Mexican Street Corn Dip, also called Tajin Dip, is a rich and creamy cheese dip with all your favorite Mexican flavors. You can make this easy dip on the stovetop or in the Crock Pot. You’ll love all the Mexican flavors in this quick little dip. I’m sharing how to garnish it to take your party to the next level.
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Are you tired of serving the same old party dips at your gatherings?
Then it’s time to spice things up with a dish that’s sure to impress your guests – Mexican Street Corn Dip.
This unique and flavorful appetizer is made with fresh corn, a blend of cheeses, and classic Mexican seasonings.
These ingredients make it the perfect addition to any Mexican-inspired meal or as a standalone dip with tortilla chips.
In this article, we’ll provide you with everything you need to know to make this crowd-pleaser recipe at home.
From serving suggestions to tips and tricks, you’ll learn why this dip is bound to be the talk of your next party.
So get ready to amaze your guests with your culinary skills, and let’s dive into the world of Mexican Street Corn Dip.
If you’ve never heard of tajin, it’s time for you to get acquainted because we’re using a lot of it in this easy Mexican dip.
Tajin is a combination of chili peppers, lime, and salt.
It’s mildly spicy with a nice citrus flavor.
Besides this Mexican corn dip, you can also use tajin in marinades for poultry or fish.
Or you could add tajin to your sweet potato fries or sprinkle it liberally on a slice of watermelon.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
❤️ Why You’ll Love This Mexican Street Corn Dip Recipe
When it comes to party dips, the Mexican Street Corn Dip is a recipe that stands out from the rest.
This crowd-pleaser is both creamy and tangy, making it a perfect addition to any gathering or potluck.
But what truly sets this dip apart is its versatility.
It can be served hot or cold, and different ingredients can be added to adjust the spice level to fit everyone’s taste.
One of the reasons why this recipe is so loved is because it captures the essence of Mexican street food.
The combination of corn, spices, and cheese is a classic flavor profile that is commonly found in street markets throughout the country.
This dip allows you to recreate that experience at home without having to leave your kitchen.
Furthermore, this recipe is incredibly easy to make.
With just a few simple steps, anyone can whip up this delicious dip in no time.
And the best part? You can customize it to fit your preferences.
For instance, if you prefer a spicier dip, you can add extra jalapenos or chili powder.
In summary, the Mexican Street Corn Dip recipe is a must-try for anyone who loves Mexican cuisine or simply wants to impress their guests.
Its unique flavor and versatility make it a hit at any party or gathering.
So why not give it a try at your next event? Your guests will be raving about it for days to come.
🔑 Key to Success #1 – Shred Up the Cheese
The cheesy part of this recipe consists of cream cheese and pepper jack cheese.
You’ll need two packages of cream cheese for this recipe.
Grab an 8-ounce package of pepper jack cheese.
If you have a block of cheese, make sure you shred it up so that it’ll melt easier.
You can also use pepper jack cheese slices.
If your grocery store doesn’t have pepper jack cheese in the refrigerator cases, check at the deli counter.
You can have them deli slice a half pound of pepper jack.
The main thing to keep in mind is that you’ll want to slice, shred, or break apart the pepper jack cheese so that it’ll melt more quickly.
Sure, if you throw the whole block of cheese into your skillet, it’ll melt eventually.
But make it easy on yourself and shred it or slice your cheese.
🔑 Key to Success #2 – Heat it Medium-Low and Slow
Once the cheese is melted and smooth, it’s time to add all the good stuff.
We’re going in with some canned corn to make things easy.
But you could also use frozen corn if that’s what you happen to have on hand.
You can also cut the corn straight off the cob if that’s what you like.
Next, add a little bit of milk to thin out the cheese.
The amount of milk you use is up to how thick you want your cheese dip.
Stir in the minced cilantro.
Again, you can use as much or as little cilantro as you like.
Overall, I probably use 3/4 of a bunch of cilantro from the store.
Add most of it when you add the corn.
Save a little cilantro to sprinkle on the top.
After you add in all the other ingredients, reduce the heat on your stove to medium-low.
You want to allow the dip to heat gently until it’s hot and bubbly.
Be sure to stir the dip often so that it doesn’t burn around the edges.
Scrape down the sides so that the dip heats evenly throughout the skillet.
🔑 Key to Success #3 – Tajin to Taste
Spicy food fans can get away with putting quite a lot of tajin into this Mexican Corn Dip.
If you’re not sure what tajin is like, I suggest starting with the amount called for in the recipe.
You can always add more tajin if you want to make your dip spicier.
In addition to the two tablespoons of tajin that you stir into the dip, you can also add plenty of tajin to the top of the dip as a garnish.
And keep the bottle of tajin handy in case your guests want to spice things up on their own.
If you don’t have tajin seasoning, you can substitute chili powder or chili flakes.
Start with 1 tablespoon of chili powder and see if you need to add a little more.
You can totally spice up this easy Mexican Street Corn dip as much as you want.
If you make substitutions, let us know how it turns out in the comments!
💡 Serving Suggestions for Mexican Street Corn Dip
To truly make this Mexican Street Corn Dip shine at your next party, consider some serving suggestions that will elevate the dish even further.
One option is to serve the dip in small, individual bowls for each guest, along with a side of tortilla chips or crisp vegetables for dipping.
Another idea is to create a DIY nacho bar, with the dip as one of the toppings alongside other classic Mexican ingredients like guacamole, salsa, and shredded cheese.
For a more formal gathering, try serving the dip as a topping for grilled chicken or fish.
The creamy, savory flavors of the dip pair perfectly with the smoky char of grilled proteins.
And for a fun twist on traditional corn on the cob, spread a layer of the dip on hot, buttered corn instead of using the classic topping of butter and salt.
No matter how you choose to serve it, this Mexican Street Corn Dip is sure to be a hit at your next party.
📌 Get the Printable Recipe for Mexican Street Corn Dip
Save this Mexican Street Corn Dip recipe to your favorite Chip and Dips board or your Mexican Appetizers board.
- 16 oz cream cheese
- 2 cans (15 oz each) whole kernel corn, drained
- 8 oz Pepper Jack cheese, shredded
- 1/2 cup milk
- 1 handful cilantro, minced
- 1/2 cup sour cream
- 2 Tbsp or more tajin seasoning
- queso fresco for garnish
- 1/2 lime squeezed over the top
- In a large skillet over medium heat, melt together cream cheese and pepper jack cheese for 3-5 minutes until melted and smooth.
- Reduce heat to medium-low. Add in both cans of corn, milk, cilantro, and tajin seasoning. Stir well.
- Heat until the dip is thick and bubbly, about 7 minutes, stirring frequently. Stir in sour cream. Garnish with crumbled queso fresco. Squeeze the juice from half a lime over the top. Sprinkle liberally with more tajin seasoning and cilantro, if desired.
For Crockpot: Place cream cheese, pepper jack, corn, milk, sour cream, cilantro, and tajin into the crockpot. Heat on low 2-3 hours until the dip is melted and bubbly. Stir often. Before serving, garnish with crumbled queso fresco, lime juice, and more tajin seasoning.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 518mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 8g
Nutrition Information Provided For Educational and Informational Purposes Only.
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