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Home » Recipes » Mexican Street Corn Dip with Avocado

Mexican Street Corn Dip with Avocado

Published: Mar 1, 2022 · Modified: Mar 6, 2022 by Tara Smithson

This post contains affiliate links.

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Corn Salad in large bowl with tortilla chips and avocado and lime on the side

This Mexican Street Corn Dip with Avocado is creamy & full of flavor. It is the perfect appetizer if you want to be the star of the party! This one is ALWAYS a crowd favorite.

heaping bowl of mexican street corn dip with lime and chips in background this recipe
Make this Mexican Street Corn Dip for your next get together!

Mexican Street Corn has to be one of my favorite foods. It's the kind of food that I don't care how messy my crooked teeth get because no matter what, it's worth eating!

This recipe is also called Mexican Street Corn Salad. I stopped calling it that because it seems to turn men off until they actually eat it, then they can't stop. Now I call it dip. I suppose that is more appealing. Seriously though, friends and family will absolutely devour this recipe, so make sure you have enough!

This dip is served cold with tortilla chips, preferably scoops because you want a lot of the dip on the chip. It's so good that I also eat it plain for lunch. This is my favorite dish to eat in the Summer with fresh corn on the cob. The corn is sweet and gets roasted to perfection!

Why You'll Love This Recipe:

  • It is so simple to whip up in no time at all
  • The avocado and sour cream make the creamiest delicious base
  • This dip is served cold, so you can prep it a few hours ahead of the party and pull it out of the fridge when guests arrive
  • The only cooking involved is roasting the corn, which takes less than 10 minutes
  • The saltiness of the cheese mixed with the sweet corn is out of this world
  • Not only will you love this recipe, everyone who eats it will too

Recipes to Pair with Street Corn Dip:

For some great drink ideas, try these Margaritas:

Pineapple Jalapeno Margarita

Frozen Watermelon Margarita

Looking for a main course? Try these quick and easy dinner ideas:

Buffalo Chicken Quesadillas

Turkey Taco Bowls

hand taking scoop out of corn dip with chip
Don't forget the Tostito Scoops!

Ingredients:

Corn on the Cob- Sweet, fresh corn on the cob roasts to perfection

Feta or Cotija Cheese- Salty Cheese that pairs fantastically with sweet corn

Avocado and Sour Cream- Brings a creamy texture to the dip

Red Onion & Fresh Jalapeño Peppers- For a spicy bite

Tomato- Essential in Mexican Cuisine and a great addition to this dip

Cilantro- One of my favorite herbs for it's fresh, crisp flavor

Lime- For a citrus boost

Olive Oil- For roasting the corn

Cumin, Chili Powder, Paprika, Salt, Pepper- Must have Mexican Spices

mexican street corn ingredients
Easy, Fresh Ingredients for Mexican Street Corn Dip with Avocado

Recipe Substitutions and Frequently Asked Questions

Can I leave out the cilantro?

Of course you can take it out. Just an FYI though, my brother hates cilantro and he ate this like crazy with cilantro in it, so it may not be as potent in this recipe as it is in other recipes.

What can I substitute for the sour cream?

You can use plain greek yogurt in replacement of the sour cream and will still get a great tangy flavor.

What is Mexican Street Corn?

Traditional Mexican Street Corn is corn on the cob layered with mayo, chili powder, cumin and lime and covered in cilantro and cotija cheese. It is magical and so is this dip!

What is a good substitute for Cotija Cheese?

Feta is a great choice as a substitute. I always have feta in the fridge and it's my go to for this recipe. Both cheeses taste fantastic in Mexican Street Corn Dip!

Can I used canned or frozen corn?

No, because it just won't roast the same. You will end up with soggy corn. It needs to be fresh corn on the cob for the best taste.

How to make Mexican Street Corn Dip with Avocado:

Watch how to make the recipe & be sure to SUBSCRIBE (it's free):

First, cut the corn off the cob. This can get a little messy, so make sure you aren’t losing a bunch on the floor.

Heat a large skillet to medium heat on the stovetop. Add in the olive oil and allow it to heat up. Toss in the corn and salt and pepper and cook for about 8 minutes, stirring every few minutes.

Allow the corn to cool to room temperature. Place in a large bowl once cooled down, and then refrigerate for 15 minutes.

roasted corn cooled in bowl

Pull the corn bowl out of fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.

chopped up ingredients for mexican street corn dip with avocado

Whisk cumin, chili powder, paprika, sour cream and lime juice until combined. Pour over the dip and mix to combine. Add in the feta or cotija cheese and toss gently.

sour cream sauce for the corn dip

Season with salt and pepper and place in the fridge until ready to serve.

Don't forget the Tostito Scoops!

bowl of mexican street corn dip with avocado with a bowl of lime and tostito chips
Print
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Corn Salad in large bowl with tortilla chips and avocado and lime on the side

Mexican Street Corn Dip With Avocado


★★★★★

5 from 1 reviews

  • Author: Tara Smithson
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
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Description

This Mexican Street Corn Dip with Avocado is creamy & full of flavor. It is the perfect appetizer if you want to be the star of the party! This one is ALWAYS a crowd favorite.


Ingredients

Scale
  • 4 ears of corn on the cob
  • ½ cup diced red onion
  • ¾ cup minced cilantro
  • 1 cup feta cheese or Cotija
  • 1 Roma tomato, seeds removed and diced medium
  • 1 small avocado, diced medium
  • 1 large jalapeno, seeds removed and minced
  • ¼ cup sour cream
  • juice from ½ lime
  • ¼ teaspoon of cumin
  • ¼ teaspoon of chili powder
  • ¼ teaspoon of paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 bag of Tostitos Scoops for Serving

Instructions

  1. First, cut the corn off the cob. This can get a little messy, so make sure you aren’t losing a bunch on the floor.
  2. Heat a large skillet to medium heat on the stovetop. Add in the olive oil and allow it to heat up. Toss in the corn and salt and pepper and cook for about 8 minutes, stirring every few minutes.
  3. Allow the corn to cool to room temperature. Place in a large bowl once cooled down, and then refrigerate for 15 minutes. 
  4. Pull the corn bowl out of fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.
  5. Whisk cumin, chili powder, paprika, sour cream and lime juice until combined. Pour over the dip and mix to combine. Add in the feta or cotija cheese and toss gently.
  6. Season with salt and pepper and place in the fridge until ready to serve. 

Equipment

lemon juicer

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wusthof knife

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Notes

Don't forget the Tostito Scoops! 

  • Prep Time: 10 minutes
  • Refrigeration Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: mexican street corn dip, avocado dip, mexican corn salad

Did you make this recipe?

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We can't wait to see what you created!

What is your favorite way to eat summer corn on the cob? Let me know in the comments!

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About Tara Smithson

Hi! I'm Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens.

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Comments

  1. Robert

    February 17, 2022 at 2:35 am

    This is so good!!! It's like guac, but way better.

    ★★★★★

    Reply

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Hello & Nice to Meet You, I'm Tara! A total foodie turned food blogger & content creator. Welcome to Simply Made Eats, where I share delicious, simple & real ingredient recipes from my little kitchen. Thank you so much for being here with me!

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