Cold Street Corn Dip

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If you’re looking for an easy party dip that disappears fast, this Cold Street Corn Dip is packed with all the bold flavors of Mexican street corn in a creamy, scoopable form.

Loaded with sweet corn, Cotija cheese, jalapeño, lime, and smoky spices, it’s the perfect make-ahead appetizer for cookouts, potlucks, game days, and summer gatherings.

Why This Recipe is a Winner!

• Perfect make-ahead recipe since the flavors get even better as it chills.
• Feeds a crowd with enough servings for parties, potlucks, and family gatherings.
• Ready with just 15 minutes of prep before the refrigerator does the rest of the work.
• Delivers big flavor with minimal effort, which is always a win.
• Easy to customize by adding extra jalapeños, hot sauce, or different cheeses.

Ingredients You’ll Need

• 4 cups fozen corn, thawed (about 26 oz)
• 14.75 oz can cream style corn
• 2 cups sour cream
• 1 cup mayo
• 1 cup Cotija cheese, crumbled
• ¼ cup fresh cilantro, chopped
• 2 tablespoons jalapeno, finely diced
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ tablespoon lime juice
• Topping
• crumbled Cotija, chopped cilantro, cracked black pepper, smoked paprika

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!   

 Step by Step Instructions

 STEP 1: 

I poured some thawed corn into a large mixing bowl and then added sour cream and mayo to the bowl.

 STEP 2: 

I added a can of cream style corn and crumbled Cotija cheese to the bowl.

 STEP 3: 

I added some chopped cilantro and finely diced jalapenos to the bowl.

I also added some smoked paprika, chili powder, garlic powder, onion powder, salt, pepper and lime juice to the bowl.

 STEP 4: 

I stirred all of the ingredients together until well combined.

I covered the bowl and placed it in the refrigerator for an hour to chill.

 STEP 5: 

After an hour I gave the dip on last good stir.

I topped it with additional crumbled Cotija, chopped cilantro, smoked paprika and some cracked black pepper right before serving.

Every scoop is creamy, cool, and packed with sweet corn, tangy Cotija cheese, fresh cilantro, and just the right amount of smoky spice.

Whether you’re piling it onto a tortilla chip or sneaking an extra spoonful straight from the bowl, this crowd-pleasing dip delivers big Mexican street corn flavor in every bite.

FREQUENTLY ASKED QUESTIONS

Can I make this dip ahead of time?

• Yes! In fact, this dip tastes even better after it has chilled for a few hours. Making it a day ahead gives the flavors more time to blend together.

How long does Cold Street Corn Dip last in the refrigerator?

• Stored in an airtight container, this dip will keep for up to 3 days in the refrigerator. Give it a good stir before serving.

Can I use canned corn instead of frozen corn?

• Absolutely. Just drain the canned corn well before adding it to the dip to prevent excess liquid.

Can I substitute feta cheese for Cotija cheese?

• Yes. Feta has a similar salty, crumbly texture and makes a great substitute if Cotija isn’t available.

Why does the dip need to chill before serving?

• Chilling allows the flavors to develop and helps the dip thicken slightly, creating the best texture and taste.

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