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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.

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

Find it online: https://thefamilycooking.com/mexican-street-corn-dip/