Description
This Mexican Street Corn Dip is a creamy, smoky, and tangy appetizer inspired by classic elote. Quick to make and perfect for summer parties, it’s packed with charred corn, cheese, and bold flavors that everyone will love.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned; fresh is best for charring)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled (or feta/parmesan)
- 1/2 cup shredded cheddar or Monterey Jack
- 3 tbsp fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Juice of 2 limes
- Additional cotija cheese (for topping)
- Extra cilantro, chopped (for garnish)
- Chili powder or Tajín (for topping)
- Lime wedges (optional, for serving)
- Tortilla chips, pita chips, or toasted baguette slices (for serving)
- Fresh veggie sticks (carrots, celery, bell peppers, for serving)
Instructions
- Heat a large skillet or grill pan over high heat. Add corn kernels and cook, stirring occasionally, until some kernels are browned and lightly charred, about 6–8 minutes. If using fresh corn on the cob, slice kernels off and toss them straight in.
- In a medium mixing bowl, blend together mayonnaise, sour cream, and softened cream cheese. Beat with a whisk or electric mixer until smooth and creamy, about 2 minutes. If too thick, add 1–2 tbsp milk or lime juice.
- Add cotija cheese, shredded cheddar or Monterey Jack, chopped cilantro, sliced green onions, minced jalapeño, minced garlic, chili powder, smoked paprika, cumin, and salt and pepper. Stir until well combined.
- Fold in the warm charred corn kernels. Squeeze juice from 2 limes over the mixture and stir. Taste and adjust seasoning as needed.
- Transfer dip into a serving dish. Sprinkle with extra cotija cheese, chopped cilantro, and a pinch of chili powder or Tajín. Add lime wedges around the edge.
- Serve warm or at room temperature with tortilla chips, veggie sticks, or toasted bread slices.
Notes
For best flavor, char the corn over high heat and let it cool slightly before mixing with dairy. Adjust spice level by adding more jalapeño or chipotle. Make ahead by prepping everything except the corn and toppings, then fold in corn just before serving. For a thicker dip, chill before serving; for a looser dip, add a splash of milk or yogurt.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 cup per serving
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 5
Keywords: Mexican street corn dip, elote dip, party appetizer, summer dip, creamy corn dip, easy Mexican recipe, gluten-free appetizer, vegetarian dip