Mexican Street Corn Dip

Mexican Street Corn Dip

Looking for a great dip to take to a crawfish boil or family gathering? This Mexican Street Corn Dip will become a favorite!

Mexican Street Corn Dip


  • 2 14oz bags of frozen corn
  • 1 Tbsp of olive oil
  • ¼ cup mayonnaise
  • 8oz cotija cheese crumbled
  • ½ of a jalapeno diced (no seeds)
  • ½ cup parsley
  • Dash of cayenne pepper
  • 3 cloves of garlic minced
  • Juice of one lime
  • Sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder


  1. In a large skillet, over medium heat, add the olive oil and toast the corn (10 to 12 min) stirring occasionally. Remove from heat and set aside.
  2. In a separate large bowl, stir in mayo, cotija cheese, jalapeno, parsley, cayenne and minced garlic together until evenly combined.
  3. Slice lime in half and squeeze juices from each half into the bowl. Stir until the juice is completely incorporated.
  4. Stir in the corn until completely incorporated, evenly, into the mixture.
  5. Sprinkle the sea salt, smoked paprika and chili powder on top.
  6. Refrigerate until chilled.
  7. Serve with your favorite chips!

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