Mexican Street Corn Dip Recipe
If you’ve ever strolled past a street corn vendor and wished you could spoon up all those toasted, creamy, tangy flavors in one swoop, this recipe for Mexican Street Corn Dip was made for you! Imagine crispy kernels kissed by heat, folded with swoops of mayo and sour cream, and sparkled with cilantro, cotija, and a blush of chili. It’s everything you love about elote, but easier to share—ideal for parties, BBQs, or any day you just want to treat yourself and your friends to a fiesta in a bowl.
Ingredients You’ll Need
Every bite of this dip bursts with bold color and balanced flavor, thanks to a smart, simple pantry list. Each ingredient stars in its own right, bringing richness, heat, freshness, or irresistible crunch—you’ll taste every detail.
- Corn Kernels: Use fresh for an authentic snap, frozen for convenience, or even canned—just drain them well for best flavor and texture.
- Mayonnaise: Gives the dip its ultra-creamy body and that classic street corn richness.
- Sour Cream: Cuts through the richness with a welcome tang, keeping it light and balanced.
- Cotija Cheese (or Feta): Salty and crumbly, it adds a sophisticated savoriness that makes each spoonful extra addictive.
- Fresh Cilantro: Brings in a punch of green freshness—stir it in at the end so it stays vibrant.
- Chili Powder: Adds a gentle heat and earthy depth, just like the real deal on the cob.
- Smoked Paprika: Infuses a hint of smokiness that echoes charred grill notes in every bite.
- Lime Juice: Freshly squeezed is a must—the acidity lifts all the other flavors and makes them pop.
- Garlic Powder: A subtle foundation of savoriness you’ll miss if you skip.
- Salt: Just enough to amplify every ingredient’s flavor without overwhelming.
- Black Pepper: For mellow heat and complexity.
- Jalapeño (Optional): If you like a little kick, finely dice one and toss it in—it’s an easy way to dial up the excitement!
- Tortilla Chips: The ultimate vessel for scooping—make sure you have plenty on hand, because this dip won’t last long.
How to Make Mexican Street Corn Dip
Step 1: Char the Corn
Start by heating a dry skillet over medium-high heat. Add your fresh or frozen corn kernels (no oil needed!) and let them sizzle undisturbed for a few minutes, stirring only occasionally. You’re looking for golden-brown spots and a toasty aroma, which brings out the dip’s signature roasted flavor. If you’re using canned corn, make sure it’s thoroughly drained before adding to the skillet for the best char. This one simple step builds a foundation of smokiness reminiscent of classic street corn.
Step 2: Mix Up the Creamy Base
While the corn is cooling slightly, grab a large mixing bowl and combine the mayonnaise, sour cream, cotija cheese, chopped cilantro, chili powder, smoked paprika, lime juice, garlic powder, salt, and black pepper. Want to turn up the heat? Now’s the time to stir in your finely diced jalapeño! Whisk everything together until the mixture is smooth and streak-free—this creamy dressing will cling to every corn kernel like a hug.
Step 3: Combine Corn and Seasonings
Tip your charred corn into the bowl with the creamy mixture. Use a big spoon to stir everything together, making sure the corn is evenly coated and the flavors start to meld. Don’t be shy—taste and tweak the salt, chili, or lime to make this dip your own signature blend. This is where the magic happens, and you get to take it to your perfect level of zesty, rich, and smoky.
Step 4: Chill or Serve Right Away
If you’ve got time (and patience!) let your Mexican Street Corn Dip chill in the fridge for 10 to 15 minutes to let the flavors really come together. But honestly, it’s delicious served immediately too—the warmth amplifies those creamy, tangy notes. Whether warm or cool, it’s a guaranteed “wow” at any table.
How to Serve Mexican Street Corn Dip
Garnishes
For the ultimate street corn presentation, shower your finished dip with extra cotija cheese, a sprinkle of chili powder, more chopped cilantro, and maybe a few pretty jalapeño rings if you like it spicy. A wedge of fresh lime on the side is the perfect finishing touch—let everyone squeeze their own and watch the flavors sparkle.
Side Dishes
Serve Mexican Street Corn Dip with mountains of crisp tortilla chips for classic scooping. It also pairs beautifully with grilled meats, tacos, or a colorful salad spread at your next picnic or BBQ. For a lighter touch, offer crunchy crudités: bell pepper strips, radishes, or baby carrots all make sturdy, delicious dippers.
Creative Ways to Present
This dip begs to be the star of your next party! Try spooning it into individual cups for mess-free mingling, or top baked potatoes and nachos for a decadent twist. Stuff it into mini tortillas for fun street-style bites, or layer it in a trifle bowl so guests can admire all the colors before diving in. However you serve it, the vibrant look and flavor will always impress.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Mexican Street Corn Dip in an airtight container in the refrigerator for up to 3 days. The flavors often get even more delicious as they spend time together. Just give it a good stir before serving, as some separation is totally natural.
Freezing
While freezing isn’t recommended for this dip, due to the dairy components that can separate and affect the creamy texture, you can prep the corn and other mix-ins ahead of time and freeze them separately. When you’re ready to serve, just thaw the corn and stir in the fresh dairy and herbs.
Reheating
Mexican Street Corn Dip tastes fabulous both cold and warm! If you want to reheat, do so gently in a skillet over low heat or pop it in the microwave for 15-30 seconds at a time, stirring between bursts. Just be careful not to overheat, so the cheese stays creamy and smooth.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain the corn thoroughly and pat it dry for the best texture. Sauté it in a dry skillet as you would fresh or frozen, so you still get those lovely charred spots and toasty flavor.
What if I can’t find cotija cheese?
No worries! Feta is a fantastic stand-in, offering a similar salty, crumbly vibe. You can also try queso fresco or even parmesan for a fun twist.
Is this dip spicy?
The heat level is up to you. As written, it’s flavorful but mild; just add jalapeño for extra kick, or leave it out to keep things on the mellow side. Want more fire? Try adding a dash of hot sauce or cayenne!
Can Mexican Street Corn Dip be made dairy-free?
Yes! Swap the mayo and sour cream for your favorite plant-based versions, and try vegan feta or leave out the cheese entirely. The dip’s bold flavors really shine, even with these tweaks.
How far ahead can I make this for a party?
You can prepare Mexican Street Corn Dip up to a day before serving. Wait to add the cilantro and any fresh garnishes until just before serving for the brightest, freshest flavor and color.
Final Thoughts
If you’re searching for a party dip that never fails to wow a crowd (or just your own taste buds), give Mexican Street Corn Dip a spot on your table. It’s bright, bold, and downright irresistible—each bite tastes like a celebration. Enjoy, and don’t be surprised if everyone requests the recipe!
Print
Mexican Street Corn Dip Recipe
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This creamy and flavorful Mexican Street Corn Dip, also known as Elote Dip, is a must-try appetizer that captures the essence of street food in a delicious party dip. With sweet corn, tangy cotija cheese, and a hint of spice, this dip will be the star of any gathering.
Ingredients
Corn Dip:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, finely diced (optional)
- Tortilla chips for serving
Instructions
- Sauté the Corn: If using fresh or frozen corn, sauté it in a dry skillet over medium-high heat until slightly charred, about 5–7 minutes, stirring occasionally.
- Mix Ingredients: In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, lime juice, garlic powder, salt, pepper, and diced jalapeño if using. Mix well until fully combined.
- Chill and Serve: Adjust seasoning to taste. Chill for 10–15 minutes or serve immediately with tortilla chips.
Notes
- For extra flavor, grill fresh corn on the cob before cutting off the kernels.
- You can also add diced red onion or green onions for more texture.
- This dip can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
