Enjoy this refreshing street corn as an appetizer along with chipotle chicken tacos, Mexican restaurant rice, and a watermelon-lime slushie to wash it down!
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★ Why You’ll Love this Recipe ★
It's a fiesta in your mouth! This Street Corn Dip, served cold or hot, is perfect served chilled for summer barbecues, picnics or backyard parties.
Super simple: Just 7 ingredients!
No cooking required. Just 7 ingredients — many of which you might already have in your fridge and pantry. This is a great go-to appetizer that whips up in minutes, making it an easy recipe to keep in your back pocket for feeding guests. And, it's always a hit!
Scrape-the-Bowl Good
To enjoy this dip served hot: Simply heat it up on the stove top in a pot, or you can even heat it in the microwave, stirring until warmed.
This recipe is potluck favorite yet is such an easy dip to whip up.
Chilled and served as a cold dip, it travels well on ice, perfect for taking to parties, out on the boat or to enjoy outside by the pool, or on a picnic.
Serve it Hot or Cold!
Enjoy this corn dip cold or warm it up! It's great either way. This corn dip is always in season and always gets rave reviews.
From Picnics to Potlucks
Pack it for a spring or summer picnic or enjoy as a snack while watching movies or football games on TV during the fall and winter months.
Creamy Street Corn Flavor
Love Mexican street corn? This corn dip has all those creamy flavors! Add cojita cheese (optional) for added authentic street corn flavor.
Ready to eat in 10 minutes!
Seriously. Chop the green onions, open some packages then toss everything in a bowl and stir. Just add corn chips and you're in business!
I serve this in a dip bowl topped with green onions as a garnish and then place that bowl on a large plate. It's like an instant chips and dip plate without having to store a big platter thing.
Add it to Tacos!
This can be serves as a dip or use it as a topping for tacos, burrito bowls, salads or Mexican casseroles.
★ Ingredients You'll Need ★
This yummy Mexican corn dip is made using just 7 simple ingredients!
Here's everything you need:
- Southwest corn. This is a canned corn blend that includes poblano and red peppers. You could also use fresh corn and fresh peppers but using this canned variety saves a lot of time.
- Taco seasoning. I use Taco Bell seasoning but use your favorite brand or mix up your own blend of taco spices if you're into that!
- Cheese. I use pre-shredded cheddar cheese to save time. You could shred your own if you prefer. You can also use Mexican or Fiesta blend cheese. Or crumbled Cotija cheese for that Mexican street corn vibe.
- Green onions. These give so much flavor and also add a bit of crunchy texture. Don't leave these out! To save time, you can buy green onions already chopped.
- Cream cheese. You could also use neufchatel cheese to reduce fat.
- Sour cream. Again, you could opt for light sour cream to reduce fat. You can substitute Mexican crema for the sour cream if you prefer that authentic "street corn" flavor. Crema is very similar just a bit thinner and has added salt.
- Mayonnaise. All you need is a touch of mayo to thin it out this dip to make it perfect for scooping with chips. You can opt for light mayo to lower fat.
★ How to Make this Mexican Corn Dip ★
This corn dip is very easy to make. No cooking required when served cold.
Basically, just combine all the ingredients in a bowl and stir!
To prep everything, here's what to do:
- Chop green onions.
- Drain southwest corn.
- Combine cheese, taco seasoning, mayo, sour cream and cream cheese.
- Fold in corn.
- Top with green onions.
- Serve with chips or Fritos.
Easy! For the full recipe with measurements, see below.
Watch the video below the recipe to see how to make and serve this dip.
★ Tips & FAQs ★
★ More Recipes You'll Love ★
Love to snack on chips and dip?
Check out my other dip recipes while you're here. Be sure to Pin your favorites for later!
This quick and easy recipe for Southwest Corn Dip was featured on South Your Mouth!
Street Corn Dip (Serve Hot or Cold)
Equipment
Ingredients
- 30 oz southwest corn w/ poblano and red peppers (2 cans)
- 1 cup shredded cheddar cheese or sub with cojia cheese
- ½ teaspoon taco seasoning more or less to taste
- 2 tablespoon sour cream
- ½ cup mayo
- ½ cup cream cheese see Notes
- 4 green onions chopped (reserve some for garnish)
- 14 oz tortilla chips for dipping
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Instructions
- Drain excess liquid from southwest corn and add to large mixing bowl.
- Add cheddar cheese, taco seasoning, sour cream, mayo, cream cheese and chopped green onions (reserving a few for garnish). Toss until well mixed.
- Spoon dip into a serving bowl and place tortilla chips around the bowl, on a large plate or platter for dipping. Top dip with a sprinkle of chopped green onions for garnish. Enjoy!
Video
Notes
- Use whipped cream cheese or let cream cheese get to room temperature in order to more easily blend it with other ingredients.
- I like using cheddar cheese in the dip, but you can add crumbled cojita cheese on top for more authentic "street corn" style flavor.
Karen says
This looks delicious, and reminds me of a broiled dip my high school boyfriend's mother used to make fifty years ago! Is this easily spreadable? I am having visions of spreading it on thin slices of baguette (or tortilla pieces) and broiled until golden. What are your thoughts on trying that with this mixture?
Angela G. says
Hi Karen, You could definitely do this! The dip is good either hot or cold.
Cathie says
Can I make this the day before serving?
Angela G. says
Yes, you can! Store it in the fridge and, if needed, give it a stir before serving.
Donna F says
I did not find Mexican corn so used green and red peppers well chopped. Yummy. Everyone enjoyed, no leftovers. Thank you
Kate Wells says
If I cannot find the canned corn with added peppers what is the best substitute?
Angela G. says
Hi Kate, sometimes this type of corn is called Mexicorn. If you can't find that though, then you can use regular canned corn and add fresh diced pablano and red Peppers.