Name: Spicy Mexican Corn Dip Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 ears of corn; 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream); 1/4 cup chicken stock; 1 1/2 tablespoons Cholula hot sauce; 2 1/2 tablespoons fresh lime juice (about the juice of 1 large lime); 1 teaspoon sugar; 1 teaspoon kosher salt; 1 teaspoon fresh ground pepper; 1/4 teaspoon ground red chili powder (adjust to taste); 2 tablespoons chopped fresh cilantro; 1/4 cup freshly grated or crumbled Cotija cheese; Tortilla chips (for scooping)

If you’re craving something creamy, spicy, and totally addictive, you’ve got to try this Spicy Mexican Corn Dip Recipe. It’s like the best parts of Mexican street corn—roasted, smoky kernels smothered in a zesty sauce—transformed into the perfect party dip. Whether you’re hosting a game day or just want a flavorful snack, this dip never fails to impress and honestly, my family goes crazy for it every time!

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Why You’ll Love This Recipe

Authentic Flavor: Captures the vibrant, smoky taste of Mexican street corn in dip form.
Easy to Make: Minimal ingredients and simple steps—don’t worry, I’ll guide you through it.
Customizable Heat: You control the spice level, so it’s perfect for everyone’s palate.
Perfect Party Pleaser: Always a hit with friends and family—plus, it’s irresistible with chips!

A white bowl filled with creamy corn dip showing a mix of yellow corn kernels and thick white sauce with small bits of green herbs scattered throughout, a woman's hand holding a yellow tortilla chip dipping into the right side of the bowl, the bowl set on a wooden table with a white and blue striped cloth in the background, photo taken with an iphone --ar 2:3 --v 7 - Spicy Mexican Corn Dip, Mexican street corn dip, spicy corn appetizer, smoky corn dip, easy Mexican corn dip

Ingredients You’ll Need

The magic of this Spicy Mexican Corn Dip Recipe lies in using simple fresh ingredients that play beautifully together. Roasted corn provides that smoky sweetness, while the tangy mayo-lime sauce adds richness and kick. When shopping, try to grab fresh ears of corn and quality Cotija cheese for the best flavor.

Flat lay of six ears of fresh corn with some kernels visible, a small white bowl of creamy mayonnaise, a small white bowl of golden chicken stock, a small white bowl with bright red Cholula hot sauce, a small white bowl with fresh lime wedges and a small amount of lime juice, a small white bowl containing fine white granulated sugar, a small white bowl of coarse kosher salt, a small white bowl of freshly ground black pepper, a small white bowl with deep red ground chili powder, a small white bowl of chopped fresh green cilantro leaves, a small white bowl of crumbly white Cotija cheese, and a stack of golden crispy tortilla chips arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spicy Mexican Corn Dip, Mexican street corn dip, spicy corn appetizer, smoky corn dip, easy Mexican corn dip

Corn: Fresh ears give you the best texture and sweetness, especially when roasted.
Mayonnaise: The creamy base—feel free to swap half for sour cream if you like a lighter tang.
Chicken Stock: Adds subtle depth without overpowering the other flavors.
Cholula Hot Sauce: I love this for its balanced heat and flavor—substitute your favorite hot sauce if needed.
Lime Juice: Fresh-squeezed is key here to give it that bright, zesty lift.
Sugar: Just a touch to round out the acidity and spice.
Kosher Salt: Brings all the flavors together perfectly.
Fresh Ground Pepper: Adds a mild kick and complexity.
Ground Red Chili Powder: This adds smoky heat; adjust to your preferred spice level.
Fresh Cilantro: Chopped on top for a fresh herbal note.
Cotija Cheese: Crumbled over the top—this salty, crumbly cheese is an absolute must!
Tortilla Chips: Essential for scooping every last bite of this delicious dip.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Spicy Mexican Corn Dip Recipe invites all sorts of delicious tweaks. You can easily adjust spice levels, swap out ingredients, or add your own flair depending on what you’ve got at home or your dietary needs. Here are a few ways I’ve enjoyed mixing it up:

Vegetarian Variation: Use veggie stock instead of chicken stock to keep it fully vegetarian without losing flavor.
Extra Creamy: Adding more sour cream or a touch of cream cheese gives it a lusciously smooth texture that’s divine.
Spice Level: When I want more heat, I toss in some finely diced jalapeños or a dash of cayenne powder alongside the chili powder.
Herbal Twist: Sometimes I sprinkle chopped green onions or add fresh parsley along with cilantro for an extra herbaceous kick.

How to Make Spicy Mexican Corn Dip Recipe

Step 1: Roast the Corn to Smoky Perfection

This is where the magic begins! You can roast the corn in two ways: on the grill with the husks on or bake them in the oven. I usually prefer grilling because that smoky char flavor really brings the dip to life. Roast the corn over medium-high heat until the husks are beautifully blackened—about 5 minutes. If you’re using the oven, just pop them in at 350°F for 30 minutes. Either way, wait for the corn to cool enough to handle before moving on.

