Four-Layer Mexican Street Corn Dip

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A layered dip inspired by the classic Mexican street corn with four delicious layers of corn, cheese, creamy sauce, and spices. This Mexican-inspired snack recipe, ready in about 15 minutes, blends frozen corn kernels, mayonnaise, sour cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Mexican cuisine 210 cal/serving

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Ingredients

2 cups, thawed frozen corn kernels
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp, freshly squeezed lime juice
1 cup, crumbled cotija cheese
1 tsp chili powder
1/2 tsp ground cumin
1/4 cup, chopped cilantro
1 small, seeded and finely chopped jalapeño
2 stalks, thinly sliced green onions
for serving tortilla chips

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Instructions

Step 1: In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1 tbsp freshly squeezed lime juice. Whisk until smooth and creamy.
Step 2: Spread half of the 2 cups thawed corn kernels evenly into the bottom of a 9-inch serving dish.
Step 3: Spoon and spread the creamy mayo-lime sauce evenly over the corn layer.
Step 4: Add the remaining 1 cup corn kernels over the sauce layer, then sprinkle 1 cup crumbled cotija cheese evenly on top.
Step 5: In a small bowl, mix 1 tsp chili powder and 1/2 tsp ground cumin, then sprinkle this spice blend over the cheese layer.
Step 6: Top with 1/4 cup chopped cilantro, 1 small seeded and finely chopped jalapeño, and 2 thinly sliced green onions.
Step 7: Chill the dip in the refrigerator for at least 30 minutes before serving with tortilla chips.