This irresistible Street Corn Dip brings the vibrant flavors of Mexican street food right to your table in just 15 minutes. Perfectly balancing sweet corn with creamy, tangy elements, this crowd-pleasing appetizer packs 12g of protein per serving while keeping prep work minimal.
It’s an ideal choice for game days, potlucks, or casual gatherings where you want to impress without spending hours in the kitchen.
Ingredients Section
- Olive Oil: 1 tablespoon, for sautéing
- White Onion: 1/3 cup finely diced
- Green Chiles: 4oz can mild diced
- Corn: 1 cup, fresh or frozen
- Mayonnaise: 2/3 cup for creamy base
- Greek Yogurt: 1 cup for tangy flavor
- Seasonings: 1 tsp each of chili powder, garlic powder, and tajin
- Fresh Elements: Juice of 1 lime, 2 tbsp chopped cilantro
- Cheese Blend: 1 cup shredded cheddar, 1/2 cup cotija cheese
- For Serving: Tortilla chips
Instructions Section
- Prep the Base: Heat oil in skillet over medium heat, sauté onions until translucent (3 minutes)
- Cook the Vegetables: Add corn, green chiles, and water. Cover and cook for 5 minutes until tender
- Mix the Dip: Combine mayo, yogurt, spices, lime juice, cilantro, and cheddar in a bowl
- Combine: Stir in the cooked corn mixture, season with salt and pepper
- Finish: Top with fresh cilantro and cotija cheese
- Serve: Enjoy warm or chilled with your favorite chips
Quick Variations
Love this dip but want to mix it up? Try using grilled corn for a smoky twist – just slice the kernels off 2-3 grilled cobs. For a spicier kick, add a diced jalapeño or bump up the chili powder. Not a fan of Greek yogurt? Use all mayo or swap in sour cream. And if you can’t find cotija cheese, crumbled feta makes a great stand-in!
Make-Ahead & Storage Tips
This dip tastes even better after the flavors mingle! You can make it up to 24 hours ahead and keep it covered in the fridge. The dip will get thicker when chilled, which is perfect for scooping. If you have leftovers, they’ll stay fresh in an airtight container for 3-4 days. Just give it a good stir before serving again.
Serving Ideas
While tortilla chips are the classic choice, this creamy dip is super versatile! Try it with bell pepper slices, cucumber rounds, or warm pita triangles.
It’s amazing dolloped on tacos or grilled chicken, or spread inside a wrap with fresh veggies. For casual get-togethers, serve it in a wide, shallow bowl so everyone can easily scoop up all the cheesy goodness!
Street Corn Dip
Equipment
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1/3 cup white onion diced
- 1 4oz can mild diced green chiles
- 1/3 cup water
- 1 cup corn or more, if desired
- 2/3 cup mayonnaise
- 1 cup plain Greek yogurt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon tajin
- 1 whole lime juice from
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- 1 cup shredded cheddar cheese
- 1/2 cup cotija cheese or queso fresco optional
Instructions
- Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes.
- Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.
- In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese.
- Stir in corn mixture from skillet. Season to taste with salt and pepper.
- Sprinkle fresh cilantro and cotija cheese on top, if desired.
- Serve warm or cold (dip will thicken as it chills). Serve with chips for dipping.
