23 Delicious Recipes with Street Corn Dip Amazing

There’s something irresistibly comforting about digging into a creamy, flavorful street corn dip—it’s like a fiesta in every bite! Whether you’re hosting a game day gathering, looking for the perfect potluck contribution, or simply craving a delicious snack, our roundup of 23 mouthwatering recipes will inspire your next culinary adventure. Get ready to explore twists on this beloved classic that are sure to delight your taste buds and impress your guests!

Street Corn Dip Stuffed Peppers

Captivating the essence of summer gatherings, these Street Corn Dip Stuffed Peppers blend the smoky sweetness of charred corn with the creamy tang of a perfectly seasoned dip, all nestled within vibrant bell peppers for a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 large bell peppers, halved and seeded (choose a mix of colors for visual appeal)
• 2 cups corn kernels, fresh or frozen (thawed if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup mayonnaise (for creaminess)
• 1/2 cup sour cream (or Greek yogurt for a lighter version)
• 1/2 cup cotija cheese, crumbled (feta can be a substitute)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• 1 clove garlic, minced (fresh is best)
• 2 tbsp fresh cilantro, chopped (plus more for garnish)
• 1 lime, juiced (about 2 tbsp)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the pepper halves in a single layer.
2. In a large skillet over medium-high heat, heat the olive oil. Add the corn kernels and cook, stirring occasionally, until they begin to char slightly, about 5-7 minutes. Tip: Don’t stir too often to allow the corn to develop a nice char.
3. Remove the skillet from heat and let the corn cool slightly. In a large bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, minced garlic, cilantro, lime juice, salt, and pepper. Mix well to combine. Tip: Taste and adjust the seasoning before stuffing the peppers.
4. Arrange the pepper halves in the prepared baking dish. Spoon the corn dip mixture evenly into each pepper half, pressing down lightly to fill all the crevices.
5. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cilantro and a sprinkle of cotija cheese if desired.

Zesty and vibrant, these stuffed peppers offer a delightful contrast between the tender, sweet bell peppers and the rich, smoky corn dip. Serve them as a standout appetizer at your next barbecue or as a light main course accompanied by a crisp green salad for a meal that celebrates the flavors of the season.

Grilled Chicken Tacos with Street Corn Dip

Relish the vibrant flavors of summer with this dish that combines the smoky allure of grilled chicken with the creamy, tangy zest of street corn dip, all nestled in a warm tortilla for a meal that’s as delightful to assemble as it is to devour.

Ingredients

• 1 lb boneless, skinless chicken breasts (for even cooking, pound to an even thickness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas (warmed for best texture)
• 1 cup street corn dip (store-bought or homemade)
• 1/4 cup chopped cilantro (for garnish, optional)
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and black pepper to create a marinade.
3. Coat the chicken breasts evenly with the marinade and let them sit at room temperature for 15 minutes to absorb the flavors.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips, ensuring juicy, tender meat.
6. While the chicken rests, warm the tortillas on the grill for about 30 seconds per side, keeping them pliable and slightly charred.
7. Spread a generous tablespoon of street corn dip on each tortilla, then top with sliced chicken, a sprinkle of cilantro, and a squeeze of lime juice for brightness.

Just as the first bite reveals the perfect harmony of smoky, spicy, and creamy elements, consider serving these tacos with an extra side of street corn dip for dipping, elevating the experience with every mouthful. The contrast of the crisp-edged tortillas against the succulent chicken and velvety dip makes for a textural delight that’s hard to resist.

Street Corn Dip Nachos

Vibrant and bursting with flavor, this Street Corn Dip Nachos recipe transforms the beloved Mexican street food into a shareable, decadent appetizer. Perfect for gatherings, it combines the smoky sweetness of grilled corn with the creamy tang of cotija cheese, all layered over crispy tortilla chips for an irresistible texture contrast.

Ingredients

• 4 cups tortilla chips (sturdy, restaurant-style preferred)
• 2 cups grilled corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (for creaminess, can substitute Greek yogurt)
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled (queso fresco as an alternative)
• 1 tsp chili powder (adjust for heat preference)
• 1/2 tsp smoked paprika
• 1 tbsp lime juice (freshly squeezed for brightness)
• 2 tbsp cilantro, finely chopped (plus extra for garnish)
• 1/4 cup red onion, finely diced (soak in cold water to mellow sharpness)

Instructions

1. Preheat your oven to 350°F (175°C) to warm the nachos later.
2. In a large bowl, combine the grilled corn kernels, mayonnaise, sour cream, half of the cotija cheese, chili powder, smoked paprika, lime juice, cilantro, and red onion. Mix gently until all ingredients are evenly incorporated.
3. Spread the tortilla chips in a single layer on a large baking sheet. Spoon the corn mixture evenly over the chips, ensuring each chip gets a bit of the dip.
4. Bake in the preheated oven for 10 minutes, or until the dip is warm and the edges of the chips just begin to crisp further.
5. Remove from the oven and immediately sprinkle the remaining cotija cheese and additional cilantro over the top for garnish.

