Description
Mexican Street Corn Dip is a creamy, cheesy, and zesty appetizer inspired by classic elote. Sweet corn is tossed with mayonnaise, sour cream, cotija cheese, lime, and spices, then served with tortilla chips for the ultimate party dip. Serve it warm or cold—either way, it’s a guaranteed crowd-pleaser!
Ingredients
– 4 cups corn kernels (fresh, frozen, or canned and drained)
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/2 cup crumbled cotija cheese (or feta as a substitute)
– 1/2 cup shredded Monterey Jack or mozzarella cheese
– 2 tbsp fresh lime juice
– 1/2 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp cumin
– Salt and black pepper, to taste
– 2 tbsp chopped fresh cilantro (plus more for garnish)
– Optional garnish: extra cotija cheese, lime wedges, extra chili powder
Instructions
1. In a large skillet over medium-high heat, cook the corn for 3–4 minutes, stirring occasionally, until lightly charred and golden.
2. In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper.
3. Add the charred corn to the bowl and stir until well mixed.
4. Transfer the dip to a serving bowl. Garnish with extra cotija cheese, chopped cilantro, a sprinkle of chili powder, and lime wedges.
5. Serve immediately with tortilla chips, or refrigerate and serve cold.
Notes
– For extra spice, add diced jalapeños or cayenne pepper.
– Use Greek yogurt instead of sour cream for a lighter option.
– Add bacon bits or crumbled chorizo for a meaty version.
– This dip can be made a day ahead and stored in the fridge.
– Serve it as a dip, taco topping, or burrito filling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop Mix
- Cuisine: Mexican-Inspired
Keywords: Mexican street corn dip, elote dip, corn dip recipe, party dip, creamy corn appetizer, easy appetizer recipe