Mexican Corn Dip — Damn Delicious

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Mexican Corn Dip

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon and eat!

Mexican street corn. Have you tried it? I was always skeptical about it myself – I mean, mayonnaise on corn? But boy, was I wrong. I recently tried it at my local farmer’s market and I was in heaven. I loved it so much that I think I ate about 3 of these, ditching the rest of the vendors there!

But as I devoured all three of them, my face was a mess and there were tons of corn kernels stuck everywhere in my teeth. It was so bad, I even thought to myself that I would never have Mexican street corn again. But I just couldn’t bear that thought so here we have it in an epic dip form. And yes, there should be no corn kernels getting stuck here.

Best of all, this takes just minutes to whip up. And the toppings here are just out of this world – mayo, lime juice, chili powder, and cotija (or feta) cheese. It’s amazingly creamy with a hint of tanginess and a bit of spice. And as I always say – just ditch the chips and grab a spoon here. You won’t be needing the chips at all.

Mexican Corn Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!


  • 2 tablespoons unsalted butter
  • 4 cups corn kernels, frozen, canned or roasted
  • 1 jalapeño, seeded and diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1 clove garlic, pressed
  • Juice of 1 lime


  1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  3. Serve immediately.

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Ahhh you and your delicious dips! This would definitely be best served by the spoonful (and then a hundred more!) yum 😀 x

This looks amazing!! Gotta get some chips up in there!!

I love that you cut the corn off the cob, amen to being resourceful! I always do for sake of less mess, less teeth sticking, etc. This dip looks amazing! I’d pound it down til it was gone!

I really need to get on this Mexican street corn thang…especially since my husband is a Corn Husker (Nebraska) himself! This dip looks perfect, and I can’t wait to get those kernels all up in my teeth! 🙂 Pinned!

Hey Taylor,
I am also a Nebraska Corn Husker and true to tradition, I eat corn every chance I can, even though I live in California now. I am always excited about a great corn recipe!

Dang, this looks so yummy! The perfect way to use up corn 🙂

Roughly how much corn do you get from 5 ears? Sadly, we are out of corn-on-the-cob round these parts and I want to try with frozen corn.

1 medium ear of corn is around 1/2 cup-3/4 cup corn kernels. But 4 cups frozen corn kernels should be fine here.

Is there a substitute for the cotija Cheese? I don’t think I can find that where I live

Feta should work just fine.

Feta will work if you can find some that is very dry and crumbly so it can be very finely crumbled. The Mexicans I’ve talked to in very small rural towns in Kansas use pre-grated parm as a substitute, the kind that comes in a green shaker. (Feta can be as exotic as Cotija in some places.)

Please pass the bowl, love this dip!

Looooovveeeee this dip! See you tonight! 🙂

I LOVE mexican corn! This dip would be oh so additcting.

I have recently fell in love with Mexican street corn as well. Great minds think alike too…I have a similar recipe I’m getting ready to post on the blog…made it last weekend 🙂 So good!

This is absolutely KILLER! I normally won’t experiment on guests but I KNEW this would be a winner. I did and it was. Everyone demanded the recipe so I shared ‘damn delicious’. You have become a very valued resource. Thank you so very much.

You have such a lovely blog!!
I love corn and that´s a great recipe to try out soon =)

What a creative idea for a recipe!

I love that this whips up so easily! I can find the cotija cheese in the dairy section of my of my grocery stores but I always have feta on hand so I’ll make one batch with the feta this week and another with the cotija next week. I can already smell the fresh flavors! I love your site!!

Mayo freaks me out. Is there anything I can substitute it with?

Mayonnaise is a core ingredient in this recipe. You can certainly substitute sour cream or Greek yogurt but I cannot speak for how much this will change the overall taste/texture of the dish.

I ended up using mexican crema. I don’t know how different it ended up being from your recipe, but I thought it was totally delicious with good texture as a side or with chips. The only other thing I did different was sauté the garlic with the corn and jalapeños because I don’t like the bite of raw garlic. It was really amazing and delicious though. I love your recipes and pictures!

EVERYTHING YOU POST…IS TOTALLY AMAZING! Thank you…and keep up the great work.

What about Miracle Whip?

