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
Scale
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
