Spicy Mexican Corn Dip Recipe

If you’re anything like me, when it comes to party dips, you want something that’s bursting with flavor and just a little bit fiery. That’s exactly why this Spicy Mexican Corn Dip Recipe has become a staple in my kitchen. It’s creamy, smoky, tangy, and packs that perfect kick of heat — all the things that make you go back for seconds (and thirds, no judgment here!). Trust me, once you make this, you’ll wonder how you ever hosted a gathering without it.

this …

Ingredients You’ll Need

This delicious Spicy Mexican Corn Dip Recipe comes together with fresh, vibrant ingredients that complement each other beautifully. The roasting of the corn brings out that natural sweetness which contrasts perfectly with the tangy lime and spicy hot sauce.

• Corn ears: Fresh corn works best here; roasting them in the husks locks in that toasty sweetness.
• Mayonnaise (or mayo plus sour cream): This creamy base makes the dip luscious and rich — a little mayo goes a long way.
• Chicken stock: Adds a subtle depth and thinning power so the dip isn’t too dense.
• Cholula hot sauce: Gives that distinct Mexican heat and flavor; feel free to swap for another favorite hot sauce.
• Fresh lime juice: Brightens everything up with its zingy freshness.
• Sugar: Balances out the heat and acidity nicely.
• Kosher salt and fresh ground black pepper: Essential seasonings to make all the flavors pop.
• Ground red chili powder: It’s the secret behind that smokey kick — adjust to your preferred spice level.
• Fresh cilantro: Adds a lovely herbal freshness on top.
• Cotija cheese: Crumbled or grated, it’s the quintessential Mexican cheese finish that makes this dip unforgettable.
• Tortilla chips: For scooping up this creamy, spicy goodness.

Variations

One of the best parts about this Spicy Mexican Corn Dip Recipe is how adaptable it is. I often tweak it depending on who I’m serving or what’s in the fridge. Don’t be afraid to put your spin on it — I promise it’ll still be fantastic!

• Make it vegetarian: Simply swap chicken stock for vegetable broth — it keeps wonderful flavor without any meat.
• Extra spicy: Add diced jalapeños or a pinch of cayenne along with the chili powder if you need more heat. I discovered this trick when hosting friends who love a fiery punch!
• Cheese swap: If Cotija isn’t available, feta or even a sharp cheddar can do the trick for that salty, crumbly topping.
• Use fire-roasted corn: For an even smokier tone, I’ve grabbed pre-packaged fire-roasted corn when fresh wasn’t an option — it still tasted incredible.

How to Make Spicy Mexican Corn Dip Recipe

Step 1: Roast the Corn for That Perfect Smoky Sweetness

Start by roasting your corn with the husks still on — this is key to locking in moisture and imparting those charred, smoky flavors. If you have a grill, roast over medium-high heat and turn frequently until the husks are deeply charred, about 5 minutes. No grill? No worries! Pop the corn into a 350°F oven for about 30 minutes. Once roasted, let the corn cool enough to handle before carefully stripping the kernels off the cob — be patient here, and avoid cutting into the cob itself.

Step 2: Mix the Creamy, Zesty Base

In a large saucepan or skillet, combine mayonnaise (or your mayo-sour cream combo), chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and fresh ground black pepper. Stir it all together over medium heat until it’s warm and well combined. This step is all about blending those flavors, so don’t rush — warming it brings out the tang and mellow heat beautifully.

Step 3: Add Corn and Spice, and Let the Magic Happen

Now, toss the roasted corn kernels into the warm sauce. Stir gently and cook for a few minutes until the corn is nicely coated and everything is heated through. Sprinkle in the ground red chili powder to taste — this is where you control the heat, so adjust it however you like. I like to start with a little and add more after tasting, because too much can overpower the dish.

Step 4: Serve and Garnish with the Good Stuff

Transfer your spicy, creamy corn dip into a pretty serving bowl and sprinkle liberally with crumbled Cotija cheese and freshly chopped cilantro. The cheese adds that salty tang, and the cilantro brings a fresh burst that balances the heat. Serve immediately with plenty of tortilla chips — trust me, you’ll want something crunchy to scoop up every last bit.

How to Serve Spicy Mexican Corn Dip Recipe

Garnishes

I love topping this dip with a generous handful of crumbled Cotija cheese and fresh cilantro — it adds freshness and a salty bite that pairs perfectly with the creamy corn. Sometimes I squeeze an extra wedge of lime on the side for guests who want that little citrus zing. If I’m feeling fancy, a dusting of smoked paprika or a few thin slices of fresh jalapeño finish it off beautifully.

Side Dishes

This dip shines alongside classic Mexican snacks — think crunchy tortilla chips, warm pita bread, or even veggie sticks if you want something lighter. I often serve it with grilled meats or tacos for a party spread, and it’s a hit every time.

Creative Ways to Present

For a festive gathering, I like to serve this Spicy Mexican Corn Dip Recipe in a rustic terracotta bowl surrounded by colorful Mexican blankets and fresh lime wedges. Another fun idea is to build mini “elote cups” by layering the dip with extra Cotija and cilantro in small clear cups — perfect for easy grab-and-go party bites.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It tastes great cold, but I prefer to warm it gently before serving again. Just give it a good stir because some of the creaminess settles.

Freezing

Freezing this dip is possible, but I found the texture changes a bit upon thawing because of the mayo. If you do freeze it, thaw slowly in the fridge and stir thoroughly before reheating to bring back some creaminess.

Reheating

Reheat leftovers gently on the stove over low heat, stirring constantly so it warms evenly without separating. Avoid the microwave if you want to keep the best texture, but if you do use it, heat in bursts and stir in between.

FAQs

Final Thoughts

I absolutely love how this Spicy Mexican Corn Dip Recipe brings together the best parts of Mexican street corn into one dip that everyone can enjoy. It’s become my go-to for everything from casual movie nights to festive celebrations because it’s just that good and never fails to impress. I encourage you to give it a try — I’m pretty sure it’ll become one of your favorites too. Trust me, your friends and family will thank you (maybe even beg you for the recipe!).

Print