Tex-Mex Street Corn Dip with Cotija and Chipotle

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A creamy, smoky dip featuring roasted corn, tangy Cotija cheese, and a kick of chipotle, perfect for dipping chips or spreading on tacos. This Mexican-inspired snack recipe, ready in about 20 minutes, blends frozen corn kernels, olive oil, mayonnaise 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 180 calories and feeds 8, 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.

Ingredients

• 4 cups frozen corn kernels
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tbsp, minced chipotle peppers in adobo sauce
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 3/4 cup, crumbled cotija cheese
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups frozen corn kernels and cook, stirring occasionally, for 8-10 minutes until the corn is lightly charred and fragrant.
2. Step 2: Transfer the roasted corn to a large mixing bowl. Stir in 1/2 cup mayonnaise, 1/2 cup sour cream, 2 tbsp lime juice, 1 tbsp minced chipotle peppers in adobo sauce, 1 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
3. Step 3: Fold in 3/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Chill the dip for at least 30 minutes before serving with tortilla chips or as a taco topping.