Mexican Street Corn Dip

This dip gets its addicting flavor from caramelized sweet corn, zesty lime, spicy jalapeno and creamy mayo and Mexican Crema. A sprinkle of chile powder brings an earthy note to the combo.

Course Appetizer
Cuisine Mexican
Keyword Corn
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10
Calories 171 kcal


  • 4 cups corn kernels frozen or kernels from about 5 ears of corn
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large jalapeno pepper top cut off, seeds and veins removed, and diced
  • 1/4 cup Mayonnaise
  • 1/2 cup Mexican Crema or sour cream
  • 1/2 cup Cotija Cheese crumbled, plus more for garnish
  • 1 clove garlic pressed
  • 1/4 cup cilantro chopped, plus more for garnish
  • 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
  • lime zest from one half lime
  • 1 lime juiced


  1. Preheat oven to 400 degrees

  2. Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.

  3. Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.

  4. Adjust seasoning. Serve warm or at room temperature.

  5. Serve with a combination of blue and yellow corn tortilla chips.

Nutrition Facts
Mexican Street Corn Dip
Amount Per Serving
Calories 171 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 294mg13%
Potassium 106mg3%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 216IU4%
Vitamin C 5mg6%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.