Mexican Street Corn Dip Recipe

Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Cream Cheese, Softened To Room Temperature; 1/4 cups Sour Cream; 3 Tablespoons Mayonnaise; 1 teaspoon Ground Cumin; 1/2 teaspoons Chili Powder (plus Extra For Garnish); Salt And Black Pepper; 2 Tablespoons Unsalted Butter; 3 cups Corn Kernels, Either Cut From The Cob Or Thawed Frozen; 1 Jalapeno Pepper, Seeds And Stem Removed, Finely Chopped; 2 Tablespoons Fresh Cilantro, Chopped, Plus Extra For Garnish; 2 Tablespoons Sliced Green Onions, Plus Extra For Garnish; 1/4 cups Cotija Cheese (plus Extra For Garnish); Tortilla Chips For Serving

Servings: persons

8 ounces, weight Cream Cheese, Softened To Room Temperature
1/4 cups Sour Cream
3 Tablespoons Mayonnaise
1 teaspoon Ground Cumin
1/2 teaspoons Chili Powder (plus Extra For Garnish)
Salt And Black Pepper
2 Tablespoons Unsalted Butter
3 cups Corn Kernels, Either Cut From The Cob Or Thawed Frozen
1 Jalapeno Pepper, Seeds And Stem Removed, Finely Chopped
2 Tablespoons Fresh Cilantro, Chopped, Plus Extra For Garnish
2 Tablespoons Sliced Green Onions, Plus Extra For Garnish
1/4 cups Cotija Cheese (plus Extra For Garnish)
Tortilla Chips For Serving

1
Into a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste.
2
Mix until smooth and creamy.
3
Set aside.
4
Add the butter into a large skillet and melt over medium heat.
5
Add the corn kernels and jalapeno.
6
Cook for 7-8 minutes.
7
Remove from heat and transfer to the bowl with cream cheese mixture.
8
To the bowl, also add the cilantro, green onions and cotija cheese.
9
Mix thoroughly.
10
Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese.
11
Enjoy immediately.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces, weight Cream Cheese, Softened To Room Temperature, 1/4 cups Sour Cream, 3 Tablespoons Mayonnaise, 1 teaspoon Ground Cumin, and more.

Yes, Mexican Street Corn Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Street Corn Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions