Mexican Street Corn Dip

Mexican Street Corn Dip

There’s a few great restaurants in Toronto where I can get Mexican Street Corn. They’re usually where I manage my Mexican food cravings which creep up on me a lot. One of the spots is where I insisted my family get my Mother’s Day takeout.

When we’re dining out in my favourites spots, I always start my meals with the street corn. Not only am I fan of corn in the summers but slathering cobs with mayo, cheese and cilantro only increase their flavour value. When I’m out of the city at your beach cottage and down the street from a farm that produces the sweetest summer corn, I often make my own version of my appetizer staple. So it was only a matter of time that I would find a way to enjoy it before the meal even gets started.

This dip is perfect for a late afternoon snack to help ruin your dinner. I used to like to serve charcuterie to friends, neighbours and guests during the summer, but I’ve tired of them. Not only do they feel fussy but I find them to be a bit much. Not that this is less, it’s pretty decadent but worth every morsel. I’m also learning to do less. Instead of an over the top board of cheeses, crackers, fruit, nuts and more, I’m learning that one great dip and some tortilla chips is more than enough. In other words, less is more. And if the less is something people can’t get enough of, then it’s still more. This dip is certainly less work with serious flavour thanks to its ultra creamy texture with bursts of sweet corn kernels against bites of soft cheese and citrusy cilantro.

You can use fresh corn you’ve boiled or barbecued and then cut them from the cob. You could also use frozen kernels. If you’re using frozen, I like to give them a char in the same skillet I put together the dip in. but you don’t have to take that extra step. It gives another dimension of flavour to the kernels, but running the frozen corn under warm water and using them will also work. The versatility of this simple recipe is anther reason I love it.

Photo by Ashley van der Laan

Mexican Street Corn Skillet Dip

Makes: 4 – 6 servings
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 3 cups barbequed fresh or frozen corn, cut from cob or charred in pan
  • 4 oz. cream cheese, room temperature
  • 1 cup cotija cheese or crumbled feta, divided
  • 1/2 cup mayonaise
  • 1/2 tsp ground chili powder
  • 1/4 cup fresh cilantro, chopped green onion is a nice alternative


  • Preheat oven to 375 F. 
  • In a 9-inch cast iron skillet or oven proof pan, heat your oil over medium heat. Add the onion and saute until tender, about 4 to 5 minutes. (If using frozen corn, add corn now and cook until kernels are charred.) Add garlic and saute until fragrant, another 1 minute.
  • In a medium bowl, mix cream cheese, 3/4 cup cheese, mayonnaise and chili powder. Add corn mix and stir to combine.
  • Transfer mixture back into cast-iron skillet and spread into an even layer and sprinkle with remaining 1/4 cup of cheese.
  • Bake in the oven until edges are bubbling, about 12 to 15 minutes. Remove from the oven and sprinkle with cilantro and serve with corn chips.

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