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Mexican Street Corn Dip

Mexican Street Corn Dip


  • 2 Tbsp Butter or Margarine
  • 1 Jalapeno Seeded and diced
  • 4 Stalks Fresh corn
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1/4 cup Cotija Cheese Crumbled
  • 1/4 cup Fresh Cilantro leaves Chopped
  • 1 tsp Chili Powder
  • 2 Green Onions Chopped
  • 1 Lime Juiced


  1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño.

  2. Cook, stirring occasionally, until cooked through and slightly charred, about 7-8 minutes. Be careful not to stir too often or you won't get the charred effect you need for the dip.

  3. Carefully remove the corn mixture from the heat and pour into a heat proof bowl. I use my pyrex bowl.

  4. Allow to cool to room temperature, then add the rest of the ingredients and give a good stir.

  5. Add a few onions and cheese on top to garnish and serve! It may be kept in the refrigerator for a bout 3-4 days.

  6. Serve with your favorite bread, cracker, or chip and enjoy!