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Easy Mexican Street Corn Dip

Easy to make in under 15 minutes you will watch this Mexican Street Corn Dip disappear from the bowl! Made with fresh corn on the cob and five other simple ingredients this appetizer dip is truly a winner!

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Large what bowl filled with Mexican Street Corn Dip and tortilla chips surrounded by more chips, cilantro, and limes.

Mexican Corn Dip

The first time I made this for a few friends it disappeared faster than anything else I have ever made, not joking. Maybe I am not remembering this part correctly but I swear people were throwing elbows to get another scoop before it ran out.

The best part is that this street corn dip is so stinkin’ easy to make! Only 6 ingredients and ready in under 15 minutes!

So whether it is Cinco de Mayo, a summer barbecue, or taco Tuesday this dip is truly a winner.

Angled view of a table with a bowl of street corn, tortilla chips, and margaritas.

Supplies

An easy dip, where the craziest supply needed is a sheet pan… but seriously you will need:

  • Cutting Board, grater, & Knife (serrated works best for taking the corn off)
  • Sheet Pan
  • Oven
  • Bowl
  • Spatula and Spoons
  • Measuring Cups & Spoons

Ingredients

Simple ingredients although I will note that using fresh ingredients will yield the best result, so fresh corn, fresh lime juice, and fresh grated parmesan cheese.

  • Corn on the Cob
  • Mayonnaise
  • Cilantro
  • Lime Juice
  • Sriracha
  • Parmesan Cheese

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make easy Mexican Street Corn Dip recipe including fresh corn on the cob, mayo, and cilantro.

How to Make Mexican Street Corn Dip

Start by setting the oven to broil. You can keep the oven rack in the middle position so the corn doesn’t cook too fast.

Now carefully cut the corn kernels from the cobs. Spread the corn kernels over the sheet pan spread out in a single layer. For easy clean up you can line the sheet pan with aluminum foil.

Transfer to the oven and broil for 3-4 minutes. Toss the corn kernels and re-spread out into a single layer. Broil another 4-5 minutes or until the corn begins to darken and blister.

Sheet pan with blistered corn kernels.

While corn is in the oven add the mayo, cilantro, lime juice, sriracha, and parmesan cheese to a bowl.

Once corn is done add it to the bowl with the other ingredients and stir to mix together. Serve with tortilla chips warm immediately or can be stored in the fridge and served cold. 

Close up view on corn, parmesan cheese, and cilantro in a a quick and easy corn dip recipe.

Tips, Tricks, and Questions

  • If you are making this for a larger group I recommend doubling! 
  • Fresh corn from the cob is best for the recipe. I also tested it with frozen corn and canned corn, it was just not as good as with the fresh corn right off the cob!
  • I prefer the parmesan cheese in this recipe but you could also use cotija cheese
  • Don’t forget to buy a bag of chips! (Totally worth noting from personal experience…)
Mexican Street Corn Dip in a bowl garnished with parmesan cheese and cilantro with a handful of tortilla chips on the side.

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Overhead view of a table scene with a large bowl of Mexican street corn dip with tortilla chips surrounded by cut limes, cilantro pieces, and margaritas.

Mexican Street Corn Dip

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Watch this amazing appetizer dip vanish! Easy to make with fresh corn and simple ingredients like mayo and lime juice this Mexican Street Corn Dip is one you will keep in your regular rotation!

Ingredients

  • 4 cobs of corn (about 2 cups corn kernels)
  • 1/2 cup of mayo
  • 1/4 cup of cilantro, chopped
  • 2 teaspoons lime juice
  • 1-2 teaspoons sriracha
  • 1/4 cup parmesan cheese

Instructions

  1. Set oven to broil. (Oven rack in the middle position)
  2. Carefully cut the corn kernels from the cobs. Spread the corn kernels over the sheet pan spread out in a single layer.
  3. Transfer to the oven and broil for 3-4 minutes. Toss corn kernels and re-spread out into a single layer. Broil another 4-5 minutes or until the corn begins to darken and blister.
  4. While corn is in the oven add the mayo, cilantro, lime juice, sriracha, and parmesan cheese to a bowl.
  5. Once the corn is done add to the bowl with the other ingredients and stir to mix together. Serve with tortilla chips warm immediately or can be stored in the fridge and served cold.

Notes

If you are making this for a larger group I recommend doubling!

Fresh corn from the cob is best for the recipe. I also tested it with frozen corn and canned corn, it was just not as good as with the fresh corn right off the cob!

Fresh grated parmesean cheese, not the stuff in a plastic canister.

Nutrition Information:
Yield: 6 Serving Size: 1/3 cup
Amount Per Serving: Calories: 193Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 163mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 3g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

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