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+ servings

Mexican Street Corn Dip

Serves: 4 people


  • 4 ears corn, husk removed and cleaned
  • 4 sheets of foil, about 8 inches long
  • 1 tbsp avocado oil

For the Street Corn Sauce:

  • 2 tbsp mayonnaise
  • 2 cloves garlic, minced
  • 1/2 tsp lime zest
  • 2 tbsp lime juice
  • 1 tsp kosher salt
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper (optional)
  • 3 tbsp cotija cheese, finely grated parmesan works too
  • 2 tbsp cilantro, finely chopped
  • Tortilla Chips, for serving (I like Siete grain-free tortillas)


For the Corn:

  • Preheat grill to medium (about 400-450 degrees F).
  • Set each ear of corn on a sheet of foil. Brush the corn with oil. Then, roll the corn tightly into little packages.
  • Place the foil wrapped corn onto the grill and cook, covered for 8 minutes total, rotating after 4 minutes. Carefully remove corn from foil and cook for an additional 2 minutes per side, until a nice char appears.
  • Set aside to cool and prepare the sauce (below). Once cool, using a knife, carefully remove the kernels from the husk.

For Street Corn Sauce:

  • In a large bowl, combine the mayo, garlic, lime zest, lime juice, kosher salt, pepper, chili powder, and cayenne (optional). Stir to combine.
  • Add the corn to the sauce and stir until it is coated well.
  • Add the cotija and sprinkle with cilantro. Toss once more to coat. Serve with tortilla chips and enjoy!