Home Kitchen 7-Layer Mexican Street Corn Dip

This 7-Layer Mexican Street Corn Dip is so unfussy and savory! A creamy base layer of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, salty cotija, diced avocado, sliced green onions, chopped jalapeño and sprinkled with lots of fresh cilantro. Yields 6 to 8 servings.

I adore a 7-layer dip.

Whether it’s this taco dip or loaded hummus – I can and will make a meal out of it. My most recent 7-layer obsession is this Mexican street corn version. A zippy and creamy base layer consisting of mayo, Mexican crema, chili powder, lime zest and juice is topped with charred sweet corn, cotija cheese, small cubes of avocado, green onions, diced jalapeños and lots of minced cilantro.

So if you find your self attending or hosing a small get together and need something straightforward and flavor-packed to bring, make this 7-layer Mexican street corn dip! Simply serve with your go-to tortilla chips or Frito scoops and watch it disappear.

To cook this 7-Layer Mexican Street Corn Dip Set out:

• mayonnaise – Lends richness and creaminess.
• mexican crema – Or substitute with sour cream or plain greek yogurt.
• lime zest and juice – Adds tang and bright citrus flavor.
• chili powder – Adds flavor and can be mild to moderately spicy.
• kosher salt – Enhances the flavors in this dip.
• charred sweet corn – Adds pops of texture and smoky sweet flavor. (Set out 3 ears not 2 as pictured)
• cotija cheese – Or substitute with crumbled feta or queso fresco.
• avocado – Ripe but not overly rip avocados work go-to here.
• green onion – For a mild onion flavor.
• jalapeño – Adds mild to moderate heat and fresh flavor.
• cilantro – Lends fresh, citrusy and herbaceous flavor.
• tortilla chips – Use your go-to tortilla chips or Frito scoops.

Make the Creamy Dip Layer:

In a medium bowl, measure and add 2/3 cup mayonnaise, 1/3 cup Mexican crema, the zest and juice of 1 small lime, 1½ teaspoon chili powder and 1/4 teaspoon kosher salt.

Stir until combined.

Build The 7-Layer Dip:

On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer.

Cut the charred corn off of 3 medium cobs and scatter it over top.

Note: You can char corn on the grill or in a hot dry skillet.

Then top with 3/4 cup crumbed cotija and 1 small diced avocado.

Lastly, top with 4 sliced green onions, 1 diced medium jalapeño (seeds and ribs removed for less heat) and 1/3 cup of cilantro that has been finely chopped.

Serve with sturdy tortilla chips or Frito scoops.

Don’t let this summer end without making this notable 7-layer dip or any of the 7-layer dips in the link below!

Click here For More 7-Layer dips!

Enjoy! And if you give this 7-Layer Mexican Street Corn Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!