Creamy Mexican Street Corn Dip (Esquites Style)

Creamy Mexican Street Corn Dip (Esquites Style)

If you’re looking for a crowd-pleasing appetizer that’s bursting with bold flavors and irresistible creaminess, this Creamy Mexican Street Corn Dip will quickly become your go-to favorite. Inspired by the popular Mexican street snack esquites, this dip transforms simple ingredients into a rich, savory masterpiece. Sweet corn, creamy mayo, spicy seasonings, and just the right amount of crunch from tortilla chips—this dish delivers smoky, tangy, cheesy goodness in every bite.

Perfect for cookouts, potlucks, family gatherings, or weekend movie nights, this no-bake dip comes together in minutes and disappears just as fast.

Ingredients

• 4 cups canned or frozen sweet corn (thawed and drained if using frozen)

• ½ cup mayonnaise

• ½ cup sour cream

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• 1 cup shredded cheddar cheese

• ½ cup crumbled cotija cheese or feta cheese

• ½ red onion, finely diced

• 1 jalapeño, finely diced (optional, for heat)

• ¼ cup chopped fresh cilantro

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• Juice of 1 lime

• ½ teaspoon garlic powder

• ½ teaspoon chili powder (plus more for garnish)

• Salt and black pepper, to taste

• Crushed tortilla chips or corn chips (like “Scoops” or “Socopp” brand) for serving and crunch

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Instructions

1. Combine the Base:
   In a large mixing bowl, add the drained corn, mayonnaise, and sour cream. Stir until evenly combined and creamy.

2. Mix in the Flavor:
   Fold in the cheddar cheese, cotija or feta, diced red onion, jalapeño (if using), chopped cilantro, lime juice, garlic powder, chili powder, salt, and black pepper. Mix well until everything is fully coated and incorporated.

3. Chill the Dip:
   For best flavor, cover and refrigerate the dip for at least 30 minutes before serving. This allows the flavors to meld and deepen.

4. Serve and Garnish:
   Transfer the chilled dip to a serving bowl. Garnish the top with a sprinkle of extra chili powder and a few cilantro leaves for color. Serve with scooping chips on the side—or gently fold crushed chips right into the dip for added crunch!

5. Optional Twist:
   For a smoky flair, add a pinch of smoked paprika or grilled corn kernels instead of canned.

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Final Notes

This Creamy Mexican Street Corn Dip is everything you love about street food—zesty, creamy, crunchy, and full of flavor—served in a scoopable, shareable bowl. It’s easy to make, endlessly adaptable, and perfect for feeding a crowd. You can enjoy it chilled or slightly warmed, depending on your mood. Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 3 days.

For more bold and delicious party-ready recipes, stay inspired with deesviral—where flavor meets simplicity in every dish.