Mexican Street Corn Dip

If you’re looking for a crowd-pleasing dip that will leave everyone reaching for more, this Mexican Street Corn Dip is a must-try.

This dip combines all the delicious flavors of elote into a creamy, cheesy, and spicy treat that’s perfect for any gathering. I first tried this dip at a family barbecue, and it was a hit. It’s got everything you could want: sweet corn, tangy lime, spicy chili powder, and of course, loads of cheese.

There’s no need to grill corn on the cob or deal with complicated prep — everything comes together in one bowl. It’s a fantastic option if you’re short on time but still want to impress your guests.

Whether you’re planning a backyard barbecue, a game night, or just a casual snack for yourself, this dip will quickly become a go-to in your recipe rotation.

---

What is Mexican Street Corn Dip?

Mexican Street Corn Dip is a creamy, flavorful dip inspired by the popular Mexican street food known as elote. Elote is grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and a squeeze of lime juice.

This dip takes all of those amazing flavors and combines them into a deliciously rich and cheesy dip that’s perfect for sharing. It’s quick to make and works for all sorts of occasions, from casual snacks to big parties. It’s a dish that’s sure to please anyone who loves bold, zesty flavors.

---

Why You’ll Love It

• Full of Flavor: The combination of sweet corn, tangy lime, spicy chili powder, and creamy mayo creates a bold and balanced flavor that’s addictive.
• Perfect for Any Occasion: Whether it’s a game night, family gathering, or summer BBQ, this dip works for pretty much any event.
• Quick and Easy: No need to spend hours in the kitchen — this dip comes together in just 10 minutes with minimal effort.
• Cheesy Goodness: The addition of creamy cheese (like cotija or even feta) makes this dip irresistible and perfect for anyone who loves cheesy snacks.
• Versatile: You can serve it with chips, crackers, tortilla chips, or even fresh veggies, making it a great choice for all types of eaters.

---

Ingredient List

For the Dip:

• 2 cups of cooked corn (frozen or fresh)
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup of cotija cheese (or feta cheese as an alternative)
• 1/4 cup of fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon chili powder (or more for extra spice)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Serving:

• Tortilla chips, crackers, or fresh veggies like bell peppers and carrots for dipping

Ingredient Notes

• Mayonnaise: I always use Hellmann’s for the creamiest texture — it makes the dip rich and smooth.
• Cotija Cheese: This is a must! Its salty, crumbly texture adds that authentic street corn flavor. If you can’t find cotija, crumbled feta works great as a substitute.
• Chili Powder: Don’t skimp on the chili powder! It gives the dip that signature spicy kick. You can adjust the amount to suit your taste.
• Fresh Corn: If you can, use fresh corn off the cob for the best flavor, but frozen corn works just as well if you’re short on time.
• Lime: Fresh lime juice is a game-changer — it balances out the creaminess and adds a nice tang.

---

Kitchen Tools Needed

• Mixing Bowl: To combine all the ingredients, a large mixing bowl is essential.
• Spatula or Wooden Spoon: Perfect for stirring everything together smoothly without damaging the ingredients.
• Measuring Cups and Spoons: For accurate measurements of ingredients like sour cream, mayo, and spices.
• Citrus Juicer: If you’re squeezing fresh lime juice, a citrus juicer makes it easier and gets the most juice out without wasting any.
• Knife and Cutting Board: You’ll need these to chop the cilantro and slice the lime. A sharp chef’s knife makes all the difference for a clean cut.
• Serving Dish: I usually serve this dip in a shallow dish or a pretty bowl to make it look inviting. A wide, shallow dish is great for spreading the dip out so it’s easy for everyone to dip into.

---

Instructions

Step 1: Prepare the Corn

• If using fresh corn, remove the husks and silk from the corn cobs. Cut the kernels off by placing the cob upright in a large bowl or on a cutting board, and use a sharp knife to slice down the sides. Aim to get about 2 cups of corn.
• If using frozen corn, measure out 2 cups of frozen corn and cook it according to the package instructions. Usually, this means either microwaving or boiling it for 3-4 minutes. Drain well, making sure there’s no excess water.

Pro Tip: If you’re using fresh corn, you can also grill it for a smoky flavor before cutting off the kernels. Just grill for about 5 minutes on each side until you see nice grill marks.

Step 2: Mix the Creamy Base

• In a large mixing bowl, combine 1/2 cup of mayonnaise and 1/2 cup of sour cream. Stir until both are completely blended together into a smooth, creamy base.

Pro Tip: For extra creaminess, you can add a splash of milk or cream if the mixture feels too thick.

Step 3: Add the Flavor

• Stir in the 1 cup of crumbled cotija cheese (or feta), 1/4 cup chopped cilantro, and the juice of 1 lime into the mayo-sour cream mixture.
• Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. Mix well until all the ingredients are evenly distributed.