Sorry for the repeat. I didn’t see that my first question posted :/

Yes, Miracle Whip should be fine.

oh. emme. gee. i made this tonight for my dad and me and we snarfed almost a whole batch at dinner. we go to mexico every year and love mexican corn, but have awlays had it on the cob on a stick. when i saw this recipe i had to try it. totally exceeded expectations and will FOR SURE make again!! thank you.

Do you cut the kernels off when the corn is still raw? This looks amazing! Going to make it tonight.

Yes, you will cut the kernels off the uncooked corn.

I made this yesterday for my 40th birthday gathering. O M G this is so good! Never had this before, and I wish I even found it sooner! My picky son even enjoyed it! I will definitely make this frequently! Thank you Chungah!

How long will this last? Can you make it the night before? I notice it says serve immediately, but I wasn’t sure if that was out of necessity or just because it was ready! Thanks!

This is best served immediately. I do not recommend making it the night before.

I am hosting an afternoon party, could I make this in the morning the day of the party?

You can certainly make it ahead of time but this dip is really best when served immediately.

I thought this dish was amazing cold, like a traditional mayo based salad, so I would say you’d be fine making it ahead. I’d cool the corn before adding it to the rest of the ingredients.

Do you have to wait for the corn and jalapeno to cool down before mixing in the other ingredients or is it better to do it while still hot?

I recommend mixing the ingredients while it is still hot. This helps allow the flavors to soak right in!

My daughter just made this as a side with burgers….absolutely delicious!! Only used half the jalapeno in case it was too hot, but probably could have used it all. You would never know there’s mayonnaise in it. I think if I didn’t have the cotija cheese, I would use ricotta insalata in its place. I think it’s milder than feta but also crumbly with great texture and taste. It can be found with all the different Italian wedges of cheese at your grocer. The five ears of corn yielded about 4-4 1/2 cups of corn. Can’t wait to make it again!

I think I’d like to saute some finely chopped red bell pepper and green bell pepper and add that to it. Garlic is definitely out (allergy), so the peppers would add a different taste that would still be excellent. Definitely chips–this would be far too much for me alone, so would be shared with the co’s; they’re usually hungry for something far better than hospital cafeteria “food.”

How about replacing with Gorgonzola cheese? I can’t find cotija

Gorgonzola may be too strong of a cheese for this dish. I recommend substituting feta cheese, which is a bit milder.

Quick question…I have left over cooked ears of corn can I use that?

So with the amount of ingredients you have listed here how many cans of corn would be good?

3-4 ears of corn would be equal to a can of corn.

Hey hey! I cant wait to make this for an upcoming party! Is there anything else you might be able to recommend serving it with other than tortilla chips? I like people to have options when it comes to dippin’!

Pita chips would also be great!

So…. I’m pretty sure this recipe needs to be tripled if you plan to serve others! BEST THING EVER. I think I will have the entire bowl gone before any else gets to taste it!

Stumbled across this recipe and threw it together since my husband came home earlier tonight with ‘oh I forgot, but I signed up to bring a corn dish to the work party tomorrow’. I didn’t read the ‘don’t make ahead of time’ part so fingers crossed it’s still good tomorrow. Only time will tell but it smells amazing, too full and tired to try it tonight.

hello! I am thinking of making this recipe to bring to a party, was just wondering how this turned out after letting it sit overnight?

Leftovers heat up very well!

If serving this dip for a party, would you recommend keeping it warm in the oven until it is time to be served or putting it in a crock pot? Would it still be good if it got to room temperature? I cannot wait to make this!!

This is really best when served immediately. Now I haven’t tried keeping it warm in a slow cooker but I don’t see why it wouldn’t work. I would just give it a good stir from time to time to prevent dryness.

it’s really good hot… warm… room temp… and cold. I love it all ways.

Is it absolutely necessary to use unsalted butter? Could I use regular butter but less of it and it be okay?

No, it is not absolutely necessary. It’s just more convenient to use unsalted butter so that you can control the salt content in the dish.

I grew up on this and so have my children, I’m 1/2 Mexican. I serve it during bbq alot. Clean the corn, wrap it in foil & throw it on the pit. I always simply use Mayo, chili powder, lime and Parmasian shake cheese. Works for me.

Have you ever eaten this dip a few hours later? Wanted to make it early and put it in the refrigerator.

Yes, we’ve stored in the leftovers in an airtight container and microwaved the leftovers and loved it!

A lady at church always brings corn salad to potlucks, made with canned white shoepeg corn, chopped bell pepper, onion and diced tomatoe with mayo. The first time I ate it I couldn’t believe it was mayo. It is to DIE for.
I am going to try this mexican street corn ASAP.

