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A skillet filled with creamy Mexican street corn dip, garnished with fresh cilantro and a sprinkle of chili powder

Mexican Street Corn Dip

Mexican Street Corn Dip is a creamy, flavorful appetizer inspired by elote, the popular Mexican street corn. It combines roasted or grilled corn with mayonnaise, sour cream, lime juice, cotija cheese, chili powder, and cilantro, creating a rich and tangy dip. Often served warm or cold, it's perfect for pairing with tortilla chips and is a crowd-pleaser at parties and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 6 people
Calories 280 kcal

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.
    A farmer holding a large blue bowl filled with freshly harvested golden-yellow corn cobs, with more corn in the background
  • 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.
    A bowl of smooth, creamy dip garnished with chopped herbs, surrounded by fresh lime, garlic, and cilantro on a light background
  • 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.
    A bowl of Mexican street corn dip garnished with fresh cilantro, chili powder, and lime, surrounded by tortilla chips and fresh ingredients

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 25g
  • Protein: 7g
  • Fat: 18g
Cooking Tips:
  • 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.
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.
Keyword Homemade, Mexican Cuisine, Party Appetizers, Spicy Dish