Pro Tip: If you want more heat, add a pinch of cayenne pepper or a chopped jalapeño to the mix for an extra kick.

Step 4: Add the Corn

• Gently fold the corn into the creamy mixture. Stir carefully to ensure the corn is evenly coated with the dip. You want to make sure the corn stays whole, so avoid over-mixing.

Pro Tip: For a fun texture contrast, leave a few whole kernels to mix in at the end after most of the corn is stirred in. It adds a nice burst of corn when you dip!

Step 5: Taste and Adjust

• Give the dip a taste and adjust the seasoning if needed. If you like it tangier, add more lime juice. If it’s not spicy enough, sprinkle in a bit more chili powder or hot sauce.

Step 6: Serve and Enjoy!

• Transfer the dip to a serving bowl, and it’s ready to serve! You can top it with a little extra cotija cheese and cilantro for garnish if you want to make it look even more delicious.
• Serve with tortilla chips, crackers, or fresh veggies like sliced bell peppers, cucumbers, or carrots.

Pro Tip: This dip can be made ahead of time! Just cover it with plastic wrap and refrigerate for an hour or two before serving. It will help the flavors to meld together even more.

---

Tips and Tricks for Success

• Use fresh lime juice: For the best flavor, always use freshly squeezed lime juice rather than bottled. It adds a vibrant, tangy kick that enhances the dip.
• Let it chill: While it’s okay to serve immediately, letting the dip chill in the fridge for an hour or two allows the flavors to meld together and taste even better.
• Don’t overmix the corn: Gently fold the corn into the creamy mixture to avoid breaking up the kernels. You want that sweet, crunchy bite in every scoop.
• Adjust the spice: If you prefer a milder dip, reduce the chili powder. For more heat, add some cayenne pepper or a finely chopped jalapeño.
• Serve with variety: While tortilla chips are the classic choice, serve this dip with other dippables like crunchy veggies, pita chips, or even toasted baguette slices for something a little different.

---

Ingredient Substitutions and Variations

• Mayonnaise: If you want a lighter version, substitute the mayonnaise with Greek yogurt or use half mayo and half sour cream for a less rich dip.
• Cotija cheese: You can substitute cotija with feta cheese or even Parmesan if you can’t find cotija. Both provide a salty, tangy bite.
• Corn: Fresh corn is ideal, but you can use canned corn in a pinch. Just be sure to drain and rinse it thoroughly to avoid extra liquid.
• Sour cream: If you want a tangier dip, substitute sour cream with Mexican crema or even plain yogurt for a slightly different flavor.
• Chili powder: For a smoky flavor, use smoked paprika instead of regular chili powder. If you want more depth, try adding a pinch of ground cumin.

---

Serving Suggestions

• With Tortilla Chips: The classic way to serve this Mexican street corn dip! The salty crunch of the chips pairs perfectly with the creamy, spicy dip.
• With Fresh Veggies: For a healthier option, serve this dip with fresh veggies like cucumber slices, bell pepper strips, or celery. It’s refreshing and adds a nice crunch!
• On Grilled Chicken: I love using this dip as a topping for grilled chicken.
• As a Taco Topping: Drizzle or spoon this dip over tacos for an extra layer of creamy goodness. It’s especially great on grilled fish or shrimp tacos.
• With Crackers or Pita Chips: For something a little different, try serving the dip with crunchy crackers or pita chips.

---

Storage and Reheating Instructions

• Storage: Store leftover dip in an airtight container in the fridge for up to 3-4 days. The flavors continue to meld, making it even tastier the next day!
• Reheating: While this dip is best served chilled, you can gently reheat it in the microwave. Just warm it up in 30-second intervals, stirring in between, to avoid making the dip too runny.
• Freezing: I don’t recommend freezing this dip as it contains mayo and sour cream, which can separate when thawed. It’s best enjoyed fresh!

---

Frequently Asked Questions

How long can I keep the dip in the fridge?

This dip will stay fresh for about 3-4 days in the fridge. Just make sure to store it in an airtight container to keep it as fresh as possible!

Can I make this dip ahead of time?

Yes! I recommend making it ahead. Letting it chill in the fridge for a couple of hours (or even overnight) helps the flavors come together beautifully.

Can I use canned corn instead of fresh?

Absolutely! If you’re short on time, canned corn is a great substitute. Just make sure to drain and rinse it well before using it in the dip.

Is this dip spicy?

The dip has a mild spice level thanks to the chili powder, but you can adjust it to your liking. If you want it spicier, add more chili powder or toss in a finely chopped jalapeño.

Can I substitute the cotija cheese?

Yes! If you can’t find cotija, you can use feta cheese or even Parmesan. They all add a salty, tangy flavor, though cotija is most authentic for this dip.

Can I serve this dip warm?

While this dip is typically served chilled, you can warm it up in the microwave if you prefer it warm. Just be careful not to heat it too long, as it could become runny.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!