Name: Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen or canned); 2 Tablespoons salted butter; ½ cup mayonnaise; 3 Tablespoons sour cream; Juice of half a lime; 1 teaspoon garlic powder; ¼ teaspoon cayenne pepper; ⅔ cup crumbled Cotija cheese; 1 Tablespoon minced fresh cilantro

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Introduction

Mexican Street Corn Dip is a flavorful twist on the classic elote, combining sweet corn, creamy mayo, tangy lime, and a hint of spice. It’s a perfect party dip that’s easy to make and sure to impress your guests.

A clear glass bowl filled with a layered dish where the bottom layer is orange, creamy, and smooth, topped with scattered white crumbled cheese and chopped green herbs. There are a few light brown, triangular tortilla chips placed around the bowl edges. The bowl sits on a white marbled surface. The colors are warm with a mix of orange, white, and green, creating a fresh, textured look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
2 Tablespoons salted butter
½ cup mayonnaise
3 Tablespoons sour cream
Juice of half a lime
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
⅔ cup crumbled Cotija cheese
1 Tablespoon minced fresh cilantro

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat.
Step 2: Add the corn kernels and sauté for 8-10 minutes, until they begin to slightly brown and caramelize.
Step 3: Remove the skillet from heat and let the corn cool for about 10 minutes.
Step 4: In a mixing bowl, stir together the mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper until smooth and well combined.
Step 5: Set aside a couple tablespoons of the Cotija cheese. Add the remaining cheese to the cooled corn mixture and stir to combine.
Step 6: Transfer the dip to a serving bowl. Garnish with the reserved Cotija cheese and sprinkle with fresh cilantro.
Step 7: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

Use fresh corn in season for the best flavor, but frozen or canned work well too—just drain canned corn thoroughly.
For extra spice, add a dash of smoked paprika or more cayenne pepper to taste.
Swap Cotija cheese for feta if you can’t find it; the salty, crumbly texture is similar.
Add chopped jalapeño or a splash of hot sauce for a spicy kick.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature or warm slightly to enhance the flavors. Stir well if any liquid separates.

How to Serve

A white bowl filled with a creamy orange sauce layered on the bottom, topped with bright yellow corn kernels mixed with small pieces of red onion and green jalapeño slices, scattered white crumbly cheese covering part of the dish, and fresh green cilantro leaves with some tortilla chips placed on the edge of the bowl. A woman’s hand is holding a tortilla chip dipped in the sauce. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare it a day in advance. Keep it refrigerated and add fresh cilantro right before serving for the best taste.

What can I serve with Mexican Street Corn Dip?

This dip pairs well with tortilla chips, sliced veggies like bell peppers and cucumbers, or even as a topping for grilled meats and tacos.