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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.
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:
Looking for a main course? Try these quick and easy dinner ideas:
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
Recipe Substitutions and Frequently Asked Questions
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.
You can use plain greek yogurt in replacement of the sour cream and will still get a great tangy flavor.
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!
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!
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.
Pull the corn bowl out of fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.
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.
Season with salt and pepper and place in the fridge until ready to serve.
Don't forget the Tostito Scoops!
Mexican Street Corn Dip With Avocado
- Total Time: 35 minutes
- Yield: 6 Servings 1x
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
- 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
- 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.
- Pull the corn bowl out of fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.
- 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.
- Season with salt and pepper and place in the fridge until ready to serve.
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
What is your favorite way to eat summer corn on the cob? Let me know in the comments!
Love Easy Appetizers? Me too! Here are some of my go to appetizer ideas..
Robert
This is so good!!! It's like guac, but way better.
★★★★★