Easy Mexican Street Corn Dip Recipe
When we think of chips and dip, vegetables are often overlooked. But this recipe is going to change that narrative. My Easy Mexican Street Corn Dip Recipe is full of fresh corn, tomatoes, bell pepper, spicy jalapeno pepper, and cilantro tossed in a creamy dressing. It goes surprisingly well with your favorite tortilla chips for an amazing crunch!
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Most people associate corn salad with the summer months because of the fresh veggies, but I’m here to show you that it’s a dip/side dish for all seasons. The main reason that I think you can get away with making corn salad in the Fall and Winter is because frozen corn tastes just as good as fresh sweet corn on the cob.
Most grocery stores also have fresh corn on the cob in their produce sections year-round. And the same can be said for tomatoes.
I love fresh tomatoes in the summer; they can’t be beaten. But the tomatoes on the vine in the grocery store are a really good substitute if you are making this corn dip out of season.
How is the grocery store working on a better-tasting tomato?
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Another great thing about corn salad is that it can be tailored to whatever you like. I like using Tajin seasoning, but you could add chili powder, garlic powder, onion powder, sour cream, green chiles, and more! And even though I chose to use cheddar cheese, you could shake things up by substituting it with feta cheese, Monterey Jack, Pepper Jack Cheese, or any other specialty cheese you like.
This is not technically an authentic Mexican Corn Dip Recipe. (If it were, you would probably see queso fresco, Mexican cotija cheese, and/or Mexican crema.) This is my own version of this easy dip recipe, and my family likes it.
Tips for Easy Mexican Street Corn Dip Recipe:
- If you use fresh corn on the cob, throw it on the grill or in the oven. The smokiness from roasted corn is my favorite flavor in this creamy dip. (When I have the time to do it.)
- My favorite chips to eat with this Creamy Mexican Street Corn Dip are Fritos, specifically chili cheese Fritos. (This is not traditional, but OH SO GOOD!)
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Easy Mexican Street Corn Dip Recipe Ingredients:
- 1 green bell pepper
- 1/4 red onion
- 1 whole jalapeno (you can remove the seeds if you don’t want it too hot.)
- 1 cup shredded cheddar cheese
- 24 oz. frozen whole-kernel corn
- 1 cup mayonnaise
- 1/4 cup lemon/lime juice freshly squeezed
- 1 tablespoon sugar
- 1 tablespoon tajin
- 1 medium tomato
- Fresh cilantro to taste
Easy Mexican Street Corn Dip Recipe Instructions:
- First, add the frozen whole-kernel corn to a large bowl.
- Second, add the chopped tomatoes, green bell pepper, red onion, jalapeno, and cheddar cheese to the corn.
- Third, whisk the mayonnaise, lemon juice, sugar, and Tajin in a separate bowl.
- Next, pour the creamy dressing over the top of the corn mixture and stir to combine.
- Then, cover it with a lid and let the corn dip in the fridge for at least 30 minutes. This will allow the flavors to develop and the corn to thaw.
- Finally, serve alongside your favorite chips or crackers and enjoy!
Storage for Easy Mexican Street Corn Dip Recipe:
- Store leftover Mexican Street corn dip in the fridge in an airtight container for up to 5 days.
What are the Macros for Easy Mexican Street Corn Dip Recipe?
Makes 6 servings (Nutritional information below is for 1 serving = 1/2 cup)
- Calories – 438
- Protein – 9.25 grams
- Carbs – 28 grams (net)
- Fat – 36 grams
Check out some of my other appetizer recipes!
Easy Mini Pineapple Cranberry Cheese Ball Recipe
Crispy Corn Fritters with Mexican Mayo
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Easy Mexican Street Corn Dip Recipe
Equipment
- 1 Mixing bowl
Ingredients
- 24 oz. frozen whole-kernel corn
- 1 green bell pepper
- 1 medium tomato
- 1/4 red onion
- 1 whole jalapeno you can remove the seeds if you don’t want it too hot.
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1/4 cup lemon/lime juice freshly squeezed
- 1 tablespoon sugar
- 1 tablespoon tajin
- Fresh cilantro to taste
Instructions
- First, add the frozen whole-kernel corn to a large bowl.
- Second, add the chopped tomatoes, green bell pepper, red onion, jalapeno, and cheddar cheese to the corn.
- Third, combine the mayonnaise, lemon juice, sugar, and Tajin in a separate bowl and whisk.
- Next, pour the creamy dressing over the top of the corn mixture and stir to combine.
- Then, cover it with a lid and let the corn dip in the fridge for at least 30 minutes. This will allow the flavors to develop and the corn to thaw.
- Finally, serve alongside your favorite chips or crackers and enjoy!
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