Name: Mexican Street Corn Dip
Ingredients: 6-8 ears corn on the cob, (grilled and kernels removed (see below for how-to)); 1/4 cup spicy lime mayo ((recipe below)); 2 tablespoons fresh cilantro, chopped; 1/4 cup queso fresco, (crumbled); 1/4 teaspoon chili powder; 2 tablespoons fresh lime juice; avocado, (chopped - optional); salt & pepper to taste; 1/2 cup mayo; few dashes of hot sauce, (to taste); 1/4-1/2 teaspoon cayenne pepper ((to taste)); 1 tablespoon fresh lime juice

bowl of mexican street corn on newsprint with tortilla chips by bowl

The flavors of Mexican Street Corn, in an easy to make dip. Fresh grilled corn on the cob, spicy lime mayo, queso fresco, cilantro make this a favorite summer party appetizer!

We spent the weekend up at the lake, swimming, boating, relaxing with family & friends and enjoying the last bit of sweet corn season! I know this dip recipe is coming late in the season, as sweet corn season may have ended for a lot of you, but it was just too good to not share and I didn’t want to forgot about it! So pin it for next year and the anticipation will make it even better! 😉

Last summer I shared a recipe for Mexican Street Corn that’s been one of my favorite ways to enjoy corn on the cob. However, sometimes I struggle with corn on the cob – all that corn getting stuck in your teeth makes it seem maybe not worth the effort of eating it! So this dip came about to give me the best of both worlds – Mexican street corn and having corn-free teeth! 😆 Plus, this way makes it a lot easier to take along to parties!

bowl of mexican street corn dip surrounded by tortilla chips, lime wedges, cilantro, bowl of queso fresco and ear of corn

Ingredients in Mexican Street Corn Dip:

corn on the cob
spicy lime mayo (recipe below)
cilantro
queso fresco
chili powder
fresh lime juice
avocado (optional)
salt & pepper to taste

See below for the full recipe & instructions.

Mexican Street Corn Dip

The flavors of Mexican Street Corn, in an easy to make dip. Fresh grilled corn on the cob, spicy lime mayo, queso fresco, cilantro make this a favorite summer party appetizer.

Course: Appetizer

Ingredients

Mexican Street Corn Dip:

6-8 ears corn on the cob, grilled and kernels removed (see below for how-to)
1/4 cup spicy lime mayo (recipe below)
2 tablespoons fresh cilantro, chopped
1/4 cup queso fresco, crumbled
1/4 teaspoon chili powder
2 tablespoons fresh lime juice
avocado, chopped – optional
salt & pepper to taste

Spicy Lime Mayo:

1/2 cup mayo
few dashes of hot sauce, to taste
1/4-1/2 teaspoon cayenne pepper (to taste)
1 tablespoon fresh lime juice

Instructions

Mexican Street Corn Dip:

Mix together corn, mayo, cilantro, queso fresco, chili powder, lime juice and salt & pepper.
Add avocado last (if using), and gently stir.
Enjoy as a side dish or serve with tortilla chips as a dip!

Grilling Corn:

To grill the corn, remove husk & silk from corn, rub lightly with olive oil and sprinkle with salt. Grill over medium high heat, 10-12 minutes, turning the ears of corn often, until kernels are crisp tender and slightly charred. Let cool a bit, then cut kernels off of cob.

Spicy Lime Mayo:

In a small bowl, combine ingredients and stir until blended. Taste and adjust seasonings as desired. Use immediately or refrigerate until ready to use.

tortilla chip with mexican corn dip on it being scooped from bowl

Hope you’re enjoying all the best of summer foods in the last few weeks left of the season!

– Manda