Mexican Street Corn Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 10 servings
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1 tablespoon canola oil

5 ears fresh sweet corn, shucked 

8 ounces cream cheese, softened 

1/2 cup sour cream 

1/4 cup mayonnaise 

1 cup crumbled feta cheese

1 jalapeño, seeded and finely chopped 

1 green onion, chopped 

1 teaspoon ground cumin 

1/2 teaspoon chili powder, plus more for garnish 

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

Blue corn tortilla chips, for serving 


  1. Heat the oil in a large cast-iron pan over medium-high heat. Cook the corn until it becomes bright yellow with some charred marks on it. Alternatively, you can cook the corn on the grill until it's nice and charred.
  2. Meanwhile, combine the cream cheese, sour cream, mayo, 3/4 cup of the feta, the jalapeño, green onion, cumin, chili powder and cilantro in a large mixing bowl. Fold the corn into the dip mix. Garnish with the remaining feta, cilantro leaves and chili powder. Serve with blue corn tortillas chips.

Cook’s Note

I like to first bake my corn and get it nice and softened up before I get those lovely charcoal marks on them. I think this way it prevents over cooking and burning the corn on the grill.