Name: Easy Mexican Street Corn Dip
Prep time: 10 min
Cook time: PT-487887H21M3S
Total time: 15 min
Cuisine: Mexican
Ingredients: 3 cups corn kernels (fresh, frozen, or canned—if using canned, drain well); 1 tablespoon olive oil (for roasting the corn); 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup fresh cilantro, chopped; 1/2 teaspoon chili powder (plus more for garnish); 1/2 teaspoon smoked paprika (optional, for extra smokiness); 1/2 teaspoon garlic powder; 1 tablespoon lime juice (freshly squeezed); 1/2 cup crumbled Cotija cheese (or feta cheese as a substitute); Salt and pepper to taste; Tortilla chips, for serving

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This Easy Mexican Street Corn Dip brings all the vibrant flavors of elote (Mexican street corn) into a creamy, irresistible dip. With sweet corn, tangy lime, smoky chili powder, and creamy mayo and sour cream, this dip is perfect for parties, BBQs, or as a side dish to any Mexican-inspired meal. It’s packed with flavor, easy to make, and guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

Mexican Street Corn Dip is a creamy, spicy, and slightly sweet dip that captures all the flavors of traditional elote in an easy-to-serve form. The corn is roasted (or you can use canned or frozen corn for convenience), mixed with creamy ingredients like mayo and sour cream, and topped with fresh cilantro and a squeeze of lime for the ultimate balance of flavor. This dip is perfect for dipping tortilla chips, serving alongside grilled meats, or spooning over tacos.

Easy Mexican Street Corn Dip

Ingredients

3 cups corn kernels (fresh, frozen, or canned—if using canned, drain well)
1 tablespoon olive oil (for roasting the corn)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder (plus more for garnish)
1/2 teaspoon smoked paprika (optional, for extra smokiness)
1/2 teaspoon garlic powder
1 tablespoon lime juice (freshly squeezed)
1/2 cup crumbled Cotija cheese (or feta cheese as a substitute)
Salt and pepper to taste
Tortilla chips, for serving

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

Directions

Roast the corn (if using fresh or frozen): In a skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred. This step gives the dip its smoky flavor, but if you’re using canned corn, you can skip this step.
Make the dip: In a large mixing bowl, combine the roasted corn (or canned corn), mayonnaise, sour cream, chopped cilantro, chili powder, smoked paprika (if using), garlic powder, and lime juice. Stir until everything is evenly coated.
Add the cheese: Fold in the crumbled Cotija cheese, reserving a small amount for garnish.
Season and taste: Taste the dip and season with salt, pepper, and extra chili powder, if needed. Adjust the lime juice or cheese for more tanginess or saltiness.
Serve: Transfer the dip to a serving bowl, garnish with additional crumbled Cotija cheese, a sprinkle of chili powder, and fresh cilantro.
Enjoy: Serve with tortilla chips, vegetable sticks, or alongside tacos, grilled meats, or salads. Enjoy this creamy, flavorful dip!

Servings and timing

Servings: 6-8
Prep time: 10 minutes
Cook time: 5-7 minutes (if roasting the corn)
Total time: 15 minutes

Variations

Spicy version: Add diced jalapeños or a few dashes of hot sauce to the dip for an extra kick.
Vegan version: Use a vegan mayo, dairy-free sour cream, and nutritional yeast in place of Cotija cheese for a dairy-free version.
Cheese options: If Cotija cheese is unavailable, you can use feta cheese or even Parmesan for a similar salty, tangy flavor.
Grilled corn version: For extra flavor, grill the corn on the cob instead of roasting it in the skillet, and then cut the kernels off the cob before mixing them into the dip.

Storage/Reheating

Storage: Store any leftover dip in an airtight container in the refrigerator for up to 2 days. Keep in mind that the dip is best enjoyed fresh, but it will still taste delicious after being stored.
Reheating: The dip can be served cold or at room temperature, so there’s no need to reheat. Just give it a good stir before serving.

FAQs

Can I make this dip ahead of time?

Yes! You can make the dip ahead of time and refrigerate it for a few hours before serving. This allows the flavors to meld together. Just be sure to garnish with fresh cilantro and extra cheese before serving.

Can I use frozen corn?

Yes, frozen corn works just as well as fresh! Just thaw it and roast or sauté it before adding to the dip for the best flavor and texture.

Can I skip the Cotija cheese?

If you don’t have Cotija, you can substitute with feta cheese or even a sharp Parmesan. Cotija is unique in texture and flavor, but any crumbly, salty cheese will work.

Can I make this dip spicier?

Absolutely! If you like heat, add diced jalapeños, hot sauce, or cayenne pepper to the dip for a spicy kick that complements the sweet corn perfectly.

Can I serve this dip warm?

While traditionally served cold or at room temperature, you can warm the dip in the microwave or stovetop if preferred. Just be sure to stir it gently to keep the creamy texture.

Conclusion

This Easy Mexican Street Corn Dip is a fun and flavorful twist on the classic elote, turning it into a creamy, savory dip that’s perfect for sharing. Whether you’re serving it at a party, as an appetizer, or alongside your favorite tacos, it’s sure to be a hit. The balance of sweet corn, creamy mayo and sour cream, zesty lime, and smoky spices makes this dip irresistible. Whip it up in just 15 minutes and watch it disappear from the table!