Grilled Mexican Street Corn Dip

Mexican Street Corn Dip

Sweet corn is a favourite for summer entertaining! This Grilled Mexican Street Corn Dip is perfect for get-togethers – it’s easy to make and always a hit with guests. We’re using grilled corn and then mixing it with some delicious ingredients to create a dip that is sure to please. So, fire up the grill and let’s get started!

Ontario Sweet Corn

The key to this recipe is FRESH sweet corn. You can find it at a local farm or farm market (like Heatherlea!) – just make sure it’s in season. Sweet corn that has been freshly picked is sweeter and has more flavour. As corn ages, the kernels dry-out and the sugars convert to starch making it tough and bland. That’s why it’s so important to use the freshest corn possible (and that means buying local Ontario corn!).

Want to learn more about serving really great corn? Check out our 3 Steps to the Sweetest, Juiciest Sweet Corn.

Grilled Ontario sweet corn

We start by grilling the corn – this step adds a nice smoky flavour. Just be sure not to overcook the corn or it will become tough. You want to grill it just long enough to get some nice char marks on the kernels. We then remove the kernels from the cob. The corn kernels then get mixed it with some cream cheese, sour cream, mayo, grilled red pepper, jalapeño, garlic, feta cheese, lime juice, fresh cilantro and spices.

The result is a creamy, flavorful dip that is perfect for summer!

Grilled Mexican Street Corn Dip Recipe



3-4 cobs of sweet corn, husks and silk removed

1 red bell pepper, cut in half, stem and seeds removed

Olive oil

1 tbsp butter

1 jalapeno, stem and seeds removed, finely diced

2 cloves of garlic, minced

¼ tsp salt, plus more to season grilled vegetables

¼ tsp ground black pepper, plus more to season grilled vegetables

8 oz cream cheese, softened

¼ cup mayonnaise

¼ cup sour cream

1 tsp ground cumin

½ tsp chili powder

½ lime, juiced

2 tbsp fresh chopped cilantro, plus more for garnish

½ cup feta cheese or cotija cheese, plus more for garnish

1 cup Monterey Jack cheese or cheddar cheese




Preheat the grill to high heat.


Brush the sweet corn and red bell pepper with olive oil and season with salt and pepper. Grill the sweet corn and red pepper for about 6-8 minutes until lightly charred and the pepper has softened.  Remove from the grill and dice the red pepper. Slide a knife down the cob to remove the kernels and measure out about 2.5 cups of corn to use for this recipe (discard the rest or refrigerate to use later).  Set the corn and red pepper aside.


Using a cast iron skillet, place it on the grill with butter and finely diced jalapenos.  Cook for 1.5-2 minutes until softened. Add the minced garlic and cook for 1 minute. Remove the pan from the grill and set aside.


Using a mixer with a large bowl, whip together the cream cheese, mayonnaise, sour cream, ground cumin, chili powder, lime juice, ¼ tsp salt and ¼ tsp ground black pepper.


Add the sweet corn, red pepper, jalapeno, garlic, feta, and cilantro to the whipped cream cheese mixture. Carefully mix by hand. Scrape the dip back into the cast iron pan and top with cheese. Return to the grill on indirect heat and close the lid until the cheese is melted.


Garnish with feta and cilantro. Serve warm with tortilla chips.


*Note: Alternatively, you can make this recipe on the stove top and oven instead. Sauté the sweet corn, jalapeno, and garlic on the stove top and use the oven to melt the cheese.

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