This easy Carne Asada Street Corn Dip is made with tender corn kernels cooked in a deeply savory, slightly spicy bone marrow-based broth and topped with a juicy cubed steak. Finish it with Mexican crema and cotija cheese, and dive in with your favorite tortilla chips.
The Best Corn Dip Recipe
Whether you’re planning for Cinco de Mayo or just in the market for a delicious dish that will transport your taste buds to the vibrant streets of Mexico, this street corn dip recipe is for you. It takes the concept of Mexican street corn (esquites) and turns it into a heartier dish that can be served as a sharable appetizer or a filling entree.
Slightly sweet, white corn kernels are cooked to tender in deeply savory, slightly spicy bone marrow broth. The stewed corn serves as a base for a juicy ribeye or skirt steak that has been seared to perfection and cut into bite-sized pieces.
I love topping the whole thing off with Mexican crema, cotija cheese, and chicharron. Grab a tortilla chip and scoop up a bite of this tasty dip. You’ll be diving in for seconds before you know it.
What Is Mexican Street Corn Dip?
Mexican street corn or “esquites” is a typical street food dish made of charred corn off the cob smothered in a creamy, mayonnaise-based dressing and tossed with cotija cheese, lime, and chili powder. It is a light, tangy snack found all over Mexico.
And now you can elevate your dip game today with the bold flavors of our Carne Asada Street Corn Dip, made with fresh corn kernels simmered in a savory broth and combined with juicy diced steak. Perfect for parties, gatherings, or a delicious appetizer at home.
Here is what you will need to make this street corn dip. Make sure to scroll to the recipe card below for exact measurements.
For the Corn:
- Marrow bones
- Chile de arbol: You can skip this and add chili powder at the end as a topping.
- Beef broth: Chicken or veggie stock is a good substitute.
- White corn kernels: These should be uncooked. Do not use yellow corn, please.
For the Steak:
- Ribeye Steak OR Skirt Steak – It should be about 1/2″ thick. You could use New York or Top Sirloin instead if you would like.
- Salt & Pepper
- Vegetable oil
This Mexican street corn dip is delightful on its own as a snack or even an entree but it can be made even more fantastic with the addition of a fun topping or two. Here are some of my favorites.
- Mexican crema. If you can’t find it, sour cream will work just fine.
- Crumbled cotija cheese. You could use crumbled goat cheese here if you’d like.
- Crumbled chicharron. These are crunchy Mexican pork rinds.
- Mexican hot sauce
- Cilantro. Chopped fresh cilantro adds brightness to this deeply savory dish that you will not regret.
- Fresh lime. I love squeezing a bit of fresh lime over my street corn dip. Just like cilantro, it adds a welcome brightness to this rich dish.
- Chopped white onions. Add a bite of flavor and a bit of crunch to the mix with chopped onions.
How to Make Corn Dip with Steak
Here’s a quick overview of how to make street corn dip. Be sure to scroll to the recipe card below for more detailed instructions.
- Cook the marrow. Place the marrow bones, water, salt, and pepper in a large pot. Cover the pot and cook over medium-low heat for 20-25 minutes
- Remove the marrow from the bones. Allow the bones to cool for 5-10 minutes before scraping the marrow from the bones and returning it to the pan. Discard the bones.
- Cook the veggies. Add the onions to the pan and cook over medium heat for 6-8 minutes. Add 1/2 tablespoon of vegetable oil to the pan followed by the garlic and chile de arbol. Stir and cook for 1 minute.
- Pour in the broth. Pour 1 cup of broth over the cooked veggies. Stir and scrape the bottom of the pan to loosen any brown bits before adding the remaining broth.
- Cook the corn. Add the corn kernels and cilantro to the pot, reduce the heat to medium-low, and simmer for 30 minutes, stirring occasionally. Remove it from the heat and set it aside.
- Cook the steak. Season the steak with salt and pepper and let it sit at room temperature for 10-15 minutes. Heat the vegetable oil over high heat in a large pan. Sear the steak for 3-4 minutes per side – or cook it to a desired doneness. Transfer to a cutting board and let it rest for 10 minutes. Cut into 1/2″ cubes.
- Assemble the dip. Quickly reheat the corn mixture over medium heat before spooning it into a serving bowl. Ladle some of the cooking liquid on top and add the steak. Serve warm with your favorite toppings. See the section above titled “Topping Ideas” for inspiration.
Tips for Success
Ready to make a dip that will have you and your guests scraping the bottom of the bowl? Here are a few simple tips and tricks that will set you up for success.
- Be patient. When cooking the marrow bones, it is important to cook them until the fat has softened completely and turned translucent. It should be jiggly and moist. I suggest 20-25 minutes here, but you may need to cook them for a bit longer.