When it’s not on the cob they’re called esquites. Add epazote for more flavor. For those with adventurous taste buds pour as much hot sauce as you dare for the best food on earth besides pizza. 😀

Made this for the first time and it for sure wont be the last. We all loved this soo much! This was the best corn dish I have ever had! I shared this on my blog! Thanks for the excellent recipe!

I am taking this to a party can I cook it the put it in a crock pot to stay warm ?

Unfortunately, I cannot answer this with certainty as I have never tried keeping this warm in the slow cooker. Please use your best judgment.

just made this….DELICIOUS!! So easy to prepare too. Definitely a party dip go to.

I couldn’t find Cojita cheese, so I’m using Fresco. Going to a Mexican themed Fun Friday tonight, so this will be a perfect addition! Thanks for the recipe.

I’m making this tonight. In Mexico we call this ESQUITE.
It’s a very popular street food. I like your version of it, looks very authentic.
Thanks for sharing.

Thanks for this recipe ! We just had it tonight with barbecue chicken fillet and it was delicious 🙂 Merci from Paris.

what is best to dip with, corn chips, crackers?

You can’t go wrong with tortilla chips!

I LOVE this Mexican Corn Dip. I add avocado and black beans with it and omit the cheese as I cannot have dairy. I substitute a Safflower Mayo instead of real mayo. I then make a cilantro lime rice and out this all together in a non gluten wrap for a meal! Yum!!

Just had to comment on this dip! I planned on making it for a back-to-school get together, but thanks to a stubborn splinter in my son’s foot we ended up not being able to go. So, I did the next best thing and made this for lunch today 🙂 My son and I mozied up to the counter, stood over the bowl, and dipped away. AMAZING! Thanks for a quick, easy, tasty party snack!!

Delicious! Thanks for sharing! I made it to serve as a salad on the side of adobo pork steaks.

fantastic dip. Used for a church potluck, made a double batch so I’d have some for home but went home with an empty pot. I made another batch and used it for a corn, green bean and zucchini casserole. A total family favorite!

This dip is amazing. I make the dish like the recipe says minus the cheese at first. I pop it in the fridge for 2 hours and then add the cheese so it keeps it’s texture and doesn’t melt. It is so delicious cold! Perfect for a summer meal.

Just a quick question. Are we supposed to let the corn cool down before we mix everything else in? After I added the cheese, it because a goo-ey mess.. =(

Thanks for sharing.

There’s no need to let the corn cool – this dip is meant to be a little ooey gooey! 🙂

This is absolutely delicious! I use quite a few of your recipes, Thank You!!

just tried this recipe and let me just say… wow.
It is addicting and dangerously good we loved it. My daughter and I love the traditional Mexican corn on the cob however this was a very delicious alternative.

The recipe it’s self is great but I bought the wrong chili powder and mine had lemon in it (didn’t notice till after) which made the whole dip a little sour with the one fresh lemon. If you have the same chili as mine just don’t add the lemon

This dip MUST be served immediately to get the full effect. It is totally delicious, I made it with 3 cans of can and it turned out great. Thanks for an awesome recipe!

Love it! It’s do easy to make. My family and my co-workers love it. We’re addicted to this dip!! Thank you for sharing the recipe.

Just finished a bowl of this for my snack. In Texas this was called Esquites, which is the cut off version of Mexican corn on the cob (Elote). I will eat it either way, although this way doesn’t get my face as messy.

You can grill the corn and the jalapeno before you cut them up, which is what I normally do in the summer. In the winter, you can defrost frozen corn kernels and cook them over the stove in a little olive oil or butter until there is a little color to them, then make the Esquites. I sub out Mexican crema for the mayo, but the rest is pretty much the same. All it needs is that last squeeze of fresh lime before I shovel it in – no chips required, just a spoon.

My husband adds it as a topping to his tacos, I will serve it as a cold summer side dish to grilled meat, take it to Summer potlucks for a salad that is gone in a flash, or it’s the BEST snack!!

Thank you for saying it can be served cold as a potluck side dish. I’m headed to a large out of town family reunion and want to make something different than the pasta and potato salad I’m sure will be in abundance from everyone else! Can’t wait to try this!

Absolutely delicious! Thank you!

