Spicy Mexican Corn Dip Recipe

If you’re looking for a crowd-pleaser that’s bursting with flavor and perfect for any gathering, you’ve hit the jackpot with this Spicy Mexican Corn Dip Recipe. I absolutely love how this dip combines the smoky sweetness of roasted corn with creamy, tangy, and spicy elements all in one irresistible dish. Whether you’re hosting a game day party or just craving a comforting snack, this dip will have everyone coming back for more.

this …

Ingredients You’ll Need

Each ingredient in this Spicy Mexican Corn Dip Recipe plays a vital role to deliver that creamy, spicy, and tangy balance. Don’t skip on the fresh lime juice—it brightens everything up beautifully.

• Fresh corn on the cob: Roasting the corn in the husks keeps it juicy and gives a subtle smokiness that’s key to authentic flavor.
• Mayonnaise (or mayo + sour cream): Mayo adds creaminess and tang, while sour cream lightens it up a bit and adds a nice tangy depth.
• Chicken stock: This thins out the mayo mixture just enough and adds savory richness—feel free to use vegetable stock for a vegetarian twist.
• Cholula hot sauce: A classic Mexican hot sauce with a nice mild spice and flavor complexity.
• Fresh lime juice: The acidity lifts all the flavors, balancing the creaminess and heat.
• Sugar: Just a touch to balance the heat and tang with some sweetness.
• Kosher salt and fresh ground pepper: Simple seasoning to make the flavors pop.
• Ground red chili powder: Adds a smoky spicy kick — adjust according to your preference.
• Fresh cilantro: Adds vibrant freshness as a garnish.
• Cotija cheese: This crumbly Mexican cheese is salty and tangy—the perfect topping for richness and texture.
• Tortilla chips: Must-have for scooping up every last bit of this dip.

Variations

I love how versatile this Spicy Mexican Corn Dip Recipe is! I often tweak it based on what I have or the kind of party I’m throwing. Don’t be afraid to make it your own.

• Vegan Version: Swap mayo and sour cream for vegan alternatives and use vegetable broth instead of chicken stock—I’ve done this and it tastes just as creamy and spicy.
• Extra Heat: Add chopped jalapeños or a dash of cayenne powder for that fiery kick; my spice-loving friends always ask for this one.
• Cheese Swap: Try crumbled queso fresco or feta if you can’t find Cotija; it adds a slightly different but equally delicious tang.
• Grilling Corn Char: For deeper smoky notes, char the corn directly on the grill (without husks) for a few minutes; just watch carefully to avoid burning.

How to Make Spicy Mexican Corn Dip Recipe

Step 1: Roast the Corn to Perfection

Start by roasting your ears of corn with the husks on—this keeps the kernels tender and juicy while imparting a lovely smoky flavor. If you have a grill, roast them over medium-high heat, turning occasionally until the husks are charred, about 5 minutes. No grill? No problem! You can also roast them in a 350°F oven for 30 minutes. The key is to get a nice char without drying out the corn. This step really makes the dip stand out.

Step 2: Remove Kernels and Mix the Sauce

Once your corn is cool enough to handle, cut the kernels off the cob. I find using a sharp knife and a sturdy cutting board works best here—just slice downward to avoid any slipping. In a large saucepan or skillet, combine the mayo (or mayo plus sour cream), chicken stock, Cholula hot sauce, fresh lime juice, sugar, salt, and pepper. Stir it all together to create a creamy, tangy base that’s going to carry those roasted kernels beautifully.

Step 3: Heat and Spice It Up

Add the roasted corn kernels into the saucepan with your sauce mixture. Set the heat to medium and warm everything through, stirring occasionally for about 5 minutes. You want it hot but not boiling—just meld those flavors nicely. Stir in the ground red chili powder and taste-test to adjust the heat to your liking. This moment is where the dip really comes alive with that signature spicy kick.

Step 4: Serve with Toppings and Chips

Transfer your dip into a serving bowl and sprinkle generously with fresh chopped cilantro and crumbled Cotija cheese. Both add freshness and a salty punch to the creamy dip. Serve alongside lots of crunchy tortilla chips for scooping. Trust me, once you try this, you’re going to want second helpings—it’s that good!

How to Serve Spicy Mexican Corn Dip Recipe

Garnishes

I always top this dip with a generous sprinkle of fresh cilantro and a good handful of crumbled Cotija cheese—it adds a salty creaminess that’s irresistible. For an extra pop, sometimes I add a few thin slices of jalapeño on top or a drizzle of extra hot sauce if friends are daring.

Side Dishes

Besides tortilla chips, I love pairing this dip with fresh veggie sticks like bell peppers and cucumber for a lighter option. It’s also fantastic alongside grilled meats or tacos if you want to turn snack time into a full fiesta.

Creative Ways to Present

For parties, I’ve served this dip in individual small ramekins topped with cilantro and cheese—makes it feel a bit fancy and easier to handle. Another cute idea is to hollow out mini bell peppers and use them as edible boats to scoop the dip. It always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftover dip in an airtight container in the fridge for up to 3 days. The flavors actually meld and improve if you can wait a bit! Just give it a good stir before serving again.

Freezing

Freezing this dip isn’t my favorite because the texture can get a bit watery once thawed. But if you want to, freeze it in a sealed container and thaw overnight in the fridge. I recommend reheating gently to bring it back together.

Reheating

Reheat leftovers on low heat in a saucepan, stirring often to keep the texture creamy and to prevent scorching. Sometimes I add a splash of chicken stock or a little extra mayo/sour cream if it feels too thick.

FAQs

Final Thoughts

This Spicy Mexican Corn Dip Recipe is honestly one of my all-time favorites because it feels like bringing a little bit of a street food fiesta right to your kitchen. It’s simple, comforting, and endlessly customizable. I can’t recommend it enough for your next snack craving or party platter—you’ll find it becomes a go-to that your friends and family will rave about just like mine do. Give it a try and enjoy every creamy, spicy bite!

Print