Mexican Street Corn Dip
This fresh Mexican street corn dip recipe is packed with flavor. This recipe is a true crowd-pleaser. Whether you are hosting a summer cookout, a game day gathering, or want a fun snack for the weekend, this dip is always a hit.
Mexican Street Corn Dip
Inspired by traditional Elote, a popular street food found in Mexico, this dip transforms sweet corn into a creamy, cheesy, and flavorful dish that is impossible to resist. Every bite has the perfect balance of smoky spices, tangy lime, and a touch of heat from fresh jalapeno. The best part is that it can be served warm or at room temperature, making it versatile and easy to prepare in advance. With caramelized corn, creamy mayo and sour cream, cotija cheese, and plenty of cilantro, it tastes just like authentic street corn but in a scoopable form.
Ingredients Needed to Make Mexican Street Corn Dip
- 4 cups of corn, frozen or fresh
- 1/2 of a red onion, diced
- 1/2 jalapeno, diced
- 2 cloves of garlic, minced
- 1/3 cup of crumbled feta or cotija cheese
- 3 tbsp fresh cilantro, finely chopped
- 1/4 cup mayonnaise
- 3 tbsp sour cream or Greek yogurt
- 1 tsp Tajin spice
- Juice of 1 lime
- 1/2 tsp ground cumin powder
- 1/4 tsp cayenne powder
- 1 tbsp butter
Notes for Success~
✔️ Use fresh corn when in season for the sweetest flavor. Frozen corn works just as well for convenience.
✔️ For extra smoky flavor, grill your corn before cutting it off the cob.
✔️ Adjust the spice level by adding more or less jalapeno and cayenne.
✔️ Cotija cheese is traditional, but feta makes a good substitute if cotija is not available.
🍽️ How to Serve~
- As a Party Appetizer: Serve with crunchy tortilla chips, Fresh Salsa, or Corn and Black Bean Salsa for a crowd-pleasing starter.
- As a Side Dish: Pair with juicy Grilled chicken thighs, tender Chicken Tinga, or zesty shrimp tacos to add a creamy and flavorful side to your meal.
- For Taco Night: Use this dip as a topping for Crispy chicken tacos, Street Corn Chicken Bowls, or even quesadillas for extra richness.
- Make Ahead Option: This dip can be made a day in advance and stored in the fridge. Simply let it come to room temperature before serving or gently warm it in the oven.
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!
Mexican Street Corn Dip
Ingredients
- 4 ears of Corn or 4 cups of frozen corn
- 1 tbsp of butter
- ½ Red Onion
- ½ Jalapeno
- 2 cloves Garlic
- ⅓ cup Feta Cheese
- 3 tbsp Fresh Cilantro
- ¼ cup Mayo
- 3 tbsp Sour Cream or Greek Yogurt
- 1 tsp Tajin
- 1 Lime
- ½ tsp Ground Cumin
- ¼ tsp Cayenne Powder
- Salt and pepper to taste
Instructions
- 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.4 ears of Corn or 4 cups of frozen corn, 1 tbsp of butter, ½ Red Onion, ½ Jalapeno, 2 cloves Garlic, Salt and pepper to taste
- In a large bowl mix cooked corn kernel mixture, feta cheese, mayo, sour cream, lime juice, tajin, cumin, cayenne and fresh cilantro. Mix until well combined.⅓ cup Feta Cheese, 3 tbsp Fresh Cilantro, ¼ cup Mayo, 3 tbsp Sour Cream or Greek Yogurt, 1 tsp Tajin, 1 Lime, ½ tsp Ground Cumin, ¼ tsp Cayenne Powder
- 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 extra smoky flavor, grill your corn before cutting it off the cob.
✔️ Adjust the spice level by adding more or less jalapeno and cayenne.
✔️ Cotija cheese is traditional, but feta makes a good substitute if cotija is not available.
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