- Deglaze the pan. When adding the broth to the pan, add 1 cup first and scrape the bottom of the pan thoroughly before adding the rest. The brown bits will add a depth of flavor to the cooking liquid.
- Leave a little liquid. When cooking the corn, do not let all of the liquid evaporate as the corn will continue to absorb the liquid. This is particularly important if you intend on storing the dip for any period of time.
- Cook on high heat. When cooking the steak, cook it over high heat otherwise it will not sear properly and you may end up with a dry, tough piece of meat.
- Let it rest. Allow the steak to rest for 10 minutes before cubing it. This will allow the juices to settle into the meat, ending with a tender, juicy steak.
What to Serve with Mexican Corn Dip
I would happily eat this dip straight out of the serving bowl with a spoon. It’s that good. That being said, it is excellent served with something to dip in it and/or a tasty side dish or two. Here are some ideas for you.
- Tortilla Chips. Scoop one bite after another of this delicious Mexican street corn dip up with your favorite tortilla chips.
- Tortillas. I love spooning some of this dip into a corn or flour tortilla and enjoying it taco style.
- Over rice. Whip up a batch of Fiesta Rice and ladle street corn dip on top.
- With a salad. Lighten things up with this Tomato Avocado Corn Salad with Lime-Cumin Vinaigrette or my Grilled Zucchini Salad with Corn and Tomatoes.
- For cocktail hour. Whip up a batch of my Strawberry Beer Margaritas or try this Very Berry Margarita Spritzer. In a non-alcoholic mood? Try my Horchata instead.
How Long Will This Last?
- If you find yourself with leftover Mexican corn dip, allow the dish to cool completely before sealing it in an airtight container (keep any toppings separate) and storing it in the refrigerator for up to 4 days.
- When you are ready to enjoy, reheat the dip over medium heat on the stovetop until heated through.
More Easy Mexican Recipes:
- Does this street corn dip have you dreaming of Mexico? Me too. Here are a few other delightful Mexican recipes for you to try your hand at.
- Instant Pot Chicken Mole
- Slow Cooker Beef Barbacoa | Chipotle Copycat!
- Beef Enchiladas
- Camarones al Ajillo | Garlic Shrimp
- Crock Pot Steak Fajitas
- Easy Baked Salsa Chicken
- Spicy Sofritas (Chipotle Copycat)
- Spicy Mexican Hot Chocolate Fudge
Carne Asada Street Corn Dip
- 2 pounds marrow bones, sliced lengthwise (marrow is exposed)
- ½ cup water
- salt, to taste
- 1 small yellow onion, thinly sliced
- 6 cloves garlic, minced
- 3 to 4 chile de arbol, you can skip this and add chili powder at the end as a topping.
- 4 cups beef broth, you can also use chicken or veggie broth
- 4 tablespoons finely chopped cilantro
- 1 pound raw white corn kernels
- 1 pound skirt steak or ribeye steak, 1/2" thick
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- Place the marrow bones in a large pan set over medium-low heat. Pour in the water and season with salt to taste. Place the lid on the pan and let them cook for 20 to 25 minutes or until the fat has softened completely and turned translucent. It will be jiggly and moist.
- Remove the pan from the heat and let the bones cool for 5-10 minutes. Use a spoon to carefully scrape all the fat (marrow) out of the bones. Return the marrow to the pan and discard the bones. All, if not most, of the water, should have evaporated.
- Increase the heat to medium. Add the sliced onions and stir well. Let them cook for 6 to 7 minutes or until softened and slightly browned. Add the garlic and chile de arbol and stir. Saute until fragrant, about 20 seconds.
- Add 1 cup of broth to the pan. Use a wooden spoon to gently scrape along the bottom of the pan, removing any browned bits that may have stuck to the bottom. Pour in the remaining broth.
- Add the cilantro and white corn kernels into the broth mixture. Reduce the heat to medium-low and allow the corn to simmer for 30 minutes, stirring occasionally. Remove the pan from the heat and set it aside.
- Season the steak with salt and pepper and let it sit at room temperature for 10 to 15 minutes. Heat the vegetable oil over high heat in a large, heavy-bottomed pan. Sear the steak for 3 to 4 minutes per side for medium-rare or 4 to 5 minutes per side for a medium steak.
- Transfer the steak to a cutting board and let it rest for 10 minutes. First, cut the steak against the grain, and then with it, slice the steak into 1/2" cubes.
- Quickly reheat the corn mixture over medium heat before spooning it into a serving bowl. Ladle some of the cooking liquid on top and top with the steak.
- Serve warm with toppings like Mexican crema, cotija cheese, chicharron, hot sauce, etc…
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.