Mexican Street Corn Dip

Submitted by Eliza Heim - added 8/23/26

⏱ 30 min 🍽 Serves 8

All the flavors of street corn mixed into the creamiest corn-filled dip. Quick, easy, and so delicious with tortilla chips on the side!

Ingredients

• 2 Tbsp. chili powder
• 2 tsp. smoked paprika
• 1/2 to 2 tsp.cayenne pepper, to your taste (we usually do about 1/2 for our toddler to still like it)
• 2 Tbsp. extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups frozen corn ((3-4 ears raw))
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 6 oz. cream cheese, at room temperature
• 1/3 cup sour cream
• 4 Tbsp. salted butter
• 1/3 cup olive oil mayo (or use plain Greek yogurt)
• 2 Tbsp. fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob (or ~1/2 cups frozen, more if you want!)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
5. In another bowl, mix the mayo and lime juice with a pinch of salt.
6. Spoon the corn dip into a wide serving bowl. Top with grilled corn and drizzle the mayo+lime mixture and spicy butter over the corn. Sprinkle on the cotija cheese and cilantro. Serve with lots of chips for scooping!