Mexican Street Corn Dip

Why You’ll Love This Recipe

Mexican Street Corn Dip is a creamy, flavorful dip that captures the essence of traditional Mexican street corn (Elote) in a bowl. This dip is rich, tangy, and spicy, combining sweet corn, creamy mayo, zesty lime, and smoky chili powder for a mouthwatering experience. Perfect for parties, barbecues, or game days, it’s a crowd favorite that’s easy to prepare and even easier to devour. Whether served with tortilla chips, veggies, or as a topping for tacos, this dip is a guaranteed hit!

Ingredients

  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cotija cheese, crumbled (or feta as a substitute)
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • Salt and pepper, to taste
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh jalapeño, finely chopped (optional for added heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. In a large skillet, heat the corn over medium heat until it starts to char slightly, about 5-7 minutes. If using canned or frozen corn, simply heat it through in the skillet until it’s slightly golden.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper.
  3. Add the charred corn to the bowl with the creamy mixture and stir until well combined.
  4. Fold in the crumbled cotija cheese and fresh cilantro, reserving some cilantro and cheese for garnish.
  5. If desired, mix in chopped jalapeños for an extra spicy kick.
  6. Transfer the dip to a serving dish, garnish with the reserved cilantro, cotija cheese, and a sprinkle of chili powder.
  7. Serve immediately with tortilla chips, pita chips, or sliced veggies, or chill in the fridge for an hour before serving for enhanced flavor.

Servings and Timing

  • Servings: This recipe makes about 6-8 servings.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Variations

  1. Grilled Corn: For a smoky flavor, use grilled corn on the cob, cutting the kernels off after grilling.
  2. Spicy Version: Increase the amount of cayenne pepper or add diced jalapeños to the dip for an extra spicy kick.
  3. Vegan Version: Substitute the mayo and sour cream with vegan alternatives and use vegan cheese.
  4. Cheese Swap: Use cheddar cheese or Monterey Jack if you can’t find cotija.
  5. Add Protein: For a heartier dip, mix in cooked shredded chicken or ground beef.

Storage/Reheating

This dip can be stored in an airtight container in the refrigerator for up to 3 days. If storing leftovers, it’s best to keep the dip chilled and garnish just before serving. Mexican Street Corn Dip is typically served cold or at room temperature, so there’s no need to reheat.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip ahead of time and store it in the fridge. It actually tastes better after sitting for a few hours as the flavors meld together.

Can I use frozen corn?

Yes, frozen corn works perfectly! Just make sure to thaw and drain it before using, and then heat it in the skillet to get that charred flavor.

What can I serve with this dip?

Tortilla chips, pita chips, or fresh veggie slices like cucumbers, bell peppers, and carrots all pair wonderfully with this dip.

Can I make this dip spicier?

Absolutely! Add more cayenne pepper or finely diced jalapeños to turn up the heat.

Can I freeze Mexican Street Corn Dip?

This dip is best enjoyed fresh or within a few days. Freezing may alter the texture, especially the mayo and sour cream base.

Can I make this dip without cotija cheese?

Yes, you can substitute cotija with feta or even Parmesan cheese, though it may alter the flavor slightly.

Is this dip gluten-free?

Yes, all the ingredients in this dip are naturally gluten-free, making it a great option for those with gluten sensitivities.

How can I make the dip creamier?

Add a bit more sour cream or mayonnaise to increase the creaminess of the dip, or use a full-fat version of these ingredients for a richer texture.

Can I add more veggies to this dip?

Yes! Try adding diced red onions, bell peppers, or even some roasted poblano peppers for a colorful and flavorful variation.

How long will this dip last in the fridge?

This dip will stay good for 2-3 days in the fridge, but for the best flavor, it’s ideal to enjoy it within the first day or two.

Conclusion

Mexican Street Corn Dip is a perfect blend of creamy, smoky, and spicy flavors that everyone will love. Whether you’re serving it at a party, a BBQ, or just craving a delicious snack, this dip is a quick, easy, and crowd-pleasing option. With endless variations and the ability to make it your own, it’s a versatile dip that never disappoints.

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Mexican Street Corn Dip

Mexican Street Corn Dip

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Mexican Street Corn Dip is a creamy, flavorful dip that captures the essence of traditional Mexican street corn (Elote). With sweet corn, creamy mayo, zesty lime, and smoky chili powder, it’s a crowd-pleasing appetizer perfect for any occasion.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings
  • Category: Appetizer, Snack
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients


  1. 4 cups corn kernels (fresh, frozen, or canned)

    1/2 cup mayonnaise

    1/2 cup sour cream

    1 cup cotija cheese, crumbled (or feta as a substitute)

    1 tbsp lime juice (freshly squeezed)

    1 tsp chili powder

    1/2 tsp smoked paprika

    1/4 tsp garlic powder

    1/4 tsp cayenne pepper (optional, for extra heat)

    Salt and pepper, to taste

    2 tbsp fresh cilantro, chopped

    1 tbsp fresh jalapeño, finely chopped (optional for added heat)

Instructions

In a large skillet, heat the corn over medium heat until it starts to char slightly, about 5-7 minutes. If using canned or frozen corn, simply heat it through in the skillet until it’s slightly golden.

  1. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt and pepper.
  2. Add the charred corn to the bowl with the creamy mixture and stir until well combined.
  3. Fold in the crumbled cotija cheese and fresh cilantro, reserving some cilantro and cheese for garnish.
  4. If desired, mix in chopped jalapeños for an extra spicy kick.
  5. Transfer the dip to a serving dish, garnish with the reserved cilantro, cotija cheese, and a sprinkle of chili powder.
  6. Serve immediately with tortilla chips, pita chips, or sliced veggies, or chill in the fridge for an hour before serving for enhanced flavor.

Notes

  • For a smoky flavor, use grilled corn on the cob, cutting the kernels off after grilling.
  • To make it spicier, increase the amount of cayenne pepper or add diced jalapeños.
  • For a vegan version, substitute the mayo and sour cream with vegan alternatives and use vegan cheese.
  • Cheddar cheese or Monterey Jack can be used if cotija is unavailable.
  • For a heartier dip, mix in cooked shredded chicken or ground beef.
  • This dip can be stored in an airtight container for up to 3 days, but it’s best served fresh.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 15mg
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