This Mexican street corn dip is the perfect appetizer for a summer barbecue or just to snack on. All the ingredients and deliciousness from Mexican street corn converted to a dip. Make sure you have lots of tortilla chips on hand because you won’t be able to stop at just one dip!
When you go to Mexico you are bound to find someone selling street corn out of a little cart. There’s nothing like watching someone create this delicious masterpiece. When they slather the sour cream or mayo on the corn then cover it entirely in crumbled cheese followed by a generous sprinkling of chili powder or Tajin. Sometimes the cherry on top is a nice squirt of fresh lime juice. I mean really, I am drooling just thinking about it!
This dip is Mexican street corn taken to a whole new level. If you have never had Mexican street corn, I don’t know what to tell you other than I am sorry. I am sorry you have been deprived all of your life of this delicious creation that everyone should experience at least once. I can still remember introducing my husband to Mexican street corn at a family barbecue when we were dating and they joy of knowing he fell in love with it. We love Mexican street corn so much in our house and try to make it almost every time we grill. Let me tell you though, it is MESSY for sure. Don’t get me wrong, the sour cream, cheese, and Tajin all over the face is still so sexy. However, this version saves your face and still fills your belly and makes your heart happy!
What’s the difference between this dip and a regular Esquites? If you are not familiar with esquites it is just Mexican street corn off the cob and in a cup. Same ingredients just less messy. This dip has lots of creamy goodness with the combination of sour cream and mayo and the ratio of these to corn is greater than with esquites. You can absolutely use all sour cream or all mayo, it will turn out creamy and delicious either way.
You will need just 5 ingredients to have this dip ready to enjoy in no time.
-Tajin (or chili powder, see notes in recipe)
-Cotija cheese or queso fresco
-Squirt of lime juice, optional but highly recommended especially if not using Tajin
If you ever need an easy and delicious appetizer to take to a potluck or party, definitely add this one to your list. The flavors intensify the longer it is left refrigerated so, if you have time, leave it in the fridge for a few hours. You will probably impress everyone with this dip so go ahead and d yourself a favor. Make a double batch because this dip is so flipping good that everyone will keep coming for more!
Mexican Street Corn Dip
- 2 cups corn cooked by perferred method; can use drained canned corn
- 1/4 cup sour cream **see note
- 1/4 cup mayo **see note
- 1/2 cup cotija cheese or queso fresco
- 1 tbsp Tajin *see note
- lime juice optional but highly recommend if not using Tajin
- Mix all ingredients together and refrigerate for at least an hour before serving.
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