Mexican Street Corn Dip

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 10 servings
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1 tablespoon canola oil

5 ears fresh sweet corn, shucked 

8 ounces cream cheese, at room temperature

1/2 cup sour cream 

1/4 cup mayonnaise 

1 cup crumbled feta cheese

1 jalapeño, seeded and finely chopped 

1 scallion, chopped 

1 teaspoon ground cumin 

1/2 teaspoon chili powder, plus more for garnish 

1/2 cup cilantro leaves, finely chopped, plus whole leaves for garnish 

Kosher salt and freshly ground black pepper

Blue corn tortilla chips, for serving 


  1. Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn and cook, turning occasionally, until bright yellow all over and charred in spots. Alternatively, you can cook the corn on the grill. When the corn is cool enough to handle, cut the kernels off the cobs and let them cool completely.
  2. Meanwhile, combine the cream cheese with the sour cream, mayonnaise, 3/4 cup of the feta, the jalapeño, scallion, cumin, the 1/2 teaspoon chili powder and chopped cilantro in a large bowl. Fold the corn kernels into the dip. Season with salt and pepper. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortilla chips.