Can I make this dip ahead of time for a party?

Absolutely! This dip actually improves if made 1-2 days ahead and stored in the refrigerator. The flavors have time to meld together beautifully. Just add the fresh cilantro and cotija cheese garnish right before serving for the best presentation.

I can't find cotija cheese. What's a good substitute?

If cotija cheese isn't available, finely grated parmesan cheese makes an excellent substitute. It has a similar salty, crumbly texture that works wonderfully. Feta cheese can also work in a pinch, though it's a bit tangier.

Can I make this dip lighter or lower in calories?

Yes! You can use light mayonnaise and non-fat Greek yogurt without sacrificing too much flavor. Another option is to increase the ratio of yogurt to mayonnaise for a lighter version that still maintains creaminess.

My family doesn't like cilantro. Can I leave it out?

Certainly! While cilantro adds a traditional fresh note, you can substitute fresh parsley or simply omit the herb altogether. The dip will still be delicious with all the other flavor components.

Street Corn Dip Recipe

Name: Street Corn Dip Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Mexican-inspired
Ingredients: 1 Tablespoon olive oil; 1/3 cup white onion, diced; 1 4oz can mild diced green chiles; 1/3 cup water; 1 cup corn (or more, if desired); 2/3 cup mayonnaise; 1 cup plain Greek yogurt; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon tajin; 1 lime (juice only); 2 Tablespoons fresh chopped cilantro (plus extra for garnish); 1 cup shredded cheddar cheese; 1/2 cup shredded cotija cheese or queso fresco (optional); Salt and pepper, to taste; Chips, for serving

Description

A creamy, flavorful, and zesty dip inspired by the flavors of Mexican street corn. This recipe combines sweet corn, tangy yogurt, bold spices, and a cheesy kick for the perfect party appetizer. It’s versatile, easy to make, and can be served warm or chilled, with chips for dipping.

Ingredients

Units Scale

For the Corn Mixture:

1 Tablespoon olive oil
1/3 cup white onion, diced
1 4oz can mild diced green chiles
1/3 cup water
1 cup corn (or more, if desired)

For the Dip Base:

2/3 cup mayonnaise
1 cup plain Greek yogurt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon tajin
1 lime (juice only)
2 Tablespoons fresh chopped cilantro (plus extra for garnish)
1 cup shredded cheddar cheese
1/2 cup shredded cotija cheese or queso fresco (optional)

Additional:

Salt and pepper, to taste
Chips, for serving

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Instructions

Prepare the Corn Mixture
Heat a skillet over medium heat. Once hot, add olive oil and diced onion. Sauté for about 3 minutes until the onion softens. Add corn, diced green chiles, and water. Cover and cook, stirring occasionally, until the corn is tender (about 5 minutes). Remove from heat.
Make the Dip Base
In a separate mixing bowl, combine mayonnaise, Greek yogurt, chili powder, garlic powder, tajin, lime juice, shredded cheddar cheese, and fresh chopped cilantro. Mix until well combined.
Combine and Season
Add the sautéed corn mixture from the skillet into the bowl with the dip base. Stir together until evenly incorporated. Season to taste with salt and pepper.
Garnish and Serve
Transfer the dip to a serving dish and sprinkle with fresh cilantro and cotija cheese (if desired). Serve warm, or chill in the refrigerator until the desired thickness is achieved. Serve with chips for dipping.

Notes

Corn: Use 1 cup of corn or more for extra texture. Fresh corn, frozen corn, or Trader Joe’s grilled corn are great options. Leftover grilled or Instant Pot corn on the cob also works well.
Cheese: Cotija cheese is traditional, but finely grated Parmesan cheese can be substituted if unavailable.
Yogurt: Mexican crema or sour cream can be used as a substitute for Greek yogurt.
Make-Ahead: This dip can be made ahead of time and stored in an airtight container for 5-7 days. It can be served warm or cold.

Nutrition

Serving Size: 1 Serving
Calories: 230kcal
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg