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Creamy Mexican Street Corn Dip Recipe with Cotija and Tajín Spice

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A quick and easy creamy Mexican street corn dip featuring cotija cheese and tangy Tajín spice, perfect for parties and casual snacking.

Ingredients

Scale
  • 2 cups corn kernels (fresh, frozen, or canned drained)
  • 1 tablespoon olive oil or butter (for sautéing if using fresh/frozen corn)
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon garlic powder (or one minced fresh garlic clove)
  • ½ teaspoon smoked paprika (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • Salt and black pepper to taste
  • ½ cup cotija cheese, crumbled
  • 1 teaspoon Tajín seasoning
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, finely diced (optional)

Instructions

  1. Prepare the Corn: If using fresh corn, cut kernels off 2 large ears. For frozen corn, thaw and drain well. If canned, drain completely.
  2. Heat 1 tablespoon olive oil or butter in a skillet over medium heat.
  3. Add corn kernels and sauté for 5-7 minutes until they have a slight golden char and smell toasty. Stir occasionally to avoid burning.
  4. Remove from heat and let cool for a few minutes.
  5. Mix the Creamy Base: In a mixing bowl, combine ½ cup mayonnaise, ¼ cup sour cream, garlic powder, smoked paprika, and lime juice.
  6. Whisk together until smooth and creamy.
  7. Season with salt and black pepper to taste.
  8. Combine Corn and Creamy Mixture: Add the cooled corn kernels to the creamy mixture.
  9. Gently fold until the corn is fully coated but still retains texture.
  10. Finish with Cheese and Seasoning: Sprinkle crumbled cotija cheese over the dip.
  11. Add Tajín seasoning according to your heat preference (start with 1 teaspoon).
  12. Optional: Stir in chopped cilantro and diced jalapeño for freshness and a spicy kick.
  13. Chill and Serve: Cover and refrigerate for at least 30 minutes to let flavors meld.
  14. Serve cold or at room temperature with tortilla chips, sliced veggies, or warm pita bread.

Notes

If the dip feels too thick after chilling, stir in a splash of milk or more lime juice to loosen it slightly. Taste before serving and adjust seasoning with more Tajín or lime juice as desired. For extra smoky flavor, use grilled corn instead of sautéed corn. Fold gently to keep corn texture intact. Can be made ahead and refrigerated for up to 3 days.

Nutrition

Keywords: Mexican street corn dip, creamy corn dip, cotija cheese dip, Tajín dip, party dip, easy appetizer, Mexican dip, corn dip recipe

Find it online: https://lyrafeast.com/creamy-mexican-street-corn-dip-recipe-with-cotija-and-taj-i-n-spice-easy-and-perfect-for-parties/