Name: Mexican Street Corn Dip Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Mexican
Ingredients: 1 cup mayonnaise; ¾ cup sour cream; 1 ounce taco seasoning mix; 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 optional garnish; 2 tablespoons minced fresh jalapeno, seeds and membrane removed (1 large pepper); 2 cups shredded Mexican cheese blend (Sargento brand, 8-ounce bag)

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Introduction

This Mexican Street Corn Dip is a creamy, flavorful twist on the classic elote street corn. Packed with cheese, jalapenos, and a zesty taco seasoning, it’s perfect for parties or game day snacking.

A white bowl filled with creamy corn dip that has a thick texture showing pieces of yellow corn kernels mixed with small green onion slices and red pepper bits, topped with extra corn, green onion slices, and a light dusting of reddish seasoning. The bowl is surrounded by yellow corn chips on a white marbled surface, creating a cozy snack setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise
¾ cup sour cream
1 ounce taco seasoning mix
45 ounces southwest corn with poblano and red peppers, drained (three 15-ounce cans, Del Monte brand)
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 (about 1 large pepper)
2 cups shredded Mexican cheese blend (Sargento brand, 8-ounce bag)

Instructions

Step 1: In a large bowl, whisk together the mayonnaise, sour cream, and taco seasoning mix until smooth.
Step 2: Add the drained southwest corn, chopped mild green chiles, sliced green onions, minced jalapeno, and shredded Mexican cheese blend. Stir until all ingredients are fully combined.
Step 3: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to let the flavors meld and the dip chill completely.
Step 4: Before serving, transfer the chilled dip to a serving bowl. Garnish with additional sliced green onions, chopped cilantro, cotija cheese, or a sprinkle of chili powder if desired.

Tips & Variations

For a smokier flavor, add a pinch of smoked paprika or chipotle powder to the dip mix.
If you prefer a spicier dip, include the jalapeno seeds or add a dash of hot sauce.
Substitute the canned southwest corn with fresh grilled corn kernels for a more authentic taste.
Use plain shredded mozzarella or Monterey Jack cheese if Mexican blend is unavailable.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best served chilled but can be served at room temperature if preferred. Avoid freezing as the texture may change.

How to Serve

The image shows a close-up of a white bowl filled with a creamy dip made of corn kernels, small pieces of red pepper, and chopped green onions, topped with a sprinkling of reddish seasoning. A gold spoon holds a scoop of the dip above the bowl, showing the mix of yellow corn, white creamy sauce, red bits, and green onion slices. Behind the bowl, there are blurred elements including a clear bowl with crispy chips and a wooden bowl with more chopped green herbs, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, this dip actually benefits from resting in the refrigerator for several hours or overnight to allow the flavors to blend well.

Can I use fresh corn instead of canned?

Absolutely! Grilled or boiled fresh corn kernels will add a nice sweetness and smoky flavor, making the dip even more delicious.