Mexican Street Corn Dip Recipe
Mexican Street Corn Dip is a creamy, zesty, and cheesy appetizer inspired by the flavors of traditional Mexican street corn. This cold dip features mayonnaise, sour cream, taco seasoning, southwest-style corn, mild green chiles, jalapenos, green onions, and a shredded Mexican cheese blend. Perfect for parties or casual gatherings, it’s simple to prepare and best served chilled with tortilla chips or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Base
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 ounce taco seasoning mix (1 packet)
Vegetables
- 45 ounces southwest corn with poblano and red peppers, drained (Del Monte brand, three 15-ounce cans)
- 4 ounces chopped mild green chiles, drained
- ½ cup sliced green onions, plus additional for garnish
- 2 tablespoons minced fresh jalapeno, seeds and membrane removed (1 large pepper)
Cheese
- 2 cups shredded Mexican cheese blend (Sargento brand, 8-ounce bag)
Instructions
- Mix Base: In a large bowl, whisk together the mayonnaise, sour cream, and taco seasoning mix packet until the mixture is smooth and well combined.
- Combine Ingredients: Add the drained southwest corn, chopped mild green chiles, sliced green onions, minced jalapeno, and shredded Mexican cheese blend to the bowl. Stir everything thoroughly until all ingredients are evenly distributed throughout the dip.
- Chill the Dip: Cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the dip to become completely chilled.
- Serve and Garnish: Before serving, transfer the chilled dip into a serving bowl. Optionally, garnish with chopped cilantro, extra sliced green onions, cotija cheese, and a pinch of chili powder for additional flavor and presentation.
Notes
- For extra heat, leave some of the jalapeno seeds in when mincing.
- Use fresh lime juice or a squeeze of lime right before serving for a tangy brightness.
- The dip pairs excellently with tortilla chips, vegetable sticks, or as a topping for grilled meats.
- Make ahead and keep refrigerated for up to 24 hours for the best flavor.
- If desired, substitute Greek yogurt for sour cream for a lighter version.
Keywords: Mexican street corn dip, creamy corn dip, southwest corn dip, party dip, vegetarian appetizer
Find it online: https://kitchenbynora.com/mexican-street-corn-dip-recipe/
