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Warm Mexican Street Corn Dip made with corn, jalapeños, green chiles, cream cheese, Mexican cheese, Tajín, and fresh lime served with tortilla chips.

Mexican Street Corn Dip

5 from 1 vote
This Mexican Street Corn Dip is creamy, cheesy, and packed with corn, jalapeños, green chiles, taco seasoning, and a touch of lime. Serve it warm with tortilla chips for an easy party appetizer, game-day snack, or Cinco de Mayo recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: mexican inspired
Ingredients Method Notes

Ingredients
  

  • 2 tbsp cooking oil
  • 1/2 onion diced
  • 2-3 jalapeños diced
  • 2 cups corn canned or frozen
  • 1/3 cup diced green chiles
  • 2 tbsp taco seasoning
  • 8 oz cream cheese room temperature
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded Mexican cheese
  • Tajín seasoning to taste
  • Juice of 1/2 lime
  • Tortilla chips for serving

Method
 

  1. Heat 2 tbsp oil in a pan, then add the onion and cook until softened.
  2. Add the jalapeños and cook for a few minutes more.
  3. Stir in the taco seasoning to bloom it.
  4. Add the corn and mix well.
  5. Stir in the diced green chiles.
  6. Add the cream cheese, sour cream, and mayonnaise and let everything melt together.
  7. Mix in the shredded Mexican cheese until smooth and creamy.
  8. Season with Tajín to taste.
  9. Finish with lime juice and extra Tajín, then serve warm with tortilla chips.

Notes

For a spicier dip, leave some of the jalapeño seeds intact or add an additional jalapeño.
For a milder dip, remove the seeds and membranes from the jalapeños before dicing.
If using canned corn, drain it thoroughly before adding it to the skillet. Frozen corn can be added after thawing and draining any excess moisture.
Keep the heat at medium to medium-low once the dairy ingredients are added so the dip stays smooth and creamy.