Mouthwatering and visually stunning, these Street Corn Dip Nachos offer a delightful play of textures—from the crunch of the chips to the creamy, cheesy dip. Serve them straight from the baking sheet for a casual, communal dining experience, or plate individually for a more refined presentation.

Street Corn Dip Quesadillas

Just as the summer sun reaches its zenith, the craving for something that marries the comfort of melted cheese with the vibrant zest of street corn becomes undeniable. Street Corn Dip Quesadillas offer a delightful twist on the classic, blending creamy, spicy, and tangy flavors into a crispy, golden package that’s as fun to make as it is to eat.

Ingredients

• 2 cups shredded Monterey Jack cheese (for optimal meltiness)
• 1 cup cotija cheese, crumbled (adds a salty, tangy punch)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 4 large flour tortillas (burrito-size for easier folding)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/4 cup chopped cilantro (for garnish, optional)

Instructions

1. In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic. Stir until smooth and well incorporated.
2. Fold in the crumbled cotija cheese and half of the shredded Monterey Jack cheese into the mayonnaise mixture, creating the street corn dip.
3. Heat a large skillet over medium heat and lightly brush with vegetable oil.
4. Place one tortilla in the skillet, spread half of the street corn dip evenly over one half of the tortilla, then sprinkle with the remaining Monterey Jack cheese.
5. Fold the tortilla over the filling, pressing gently with a spatula. Cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and filling.
7. Slice each quesadilla into wedges and garnish with chopped cilantro before serving.

Delightfully crispy on the outside with a gooey, flavorful center, these quesadillas are a testament to the magic of combining simple ingredients with bold flavors. Serve them with a side of extra street corn dip for dipping, or alongside a crisp, refreshing salad to balance the richness.

Street Corn Dip Stuffed Mushrooms

Merging the smoky allure of street corn with the earthy elegance of mushrooms, this dish transforms simple ingredients into a sophisticated appetizer that’s as visually appealing as it is delicious.

Ingredients

• 12 large white mushrooms (stems removed and reserved)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (for creaminess)
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1/2 cup cotija cheese, crumbled (feta can substitute)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• 1 tbsp lime juice (freshly squeezed)
• 2 tbsp cilantro, chopped (plus more for garnish)
• 1 clove garlic, minced (for a hint of sharpness)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Finely chop the reserved mushroom stems and sauté in a pan over medium heat until softened, about 5 minutes.
3. In a mixing bowl, combine the sautéed stems, corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, cilantro, garlic, and salt. Mix until well incorporated.
4. Generously fill each mushroom cap with the corn mixture, pressing down slightly to ensure they’re well-packed.
5. Arrange the stuffed mushrooms in the prepared baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld.

Perfectly balanced between creamy and crunchy, these stuffed mushrooms offer a burst of flavor with every bite. Serve them atop a bed of arugula for a colorful presentation or alongside a crisp white wine to elevate your appetizer game.

Street Corn Dip Pizza

Combining the smoky allure of street corn with the irresistible charm of pizza, this dish is a celebration of flavors that dances between comfort and sophistication. Crafted for those who cherish the art of casual dining elevated, it promises a symphony of textures and tastes in every bite.

Ingredients

• 1 pre-made pizza dough (or homemade for an extra touch of love)
• 1 cup sour cream (full-fat recommended for creaminess)
• 1/2 cup mayonnaise (for a rich base)
• 1 cup cotija cheese, crumbled (queso fresco can be a delightful substitute)
• 2 cups corn kernels (fresh or frozen, thawed)
• 1 tbsp chili powder (adjust for heat preference)
• 1/2 tsp smoked paprika (for that essential smoky note)
• 1 lime, juiced (about 2 tbsp, for brightness)
• 1/4 cup cilantro, chopped (plus more for garnish)
• 1 tbsp olive oil (for brushing the crust)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. In a medium bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and smoked paprika until smooth.
3. Roll out the pizza dough on a floured surface to your desired thickness, then transfer to a piece of parchment paper.
4. Lightly brush the edges of the dough with olive oil for a golden crust.
5. Spread the sour cream mixture evenly over the dough, leaving a small border for the crust.
6. Scatter corn kernels and crumbled cotija cheese over the sauce.
7. Carefully transfer the pizza (on the parchment) to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is slightly melted.
8. Remove from the oven and immediately sprinkle with chopped cilantro and an extra dusting of chili powder if desired.

