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Creamy Mexican Street Corn Dip Recipe Easy Homemade Snack with Crispy Tortilla Chips

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A creamy, tangy, and smoky Mexican street corn dip paired with crispy homemade tortilla chips, perfect for quick snacks or parties.

Ingredients

Scale
  • 2 cups corn kernels (fresh or frozen, thawed)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (1 tbsp for toasting corn, 1 tbsp for baking chips)
  • 8–10 yellow corn tortillas, cut into triangles

Instructions

  1. Toast the corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cups (about 300g) of corn kernels and cook, stirring occasionally, until they develop a few charred spots and smell sweet and smoky, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Prepare the tortilla chips: Preheat oven to 375°F (190°C). Cut 8-10 corn tortillas into triangles (about 6-8 per tortilla). Toss them with 1 tablespoon olive oil and a pinch of salt on a baking sheet lined with parchment paper. Spread evenly and bake for 10-12 minutes, flipping halfway, until golden and crispy. Keep an eye on them to prevent burning.
  3. Mix the dip base: In a mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup crumbled cotija cheese, 1 tablespoon fresh lime juice, 1 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir until smooth and creamy.
  4. Add corn and cilantro: Fold the toasted corn and 2 tablespoons chopped fresh cilantro into the creamy mixture. Taste and adjust seasoning—sometimes a little extra lime juice or chipotle powder makes all the difference.
  5. Chill and serve: For best flavor, cover and refrigerate the dip for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature with the crispy tortilla chips on the side.

Notes

Toast the corn until slightly charred for smoky flavor. Bake tortilla chips in a single layer and flip halfway for even crispiness. Use fresh lime juice for best brightness. Adjust chipotle powder to taste. Chill dip for at least 30 minutes to meld flavors. If dip is too thick after chilling, stir in a teaspoon of milk or lime juice to loosen.

Nutrition

Keywords: Mexican street corn dip, creamy dip, tortilla chips, snack recipe, party dip, homemade chips, chipotle dip

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