This Mexican Street Corn Skillet Dip is a tasty mix of corn, creamy cheese, and spices. It’s warm, cheesy, and packed with flavor that’ll win over any crowd!
Trust me, once you start scooping it up with tortilla chips, you won’t want to stop. Just don’t forget the napkins—things can get a bit cheesy! 😄
I love to make this dip for gatherings because it’s so easy. Just mix everything in one skillet, warm it up, and serve. Perfect for game day or a cozy night in!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, especially when charred. If fresh corn isn’t available, thawed frozen corn works just fine. You can also use canned corn, but rinse it first to remove excess sodium.
Cotija cheese: This crumbly cheese is traditional in Mexican street corn. If you can’t find it, feta cheese makes a good substitute, giving a similar salty flavor. For a creamier option, go for queso fresco.
Mayonnaise and sour cream: These add creaminess. Greek yogurt can stand in for either if you’re looking for a lighter option. It’s tangy and delicious!
Spices: Chili powder and smoked paprika bring out the dip’s depth of flavor. You could use taco seasoning as a time-saver, but be cautious with salt since it can be quite salty.
How Do I Achieve the Perfectly Charred Corn?
Cooking the corn to get a nice char is key for great flavor. Here’s how to do it:
- Start with a hot skillet—this helps sear the corn.
- Don’t stir too often! Let it sit so it can develop that golden brown color. This usually takes about 8-10 minutes.
- If using frozen corn, pat it dry first. Excess moisture can steam the corn instead of roasting it.
This charred, sweet corn flavor is what makes this dip taste like authentic Mexican street corn!
Mexican Street Corn Skillet Dip
Ingredients You’ll Need:
For the Dip:
- 4 cups fresh corn kernels (about 4 ears) or 3 cups frozen corn, thawed
- 2 tablespoons butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Garnish:
- 1 jalapeño, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For Serving:
- Tortilla chips
How Much Time Will You Need?
This dip can be made in about 20-25 minutes! You’ll spend around 10 minutes prepping and about 10-15 minutes cooking, plus a little time for garnishing. It’s a quick and flavorful dish perfect for any occasion!
Step-by-Step Instructions:
1. Melt the Butter:
Start by heating the butter in a large cast iron skillet over medium-high heat. Wait until the butter is completely melted and bubbling—this is the perfect time to add your corn!
2. Cook the Corn:
Add the corn kernels to the skillet and let them cook, stirring occasionally. You’ll want them to get nice and charred, with those beautiful golden brown spots. This usually takes about 8-10 minutes, so be patient and let that flavor develop!
3. Add Creamy Ingredients:
Once your corn is perfectly charred, reduce the heat to medium. Next, stir in the mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix everything together until it’s well combined and heated through—this should only take a few minutes!
4. Cook a Bit More:
Spread the mixture evenly in the skillet and let it cook for another 2-3 minutes. This step helps all the flavors meld together beautifully. You’ll love the smell!
5. Garnish with Fresh Ingredients:
Remove your skillet from the heat and give it a beautiful finish. Sprinkle extra cotija cheese on top, add the sliced jalapeños and chopped cilantro, and dust with a bit more chili powder. Don’t forget those lime wedges on the side—these are key for that zesty kick!
6. Serve and Enjoy!
Serve your warm dip with tortilla chips for dipping. Just before digging in, squeeze some fresh lime juice over the dip for an extra burst of flavor. Enjoy this cheesy, smoky, and tangy treat with friends and family!
This Mexican Street Corn Skillet Dip is sure to be a hit at your next gathering. Enjoy every cheesy bite!
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn as a substitute! Just make sure to drain and rinse it to get rid of excess sodium. This will help keep your dip from becoming too watery.
Can I Make This Dip Spicier?
Absolutely! To kick up the heat, add more jalapeños or mix in some hot sauce. You can also use a spicier chili powder or cayenne pepper for an extra punch!
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally until heated through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the dip up to a day in advance. Just cook it as directed, let it cool, and then refrigerate. When you’re ready to serve, reheat it in the skillet and garnish before serving.