This Street Corn Dip Pizza boasts a creamy, tangy base with pops of sweet corn and the salty crunch of cotija, all atop a perfectly crisp crust. Serve it with lime wedges on the side for an extra zing, or pair with a light, crisp salad to balance the richness.

Street Corn Dip Burgers

Perfectly blending the smoky sweetness of street corn with the hearty satisfaction of a burger, this dish is a summer cookout game-changer. Packed with vibrant flavors and textures, it’s a creative twist that promises to delight your taste buds and impress your guests.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (for creaminess)
• 1/4 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 cup crumbled cotija cheese (feta works in a pinch)
• 1 tbsp chili powder (adjust for heat preference)
• 1 tsp smoked paprika (for depth)
• 1 lime, juiced (about 2 tbsp, for brightness)
• 2 cloves garlic, minced (for aroma)
• 1/4 cup chopped cilantro (plus extra for garnish)
• 4 burger buns, toasted (brioche adds richness)
• Salt and pepper to taste (season layers)

Instructions

1. In a large bowl, combine ground beef, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently to avoid compacting the meat. Form into 4 equal patties, each about 1 inch thick.
2. Preheat grill or skillet to medium-high heat (about 375°F). Cook patties for 4-5 minutes per side for medium doneness, or until internal temperature reaches 160°F.
3. While patties cook, mix corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, garlic, and cilantro in a bowl. Season with salt and pepper to taste.
4. Toast burger buns on the grill or in a skillet for 1-2 minutes until golden brown.
5. Assemble burgers by placing a patty on each bun bottom. Generously top with the street corn mixture and garnish with additional cilantro. Serve immediately.

Unbelievably juicy and bursting with flavor, these Street Corn Dip Burgers offer a delightful crunch from the corn and a creamy, tangy finish. For an extra kick, drizzle with hot sauce or serve with a side of crispy sweet potato fries.

Street Corn Dip Loaded Fries

Few dishes capture the vibrant spirit of summer quite like this Street Corn Dip Loaded Fries, a harmonious blend of smoky, sweet, and spicy flavors atop a bed of crispy golden fries. Inspired by the beloved Mexican street food, this recipe transforms simple ingredients into a shareable masterpiece that’s as visually appealing as it is delicious.

Ingredients

• 1 lb frozen french fries (or homemade for extra crispiness)
• 1 cup mayonnaise (for a lighter version, substitute with Greek yogurt)
• 1/2 cup sour cream
• 1 cup cotija cheese, crumbled (queso fresco works as a substitute)
• 1 tsp chili powder (adjust to taste for more heat)
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/4 cup cilantro, finely chopped (stems included for extra texture)
• 1 lime, juiced (about 2 tbsp, add zest for more citrus punch)
• 1 cup corn kernels (fresh, canned, or thawed frozen)

Instructions

1. Preheat your oven to 425°F and spread the french fries in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
2. While the fries bake, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, and smoked paprika in a medium bowl. Stir until smooth and well incorporated.
3. Gently fold in the corn kernels and half of the crumbled cotija cheese into the mayonnaise mixture, reserving the rest for garnish.
4. Once the fries are done, transfer them to a serving platter and immediately spoon the corn dip evenly over the top.
5. Sprinkle the remaining cotija cheese and chopped cilantro over the dip-covered fries for a fresh, colorful finish.

Creating a delightful contrast of textures, the creamy dip clings to each crisp fry, while the cotija cheese adds a salty bite. For an extra layer of flavor, serve with a side of hot sauce or a sprinkle of tajín for those who dare. This dish is not just a meal; it’s a celebration of flavors that invites everyone to dig in.

Street Corn Dip Stuffed Jalapenos

These Street Corn Dip Stuffed Jalapenos are a delightful twist on classic appetizers, blending the smoky sweetness of street corn with the fiery kick of jalapenos for a dish that’s as bold in flavor as it is in presentation.

