Name: Mexican Corn Dip Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 3 cups corn kernels (fresh, canned, or frozen and thawed); 1 red bell pepper, diced; 1 jalapeño, seeded and finely chopped; 1/4 cup red onion, finely diced; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup crumbled cotija cheese; 1/4 cup fresh cilantro, chopped; 2 cloves garlic, minced; 2 tablespoons lime juice; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Get ready to liven up your next gathering with a dish that truly steals the show: Mexican Corn Dip. This irresistible combination of charred sweet corn, creamy dressing, vibrant veggies, and punchy spices comes together in mere minutes and always disappears even faster. Whether you serve it as a snack at a party or as a fun starter for family dinner, the medley of smoky, zesty, cheesy flavors packs a fiesta in every bite. It’s the kind of recipe you’ll find yourself craving year-round!

Ingredients You’ll Need

Part of what makes Mexican Corn Dip a household favorite is how straightforward the ingredients list is—each one plays a flavorful role, lending irresistible taste, a rainbow of colors, or just the perfect creamy texture that makes this dip unforgettable. Here’s what you’ll need and why it matters:

Corn kernels (3 cups): The sweet and juicy hero of the dish—use fresh for the brightest flavor, but canned or thawed frozen work perfectly too.
Red bell pepper (1, diced): Adds a crisp, sweet crunch while contributing bold color to the mix.
Jalapeño (1, seeded and finely chopped): Delivers a gentle heat; keep the seeds for some extra kick if you love things spicy.
Red onion (1/4 cup, finely diced): Gives sharpness and crunch that wakes up your taste buds.
Mayonnaise (1/2 cup): The base of the creamy dressing—smooth, rich, and velvety.
Sour cream (1/2 cup): Adds tanginess and helps create that luscious dip texture; Greek yogurt is a great swap for a lighter twist.
Shredded cheddar cheese (1 cup): Melts into the dip for gooey goodness and a pop of color.
Cotija cheese (1/2 cup, crumbled): Brings that addictively salty, crumbly finish that makes Mexican street foods so special.
Fresh cilantro (1/4 cup, chopped): Infuses freshness and a signature herbaceous, citrusy note.
Garlic (2 cloves, minced): Essential for a deep, savory backbone in every bite.
Lime juice (2 tablespoons): Brings brightness and balances the richness of the dip.
Chili powder (1 teaspoon): Lends warmth, depth, and a lovely earthy flavor.
Smoked paprika (1/2 teaspoon): Adds a touch of smokiness that makes the corn sing.
Cumin (1/2 teaspoon): Levels up the savory complexity and ties together the Tex-Mex flavor profile.
Salt (1/2 teaspoon): Enhances every element of the dish.
Black pepper (1/4 teaspoon): Rounds everything off with a subtle bite.

How to Make Mexican Corn Dip

Step 1: Char the Corn

Set a large skillet over medium-high heat and add your corn kernels. Sauté them, stirring occasionally, until they start to blister and develop some golden-brown spots—this should take about 5 to 7 minutes. Charring the corn is the secret to that unmistakable, fire-roasted flavor base you know and love from street corn. Let the corn cool slightly before mixing it with the other ingredients.

Step 2: Whip Up the Creamy Dressing

While the corn is cooling, grab a big mixing bowl and combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. Stir it all together until the mixture is silky smooth and all those flavors meld beautifully. This creamy, zesty base is what makes Mexican Corn Dip incredibly addictive.

Step 3: Mix in the Veggies and Cheeses

Toss in your slightly cooled corn, along with the diced red bell pepper, chopped jalapeño, red onion, shredded cheddar, and half the crumbled cotija cheese. Give it a good stir so everything is evenly coated with that luscious dressing. This is where the dip starts to look (and smell) irresistible!

Step 4: The Final Touches

Transfer your dip to a serving bowl and shower it with the remaining cotija cheese and fresh cilantro. The colors pop, and you’ll instantly see why this dip always draws a crowd. If you like, you can cover and chill the dip at this point, or just let it come to room temperature if you’re pressed for time. All that’s left is to grab your favorite dippers and dig in.

How to Serve Mexican Corn Dip

Garnishes

For an extra burst of color and flavor, sprinkle the finished dip with a big handful of freshly chopped cilantro, an extra dusting of cotija cheese, and maybe a pinch of chili powder or smoked paprika. A few thinly sliced jalapeño rounds are perfect for spice lovers who want that wow factor right on top. Fresh lime wedges on the side allow everyone to squeeze a little brightness into their own scoop of Mexican Corn Dip.

Side Dishes

Mexican Corn Dip is made for sharing, so keep the good times going with bowls of crispy tortilla chips, crunchy pita chips, rustic crackers, or even sliced fresh vegetables like cucumbers, carrots, and bell peppers. It pairs beautifully with tacos, fajitas, or alongside classic party appetizers like guacamole and salsa for a complete flavor-packed spread.

Creative Ways to Present

If you want your presentation to really shine, scoop the dip into mini cups for individual servings, stuff it inside mini bell peppers, or layer it as the star of a vibrant Mexican appetizer platter. For outdoor gatherings, serve it chilled in a hollowed-out bread bowl or spread it onto grilled corn tortillas for a fun, slightly smoky twist. However you serve it, Mexican Corn Dip is always a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Corn Dip keeps beautifully in the fridge. Just transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors actually deepen and mingle as it sits, making each bite even more savory the next day. Give it a quick stir before serving again to refresh that creamy texture.

Freezing

While freezing is not recommended for this dip (the creamy ingredients can separate and the veggies lose their lovely crunch), if you must, portion it out into freezer-safe containers. Thaw overnight in the refrigerator—but be prepared for a change in texture. It’s truly at its best fresh or after a short chill in the fridge.

Reheating

Mexican Corn Dip is meant to be enjoyed chilled or at room temperature, so reheating isn’t necessary. If you’d like to experiment with a melty, warm variation, pop it in a 350°F (175°C) oven for 10 to 15 minutes until bubbly—just note that you’ll lose some of that signature crunch. Either way, it’s a treat!

FAQs

Can I make Mexican Corn Dip ahead of time?

Absolutely! This dip tastes even better after a few hours in the fridge, making it a perfect make-ahead party recipe. Simply cover and chill, then give it a quick stir before serving.

What can I do to make it spicier?

If you’re looking for more heat, keep the seeds in your jalapeño or add a pinch of cayenne pepper. You could also mix in some diced chipotle peppers in adobo for a smoky, spicy flair.

Is Mexican Corn Dip gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure any dippers you serve it with (like tortilla chips or crackers) are also certified gluten-free if guests have dietary restrictions.

Can I substitute any of the cheeses?

Definitely! If you can’t find cotija cheese, feta makes a great stand-in, though it’s slightly tangier. You could also use Monterey Jack for a milder, melty option.

What’s the best way to char the corn if I don’t have a skillet?

If you’re lacking a skillet, you can char corn under the broiler in your oven or even on a grill. Spread the kernels out and cook until they blister, stirring once or twice for even color.

Final Thoughts

If you love bold flavors, bright colors, and sharing delicious moments, you owe it to yourself (and your friends!) to whip up this unforgettable Mexican Corn Dip. With every scoop, you’ll taste a harmony of creamy, cheesy, smoky, and tangy notes that bring everyone together. Don’t be surprised if this becomes the recipe your guests beg for again and again—go ahead and give it a try!

Mexican Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 31 reviews

Author: admin
Total Time: 22 minutes
Yield: 8 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Mexican Corn Dip is a deliciously creamy and flavorful appetizer that’s perfect for parties and gatherings. Made with charred corn, bell peppers, jalapeños, and a blend of cheeses and spices, this dip is sure to be a crowd-pleaser.

Ingredients

Scale

Main Ingredients:

3 cups corn kernels (fresh, canned, or frozen and thawed)
1 red bell pepper, diced
1 jalapeño, seeded and finely chopped
1/4 cup red onion, finely diced

Dressing:

1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Char the Corn: In a large skillet over medium-high heat, sauté the corn kernels until lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Stir until smooth.
Combine Ingredients: Add the charred corn, bell pepper, jalapeño, red onion, cheddar cheese, and half of the cotija cheese. Mix until well coated.
Serve: Transfer to a serving bowl, sprinkle with remaining cotija cheese and cilantro. Serve chilled or at room temperature with chips or veggies.