Keller’s Mexican Street Corn Dip

Mexican street corn dip 2

Many thanks to our longtime Farmstand team member, Kellie, for sharing her recipe with us!


  • 3 ears Keller’s Farmstand sweet corn
  • ¼ C. mayonnaise
  • 4 oz. cream cheese, softened
  • ¼ tsp. cayenne pepper
  • 4 oz. cotija cheese, crumbled
  • ½ C. cilantro,  chopped (You may need more to use the cilantro as a garnish.)
  • Lime wedges for garnish


  • Preheat your grill to medium-high heat (If you don’t have a grill available, you can cook the corn on the stove. Pour 3 cups of corn kernels into a dry pan over medium-high heat. Stir occasionally so that the kernels darken.)
  • Roast the corn on the grill until somewhat charred on all sides. Remove the corn from the grill and allow to cool.
  • Once cooled, cut the corn kernels from the cob and set them aside.
  • In a medium mixing bowl, whisk together the cream cheese and mayo together until smooth.
  • Stir in the cayenne pepper and cotija cheese.
  • Fold in the corn kernels and chopped cilantro.
  • Add lime wedge garnish and cilantro and serve.