Mexican Street Corn Dip Recipe

Introduction

Mexican Street Corn Dip is a flavorful, creamy appetizer inspired by the classic elote. This dish combines spicy, smoky, and tangy flavors with tender corn, making it perfect for parties or casual snacking.

Ingredients

• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2–2 teaspoons cayenne pepper, to your taste
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups corn (3–4 raw ears)
• 2 cloves garlic, chopped
• Kosher salt and black pepper, to taste
• 6 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 4 tablespoons salted butter
• 1/3 cup olive oil mayo (or plain Greek yogurt)
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt to make the spice mix.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook for about 5 minutes until soft.
3. Step 3: Add raw corn kernels, garlic, 1 teaspoon of the spice mix, and season with salt and black pepper. Cook for 5 minutes until the corn softens.
4. Step 4: Lower the heat to low and stir in cream cheese until melted and creamy. Mix in sour cream and warm through. If needed, thin the dip with a bit of milk.
5. Step 5: In a separate skillet, melt butter over medium heat until golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for 1 minute, then remove from heat.
6. Step 6: Mix mayonnaise with fresh lime juice and a pinch of salt in a small bowl.
7. Step 7: Spoon the warm dip into a wide serving bowl. Top with kernels from the grilled corn ear.
8. Step 8: Drizzle the lime mayo mixture and the spiced butter over the corn. Sprinkle crumbled cotija cheese and chopped cilantro on top.
9. Step 9: Serve immediately with plenty of tortilla chips for scooping.

Tips & Variations

• For a lighter option, substitute mayo with plain Greek yogurt without losing creaminess.
• Add extra lime juice if you prefer a tangier dip.
• Use fresh or frozen corn if raw ears are unavailable; adjust cooking time accordingly.
• Try swapping cotija cheese with feta for a similar salty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring frequently to maintain creaminess. Add a splash of milk if the dip thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip base a day in advance and assemble just before serving to keep the fresh toppings crisp.

What can I use instead of cotija cheese?

If cotija isn’t available, feta cheese makes a great substitute with a similar salty and crumbly texture.

Mexican Street Corn Dip Recipe

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★★★★★

4.7 from 58 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 6–8 servings 1x

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Description

A creamy, spicy Mexican Street Corn Dip that combines the vibrant flavors of chili powder, smoked paprika, and lime with charred corn, creamy cheeses, and a spicy buttery drizzle. Perfect as a crowd-pleasing appetizer served with chips.

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Ingredients

Scale 1x2x3x

Spice Mix

• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2–2 teaspoons cayenne pepper, to your taste
• Pinch of kosher salt

Main Dip

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups corn kernels (from 3–4 raw ears)
• 2 cloves garlic, chopped
• Kosher salt and black pepper, to taste
• 6 ounces cream cheese, at room temperature
• 1/3 cup sour cream

Spicy Butter

• 4 tablespoons salted butter
• 3 teaspoons of the spice mix (from above)
• Pinch of chili flakes
• Pinch of kosher salt

Finishing Touches

• 1/3 cup olive oil mayonnaise (or plain Greek yogurt as alternative)
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• Kernels from 1 ear of grilled corn
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Mix the spices: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt to create the spice blend.
2. Sauté the aromatics and corn: Heat extra virgin olive oil in a skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened. Add the raw corn kernels, garlic, 1 teaspoon of the spice mix, and season with kosher salt and black pepper. Cook another 5 minutes until the corn is tender.
3. Incorporate the cheeses: Lower the heat to low and stir in cream cheese until fully melted and creamy. Then mix in sour cream and continue cooking until the dip is warmed through. If the mixture is too thick, thin with a little milk.
4. Prepare the spicy butter: In a separate skillet, melt the salted butter over medium heat until golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for 1 minute then remove from heat.
5. Combine mayo and lime: Mix the olive oil mayo with fresh lime juice and a pinch of salt in a small bowl to create the tangy drizzle.
6. Assemble and serve: Spoon the warm corn dip into a wide serving bowl. Top with grilled corn kernels. Drizzle the lime-mayo mixture and spicy butter evenly over the top. Sprinkle with crumbled cotija cheese and fresh cilantro. Serve immediately with tortilla chips for scooping.

Notes

• You can adjust the cayenne pepper to control the heat level.
• Using grilled corn kernels on top adds a smoky flavor and texture contrast.
• For a lighter option, substitute mayo with plain Greek yogurt.
• If fresh corn is unavailable, frozen corn can be used but may alter texture slightly.
• To keep the dip creamy and warm longer, slow heat over low or use a warm serving dish.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn dip, corn dip, spicy corn dip, appetizer, party dip, cotija cheese dip