Mexican Street Corn Dip (Cold)

This creamy and flavorful Mexican Street Corn Dip is a crowd-pleaser! Featuring a blend of southwest corn, cheddar cheese, taco seasoning, and a creamy base, it’s the perfect appetizer for parties, potlucks, or game days. Serve it chilled with tortilla chips for dipping and enjoy a refreshing twist on classic street corn.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 10 minutes with no cooking required.
• Perfect for Sharing: A great option for parties, potlucks, and gatherings.
• Rich and Creamy: A blend of mayo, sour cream, and cream cheese makes it irresistibly smooth.
• Customizable: Adjust the seasoning and toppings to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 30 oz southwest corn with poblano and red peppers (2 cans, drained)
• 1 cup shredded cheddar cheese (or substitute with cotija cheese)
• ½ teaspoon taco seasoning (adjust to taste)
• 2 tablespoons sour cream
• ½ cup mayonnaise
• ½ cup cream cheese (see Notes)
• 4 green onions, chopped (reserve some for garnish)
• 14 oz tortilla chips for dipping

Directions

Prepare the Corn

1. Drain excess liquid from the cans of southwest corn and add the corn to a large mixing bowl.

Mix the Ingredients

1. Add shredded cheddar cheese, taco seasoning, sour cream, mayonnaise, cream cheese, and chopped green onions to the bowl (reserving some green onions for garnish).
2. Toss the ingredients together until well mixed and creamy.

Garnish and Serve

1. Spoon the dip into a serving bowl.
2. Garnish with a sprinkle of chopped green onions.
3. Serve chilled with tortilla chips arranged around the bowl on a large plate or platter.

Servings and Timing

• Servings: 8 (Yield: 4 cups)
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Cheese Options: Use cotija or queso fresco for a more authentic street corn flavor.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
• Healthier Version: Use Greek yogurt instead of sour cream and light mayo.
• Fresh Additions: Mix in diced red bell peppers, chopped cilantro, or a squeeze of lime juice for extra freshness.

Storage

• Refrigeration: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving.
• Freezing: Not recommended, as the texture may change upon thawing.

FAQs

1. Can I use frozen or fresh corn instead of canned?

Yes, cook and drain frozen or fresh corn before using. It adds a fresh touch to the dip.

2. Is this dip spicy?

The dip is mildly spiced from the taco seasoning. Add jalapeños or more seasoning for extra spice.

3. Can I serve this dip warm?

While this recipe is designed to be served cold, you can warm it gently in the microwave or oven for a different take.

4. What’s the best way to soften cream cheese?

Let it sit at room temperature for about 30 minutes, or microwave for 10-15 seconds.

5. Can I make this dip ahead of time?

Yes, prepare the dip up to 1 day in advance and store it covered in the refrigerator.

6. What can I use instead of tortilla chips?

Serve with crackers, pita chips, or fresh veggies like carrots, celery, or bell pepper slices.

7. Can I adjust the consistency?

Add more mayo or sour cream for a looser dip, or use less for a thicker version.

8. Is this dip gluten-free?

Yes, as written, it’s gluten-free. Just ensure your taco seasoning and chips are certified gluten-free.

9. Can I add meat to this dip?

Cooked, crumbled bacon or shredded chicken would make a great addition for a heartier dip.

10. How long can this dip sit out?

For food safety, don’t leave the dip out for more than 2 hours.

Conclusion

Mexican Street Corn Dip is a creamy, flavorful appetizer that’s as easy to make as it is to enjoy. Perfect for any occasion, this chilled dip is a hit with tortilla chips or fresh veggies. Try this recipe for a taste of street corn in a convenient, crowd-pleasing format!

Mexican Street Corn Dip (Cold)

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 cups 1x
• Category: Appetizer, Snack
• Method: No-Cook
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Print Recipe

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Description

A creamy, cheesy dip inspired by the flavors of Mexican street corn. Made with southwest corn, cheddar cheese, taco seasoning, and creamy dressing, it’s the perfect appetizer for parties, potlucks, or game days.

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Ingredients

Units USM Scale 1x2x3x

• 30 oz southwest corn with poblano and red peppers (2 cans, drained)
• 1 cup shredded cheddar cheese (or substitute with crumbled cotija cheese)
• 1/2 teaspoon taco seasoning (adjust to taste)
• 2 tablespoons sour cream
• 1/2 cup mayo
• 1/2 cup cream cheese (softened or whipped)
• 4 green onions, chopped (reserve some for garnish)
• 14 oz tortilla chips, for serving

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Instructions

1. Prepare the Corn:
   • Drain excess liquid from the cans of southwest corn and transfer the corn to a large mixing bowl.
2. Mix the Dip:
   • Add cheddar cheese, taco seasoning, sour cream, mayo, cream cheese, and chopped green onions (reserving some for garnish) to the bowl.
   • Toss until all ingredients are well combined.
3. Assemble and Serve:
   • Spoon the dip into a serving bowl.
   • Garnish with reserved green onions.
   • Serve with tortilla chips arranged on a plate or platter for dipping.

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Notes

• Use whipped cream cheese or let regular cream cheese soften to room temperature for easier mixing.
• For authentic flavor, top the dip with crumbled cotija cheese and a sprinkle of chili powder.
• Can be made ahead and stored in the refrigerator for up to 2 days.

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Nutrition

• Calories: 292 kcal per serving