasoning, then serve warm.
Notes
- The dip can be served chilled or warm depending on preference.
- Use canned Mexicorn drained to avoid excess moisture in the dip.
- Feta cheese adds a salty tang; substitute with cotija for a more authentic Mexican flavor.
- Additional chili powder or smoked paprika can be added for extra heat and smoky depth.
- Store leftovers in the refrigerator for 3-4 days; reheat gently if serving warm.
- This dip pairs perfectly with Fritos or your favorite corn chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American, Mexican
Keywords: chip dip, corn dip, elote, elote dip, esquites, esquites dip, frito dip, mexican corn dip, mexican street corn, street corn