Step 2: Cut the Corn Off the Cobs

Grab a sharp knife and carefully slice the kernels off the cobs. This part always makes my kitchen smell so good! Try to get most of the kernels because that’s what makes this dip so hearty and flavorful.

Step 3: Mix the Creamy Sauce

In a large saucepan or skillet, combine the mayonnaise, chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and freshly ground pepper. The balance here is key—too much lime or hot sauce can overwhelm, so start small and adjust to taste.

Step 4: Warm the Corn and Add Your Heat

Add the corn kernels to the sauce on medium heat and gently warm everything through while stirring occasionally. This step lets the flavors marry beautifully. Now add the ground red chili powder and taste—it’s your cue to tweak the seasoning or heat level if you want.

Step 5: Serve it Up with Toppings

Transfer your warm dip into a serving bowl and sprinkle generously with freshly chopped cilantro and crumbled Cotija cheese. Serve immediately with a big bowl of crunchy tortilla chips for scooping. Trust me, this is party food at its best!

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Pro Tips for Making Spicy Mexican Corn Dip Recipe

Roasting the Corn: Don’t skip charring the husks—that smoky note is what sets this dip apart from store-bought!
Adjust Heat Gradually: Add hot sauce and chili powder bit by bit; you can always add more, but you can’t take it out once it’s in.
Lime Freshness: Use fresh lime juice, not bottled, to get that vibrant brightness that brings everything together.
Serve Warm: Warm dip tastes so much better than cold—you can reheat gently over low heat if you need to.

How to Serve Spicy Mexican Corn Dip Recipe

A white woman's hand holding a single triangular beige corn chip dipped in creamy yellow corn and cheese dip with small green herb pieces on top. The dip is thick and chunky with visible whole corn kernels and bits of melted cheese. The dip is served in a round white bowl with a dark rim, filled to the top. More corn chips are scattered around the bowl on a white marbled surface. The lighting is natural and bright, showing the dip’s creamy texture and the uneven shapes of the corn kernels photo taken with an iphone --ar 2:3 --v 7 - Spicy Mexican Corn Dip, Mexican street corn dip, spicy corn appetizer, smoky corn dip, easy Mexican corn dip

Garnishes

I always finish my dip with a generous sprinkle of fresh cilantro and crumbly Cotija cheese—it adds that perfect pop of color and flavor. Sometimes, I also add a little extra chili powder on top for presentation and an extra hit of spice. It’s simple but makes a big difference!

Side Dishes

This dip pairs wonderfully with crispy tortilla chips—best for scooping up all those tender kernels. I also like serving it alongside fresh veggie sticks like carrot or cucumber for a lighter option. It’s excellent as a side to grilled meats or tacos, too, for a full-on Mexican-themed meal.

Creative Ways to Present

For special occasions, I’ve served this dip in mini cast iron skillets or hollowed-out mini pumpkins for a festive touch. You can also layer it in clear glasses for individual servings, garnished with cilantro and cheese—perfect for entertaining! Trust me, presentation can make this humble dip feel super fancy.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but that fresh grilled corn texture is best enjoyed within a day or two. Just give it a good stir before serving again!

Freezing

Freezing this dip is possible, but I find the texture of mayo-based dips can change when thawed. If you do freeze it, use a freezer-safe container and thaw slowly in the fridge. A quick mix and gentle reheating help bring it back to life, but I prefer making a fresh batch when I can.

Reheating

When reheating, I do it gently on the stove over low heat, stirring often so it warms evenly without breaking or separating. Avoid the microwave if possible—it can sometimes cook unevenly or dry it out. Add a splash of chicken stock if it gets too thick during reheating.

FAQs

Can I make this Spicy Mexican Corn Dip Recipe vegan?

Absolutely! Swap out mayonnaise for vegan mayo and use vegetable stock instead of chicken stock. You can also use vegan cheese or omit the cheese topping altogether, and it still tastes fantastic.
What’s the best way to roast the corn for this dip?

Grilling the corn in the husks over medium-high heat for about 5 minutes gives you the best smoky flavor, but baking at 350°F for 30 minutes works well if you don’t have a grill. Just make sure to cool before removing the kernels.
Can I prepare this dip in advance?

You can prep parts of it ahead, like roasting the corn and mixing the sauce, but I recommend assembling and warming it just before serving to keep that fresh, vibrant flavor and perfect texture.
How spicy is this dip?

The heat level is mild to medium by default, thanks to Cholula hot sauce and chili powder. You can easily dial it up or down by adjusting the amount of hot sauce and chili powder to suit your taste buds.
What can I use if I don’t have Cotija cheese?

If you can’t find Cotija, feta is a decent substitute with a similar crumbly texture and salty tang. Parmesan also works in a pinch, though it has a stronger flavor.

Final Thoughts

This Spicy Mexican Corn Dip Recipe has become a go-to whenever I want something comforting yet full of exciting flavors. Its simplicity is what makes it so special—you don’t need fancy ingredients or complicated steps, just fresh corn, some pantry staples, and a little love. I hope you’ll enjoy making and sharing it as much as I do; it really is one of those recipes that brings people together with every dip and scoop!