Mexican Corn Dip
Hola! I’m Emma, and if there’s one recipe that can instantly turn a casual get-together into a fiesta, it’s this Mexican Street Corn Dip. Growing up in Florida, I loved how my abuela could take simple corn and turn it into something magical. This recipe takes the bold, smoky, and creamy flavors of classic elote and transforms them into a warm, cheesy dip that’s perfect for sharing. Whether you call it Smoked Mexican Street Corn Dip, Cheesy Corn Dip with Cotija Cheese, or simply your new favorite party appetizer, one thing’s certain—you’ll want to make it again and again.
Quick Recipe Overview Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 2 mins | 8 mins | 20 mins | 14 | Easy | Mexican | All year, especially summer BBQs |
Why You’ll Love This Recipe
- Crowd-Pleaser: Every bite bursts with creamy, cheesy, smoky flavors, making it impossible to stop at just one scoop.
- Quick & Easy: Ready in just 20 minutes with simple pantry-friendly ingredients.
- Versatile: Serve warm or chilled with tortilla chips, crackers, or veggie sticks.
- Authentic Yet Fun: Inspired by classic Mexican street corn (elote), this dip keeps the spirit of tradition but adds a party twist.
Mexican Street Corn Dip – The Ultimate Cheesy Party Appetizer
- Total Time: 20 minutes
- Yield: 14 people 1x
- Diet: Vegetarian
Description
Quick and easy Mexican Street Corn Dip with creamy mayo, sour cream, Cotija, lime, and a touch of cayenne—perfect for parties and ready in 20 minutes.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tablespoons salted butter
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- Juice of half a lime
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2/3 cup crumbled Cotija cheese
- 1 tablespoon minced fresh cilantro (for serving)
Instructions
1. Melt butter in a large skillet over medium-high heat.
2. Add the corn; sauté 8–10 minutes until kernels brown slightly and caramelize.
3. Remove from heat and cool for 10 minutes.
4. Stir in mayonnaise, sour cream, lime juice, garlic powder, and cayenne until combined.
5. Mix in most of the Cotija; reserve a little for garnish.
6. Transfer to a serving bowl, top with reserved Cotija and cilantro, and serve warm or chilled.
Notes
For extra smokiness, char the corn on a grill or use fire-roasted frozen corn.
Adjust heat with more cayenne or add diced jalapeño.
Swap in some Greek yogurt for a lighter dip.
Serve with tortilla chips, veggie sticks, or toasted baguette slices.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 0.33 cup
- Calories: 125
- Sugar: 2g
- Sodium: 242mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg
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 (for garnish)
Ingredient Tips Table
| Ingredient | Tip |
| Corn | Fresh corn gives the best flavor, but frozen or canned works perfectly for convenience. |
| Butter | Salted butter enhances flavor, but you can use unsalted if preferred. |
| Mayonnaise | Use full-fat for creaminess; substitute with Greek yogurt for a lighter version. |
| Sour Cream | Adds tang; Mexican crema is a fantastic substitute. |
| Lime Juice | Freshly squeezed is best to brighten flavors. |
| Garlic Powder | You can swap for roasted garlic for deeper flavor. |
| Cotija Cheese | If unavailable, use feta or queso fresco. |
| Cilantro | Adds freshness; skip if you’re not a fan. |
Step-by-Step Instructions
- Cook the Corn: Heat a large skillet over medium-high heat. Melt butter, then add corn kernels. Sauté for 8–10 minutes, stirring occasionally, until kernels are slightly browned and caramelized. This step adds a smoky, roasted flavor.
- Cool Slightly: Remove corn from heat and let it cool for about 10 minutes. This keeps the mayo and sour cream from separating.
- Mix the Base: In a large bowl, combine mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper. Stir until smooth.
- Add Corn & Cheese: Fold in the cooled corn and most of the Cotija cheese, saving a little for garnish.
- Garnish & Serve: Transfer the dip to a serving bowl, sprinkle with reserved Cotija, and top with fresh cilantro. Serve warm with chips or refrigerate for later.
Helpful Tips
- Always let the corn cool slightly before mixing to avoid a greasy dip.
- For extra smokiness, char the corn on a grill instead of sautéing.
- Double the recipe for larger gatherings—it disappears fast.
- Make it in advance and refrigerate, then serve cold for a refreshing twist.
Expert Tips for the Best Results
- Cheese Choice: Cotija is traditional, but adding a handful of shredded Monterey Jack makes it extra gooey.
- Texture Boost: Stir in chopped red onion or jalapeño for crunch and heat.
- Balance the Heat: Adjust cayenne to taste; add smoked paprika for more depth.
- Serving Style: Keep it in a warm skillet to maintain that just-cooked creaminess.
Recipe Variations
- Cheesy Mexican-Style Street Corn Dip: Stir in shredded cheddar or pepper jack for a cheesier pull-apart dip.
- Spicy Mexi Corn Dip: Add diced jalapeños or hot sauce for extra kick.
- Bacon Street Corn Dip: Crispy crumbled bacon mixed in adds smoky-salty goodness.
- Avocado Street Corn Dip: Stir in diced avocado just before serving for creamy freshness.
Make Ahead & Freezer Tips
You can prepare the dip a day in advance and store it in the fridge. Reheat gently on the stove or serve chilled. While freezing isn’t recommended because of the dairy, you can freeze the cooked corn separately and mix fresh ingredients later.
Serving Suggestions
Serve this dip with tortilla chips, toasted baguette slices, or crunchy veggie sticks. For presentation, keep it in a cast-iron skillet or colorful Mexican-style serving bowl for that fiesta feel.
Pairing Ideas
This dip pairs beautifully with margaritas, Mexican lagers, or refreshing aguas frescas. For sides, think guacamole, salsa fresca, or a light cucumber salad to balance the richness.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, or warm in the microwave in short bursts, stirring often to keep it creamy.
Frequently Asked Questions (FAQs)
Can I make this dip ahead of time?
Yes, you can prepare it a day ahead and refrigerate. Reheat or serve chilled depending on preference.
Can I use frozen corn?
Absolutely! Frozen corn works well—just thaw and pat dry before cooking.
What can I use instead of Cotija cheese?
Feta or queso fresco are the best substitutes, though Parmesan works in a pinch.
Is this dip served hot or cold?
It can be enjoyed both ways—warm and melty or chilled and refreshing.
Can I make it spicier?
Yes! Add jalapeños, chili flakes, or hot sauce to turn up the heat.
How long will it last in the fridge?
About 3 days when stored properly.
Can I bake it instead of sautéing?
Yes, bake at 375°F for 15–20 minutes for a hot bubbly dip.
Nutrition Info Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 0.33 cup | 125 | 2g | 7g | 10g | 1g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mexican Street Corn Dip is everything you love about elote in one creamy, cheesy, crowd-pleasing bowl. Perfect for parties, BBQs, or game nights, it’s a recipe you’ll return to again and again. Whip it up, grab your chips, and let the fiesta begin!
