This Mexican street corn dip is just what you need at any party or on game days! Made with fresh corn on the cob kernels, jalapeño, cotija cheese, Tajin and more. You won't be able to stop dipping into this delicious appetizer!
This recipe was first published on 2/7/2023.
If you could pick just one thing to make on game days I know it would be this Mexican street corn dip. It is beyond easy to make, takes just minutes, and everyone loves it!
The best part about this recipe is that it's so easy to double or triple depending on your crowd size.
If you were a fan of my original hot bubbly Mexican street corn dip than I know you will love this one.
There a few differences between the two recipes. The most significant differences is that this new recipe is a cold Mexican street corn dip (not hot) and there is a lot less cheese (the other is super cheesy!).
There are barely any ingredients needed to make this dip! Make sure to reference the recipe card for the amounts and directions.
- corn on the cob, 4 ears
- lime juice
- ancho chili powder
- sour cream
- cotija cheese
How To Make Mexican Street Corn Dip
It can't get much easier than this! This Mexican street corn recipe is a dump and mix type of recipe. Dump all the ingredients into a bowl, mix it up, chill and you are ready to serve!
I like to boil my corn on the cob whenever I use it. Just for a bit. So remove the husks from the corn and boil for 2-3 minutes.
Remove the corn from the hot water and wait until it has cooled to handle it. Cut the kernels off the corn cob.
Place the corn kernels into a bowl with the lime juice, ancho chili powder, Tajin, jalapeño, mayo, sour cream and cotija cheese.
Stir it together.
Cover and chill for at least 2 hours so the flavors can marry.
More Game Day Recipes
- Hot Mexican Street Corn Dip
- Meatball Sliders
- Pretzel Balls and Beer Cheese
- 30 Minute Instant Pot Ribs
- Salsa Fresca
- Pico De Gallo
- Best Guacamole
- 4 ears corn on the cob
- ½ lime, juiced
- ¼ tsp ancho chili powder
- ½ tsp Tajin
- 1 jalapeno, diced
- 2 tbsp mayo
- 3 tbsp sour cream
- 2 oz cotija cheese
- Shuck the corn. Boil it for 2 minutes. Cool then remove the corn kernels off the cob and place them into a serving bowl.
- To the bowl add the lime juice, ancho chili powder, Tajin, diced jalapeno, mayo, sour cream and cotija cheese. Mix everything together and chill.
- I recommend chilling for at least 2 hours.
If you can't get fresh corn on the cob, you could use frozen corn. Just make sure to drain out all the excess water once you thaw it.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 109mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.