Bold, Cheesy, and Addictively Scoopable
Inspired by the flavors of Elote (Mexican street corn), this Mexican Street Corn Dip is creamy, zesty, cheesy, and just the right amount of spicy. Made with roasted or charred corn, mayo, lime, Cotija cheese, chili powder, and a touch of hot sauce, it’s everything you love about elote—in a warm, scoopable, crowd-pleasing dip.
I love this dip because it’s easy to make, totally craveable, and perfect for any occasion—BBQs, parties, Cinco de Mayo, or taco night. Serve it warm or cold, with chips, on tacos, or even by the spoonful (we won’t judge).
Questions I Often Get Asked About This Recipe
Q: What kind of corn should I use?
You can use fresh, frozen, or canned corn. Just make sure to char or roast it in a pan to bring out that smoky flavor.
Q: Can I make it ahead of time?
Yes! Mix everything together and keep it refrigerated. Reheat just before serving, or serve it chilled—it’s great both ways.
Q: Is this dip spicy?
It has a gentle kick, but you can easily adjust the heat by adding more (or less) chili powder, jalapeños, or hot sauce.
Q: What cheese works best?
Cotija cheese is traditional, but you can sub with feta or Parmesan if needed.
Q: Can I make this dip lighter?
Sure! Use Greek yogurt instead of mayo and sour cream, or skip the cheese for a dairy-reduced version.
What You Need to Make Mexican Street Corn Dip
- 4 cups corn (fresh, canned, or frozen), roasted or charred
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup Cotija cheese, crumbled (or feta)
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1–2 tablespoons chopped jalapeño (optional)
- Salt and pepper, to taste
- Optional: ¼ teaspoon smoked paprika, chopped cilantro, hot sauce for extra kick
- Tortilla chips or veggies, for serving
How to Make Mexican Street Corn Dip
Step 1: Roast the Corn
- In a skillet or cast iron pan, cook corn over high heat (no oil) until charred in spots, about 5–7 minutes. Let cool slightly.
Step 2: Mix the Dip
- In a large bowl, combine mayo, sour cream, garlic, lime juice, chili powder, salt, pepper, and optional smoked paprika or jalapeño.
Step 3: Stir in the Corn and Cheese
- Add charred corn and Cotija cheese to the bowl and mix until fully combined.
- Taste and adjust seasoning as needed. Add hot sauce if desired.
Step 4: Serve It Up
- Top with extra cheese, chili powder, or cilantro for garnish.
- Serve warm or cold with tortilla chips, tostadas, or fresh veggies.
Tips for the Best Street Corn Dip
✔ Char the corn – It makes a huge difference in flavor!
✔ Let it chill if making ahead—the flavors get better as it sits.
✔ Use Cotija if possible – its salty, crumbly texture is classic.
✔ Top with Tajín for a tangy, chili-lime flavor boost.
✔ Turn it into a main – serve over grilled chicken or rice bowls!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “So flavorful and creamy! I brought it to a BBQ and it was gone in 15 minutes.”
🌟🌟🌟🌟 James K. – “Used canned corn and feta, and it still turned out amazing. Easy and delicious!”
🌟🌟🌟🌟🌟 Samantha W. – “This is my new go-to party dip. Served it with chips and as a taco topping—both were hits!”
🌟🌟🌟🌟 Lucas R. – “Made it spicier with jalapeños and extra lime—so good I ate it straight from the bowl.”
🌟🌟🌟🌟🌟 Jessica T. – “The Cotija and lime combo is perfection. So creamy and addictive!”
Printable Recipe
Mexican Street Corn Dip
This Mexican Street Corn Dip is creamy, cheesy, zesty, and just spicy enough—made with roasted corn, Cotija, lime, and chili for the ultimate party dip!
Ingredients
- 4 cups corn (fresh, canned, or frozen), roasted or charred
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup Cotija cheese, crumbled (or feta)
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1–2 tablespoons chopped jalapeño (optional)
- Salt and pepper, to taste
- Optional: ¼ teaspoon smoked paprika, chopped cilantro, hot sauce for extra kick
- Tortilla chips or veggies, for serving
Instructions
Step 1: Roast the Corn
- In a skillet or cast iron pan, cook corn over high heat (no oil) until charred in spots, about 5–7 minutes. Let cool slightly.
Step 2: Mix the Dip
- In a large bowl, combine mayo, sour cream, garlic, lime juice, chili powder, salt, pepper, and optional smoked paprika or jalapeño.
Step 3: Stir in the Corn and Cheese
- Add charred corn and Cotija cheese to the bowl and mix until fully combined.
- Taste and adjust seasoning as needed. Add hot sauce if desired.
Step 4: Serve It Up
- Top with extra cheese, chili powder, or cilantro for garnish.
- Serve warm or cold with tortilla chips, tostadas, or fresh veggies.
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If You Enjoyed This Recipe, Please Share!
If this Mexican Street Corn Dip brought the fiesta to your kitchen, don’t forget to share it! Post your version, pin the recipe, or bring it to your next gathering—just be ready for the compliments. Tag #funcraftykitchen so I can see your spicy creations!
