If you love bold flavors, creamy textures, and easy-to-make recipes that impress, then this Mexican Street Corn Dip is for you! Inspired by elote, the beloved Mexican street corn, this dip transforms those incredible flavors into a scoopable, shareable dish that’s perfect for parties, game nights, or a simple snack at home.
Even better? It’s affordable and quick to prepare. With basic ingredients that won’t break the bank, you can whip up a batch for around $8-$10 total, serving about 6-8 people-that’s just a little over $1 per serving! Whether you’re feeding a hungry family or entertaining friends, this dip will keep everyone coming back for more.
What Makes This Recipe Special?
- Super Simple: This dip comes together in just 15 minutes with minimal effort.
- Versatile: Serve it warm or cold, with chips, veggies, or as a topping.
- Big on Flavor: Creamy, cheesy, smoky, and a little spicy-every bite is packed with goodness.
- Budget-Friendly: Made with pantry staples and affordable fresh ingredients.
This recipe is one of my go-to’s because it feels fancy but takes almost no time to make. Plus, the ingredients are flexible, so you can easily adjust based on what you have on hand!
Ingredients & Estimated Cost
| Ingredient | Estimated Cost |
|---|---|
| 2 cups frozen corn (or canned) | $1.50 |
| 1 tbsp butter | $0.25 |
| 1/4 cup mayonnaise | $0.50 |
| 1/4 cup sour cream | $0.50 |
| 1/2 cup cotija cheese (or feta) | $2.00 |
| 1/2 tsp chili powder | $0.10 |
| 1/4 tsp smoked paprika | $0.10 |
| Juice of 1 lime | $0.50 |
| 1/4 cup chopped cilantro | $0.50 |
| 1/4 tsp salt | $0.05 |
| 1/4 tsp black pepper | $0.05 |
| 1 small jalapeño, minced (optional) | $0.50 |
| Tortilla chips for serving | $2.00 |
| Total Estimated Cost: | $8 – $10 |
Variations & Substitutions
Want to make it your own? Here are some easy ways to tweak the recipe:
- Make It Lighter: Swap sour cream for Greek yogurt and use reduced-fat mayo.
- Extra Heat: Add a pinch of cayenne pepper or hot sauce.
- Cheese Swap: No cotija? Use feta or Parmesan.
- Protein Boost: Mix in shredded chicken or black beans for a heartier dip.
👉 Pro Tip: If using canned corn, be sure to drain and pat it dry first to get that nice golden sear.
Storage & Reheating Tips
- Make Ahead: This dip stays fresh for up to 3 days in the fridge.
- Reheat: Warm it in the microwave or on the stove for a few minutes. If it thickens, add a splash of lime juice or milk to loosen it up.
- Cold Version: This dip tastes just as amazing chilled! Perfect for summer gatherings.
Mexican Street Corn Dip
Equipment
- Large skillet or grill pan
- Mixing bowl
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 3 cups corn kernels fresh, canned, or frozen
- 1 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese or feta as a substitute
- 1 jalapeño finely diced
- 1 tbsp lime juice freshly squeezed
- 2 tbsp fresh cilantro chopped
- 1 clove garlic minced
- ½ tsp hot sauce optional
Instructions
- Prepare the Corn:If using fresh corn, cut the kernels off the cob.If using frozen corn, thaw and pat dry.If using canned corn, drain and pat dry.Cook the Corn:Heat a large skillet over medium-high heat and melt the butter.Add the corn and cook for 5-7 minutes, stirring occasionally, until lightly charred.Season with salt, black pepper, chili powder, smoked paprika, and cayenne pepper (if using).Remove from heat and let it cool slightly.
- Prepare the Dip Base:In a mixing bowl, combine mayonnaise, sour cream, lime juice, and minced garlic.Stir until smooth and well blended.Mix the Dip:Add the cooked corn, diced jalapeño, and half of the cotija cheese to the bowl.Mix well to coat everything evenly in the creamy dressing.
- Garnish and Serve:Sprinkle the remaining cotija cheese and fresh cilantro on top.Drizzle with hot sauce if desired.Serve immediately with tortilla chips or store in the fridge for a chilled version.
Video
Notes
- Carbohydrates: 25g
- Protein: 7g
- Fat: 18g
- For extra charred flavor, grill the corn on the cob before cutting off the kernels.
- Add extra lime juice for a tangier taste.
- Swap out the cotija cheese for parmesan or feta if unavailable.
- If you prefer a warm dip, bake it in the oven at 375°F (190°C) for 10 minutes before serving.
- Make Ahead: This dip stays fresh for up to 3 days in the fridge.
- Reheat: Warm it in the microwave or on the stove for a few minutes. If it thickens, add a splash of lime juice or milk to loosen it up.
- Cold Version: This dip tastes just as amazing chilled! Perfect for summer gatherings.
Common Questions
Final Tips & Encouragement
This Mexican Street Corn Dip is a total winner-whether you’re making it for a party, a movie night snack, or just because you’re craving something delicious and easy. Don’t stress about making it perfect; this is one of those recipes that’s forgiving and fun to customize.
So grab your chips and get dipping-you’re in for a treat! 🌽🔥🎉
BTW: This cherry lime beergaritas recipe will leave you prepared for all upcoming parties, plus Beergaritas go well with the Mexican street corn dip!
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.