Mexican Corn Dip
Best Mexican Corn Dip Recipe – Part Mexican Street Corn (Elote), part Pimento Cheese, this rich and creamy corn dip is totally irresistible! It comes together in just 15 minutes and is perfect served cold with crunchy chips at parties or to enjoy as a delicious anytime snack.
Why We Love This Corn Dip Recipe
We have a fabulous traditional Mexican Street corn salad (or dip) on the site. But today’s Mexican Corn Dip recipe is a simplified corn dip, reminiscent of Mexican Street corn dip, but is a little bit more Americanized… Kind of like a Tex-Mex corn dip!
It includes handy ingredients like canned corn with peppers already mixed in, canned green chilies, mayo, sour cream, pickled jalapeños, and shredded cheese in the mix. The dip is deliciously tangy, sweet, spicy, with a heat that can be adjusted to your taste. It has a great balance of creamy and crunchy textures, and is sort of a cross between pimento cheese and our Mexican Street corn dip or corn salsa.
This no-cook corn dip is utterly irresistible and will be a big hit appetizer at your next outdoor get-together! Whip up a large batch in about 15 minutes (or make it a day or two ahead of time) then chill in the fridge until ready to serve cold with your favorite crunchy dippers.
Ingredients You Need
- Canned Mexicorn – super handy ready-to-use blend of sweet corn kernels and diced peppers
- Canned chopped green chiles – your choice of mild or spicy
- Mayonnaise – you can use low-fat if you like
- Sour cream – or greek yogurt
- Pepper jack cheese – or sharp cheddar cheese, shredded
- Green onions – sliced
- Pickled jalapeños – diced, but can omit if you prefer a more mild dip
- Spices – salt, pepper, and paprika
Want To Make It Your Own? Try Any Of These Swaps or Add-Ins:
- Cream cheese (instead of mayo)
- Fresh cilantro
- Fresh corn cut off the cob (or frozen corn)
- Fresh jalapeno peppers
- Chili powder
- Cayenne pepper
- Crumbled cotija cheese or feta cheese (instead of pepper jack)
How to Make This Mexican Street Corn Dip Recipe
Set out a large mixing bowl. Open and drain the cans of mexicorn and green chilies.
Dump the drained vegetables into the bowl. Add the mayonnaise, sour cream, shredded cheese, green onions, chopped jalapeños, and smoked paprika.
Gently fold until all the ingredients are well combined. Taste the mixture, then add salt and pepper as desired.
Cover and refrigerate for at least 1 hour, or until ready to serve.
Get the Complete (Printable) Tex-Mex Street Corn Dip Recipe + Video Below. Enjoy!
Serving Suggestions
The rich, cold, and creamy dip is great to serve with crunchy tortilla chips or crackers! I like extra sturdy restaurant-style chips (vs. the thin cantina chips) or convenient scoop-shaped chips.
For a low-carb option you can offer fresh-cut veggies for scooping, like carrot or celery sticks, bell pepper slices, or other hearty vegetables.
Mexican street corn dip is also fabulous to enjoy as a unique topping on sandwiches and tacos! Add it like you would use pimento cheese on honey pepper chicken sandwiches, juicy cowboy burgers, or southern-tastic grilled cheese sandwiches with fried green tomatoes.
Frequently Asked Questions
Feel free to substitute sour cream with greek yogurt in this recipe.
In a word: Amazing! This dip is creamy and rich, tangy and lightly sweet, with a delicious kick of spicy heat. The corn and peppers have a nice bit of crunch that is great with the creaminess.
Cover the dip tightly or transfer it to a container with a lid and keep in the fridge for up to 3 days.
Looking for More Delicious Dip Recipes? Be Sure to Try:
- Best Homemade Salsa
- Whipped Cottage Cheese Dip
- 3-Ingredient Magic Taco Dip
- Smoked Cheese Dip
- Corn Salsa Dip with Bacon
Mexican Corn Dip Recipe + Video
Ingredients
- 22 ounces canned mexicorn corn mixed with bell peppers
- 7 ounces canned chopped green chiles
- 1 cup mayonnaise
- 1 cup sour cream
- 8 ounces shredded pepper jack cheese or sharp cheddar
- ¾ cup chopped green onions
- ¼ cup diced pickled jalapeno optional
- ½ teaspoon smoked paprika
- Salt and pepper
Instructions
- Set out a large mixing bowl. Open and drain the cans of mexicorn and green chilies.
- Dump the drained vegetables into the bowl. Add the mayonnaise, sour cream, shredded cheese, green onions, chopped jalapeños, and smoked paprika. Gently fold until all the ingredients are well combined.
- Taste, then add salt and pepper as desired. Cover and refrigerate for at least 1 hour, or until ready to serve.
This dish was everything and more that I wanted it to be! thank you so much for sharing this amazing recipe!
I’m just a little confused. Early in the article Pimento cheese is mentioned – but it’s not in the ingredients and not in the recipe.
Hi Clifford!
Sorry for the confusion… We were describing this dip like a blend of pimento cheese and corn salsa. Because you are combining mayo, sour cream, shredded cheese, and chopped peppers, you are essentially making pimento cheese, then adding corn and spices to it!
Hi Sommer,
I was just wondering if your Mexican Corn Dip can be baked to melt the cheese and serve hot.
Sandra
In Louisiana
Hi Sandra,
Yes, absolutely! It would be delicious that way. We actually have a separate recipe for hot corn dip here: https://www.aspicyperspective.com/fire-roasted-corn-dip/
Wow, this was DELICIOUS! And so easy to make. Can’t wait to make it again!
This was such a light yet hearty dip that does not disappoint! Quick, easy and flavorful; definitely, a new favorite recipe!
The pepper jack cheese is nice, and the smoked paprika gave it a great flavor. Highly recommend trying it! Everyone at our family gathering loved it.
This was a hit at our last family gathering! The pepper jack cheese is nice, and the smoked paprika gave it a great flavor. Highly recommend trying it!