Ingredients

• 12 large jalapenos, halved lengthwise and seeded (wear gloves for safety)
• 1 cup corn kernels, fresh or thawed from frozen (charred for extra flavor)
• 1/2 cup mayonnaise (for creaminess)
• 1/4 cup sour cream (to balance the heat)
• 1/2 cup cotija cheese, crumbled (plus more for garnish)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika (for depth)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 2 tbsp cilantro, finely chopped (for freshness)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro. Mix well until all ingredients are evenly incorporated. Season with salt to taste.
3. Carefully spoon the corn mixture into each jalapeno half, filling them generously. A small spoon or piping bag can make this step easier and cleaner.
4. Arrange the stuffed jalapenos on the prepared baking sheet, ensuring they are not touching to allow for even cooking.
5. Bake in the preheated oven for 20-25 minutes, or until the jalapenos are tender and the filling is bubbly and slightly golden on top.
6. Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cotija cheese and cilantro if desired.

Unveil these stuffed jalapenos at your next gathering to reveal a creamy, cheesy interior with a perfect balance of sweet, smoky, and spicy flavors. Serve them warm with a side of cool avocado crema for an irresistible contrast.

Street Corn Dip Grilled Cheese

Vibrant and indulgent, this Street Corn Dip Grilled Cheese transforms the beloved flavors of Mexican street corn into a melty, comforting sandwich. Perfect for those who cherish the smoky, tangy, and creamy notes of elote, this recipe promises a gourmet twist on a classic.

Ingredients

• 1 cup mayonnaise (for creaminess, can substitute with Greek yogurt for a lighter version)
• 1/2 cup sour cream
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika
• 1 cup cotija cheese, crumbled (feta can be a substitute)
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced
• 2 cups corn kernels (fresh or frozen, thawed)
• 4 slices thick-cut bread (brioche or sourdough recommended)
• 2 tbsp butter, softened
• 1 cup Monterey Jack cheese, shredded (for meltability)

Instructions

1. In a medium bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, cotija cheese, cilantro, and lime juice to make the street corn dip. Set aside.
2. Heat a skillet over medium heat and add corn kernels. Cook for 5-7 minutes until slightly charred, stirring occasionally for even cooking.
3. Fold the charred corn into the street corn dip mixture until well combined.
4. Butter one side of each bread slice. On the unbuttered side of two slices, spread a generous layer of the street corn dip.
5. Sprinkle Monterey Jack cheese over the dip on both slices, then top with the remaining bread slices, buttered side out.
6. Heat a clean skillet over medium-low heat. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese has melted.
7. Remove from heat and let rest for a minute before slicing to allow the filling to set slightly.

Outstanding in its balance of textures and flavors, this grilled cheese offers a crispy exterior with a gooey, flavorful center. Serve with a side of extra street corn dip for dipping, or pair with a light salad to cut through the richness.

Street Corn Dip Pasta Salad

Glistening under the summer sun, this Street Corn Dip Pasta Salad marries the smoky sweetness of charred corn with the creamy tang of a perfectly seasoned dip, transformed into a hearty, forkable delight. It’s a celebration of textures and flavors, designed to dazzle at picnics and potlucks alike.

Ingredients

• 8 oz elbow pasta (or any small pasta shape for even coating)
• 2 cups fresh corn kernels (or frozen, thawed for convenience)
• 1/2 cup mayonnaise (for creaminess, adjust to preference)
• 1/4 cup sour cream (adds a slight tang)
• 1 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 tsp chili powder (smoked variety recommended for depth)
• 1/2 tsp garlic powder (or fresh minced garlic for pungency)
• 1/4 cup crumbled cotija cheese (feta makes a fine substitute)
• 2 tbsp chopped cilantro (stems included for extra flavor)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8 minutes. Drain and rinse under cold water to stop the cooking process; set aside.
2. While the pasta cooks, heat a dry skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred in spots, about 5 minutes. Remove from heat and let cool slightly.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt until smooth.
4. Add the cooled pasta, charred corn, cotija cheese, and cilantro to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving.

Nowhere does simplicity meet sophistication quite like in this dish, where each bite offers a creamy, crunchy, and slightly smoky experience. Serve it chilled atop a bed of greens for a light lunch or as a vibrant side at your next barbecue.

Street Corn Dip Stuffed Avocados

Brimming with vibrant flavors and a creamy texture, this Street Corn Dip Stuffed Avocados recipe is a delightful twist on classic Mexican street corn, elegantly presented in the natural bowl of a ripe avocado. Perfect for summer gatherings or as a sophisticated appetizer, it combines the smoky sweetness of charred corn with the rich, buttery depth of avocado.

Ingredients

• 2 ripe avocados (look for slightly soft to the touch)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled (feta can substitute)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp smoked paprika
• 1 tbsp cilantro, chopped (plus extra for garnish)
• Salt to taste

Instructions

1. Preheat a skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool slightly.
2. In a medium bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and chopped cilantro. Mix well and season with salt to taste.
3. Cut the avocados in half and remove the pits. Scoop out a small amount of the avocado flesh to create a larger cavity for the dip, reserving the scooped flesh for another use.
4. Spoon the street corn dip into the avocado halves, dividing evenly among them. Garnish with additional cilantro and a sprinkle of cotija cheese.
5. Serve immediately, ensuring the avocados are at room temperature for the best flavor and texture.

Combining the creamy, cool avocado with the smoky, tangy street corn dip creates a harmonious blend of textures and flavors. For an extra touch of elegance, serve on a platter lined with lime slices and a dusting of chili powder.

Street Corn Dip Empanadas

Perfectly blending the smoky sweetness of street corn with the crisp, buttery layers of empanadas, this dish is a celebration of textures and flavors that will transport your taste buds straight to a bustling food market.

Ingredients

• 2 cups corn kernels, fresh or frozen (thawed if frozen)
• 1/2 cup mayonnaise (for creaminess, can substitute with Greek yogurt)
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled (feta can be a substitute)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 2 tbsp cilantro, finely chopped
• 1 package empanada dough discs (about 10 discs, thawed if frozen)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, and cilantro. Mix well until all ingredients are evenly incorporated.
3. Lay out the empanada dough discs on a clean surface. Spoon about 2 tablespoons of the corn mixture onto the center of each disc.
4. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative edge.
5. Brush the tops of the empanadas with the beaten egg wash. This will give them a golden, glossy finish when baked.
6. Place the empanadas on the prepared baking sheet, leaving some space between each for even cooking.
7. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
8. Let the empanadas cool for a few minutes before serving to allow the filling to set slightly.

Lusciously creamy with a hint of spice, these Street Corn Dip Empanadas offer a delightful contrast between the crispy exterior and the soft, flavorful filling. Serve them with a side of extra lime wedges and a sprinkle of chili powder for an extra kick.

Street Corn Dip Stuffed Sweet Potatoes

Radiating with the vibrant flavors of summer, this dish combines the smoky sweetness of charred corn with the creamy richness of a dip, all nestled within the tender embrace of a roasted sweet potato. It’s a harmonious blend of textures and tastes that promises to delight the palate with every bite.

Ingredients

• 4 medium sweet potatoes (scrubbed clean, for even roasting)
• 1 cup corn kernels (fresh or frozen, thawed if frozen)
• 1/2 cup mayonnaise (for creaminess, can substitute with Greek yogurt for a lighter version)
• 1/4 cup sour cream (adds tang, adjust to preference)
• 1/2 cup crumbled cotija cheese (feta can be a substitute)
• 1 tsp chili powder (for a hint of heat, adjust to taste)
• 1/4 cup chopped cilantro (plus extra for garnish)
• 1 tbsp lime juice (freshly squeezed, for brightness)
• 1/2 tsp smoked paprika (for depth of flavor)
• Salt to taste (enhances all the flavors)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pierce each sweet potato several times with a fork to allow steam to escape during baking, preventing them from bursting.
3. Place the sweet potatoes on the prepared baking sheet and roast for 45-50 minutes, or until they are tender all the way through when pierced with a fork.
4. While the sweet potatoes roast, heat a skillet over medium-high heat and add the corn kernels. Cook, stirring occasionally, until the corn is charred in spots, about 5-7 minutes. This adds a smoky flavor to the dish.
5. In a medium bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, chili powder, chopped cilantro, lime juice, smoked paprika, and salt. Mix well to ensure all ingredients are evenly distributed.
6. Once the sweet potatoes are done, let them cool for a few minutes, then slice each one open lengthwise and fluff the insides with a fork to create a well for the filling.
7. Spoon the corn dip mixture generously into each sweet potato, dividing it evenly among them.
8. Garnish with additional cilantro and a sprinkle of cotija cheese before serving.

Just as satisfying as it is visually appealing, this dish offers a creamy, smoky, and slightly spicy experience with the natural sweetness of the potato balancing the flavors beautifully. Serve it as a hearty side or a standalone vegetarian main, perhaps with a crisp green salad to round out the meal.

Street Corn Dip Flatbread

On a bustling street corner, the irresistible aroma of charred corn and tangy cheese beckons—a scene we’ve masterfully translated into our Street Corn Dip Flatbread. This dish marries the smoky sweetness of grilled corn with the creamy richness of a cheesy dip, all atop a crisp flatbread base, offering a sophisticated twist on a street food favorite.

