Mexican Street Corn Dip
If you’re craving a creamy, flavor-packed appetizer that always gets rave reviews, this Mexican Street Corn Dip delivers. Inspired by the popular street food elote, it’s loaded with roasted corn, tangy lime, chili spice, and a touch of mayo for richness.
Whether you serve it hot and bubbly or chilled and fresh, this dip is guaranteed to be the hit of your next gathering—perfect for chips, tacos, or scooping straight from the skillet. Best of all, it’s ready in just 15 minutes!
Serve it at your next Cinco De Mayo party, Labor Day party, or Memorial Day party!
When I need something quick, easy, and guaranteed to impress, this Mexican street corn dip is my go-to for parties, game day recipes, or any last-minute get-together.
Looking for more party dip recipes? Try this Maryland Crab Dip or this Healthy Buffalo Chicken Dip next!
Why You’ll Love it
- All the elote vibes, no grilling required: All the bold, zesty flavor of street corn, no grill, no fuss, and no need to eat off the cob. Just grab a chip and dig in!
- Easy to make ahead: Can be prepped in advance and served warm or at room temp.
- Hot or cold serving options: Serve it warm and melty or chilled and refreshing—it’s delicious either way.
Ingredients You’ll Need
Here’s everything you need to whip up this creamy, flavorful Mexican street corn dip recipe, with simple ingredients that come together in no time for the best snack.
- Corn – Fresh corn brings the perfect sweet crunch. You can use frozen fire-roasted corn kernels, just be sure to thaw it first.
- Mexican crema & whipped cream cheese – Adds that rich, tangy creaminess that ties it all together.
- Jalapeño pepper – Adds a kick of heat; keep the seeds for more spice or leave them out for a milder taste.
- Red onion – For a little bite and bold flavor that balances the richness.
- Street corn seasoning – The combination of smoked paprika, onion powder, salt, pepper, and Tajín gives the dip smoky depth, tang, and a little zing.
- Honey – A touch of sweetness to round out the spice and acidity.
- Lime juice – Brightens everything up with a fresh citrusy pop.
- Cotija cheese – Salty, crumbly, and classic! This is what gives the dip its elote flavor.
- Cilantro – Adds fresh, herby flavor and a pretty pop of green. Omit or sub with parsley, if you don’t like cilantro.
- Tortilla chips or crackers – Scoop away! These are your vehicles for getting all that creamy, cheesy goodness.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Sour cream or Greek yogurt: Swap in for Mexican crema for a tangy, creamy base. I highly recommend trying the crema if you can find it, though!
- Block cream cheese: If you don’t have whipped, softened block cream cheese works too, just mix it well for a smooth texture. You can even beat it with a hand mixer to make it lighter and more airy.
- Feta cheese: A good stand-in for Cotija with a similar crumbly texture and salty flavor. Other cheeses like cheddar cheese or pepper jack cheese would be delicious too.
- Green bell pepper or poblano: Use in place of jalapenos for less heat.
- Hot sauce: Stir in a dash (or two!) for more heat and tang.
- Avocado: Dice and gently fold in just before serving for a creamy texture and a fresh twist.
- Black beans: Toss in for extra heartiness, protein, and color contrast.
How to Make Street Corn Dip
Let’s dive in and make this delicious elote dip! Easy instructions to get that perfect blend of smoky, tangy, and creamy every time.
Step 1: Blend. Slice the kernels off one cob and place them in a blender or small food processor with the crema. Blend until creamy but still with some texture. Set aside.
Step 2: Char corn. Brush the corn with olive oil. Heat a large skillet over medium high heat, then cook the corn, turning every few minutes, until evenly charred, about 10–12 minutes.
Step 3: Mix dip. In a large mixing bowl, combine the whipped cream cheese, crema mixture, jalapeños, red onion, smoked paprika, onion powder, salt, pepper, tajin, honey, lime juice, cotija cheese, and cilantro.
Step 4: Add corn. When the corn has cooled, slice the kernels off the cob and fold them into the dip.
Step 5: Garnish and serve. Transfer the dip to a serving bowl, then sprinkle with more fresh cilantro and extra lime wedges on the side for squeezing. Enjoy with corn chips or tortilla chips!
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve cold or warm: The dip is delicious cold, but you can gently reheat it in the microwave or on the stovetop if you prefer it warm.
- Stir before serving: Give it a quick stir before serving to recombine the creamy ingredients.
- Not freezer-friendly: Due to the dairy content, this dip doesn’t freeze well. The texture can become grainy after thawing.
If you tried this street corn dip or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!
Mexican Street Corn Dip
Ingredients
- 4 ears of corn shucked
- 3/4 cup Mexican crema
- 1 tablespoon olive oil
- ½ cup whipped cream cheese
- 1 large jalapeño finely diced
- ½ cup diced red onion
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons Tajín seasoning
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- ¾ cup crumbled Cotija cheese
- 3 tablespoons fresh chopped cilantro plus more for garnish
- Extra lime wedges for serving
- Tortilla chips or crackers for dipping
Instructions
- Slice the kernels off one cob and place them in a blender or small food processor with the crema. Blend until creamy but still with some texture. Set aside.4 ears of corn, 3/4 cup Mexican crema
- Brush the corn with olive oil. Heat a large cast iron or heavy-bottom skillet over medium-high heat. When the skillet is hot, add the corn and cook until charred on all sides, about 10-12 minutes. Be sure to rotate and flip every couple of minutes.1 tablespoon olive oil
- When the corn is finished charring, remove it from the skillet and allow it to cool while you prepare the dip.
- In a large mixing bowl, combine the whipped cream cheese, crema mixture, jalapeño, red onion, smoked paprika, onion powder, salt, pepper, tajin, honey, lime juice, cotija cheese, and cilantro.½ cup whipped cream cheese, 1 large jalapeño, ½ cup diced red onion, ½ teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 teaspoons Tajín seasoning, 1 teaspoon honey, 1 tablespoon fresh lime juice, ¾ cup crumbled Cotija cheese, 3 tablespoons fresh chopped cilantro
- When the corn has cooled, slice the kernels off the cob and fold them into the dip.
- Transfer the dip to a serving bowl, then garnish with more fresh cilantro and extra lime wedges on the side for squeezing.Extra lime wedges, Tortilla chips or crackers
Notes
Nutrition
Frequently Asked Questions
Yes! Thawed frozen corn or drained canned corn works well, just sauté it to develop flavor. Or you can use fire-roasted corn.
Absolutely! It can be made a few hours or even a day ahead. Just cover and refrigerate until ready to serve.
Tortilla chips are classic, but it’s also great with crackers, veggie sticks, or even toasted pita. It would also be delicious served over your favorite protein, like my baked chicken cutlets or air fryer halibut.
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