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Creamy Mexican Street Corn Dip Recipe with Cotija and Tajín

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A creamy, tangy, and slightly spicy Mexican street corn dip featuring roasted corn, Cotija cheese, and Tajín seasoning. Perfect for parties and quick snacks.

Ingredients

Scale
  • 3 cups (450g) frozen or fresh corn kernels
  • 4 ounces (115g) cream cheese, softened
  • ½ cup (120ml) mayonnaise, full-fat recommended
  • ¾ cup (90g) Cotija cheese, crumbled
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Tajín seasoning, plus extra for garnish
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat a dry skillet over medium-high heat. Add 3 cups (450g) of corn kernels and cook for 8-10 minutes, stirring occasionally, until the corn has golden-brown spots and a slight char.
  2. In a large bowl, combine 4 ounces (115g) softened cream cheese and ½ cup (120ml) mayonnaise. Stir until smooth and creamy.
  3. Stir in 1 tablespoon fresh lime juice, 1 teaspoon Tajín seasoning, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika (if using). Season with salt and black pepper to taste.
  4. Fold in the roasted corn and ¾ cup (90g) crumbled Cotija cheese gently to maintain texture.
  5. Stir in 2 tablespoons chopped cilantro for freshness and color, if using.
  6. Serve immediately warm or at room temperature, or refrigerate for 30 minutes to let flavors meld. Add a splash of milk or lime juice if needed to loosen the dip.
  7. Before serving, garnish with extra Tajín and Cotija cheese.

Notes

Roasting the corn is key for flavor. For a smoother dip, pulse in a food processor briefly. Use good-quality Cotija cheese for best results. Tajín can be substituted with chili powder, lime zest, and salt if unavailable. Refrigerate leftovers up to 3 days; reheat gently and stir in milk or lime juice if thickened.

Nutrition

Keywords: Mexican street corn dip, Cotija cheese dip, Tajín dip, party dip, creamy corn dip, easy appetizer

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