Mexican Corn Dip

I’ve always been a huge fan of elote and esquites, so I wanted to bring those amazing flavors of Mexican street corn into a dip!

This Mexican corn dip does just that, combining the essence of street corn into the creamiest, most delicious dip you’ve ever tasted.

With sweet summertime corn, a kick of chili powder and other seasonings, and a rich blend of cream cheese and sour cream, it’s easy to make, ready in under 30 minutes, and perfect for any gathering – game days, family reunions, or casual get-togethers.

Plus, it’s all done in one pan! Serve it with homemade tortilla chips, baked tortilla chips, or air fryer tortilla chips for the ultimate summer appetizer.

Mexican Corn Dip Ingredients

• Corn: You can use canned and drained whole-kernel corn or frozen and thawed.
• Cream cheese: Makes up the base of the dip and adds creaminess and a beautiful smooth texture.
• Sour cream: Adds more creaminess along with a bit of tang. You could use mayonnaise instead for more of a Mexican street corn vibe.
• Jalapeño: For that kick of heat that contrasts beautifully with the sweetness of the corn. I left the seeds in for more spice, but you can remove them if you prefer a milder dip.
• Yellow onion: Adds a slight sweetness that complements the creaminess.
• Garlic: 2 cloves is perfect.
• Butter: Cooking the vegetables and corn in butter makes a big difference in flavor. It adds a richness that you can’t get from using other fats like olive oil.  
• Spices: I used a combination of chili powder, ancho chili powder, paprika, salt, and cayenne pepper. I like to use a mix of ancho chili powder and regular chili powder when I can. It adds more dimension and ancho chili powder has a smoky flavor compared to regular chili powder.
• Lime juice: A hint of lime adds some brightness and helps cut the richness of the cream cheese and sour cream. 
• Cotija and chopped cilantro: Garnish the dip with lots of cotija and cilantro for even more flavor. 

How to Make Mexican Corn Dip

Cook the vegetables. Melt the butter in a medium skillet over medium heat. Add the jalapeño and onions and cook until they are softened and translucent, stirring occasionally. This should take about 5 minutes.

Add the corn and seasonings. Stir in the corn, garlic, and seasonings into the pan and cook for 1 minute. All the corn and vegetables should be evenly coated in seasonings, and it should start to smell great!

Add the cream cheese. Reduce the heat to low and gently stir in the cream cheese until it’s fully melted and incorporated with the rest of the ingredients. 

Add the sour cream and lime juice. Once the cream cheese is melted, stir the sour cream and lime juice into the mixture.

Serve. Take the skillet off the heat and transfer the dip into a serving dish. Garnish with cotija cheese and chopped cilantro.

Ways to Serve Mexican Corn Dip

This dip is best served with dippers like homemade tortilla chips, air fryer tortilla chips, corn chips, or toasted pita bread.

And don’t forget the garnishes! My favorites include cotija cheese for a little saltiness and chopped cilantro for an earthy herb flavor. You can also use sliced green onions and shredded cheddar cheese.

Storing and Reheating

This is a warm dip and is best served immediately after cooking or reheating. 

To store, place in an airtight container and refrigerate for up to 5 days. 

To reheat, heat in the microwave in 30-second increments, stirring each time until warmed and has reached your desired consistency. You can also reheat in a skillet over medium heat, stirring until warmed and adding a splash of milk if the dip is too thick. 

More Appetizers

• Bean Dip
• Jalapeño Popper Dip
• Taco Dip
• Chile Relleno Dip

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4.58 from 35 votes

Mexican Corn Dip

By: Isabel Orozco-Moore

Creamy Mexican corn dip inspired by the flavors of Mexican street corn. Made with cream cheese, sour cream, corn, and seasonings!

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Servings: 6 servings

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Ingredients 

1x2x3x

• ▢ 2 tablespoons unsalted butter
• ▢ 1 jalapeño, finely diced
• ▢ ½ yellow onion, finely diced
• ▢ 2 cups corn, canned or frozen
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons ancho chili powder
• ▢ ¾ teaspoon smoked paprika
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon cayenne pepper
• ▢ 8 ounces cream cheese, softened
• ▢ 2 tablespoons lime juice (about 1 lime)
• ▢ ½ cup sour cream (or mayonnaise)
• ▢ Cotija cheese, for topping
• ▢ Chopped cilantro, for topping

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Instructions 

• Melt butter in a medium skillet over medium heat. Once melted, add jalapeño and onions and cook until they are softened and translucent, about 5 minutes.
• Add corn kernels and garlic and stir to combine. Cook for 5 minute.
• Add chili powder, ancho chili powder, paprika, salt, and cayenne pepper and gently mix together until all the vegetables are coated.
• Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated.
• Add the lime juice and sour cream and gently stir to combine.
• Take off the heat and transfer the dip into a serving dish. Garnish with chopped cilantro and cotija cheese. Serve warm with tortilla chips.

Notes

• Use frozen, canned corn, or fresh corn. Any type of corn works great. If using frozen, be sure to thaw the corn completely. If using canned, make sure to drain it. If using fresh, slice the kernels off the cob and cook it in the skillet for 5 minutes.
• Adjust the spice level by substituting the jalapeño for a different pepper based on your preference. If you want it less spicy, a 4-ounce can of mild diced green chiles is great, or omit the pepper completely. To make it spicier, use a serrano instead.
• If the dip is too thick, add a splash of milk 1 tablespoon at a time, until it reaches your desired consistency

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 311mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1207IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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