Street Corn Dip
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If you’re not making Street Corn Dip for your next party, are you even trying to be the favorite guest? This ridiculously tasty twist on Mexican street corn is creamy, cheesy, and just the right amount of spicy—basically, the dip version of “can’t stop, won’t stop.”
This is seriously the best appetizer. You can always get a little crazy and stuff it into tacos or quesadillas!
Why You’ll Love This Recipe
- Easy party appetizer: Quick to prep and always a crowd-pleaser—perfect for feeding a group.
- Game day dip: This cheesy corn dip is a must-have for any football spread or tailgate.
- No-bake dip recipe: No oven? No problem. This dip comes together with zero cooking required.
- Potluck-friendly recipe: Travels well and disappears fast—ideal for sharing at any get-together.
If you’re looking for a dip that steals the show, this Mexican corn dip is it. It’s creamy, cheesy, a little spicy, and packed with all the bold, zesty flavor of Mexican street corn—without the mess. Just mix everything in one bowl, chill, and watch it disappear faster than you can say “pass the chips.”
Perfect for parties, game days, or any time you need a quick crowd-pleaser, this dip is low effort and high reward. Serve it cold or warm it up, scoop it with Fritos or pile it onto tacos—it’s impossible to mess up and even harder to stop eating.
Ingredients You’ll Need
This mexican street corn dip comes together with simple, flavor-packed ingredients that bring serious street corn vibes. Here’s what you’ll need—and a few pro tips to make sure it turns out chef’s kiss every time:
- Corn – Fresh, frozen, or canned all work! Just make sure it’s drained and/or thawed. Want extra flavor? Char it in a skillet or on the grill first.
- Pepper Jack Cheese – Adds a melty kick. Feel free to sub with Monterey Jack if you want it milder.
- Cotija Cheese – Crumbly, salty, and totally street corn approved. Feta is a decent swap in a pinch.
- Rotel – This magical combo of diced tomatoes and green chilis adds tang and texture. Don’t drain it—those juices = flavor.
- Sour Cream – For that creamy, tangy base that ties it all together.
- Mayonnaise – Just a bit adds richness and helps the dip stay luscious.
- Diced Green Chiles – Mellow and flavorful. Not spicy, just tasty.
- Green Onions – Adds crunch and freshness. Toss some on top for garnish, too!
- Tabasco – A few dashes go a long way. Adjust to your spice tolerance.
- Salt, Pepper, and Garlic Powder – The holy trinity of seasoning. Don’t skip ‘em!
That’s it—nothing fancy, but so much flavor. Once you’ve got everything gathered, it’s just a quick stir, a quick bake (if you want it warm), and you’re ready to dip into greatness.
Jesseca’s Recipe Review
This dip is always the first thing gone at any gathering—seriously, people hover until it hits the table. It’s creamy, cheesy, with just enough heat to keep you coming back for another bite (and another… and another). If you’re looking for a low-effort, high-impact dish, this one’s a no-brainer.
Tip from Jesseca:
Char the corn in a hot skillet for a few minutes before mixing. It adds that smoky street corn flavor that makes this dip taste extra legit!
Variations and Substitutions
This corn dip is pretty flexible, so don’t stress if you’re missing an ingredient or want to mix things up. Here are some easy swaps and fun twists:
- No cotija? Feta cheese is a solid sub—similar texture and salty vibe. Parmesan can work in a pinch too.
- Tone down the heat by swapping pepper jack for Monterey Jack or even cheddar.
- Don’t have Rotel? Use regular diced tomatoes and toss in a little extra green chile or jalapeño.
- Add protein like cooked chorizo, shredded chicken, or bacon crumbles for a heartier dip.
- Want a smoky kick? Add a pinch of smoked paprika or chopped chipotle in adobo.
This recipe is made to play, so don’t be afraid to get a little creative. It’s nearly impossible to mess up when cheese and corn are involved.
Street Corn Dip Recipe
Making cold mexican corn dip couldn’t be easier—it’s a one-bowl wonder with zero cooking required (unless you want it warm). Here’s the gist:
- Drain the corn and Rotel. You don’t want extra liquid in the dip.
- In a large bowl, mix together the sour cream, mayo, Tabasco, and seasonings.
- Stir in the corn, Rotel, green chiles, pepper jack, Cotija, and green onions.
- Chill for at least 1 hour to let the flavors mingle.
- Serve with Fritos (or your favorite scoopable snack).
That’s it! Just mix, chill, and devour. This dip is perfect for parties, game days, or when you just need something ridiculously good, ridiculously fast.
Storage and Make-Ahead Instructions
Dip is the kind of recipe that actually gets better with time—so yes, you can absolutely make it ahead!
Make-Ahead:
Whip it up the day before your party and stash it in the fridge. It needs at least an hour to chill anyway, but overnight gives those flavors even more time to mingle.
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before serving again. (Bonus: It’s great spooned onto tacos, burgers, or nachos the next day.)
Heads up: If you decide to bake it before serving, leftovers may firm up in the fridge. A quick zap in the microwave will bring it back to dip-worthy texture.
Recipe FAQs
Yes! This dip actually tastes better after a few hours in the fridge. You can make it up to a day in advance—just stir before serving.
It has a mild kick from the pepper jack, green chiles, and Tabasco—but nothing overpowering. Want more heat? Add diced jalapeños or a dash of cayenne.
Absolutely! Just pop it in a baking dish, sprinkle extra cheese on top, and bake at 350°F for about 15–20 minutes until bubbly.
Fritos or tortilla chips are classic, but it’s also great with mini peppers, baguette slices, or even used as a taco topping.
Stored in an airtight container, it’ll stay fresh for 3–4 days. Stir well before serving leftovers.
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Street Corn Dip
Ingredients
- 2 (14.75oz) cans fire roasted corn
- 2 cups pepper jack cheese (shredded)
- 4 oz cojita cheese
- 1 (10oz) can rotel
- 1 cup sour cream
- 1 cup mayonnaise
- 2 (4oz) cans green chilis
- 2 green onions
- 1/2 teaspoon garlic powder
- Salt and pepper
- Dash tabasco
- Fritos (for serving)
Instructions
- Drain the corn and Rotel completely. Too much liquid will make the dip runny, so give them a good shake in the strainer.
- In a large mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, salt, pepper, and a few dashes of Tabasco. This creamy combo is the flavorful foundation of the dip.
- Stir in the drained corn, Rotel, green chiles, pepper jack cheese, Cotija cheese, and sliced green onions. Mix until everything is evenly combined.
- Cover the dip and refrigerate for at least 1 hour. This helps the flavors blend and the texture thicken.
- Give the dip a quick stir, taste and adjust seasoning if needed, and serve chilled with Fritos, tortilla chips, or veggies.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Recipe adapted from Food.com
