Name: Mexican Street Corn Dip
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2 cups sweet corn, fresh or canned; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 cup crumbled feta cheese; 1 lime, juiced; 1/4 cup fresh cilantro, chopped; 1 teaspoon chili powder; Salt and pepper to taste

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Mexican street corn dip hits all the right notes: creamy, tangy, a little spicy, and wildly forgiving. If you like the idea of corn that behaves like a party appetizer instead of a side dish, you are in the right place. If you want a pumped up version, take a peek at this loaded Mexican street corn dip for extra inspiration.

Why This Recipe is Awesome

Okay, listen. This dip is basically the cool cousin of regular corn. It feels fancy but takes five minutes. It plays well with chips, veggies, and people who claim they are not hungry but will totally snack. It uses minimal ingredients and zero culinary ego.

It is also practically idiot proof. I made it on a Tuesday, forgot to stir for a hot second, and it still tasted amazing. Bold tip Serve it chilled for a refreshing crowd pleaser or at room temp if you want the feta to melt into something decadently creamy. FYI this recipe travels well to potlucks and vanishes suspiciously fast.

Ingredients You’ll Need

2 cups sweet corn fresh or canned, your choice
1/2 cup mayonnaise yes the good stuff works best
1/2 cup sour cream tangy and creamy
1 cup crumbled feta cheese salty and dreamy
1 lime juiced fresh gives life to the whole thing
1/4 cup fresh cilantro chopped for brightness
1 teaspoon chili powder for a little kick
Salt and pepper to taste because duh

Step-by-Step Instructions

In a large bowl, combine the sweet corn, mayonnaise, sour cream, and feta cheese. Keep it simple. Use a big spoon and dump it all in.
Add the lime juice, chopped cilantro, chili powder, and season with salt and pepper. Squeeze that lime like you mean it. Taste as you go.
Mix until well combined. Stir until the feta breaks into delicious little clouds and everything looks like it belongs together.
Serve chilled or at room temperature with tortilla chips. Offer napkins. Expect compliments.

Common Mistakes to Avoid

Over seasoning on day one. You can always add salt later but you cannot un-salt your dip. Play it cool.
Using watery canned corn and not draining it. That will turn your dip runny. Patience matters. Drain and dab if needed.
Forgetting to taste. Do you want bland dip? No. Taste and tweak. It takes like five seconds.
Skimping on lime. The lime cuts through the richness. Skip it and your dip will be polite but forgettable.
Serving it stone cold right out of the fridge with zero chance for flavors to open up. Let it sit at room temp for a few minutes if it has been chilled.

Alternatives & Substitutions

Want to riff? Go for it. This recipe welcomes improvisation like an easygoing friend.

Swap feta for cotija if you can find it. Cotija gives that classic Mexican street corn vibe. Personal opinion I love cotija but feta is a terrific, salty stand-in.
Use Greek yogurt instead of sour cream for a lighter texture. It will taste tangier and feel healthier. Not a miracle weight loss plan but hey.
Fresh corn is perfect in summer. Frozen or canned corn works year round. If using frozen, thaw and pat dry. If using canned, drain and blot.
Want heat? Add a pinch of cayenne or toss in chopped pickled jalapeños. Want smoky? Use smoked paprika instead of chili powder.
Vegetarian but missing that grilled flavor? Lightly char the corn in a hot skillet for a couple minutes for a smoky note. No grill required.

Need more corn ideas? Try the cozy bowl in this Mexican street corn soup for when you want dinner not just snacks.

FAQ (Frequently Asked Questions)

Q. Can I use frozen corn instead of fresh or canned?
A. Sure. Thaw it, pat it dry, and toss. Frozen corn works fine and saves time. It will not complain.

Q. Can I make this ahead of time?
A. Absolutely. Make it a few hours ahead and let flavors mingle. If it sits overnight, give it a quick stir and a fresh squeeze of lime before serving.

Q. Is feta the only cheese that works?
A. No. Cotija or even a salty queso fresco works great. Feta is a convenient, tangy option that most folks already have.

Q. Can I make it vegan?
A. Yes. Use vegan mayo and a dairy-free sour cream or plain unsweetened non dairy yogurt. Skip the feta or use a vegan cheese crumble. It will still party hard.

Q. How spicy is it?
A. Mild by default. Add extra chili powder or diced jalapeño if you want real heat. You control the burn level.

Q. Will this dip hold up at a picnic?
A. It will. Keep it chilled in an insulated container and bring a small cooler for safety and pride.

Q. Can I add protein like chicken or shrimp?
A. Yep. Grilled shrimp or chopped rotisserie chicken fold in nicely if you want something heartier.

Final Thoughts

You made it this far which means you either really love corn or you love snacks. Both are valid life choices. This Mexican street corn dip makes entertaining stupidly easy and snacking seriously fun. Keep the ingredients honest and the attitude chill.

One last tip if you want fans at your next gathering double the recipe and hide the evidence card that says how few minutes it took you. Now go impress someone or yourself with your new culinary skills. You have earned it.

Conclusion

If you want another version or a visual reference for this kind of dip, check out Half Baked Harvest Mexican Street Corn Dip for more serving ideas and beautiful photos.