Ingredients

• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (for creaminess, adjust to taste)
• 1/4 cup sour cream (or Greek yogurt for a lighter version)
• 1/2 cup cotija cheese, crumbled (feta can substitute)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp chili powder (adjust to spice preference)
• 1/4 cup cilantro, chopped (omit if desired)
• 1 pre-made flatbread (or homemade for extra credit)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, minced (for a hint of sharpness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the flatbread.
2. In a medium bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and minced garlic. Mix until all ingredients are well incorporated. Tip: For a smokier flavor, char the corn lightly in a skillet before adding.
3. Brush the flatbread lightly with olive oil to help it crisp up in the oven.
4. Spread the corn mixture evenly over the prepared flatbread, ensuring coverage to the edges for maximum flavor in every bite.
5. Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbread are golden and the dip is bubbly. Tip: Watch closely after 10 minutes to prevent over-browning.
6. Remove from the oven and immediately sprinkle with chopped cilantro for a fresh, colorful finish. Tip: Let it cool for a minute before slicing to allow the dip to set slightly.

Zesty and vibrant, this Street Corn Dip Flatbread boasts a delightful contrast of textures—from the crisp base to the creamy, cheesy topping. Serve it sliced into wedges as an appetizer, or pair with a light salad for a satisfying meal that celebrates the essence of summer.

Street Corn Dip Stuffed Zucchini

Perfectly capturing the essence of summer, this Street Corn Dip Stuffed Zucchini combines the smoky, creamy flavors of Mexican street corn with the fresh, tender bite of zucchini, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 medium zucchinis (halved lengthwise, seeds scooped out to create boats)
• 1 cup corn kernels (fresh or frozen, thawed if frozen)
• 1/2 cup mayonnaise (for creaminess, can substitute Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1/2 cup cotija cheese (crumbled, plus extra for garnish)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp smoked paprika
• 1 tbsp lime juice (freshly squeezed for brightness)
• 2 tbsp cilantro (chopped, plus extra for garnish)
• 1 clove garlic (minced)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix together the corn kernels, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, cilantro, and minced garlic until well combined. Season with salt to taste.
3. Generously fill each zucchini half with the corn mixture, pressing down slightly to ensure it’s packed in.
4. Place the stuffed zucchinis on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is bubbly and slightly golden on top.
5. Remove from the oven and let cool for 5 minutes. Garnish with additional cotija cheese and cilantro before serving.

Now, the texture of this dish is a delightful contrast between the creamy, cheesy filling and the soft yet slightly crisp zucchini. The flavors are a harmonious blend of smoky, tangy, and fresh, making it a perfect appetizer or side dish for any summer gathering. Serve it with a sprinkle of extra chili powder on top for an added kick or alongside grilled meats for a complete meal.

Street Corn Dip Chicken Wings

Unveiling a dish that marries the smoky allure of street corn with the crispy indulgence of chicken wings, this recipe is a celebration of bold flavors and textures. Perfect for gatherings or a luxurious treat, it’s a culinary nod to summer’s favorite fare, reimagined.

Ingredients

• 2 lbs chicken wings (preferably drumettes and flats)
• 1 cup sour cream (for a lighter version, Greek yogurt can be substituted)
• 1/2 cup mayonnaise
• 1 cup cotija cheese, crumbled (queso fresco works as a fine alternative)
• 1/4 cup cilantro, finely chopped (adjust to taste)
• 1 tsp chili powder (smoked paprika can add depth)
• 1/2 tsp cumin
• 1 lime, juiced (about 2 tbsp)
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the chicken wings with olive oil, salt, and pepper until evenly coated. Arrange them in a single layer on the prepared baking sheet.
3. Bake the wings for 45-50 minutes, turning halfway through, until they are golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
4. While the wings bake, prepare the dip by combining sour cream, mayonnaise, cotija cheese, cilantro, chili powder, cumin, lime juice, and minced garlic in a medium bowl. Stir until well blended. Tip: Let the dip sit for 10 minutes before serving to allow the flavors to meld.
5. Once the wings are done, let them cool for 5 minutes before serving. Tip: Serve the wings warm with the dip on the side for dipping, or drizzle the dip over the wings for a more decadent presentation.

Offering a delightful contrast between the crispy wings and the creamy, tangy dip, this dish is a testament to the magic of combining simple ingredients with bold flavors. For an extra touch of summer, serve alongside grilled vegetables or a crisp, chilled salad.

Street Corn Dip Stuffed Tomatoes

On a warm summer evening, nothing captivates the palate quite like the fusion of creamy, tangy street corn dip nestled within the juicy embrace of ripe tomatoes. This dish marries the rustic charm of street food with the sophistication of a gourmet appetizer, perfect for al fresco dining or a chic gathering.

Ingredients

• 4 large tomatoes (choose firm, ripe ones for easy hollowing)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (for richness, or substitute Greek yogurt for a lighter version)
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled (feta can be a substitute)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1/2 tsp chili powder (adjust to taste)
• 1/4 cup cilantro, finely chopped (plus extra for garnish)
• 1 garlic clove, minced (for a hint of sharpness)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the tomatoes.
2. Cut the tops off the tomatoes and carefully hollow out the insides, leaving a 1/2-inch thick shell. Save the pulp for another use.
3. In a mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, cilantro, and minced garlic. Mix until well blended. Season with salt to taste.
4. Generously stuff each tomato shell with the corn mixture, ensuring it’s packed but not overflowing.
5. Place the stuffed tomatoes on a baking sheet and bake for 15-20 minutes, or until the tomatoes are slightly softened and the filling is heated through.
6. Garnish with additional cilantro before serving for a fresh, colorful finish.

Unveil these stuffed tomatoes to reveal a creamy, flavorful center that contrasts beautifully with the fresh, slightly firm tomato shell. Serve them as a standout appetizer at your next dinner party, or enjoy them as a light, satisfying meal with a side of crusty bread.

Street Corn Dip Cornbread

Brimming with the vibrant flavors of summer, this Street Corn Dip Cornbread combines the smoky sweetness of grilled corn with the creamy tang of cotija cheese, all baked into a golden, buttery cornbread. Perfect for gatherings, it’s a dish that promises to be the star of any table, offering a delightful twist on classic comfort food.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1 cup yellow cornmeal (stone-ground for extra texture)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt recommended)
• 1 cup buttermilk (shaken well before measuring)
• 1/2 cup unsalted butter, melted (cooled slightly)
• 1 large egg (room temperature for even mixing)
• 1 cup grilled corn kernels (fresh or frozen, thawed)
• 1/2 cup mayonnaise (full-fat for best flavor)
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1/2 cup cotija cheese, crumbled (queso fresco as a substitute)
• 1 tsp chili powder (smoked paprika for a different twist)
• 1/4 cup cilantro, chopped (plus extra for garnish)
• 1 lime, juiced (about 2 tbsp)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is not too hot to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Fold in the grilled corn kernels gently to distribute evenly throughout the batter.
6. Transfer the batter to the prepared skillet or dish, smoothing the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cornbread bakes, prepare the dip by combining mayonnaise, sour cream, cotija cheese, chili powder, cilantro, and lime juice in a medium bowl. Mix well. Tip: Let the dip sit for 10 minutes to allow flavors to meld.
8. Once the cornbread is done, let it cool for 5 minutes before slicing. Serve warm with the street corn dip on the side or spread on top.

Yielded with a moist crumb and a crisp edge, this cornbread pairs beautifully with the creamy, zesty dip, creating a harmonious blend of textures and flavors. For an extra touch, drizzle with hot honey or sprinkle with additional chili powder before serving.

Street Corn Dip Stuffed Bell Peppers

Unveiling a dish that marries the smoky allure of street corn with the wholesome charm of bell peppers, this recipe is a testament to the art of fusion cooking. Perfect for gatherings or a cozy night in, it promises a symphony of flavors that dance on the palate.

Ingredients

• 4 large bell peppers, halved and seeded (choose vibrant colors for visual appeal)
• 2 cups corn kernels, fresh or frozen (thawed if frozen)
• 1 cup mayonnaise (for creaminess, can substitute with Greek yogurt for a lighter version)
• 1/2 cup sour cream
• 1/2 cup cotija cheese, crumbled (feta makes a fine substitute)
• 1 tbsp chili powder (adjust to taste)
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 lime, juiced
• 1/4 cup cilantro, chopped (plus extra for garnish)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
2. In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic, lime juice, and cilantro. Mix until well incorporated. Season with salt to taste.
3. Arrange the bell pepper halves in the prepared baking dish. Spoon the corn mixture evenly into each pepper half, pressing down gently to fill all cavities.
4. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is bubbly and slightly golden on top.
5. Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cilantro and a sprinkle of cotija cheese if desired.

Brimming with creamy, smoky, and tangy flavors, these stuffed bell peppers offer a delightful contrast between the tender pepper and the rich, hearty filling. Serve them as a standout appetizer or pair with a crisp salad for a satisfying meal.

