Mexican Street Corn Dip

This fresh Mexican street corn dip recipe is packed with flavor. Since fresh corn is in season, this is the perfect recipe for summertime. You can serve the Mexican street corn dip with tortilla chips or enjoy it as a side dish. 

What is mexican street corn?

The inspiration for its dip comes from Elote, a common street food found in Mexico. The Fresh corn is grilled then slathered with creme fresh (sour cream), mayo, chili powder, cotija cheese, lime, and cilantro. As the name would suggest this corn dish is typically served as street food. I made this recipe into a dip or side dish for ease. The corn gets cut off the cob and caramelized in a pan with onion, garlic, and butter before being added to the dip. 

How to serve

The Mexican street corn dip can be served warmed or cold, it is so good either way. I used fresh corn since it is in season right now. If you can’t get ahold of fresh corn, try to find frozen sweet corn. The sweetness from the corn pairs well with the tangy flavors. I also used Tajin instead of chili powder. It is super tangy with little heat. You should be able to find this in your local grocery store, if you cannot find any feel free to use chili powder instead. 

ingredients needed to make mexican street corn dip

• Fresh corn 

• Red onion 

• Jalapeno 

• Garlic

• Feta cheese (or cotija or parmesan)

• Fresh Cilantro

• Mayo 

• Sour Cream or Greek Yogurt 

• Lime Juice 

• Tajin 

• Cayenne 

• Cumin 

• Salt and Pepper 

How to make mexican street corn dip step by step

STEP 1: Prep your veggies. Carefully cut the corn off the cobs (I used a Bundt pan to hold the cob and catch the corn kernels). Dice the red onion and garlic. Chop the jalapeno and remove the ribs and seeds. Wash and chop the fresh cilantro and set aside. 

STEP 2: Heat a large pan over medium heat. Add Butter, Corn Kernels, Onion, jalapeno, and Garlic. Season the corn with Salt and Pepper. Cook the corn for 10 minutes or until the corn is browned and caramelized. 

STEP 3: In a large bowl mix cooked corn kernel mixture, feta cheese, mayo, sour cream, lime juice, tajin, cumin, cayenne, and fresh cilantro. Mix well 

STEP 4: If serving the dip warm, serve immediately and enjoy. If you are serving the dip chilled, put it in a sealed container and store in the refrigerator until you are ready to serve. Then enjoy!

notes for success

Use fresh corn if it is available to you, if not that’s okay, try and find sweet frozen corn instead. You can substitute dairy free yogurt and butter to make this dish dairy free. If you cannot find tajin you can use chili powder instead. If you don’t like spice, use less jalapeno, or remove it altogether. You can also omit the cayenne powder if you don’t like spice or are making the dip for kids. 

stroage

You can store your Mexican street corn dip in a sealed airtight container in the refrigerator for up to 4 days.

Are you looking for more dips? Here are some of my favorites~

• Roasted Garlic and Red Pepper Hummus

• Fresh Homemade Salsa

• Avocado and Cilantro Humus

If you make this Mexican Street Corn Dip, be sure to leave a comment and rating. Suggestions and substitutions are welcome. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!