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Close up of glossy thick white cream sauce base with yellow corn kernels and green cilantro in a black skillet. (Mexican Street Corn Dip)

Mexican Street Corn Dip: The Ultimate Creamy Skillet Appetizer

This Mexican Street Corn Dip features plump yellow corn kernels in a thick white cream sauce base, topped with cotija cheese and chili powder in a matte black cast iron skillet.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Yellow Corn Kernels Fresh, frozen, or canned
  • 8 oz (225g) Cream Cheese Softened
  • 1/2 cup (120ml) Sour Cream Or Mexican Crema
  • 1/4 cup (60ml) Mayonnaise High quality
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1 tbsp (7g) Fine Red Chili Powder For dusting
  • 1/4 cup (15g) Fresh Cilantro Chopped
  • 2 tbsp (30ml) Lime Juice Freshly squeezed

Equipment

  • 1 Matte Black Cast Iron Skillet 10-inch or 12-inch skillet recommended.
  • 1 Wooden spoon For stirring the thick sauce.

Method
 

Prepare the Corn
  1. Heat oil in the matte black cast iron skillet over medium-high heat. Add corn kernels and cook without stirring for 2-3 minutes until charred.
Create the Sauce
  1. Lower heat. Stir in softened cream cheese, sour cream, and mayo until a thick white cream sauce base forms.
  2. Stir in lime juice and half of the cotija cheese. Ensure the bright yellow corn is evenly coated.
Finish and Garnish
  1. Turn off heat. Apply a heavy dusting of fine red chili powder, the remaining white cotija crumbles, and fresh green cilantro.

Notes

Use a matte black skillet for the best heat retention and presentation.
Charring the corn is essential for that smoky street corn flavor.