Description
Mexican Street Corn Dip is a creamy, cheesy appetizer inspired by classic elote. Made with sweet roasted corn, cotija cheese, cream cheese, sour cream, lime juice, chili powder, and fresh cilantro, this irresistible dip is packed with bold Mexican flavors. Perfect for game days, BBQs, potlucks, taco nights, and holiday parties.
Ingredients
Scale
Ingredients
For the Dip
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1 tbsp olive oil
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup crumbled cotija cheese (or feta)
- 1/2 cup shredded Monterey Jack cheese
- 1 jalapeño, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
For Garnish
- Extra cotija cheese
- Chili powder or Tajín seasoning
- Fresh cilantro
- Lime wedges
- Sliced jalapeños (optional)
For Serving
- Tortilla chips
- Pita chips
- Crackers
- Fresh vegetables
Instructions
Instructions
- Char the corn: Heat olive oil in a large skillet over medium-high heat. Cook the corn for 6 to 8 minutes, stirring occasionally, until lightly charred. Add the garlic during the last minute of cooking. Let cool slightly.
- Prepare the creamy base: In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the sour cream, mayonnaise, lime juice, chili powder, smoked paprika, cumin, and black pepper.
- Add the mix-ins: Fold in the charred corn, cotija cheese, Monterey Jack cheese, jalapeño, and chopped cilantro.
- Mix thoroughly: Stir until all ingredients are evenly coated with the creamy mixture.
- Chill: Cover and refrigerate for at least 1 hour to allow the flavors to blend together.
- Garnish: Top with additional cotija cheese, chili powder or Tajín, cilantro, and sliced jalapeños if desired.
- Serve: Enjoy chilled or at room temperature with tortilla chips, crackers, pita chips, or fresh vegetables.
Notes
Fresh grilled corn gives this dip the most authentic street corn flavor, but frozen or canned corn works wonderfully too. For extra spice, leave the jalapeño seeds intact or add a dash of hot sauce. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 5g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: mexican street corn dip, elote dip, creamy corn dip, mexican corn appetizer, street corn dip recipe, game day dip, party appetizer