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mexican street corn dip served in a grey ceramic bowl garnished with lime wedges, cilantro leaves, on a green backdrop.
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5 from 125 votes

Mexican Street Corn Dip

Serve this Mexican Street Corn Dip as a crowd pleasing appetizer, a tasteful spread for poultry, or a snack to be enjoyed by the spoonful. Warm cheese, mayo, and roasted corn never tasted so good!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, dinner, Side Dish
Cuisine: American, Mexican
Servings: 12
Calories: 46kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Rubber spatula or spoon
  • vegetable chopper
  • Ninja 5-in-1 Foodi Grill optional

Ingredients

  • 5 cups cooked corn (~ approx 2, 10oz frozen bags)
  • ½ cup Parmesan shaved
  • ½ cup Feta cheese crumbles
  • ½ cup red onion diced
  • ¼ cup cilantro fresh
  • 1 small jalapeño diced
  • ½-⅔ cup light mayo depending on creaminess
  • 1-3 tbsp sriracha depending on desired heat
  • 1 lime juiced, see tip below*

Seasonings

  • 1 ½ tsp chili powder
  • 1 tsp garlic salt
  • can use Trader Joe's Chile Lime seasoning in lieu of garlic salt & chili powder (I recommend ~1 tablespoon + more depending on taste)

Serve

  • 1 bag tortilla/kettle cooked chips

Instructions

  • Prepare the corn. I often use frozen corn, steam-in-bag. I will cook it, then put it in the fridge to sit overnight so it chills. See tips in the note section on methods of cooking corn.
    skillet filled with corn on green background and white linen.
  • While corn is cooking and/or cooling, prepare the produce. Use a vegetable chopper to dice red onion and jalapeños. Finely dice cilantro.
  • In a mixing bowl, combine fresh cilantro, grated parmesan, feta crumbles, red onion, and seasonings.
  • Next, stir in olive oil mayo. This will create a dip like texture. Toss in the cooled corn, sriracha, and optional jalapeños.
    mixing bowl filled with mexican corn feta dip ingredients, not mixed together.
  • Fold all together. Add fresh lime juice and/or zest.
  • Garnish with an additional 2 tablespoons of chopped cilantro before serving. Serve with a family size bag of chips, fresh vegetables, on top of tacos...so many options!
  • Store in the fridge for up to 2 days if it even makes it to storage! Enjoy!

Video

Notes

Prepping corn? This can be done in a variety of ways: on the grill, in the microwave, air fryer, or on the stovetop. If I have extra time, I like to grill mine for 6-8 minutes on the grill setting in the Ninja Foodi Grill. It gives it the perfect amount of char and great texture. After cooking, trim the corn off the cobs. Let cool by chilling or allowing it to sit.
TIP: Microwave a lime for 15 seconds before using. Roll it on the counter; then juice. It will get the maximum amount of juice out of the lime!
Adjust the spice level with the amount of jalapeños and sriracha. 
Garnish with feta crumbles, extra cilantro, chopped green/red onions, and/or a pinch of salt...Enjoy as a dip, garnish to grilled protein, or just by the spoonful!

Nutrition

Serving: 1 serving | Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 263mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g