Easy Mexican Street Corn Dip

This Easy Mexican Street Corn Dip is the perfect no-bake appetizer recipe! It’s quick to prepare, uses fresh ingredients, and is a guaranteed crowd favorite!

Jump to Recipe

Why You’ll Love this Easy Mexican Street Corn Dip

My Easy Mexican Street Corn Dip is one of my all-time favorite summer recipes! It’s quick, fresh, flavorful, and the best of all, no baking required! This is the perfect appetizer for a summer barbecue, a girls’ night, or as a pre-packed snack to bring to the beach! Serve chilled with chips and even pair with a Blackberry Jalapeño Margarita!

No-Bake Recipe: I love a dish that can be whipped up in minutes without having to spend time preheating the oven and baking!

Crowd Pleaser: Everyone will love this recipe, whether you’re bringing it to a party or making it for the family!

Fresh Ingredients: Made with fresh ingredients, you can taste the quality in this dip.

READ NEXT: Looking for more awesome side dishes? You’ll love our…

•  Roasted Zucchini and Summer Squash
• Sautéed Mushrooms in Garlic and Wine Sauce
• Roasted Rainbow Fingerling Potatoes and Red Onion
• The Best Jalapeño Popper Dip

This post may include affiliate links. This means that if you click on them and make a purchase, we may earn a small commission at no extra cost to you! We only promote products and services that we truly believe in. Your support helps us keep creating valuable content for you! If you have any questions, feel free to reach out.

Ingredients

• Fresh Corn
• Butter
• Garlic, minced
• Onion powder
• Chipotle chili powder
• Paprika
• Jalapeño pepper, deseeded and diced
• White onion, diced
• Queso fresco, plus some for garnish
• Sour cream
• Mayo
• Lime juice and zest, plus lime wedges for garnish
• Cilantro, chopped, plus some for garnish
• Green onion, optional, for garnish
• Salt and Pepper

How to Make Mexican Street Corn Dip

Step 1: In a large pot of boiling water, add the ears of corn. Cover and boil for 3-5 minutes and remove from the heat. 

Step 2: Carefully cut the corn off the cob. Then, in a large pan over medium-high heat, add the butter. Once the butter is melted, add the corn and sauté for 8-10 minutes until slightly browned. Then, add the minced garlic and sauté for an additional minute.

Step 3: Add the corn and garlic to a large mixing bowl. Let the corn cool for 10 minutes, then add the rest of the ingredients to the mixing bowl and stir to combine. Season to taste with salt and pepper.

Step 4: Garnish with cilantro, queso fresco, green onion, lime wedges, and chili powder. Serve with your favorite chips.

Tools You’ll Need

Serving Dish: Grab your prettiest bowl to serve this yummy dip.

Mixing Bowl: To mix everything together!

Sauté Pan: To brown the corn and sauté the garlic.

Large Pot: To boil the corn.

Tips and Variations

Corn: Fresh is best, but if you can’t get your hands on fresh corn, frozen or canned will work just fine.

Spice level: Use more or less jalapeño depending on your crowd’s spice tolerance. The amount listed in the recipe will make for a mild dip.

Storage: Store in an air-tight container for up to 3 days.

Recipe Card