Tex-Mex Street Corn Dip with Cotija and Chipotle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 snacks 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.

Prep: 10 min Cook: 10 min Serves 8 Mexican cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Tex-Mex Street Corn Dip with Cotija and Chipotle take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tex-Mex Street Corn Dip with Cotija and Chipotle?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tex-Mex Street Corn Dip with Cotija and Chipotle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Street Corn Dip with Cotija and Chipotle for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tex-Mex Street Corn Dip with Cotija and Chipotle?

Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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