I love this recipe! I got lazy and use canned corn but it tastes delicious just the same! Thank you!

I bought Trader Joe’s Roasted Corn frozen in the bag and made this. It’s incredibly delicious! I will serve it as a side dish tonight along with my famous enchiladas and beer. My cardiologist may not approve but ya gotta live a little while you can!

Has anyone tried this with “light” or “non-fat” mayo or “light” Miracle Whip – it would cut some calories?

Yes, Miracle Whip should work! 🙂

Corn with mayo and cotija cheese has become so trendy lately, it’s no surprise I loved this dish. My mother, who is not at all a fan of corn, also enjoyed a few bites of this. It’s something to do with the smoky/sweet/savory bite of combining chili powder, corn, and jalapeno. So good!

And while it tastes great the next day, as well, it certainly doesn’t look pretty. It gets a little muddled, I think. But what a great recipe! Was very happy with the way it turned out.

This is hands down, the best corn dip I’ve ever made! Like, so good, no one ate the guacamole, and I make really good guacamole! 🙂 I always get asked for the recipe! Thank you for this deliciousness!

This recipe came out really good! Both my kids loved it, i did too!

Made this today. Used grated Parmesan cheese instead of Cotija cheese as someone recommended and it was delicious! Will definitely be making this again. So easy and so yummy! Thanks for another great recipe!

This looks so amazing and I can’t wait to try it! I’m making it this weekend for my moms birthday and using frozen corn. So now for a silly question: do I thaw the corn beforehand? I feel like yes, but I’ve never cooked with frozen corn before besides throwing it in a pot to boil : )
Thank you!

No need to thaw! 🙂

What can be subbed for the mayonnaise? Cream cheese? Greek yogurt?

Greek yogurt would be a great (and healthier) substitute!

Omg damn delicious… how do you do this? You post an awesome (simple straightforward) recipe and you get 100000000 ridiculous questions about it… you must be the most patient lovely person in the world. Can I use canned corn, yogurt, salted butter, serve it hot, chill the corn, make it a week before, put my finger in my ear…. and so on! How do you do this. ( I was wondering when people quit experimenting or thinking for themselves). Done ranting… and I thought before this I was patient and lovely.. guess not! Thanks for a great recipe! :-).

Hmmm, I am a commercial gardener – have lots of corn now – found your recipe and I super like the idea of cutting the corn off the cob and not having to deal with the corn in the teeth thing. But, it looks to me the corn in the photos anyway is roasted. So, was this corn roasted before being cut off the cob?
I can plainly see the black roasting marks on the corn – which to me would taste pretty good – then cut it off the cob when it cools down and proceed with the rest of the recipe. Is that right?

The corn in the picture is roasted, however, as stated in the ingredients, you can use either frozen, canned, or roasted corn. Whichever you prefer! 🙂

Holy cow! This stuff is amazing! I made it last night and we had a little bit leftover. I was daydreaming about it all morning, but when i went to get it out at lunch time it was GONE!! My husband polished it off as a midnight snack last night. So….i made more for myself for lunch 🙂 I think I am going to nickname it Crack Corn Dip. It is crazy good. This is going to completely derail my weight loss goals…

Made this tonight for pre-Thankgiving family dinner. It was great! Great app and fantastic as topping on the tacos.

Best dip ever. We all devoured this in no time. My poor son- got home from work late, and all of us polished it off so he didn’t get to try it! I’ll make more today so he can have some this time

Awesome dip. Also would make a great side. Used parmesan (canned fine stuff) instead of cotija and two teaspoons dried cilantro instrad of fresh as that was what I had on hand. Worked out great. My family loved this! Thank you and happy new year!

Could you possibly make it the day before??

You certainly can but this is really best when served day of! 🙂

I just made this for a BBQ tomorrow. And of course my husband and I had to taste it to make sure it’s good. We’ve already eaten 1/2 of it. It’s not making it to the party. Seriously delicious. Or should I say Damn Delicious.

That’s amazing, Kelly!

So good! Roasted corn first. Served as a side for tostadas.

This looks amazing! I’m going to try it for a party where I’m taking the appetizers…so how would you transport it since it says serve immediately but I can’t make it there. Does it need to be in a mini crock pot?

You can try to reheat it at the venue either in the microwave or on the stovetop. A slow cooker also sounds like a great idea but without trying it myself, I’m not entirely sure how it would keep on the WARM function.

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