Serve this Mexican Street Corn Dip warm with crunchy tortilla chips, or get creative with leftovers—add a pinch of shredded Monterey Jack cheese and use it as a flavourful filling for a quesadilla.
Bring the vibrant flavours of Mexican street food straight to your table with this irresistible Mexican Street Corn Dip! Perfect as a party appetizer or a casual snack, it’s bursting with flavour and simple to make, making it a go-to for game days, potlucks, or cozy nights in.
This dip starts with tender, fresh corn kernels and a touch of jalapeño for a gentle kick, mixed with creamy mayonnaise, tangy yogurt, salty feta, fresh green onions, and a sprinkle of chili powder. The result is a rich, luscious texture that coats every bite with bold, irresistible flavour. Serve it warm alongside tortilla chips for a comforting, crowd-pleasing appetizer that disappears fast.
Whether you’re hosting friends, enjoying a movie night, or simply craving a burst of flavour, this Mexican Street Corn Dip hits all the right spots—sweet, spicy, tangy, and creamy. Each bite delivers that authentic street-food vibe that keeps everyone coming back for more. Make a batch today and see why it’s become a favourite for gatherings, snacks, and even meal inspiration.
Mexican Street Corn Dip
Ingredients
- 1 Tbsp canola oil
- 2 1/2 cups fresh corn kernels, about medium cobs
- 1 jalepeño, seeded and minced
- 1/4 cup crumbled feta cheese, divided
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/4 cup green onions, thinly sliced
- 1/2 tsp chili powder
Instructions
- In a skillet, heat canola oil over medium-high heat. Add corn and jalepeño, cook until kernels begin to char, stirring occasionally, about 8 minutes.
- Transfer corn into a medium bowl and add 3 Tbsp (45 mL) of feta cheese, mayonnaise, Greek yogurt, half of the green onions, chili powder and stir until well combined.
- Top with remaining feta cheese and green onions, and serve while still warm with tortilla chips. If preparing in advance, reserve the feta cheese and green onions used for topping, reheat in oven or microwave, and top just before serving.
- Makes: 2 1/2 cups of prepared dip.
Corn in Canada: From Field to Table and Insect-Resistant Varieties
Canadian farmers grow both field corn and sweet corn. Field corn is used to feed livestock, processed for use as sweeteners, oil and starch, or used for various industrial purposes like ethanol. Sweet corn is what we as consumers enjoy eating right off the cob during the summer months.
Both types of corn are susceptible to damage from a variety of insects that can wipe out an entire crop. For the last two decades, farmers have had access to corn varieties that have been modified to be resistant to insects through biotechnology so the plant has built in defences to fend off pests.
Before insect-resistant corn was developed, farmers had to rely almost exclusively on insecticides to control insects. Proper protection often required more than one application, which was time consuming and costly for farmers, and required more passes over the field with the sprayer, which burned fuel and created greenhouse gas emissions.
These genetically engineered varieties of insect-resistant corn have given farmers another tool to fight pests while at the same time providing environmental benefits such as reduced fuel consumption. And the good news for consumers is that Health Canada has determined that biotech crops, including those commonly referred to as GMOs, are just as safe and nutritious as their conventional counterparts.
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