Street Corn Dip Meatballs

Nothing captures the essence of summer quite like the bold flavors of street corn, now reimagined in a delectable appetizer that’s sure to impress. These Street Corn Dip Meatballs combine the smoky sweetness of grilled corn with the creamy tang of cotija cheese, all wrapped up in a tender, savory meatball that’s perfect for your next gathering.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1 cup corn kernels, fresh or frozen (thawed if frozen)
• 1/2 cup mayonnaise (for creaminess, adjust to preference)
• 1/4 cup cotija cheese, crumbled (queso fresco works too)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp chili powder (smoked paprika can substitute for a milder taste)
• 1/2 tsp garlic powder
• 1/4 cup cilantro, finely chopped (omit if you’re not a fan)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground chicken, corn, mayonnaise, cotija cheese, lime juice, chili powder, garlic powder, cilantro, and salt. Mix gently until just combined to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet. For uniform meatballs, use a small cookie scoop.
4. Bake for 20-25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
5. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld and the juices to redistribute.

The result is a dish where each bite offers a juicy interior with a slightly crispy exterior, bursting with the classic street corn flavors. Serve these meatballs skewered with toothpicks for a fun, interactive appetizer, or atop a bed of greens for a light meal.

Street Corn Dip Stuffed Onions

Majestic in its presentation and bursting with flavor, this Street Corn Dip Stuffed Onions recipe transforms humble ingredients into a show-stopping appetizer. Perfect for summer gatherings, it combines the smoky sweetness of grilled corn with the creamy tang of a well-seasoned dip, all nestled within tender onion cups.

Ingredients

• 4 large sweet onions (look for uniform size for even cooking)
• 2 cups grilled corn kernels (fresh or frozen, thawed)
• 1 cup sour cream (full-fat for best texture)
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese (feta can substitute)
• 1 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp chili powder
• 1/4 cup chopped cilantro (plus more for garnish)
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the tops off the onions and hollow them out, leaving a 1/2-inch thick shell. Reserve the removed onion for another use.
3. In a large bowl, mix the grilled corn, sour cream, mayonnaise, cotija cheese, lime juice, smoked paprika, chili powder, and chopped cilantro until well combined. Season with salt to taste.
4. Generously fill each onion shell with the corn dip mixture, pressing down lightly to ensure it’s packed tightly.
5. Place the stuffed onions on the prepared baking sheet and bake for 25-30 minutes, or until the onions are tender and the filling is bubbly and slightly golden on top.
6. Let the onions cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Rich in texture and flavor, these stuffed onions offer a delightful contrast between the creamy, spicy filling and the sweet, soft onion. Serve them as a standalone dish or alongside grilled meats for a memorable meal that celebrates the essence of summer.

Street Corn Dip Deviled Eggs

Delightfully blending the smoky flavors of street corn with the creamy elegance of deviled eggs, this recipe transforms two beloved classics into a single, irresistible appetizer. Perfect for gatherings, it promises a burst of flavor in every bite, with a texture that’s both smooth and satisfyingly chunky.

Ingredients

• 6 large eggs (preferably organic for richer flavor)
• 1/4 cup mayonnaise (for creaminess, can substitute with Greek yogurt for a lighter version)
• 1 tbsp lime juice (freshly squeezed for the brightest flavor)
• 1/2 tsp smoked paprika (plus extra for garnish)
• 1/4 cup cotija cheese, crumbled (feta can be a substitute if cotija is unavailable)
• 2 tbsp cilantro, finely chopped (adjust to taste)
• 1/4 cup corn kernels (fresh or thawed frozen corn, charred for extra smokiness)
• 1 small garlic clove, minced (about 1/2 tsp)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. Transfer eggs to an ice bath for 5 minutes to cool. Peel carefully to keep the whites intact.
3. Slice eggs in half lengthwise. Gently remove yolks and place in a medium bowl.
4. Mash yolks with a fork until smooth. Add mayonnaise, lime juice, smoked paprika, garlic, and salt. Mix until well combined.
5. Fold in corn, cotija cheese, and cilantro, reserving a bit of each for garnish.
6. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with reserved corn, cheese, cilantro, and a sprinkle of smoked paprika.
7. Chill for at least 30 minutes before serving to allow flavors to meld.

Here, the creamy yolk mixture contrasts beautifully with the crisp-tender corn and the salty bite of cotija, creating a harmonious blend of textures and flavors. Serve these on a platter lined with lettuce leaves for an elegant presentation, or alongside a spicy margarita for a festive touch.

Conclusion

Let’s wrap up this flavorful journey with a big thank you for exploring our 23 Delicious Recipes with Street Corn Dip! Each recipe is a testament to the versatility and joy of cooking with this beloved dip. We’d love to hear which ones made your taste buds dance—drop a comment below. Loved what you saw? Share the love and this article on Pinterest for fellow foodies to discover!

Bella Bacinos