Looking for a unique dip that is packed with flavors? Mexican Street Corn Dip may be exactly what you are looking for! This dip is inspired by the classic and famous Mexican street corn, “Elote.” It has smokiness, tanginess, and spiciness in a scoopable form, perfect for game days, BBQ parties, or whenever you crave something full of smoky flavor.
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Whether you use fresh grilled corn, frozen, or canned kernels, this Mexican Street Corn Dip recipe is easy to make, flexible, and loaded with exciting flavors—a crowd-pleaser and about to become your new go-to appetizer.
If you love appetizers try this garlic monkey bread or my favorite chicken taco pinwheels!
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Why You’ll Love This Street Corn Dip!
I love this Street Corn Dip because it’s like a deconstructed Elote. It’s not messy to eat, and every bite takes me to the streets of Mexico!
Here are more reasons to try and love this Mexican Street Corn Dip:
- This street corn dip is loaded with flavors! It combines sweet corn, smoky chipotle, sour cream, mayo, and the kick from jalapeño—a burst of smoky and bold flavors with every bite.
- It is quick and easy to make and requires minimal cooking. It is an excellent last-minute party dish!
- It is flexible; you can serve it in many ways, including warm, with chips, as is, or with grilled meats.
- This dip is an excellent make-ahead and tastes better after chilling for a few hours after making.
- Excellent for all seasons!
Equipment Needed
- Knife (for cutting corn off the cob and chopping other ingredients)
- Cutting board
- Mixing bowl
- Spatula or spoon
- Grill or stove top (to achieve the charred kernels)
- Platter or serving bowl
Key Ingredients
Corn - Fresh, canned, or frozen corn will work, but grilling fresh corn adds extra smoky flavor.
Mayonnaise - It helps bring all the flavors together and adds creaminess.
Sour cream - It adds tanginess and balances the flavors of mayo.
Chipotle chili peppers - They add smokiness and spiciness.
Salt and pepper are essential seasonings that improve the overall flavor.
Jalapeño adds spiciness and crunchiness. You can reduce the spiciness by removing the seeds.
Cilantro adds fresh and bright flavors. It also brings the authentic street corn flavor.
Olive oil is only needed if you will be grilling fresh corn.
Cotija cheese- Cotija cheese adds a creamy touch and saltiness.
Lime juice and zest will add zing to the dish, making it more delicious.
Step-By-Step Instructions
If you use fresh corn, start by grilling it on the preheated 400°F grill. Brush it with oil and turn to ensure it is charred evenly. Grill for 12 to 15 minutes, or until lightly charred. Let it cool, and then cut off the kernels from the cob. If fresh corn is not in season you can use frozen or canned corn. You may sauté the kernels in a hot skillet with oil until you achieve your desired charred look. I give more detailed instructions in the Substitutions section below.
In the mixing bowl, combine sour cream, mayonnaise, lime zest, lime juice, chipotle chili pepper, salt, and pepper. Mix them until smooth and well combined.
Add the grilled corn, chopped cilantro, jalapeño, and cheese. Stir well until everything is well coated with the dressing.
Sprinkling the extra cilantro and cheese on top of the Mexican Street Corn Dip garnishes it. Serve it with lime wedges on top and tortilla chips on the side.
Serving Recommendations
You can enjoy this dip in multiple ways, like,
- Serving it with tortilla chips is a classic choice!
- Spoon it onto nachos, tostadas, and tacos.
- Serve it with grilled meats like steak or chicken as a side dish.
Make Ahead
Mexican Street Corn Dip is an excellent make-ahead recipe. Its flavors improve when they meld beautifully after a few hours in the refrigerator. You can prepare the entire dip up to 24 hours in advance or before serving.
Storage
If there are any leftovers, you may store them in an airtight container in the fridge for 3 to 4 days. The dip will stay creamy and flavorful, but the cilantro may slightly darken over time. Because of the sour cream and mayonnaise base, this dip is not freezer-friendly.
Substitutions And Additions
Fresh corn on the cob- If fresh corn on the cob is not in season, you can use frozen corn or canned corn. Make sure to thaw if frozen or drain the canned corn well. Heat a skillet over medium heat and char the corn with a teaspoon of oil. This will give you a similar smokey effect of grilled corn. Check out Easy Charred Corn Recipe and just leave out the blackening seasoning for tips on charring corn.
Cotija cheese- is a Mexican crumbling cheese. If you can not find it at your local grocery store queso fresco or feta cheese are good substitutes.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Mexican Street Corn Dip
Ingredients
- 4 cups corn
- 1 tablespoon olive oil if grilling
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ¾ teaspoon chipotle chili pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Cotija cheese (reserve a tablespoon for garnish)
- 1 tablespoon jalapeño, finely chopped
- ¼ cup cilantro
Instructions
- If using fresh corn, preheat grill to 400° F. Remove the husks and the silks from the corn cobs and brush with olive oil. Place corn on hot grill and grill for 12-15 minutes. Turn occasionally to get grill marks on all sides of the corn. *See Notes for how to make street corn dip without fresh corn and a grill.
- Allow corn to cool for a few minutes (set in refrigerator to speed up the process. Once cool enough to handle, use a sharp knife to cut the kernels of the cob.
- Add the mayonnaise, sour cream, lime zest, lime juice and spices to a bowl and mix well. Next add the jalapeno, cilantro, corn and cheese and stir well to combine.
- Garnish with an extra sprinkle of cheese, cilantro and lime wedges. Serve chilled with tortilla chips or a side dish with your favorite Mexican dish.
Notes
- Air Fryer Method: Brush the corn cob with oil and air fry at 400°F for 12 to 15 minutes. Turn the corn halfway through to achieve the charred look evenly.
- Kitchen Torch Method: Use a kitchen torch to char the kernels. Turn the corn cob to get an evenly charred look.
- Broiler Method: Put the corn cob under the broiler and turn it every few minutes to achieve an evenly charred appearance.
- Stovetop Flame Method: Use the tong to hold the corn over the stovetop flame, turning it around to char the kernels evenly.
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