Mexican Street Corn Dip

5 from 1 vote

This Mexican Street Corn Dip brings all the flavor of Elote to your table in an easy to share dish. Creamy, cheesy, smoky, and fresh, it is perfect for parties, family dinners, or whenever you want a fun appetizer. Try this recipe at your next gathering and watch it disappear fast!

Prep Time15

Cook Time10

Course: Appetizer, dip, starter

Cuisine: Mexican

Servings: 8

Author: Jennifer Struss

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

✔️ 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.