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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
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10
Calories 171kcal


  • 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


  • Preheat oven to 400 degrees
  • 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.
  • 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.
  • Adjust seasoning. Serve warm or at room temperature.
  • Serve with a combination of blue and yellow corn tortilla chips.


Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg