This recipe for Mexican street corn dip takes the classic flavors of Mexican street corn and turns them into a delicious and easy-to-make dip.
Mexican street corn is a popular street food in Mexico and it's made with grilled corn, mayonnaise, lime juice, chili powder, and Queso Fresco cheese.
If you love Mexican-inspired recipes, check out these recipes for Elote Fries, Mexican Corn Salad, Chipotle Corn Salsa, and this Hot Mexican Bean Dip. They're great sides and appetizers, especially throughout the summer months.
Give these Mexican Street Corn Fritters a try, they make an excellent side!
Ingredients in Mexican Street Corn Dip
- onion
- corn
- garlic
- cream cheese
- ⅓ cup sour cream
- chili powder
- smoked paprika
- cayenne pepper
- salt
- black pepper
- oil
- butter
- mayonnaise
- fresh lime juice
- Queso fresco cheese (or Cojita)
- grilled corn kernels
- cilantro, chopped
RELATED: Easy Black Bean Dip
How to Make Mexican Street Corn Dip
Make the elote seasoning. In a small bowl, combine the chili powder, smoked paprika, cayenne, and salt to make the elote seasoning.
Heat the skillet. Add the oil to a skillet and heat over medium-high heat.
Saute the veggies. Add the onion and cook until the onion becomes translucent. Stir in the garlic, 3 cups of corn, and 2 teaspoons of the spice mix.
TIP: A garlic press makes mincing garlic quick and easy.
Continue sauteing for about 5 minutes or until the corn has softened.
Add the other ingredients. Reduce the heat to low and add the softened cream cheese in chunks to the skillet.
Mix until the mixture is creamy and add in the sour cream. Stir and cook on low until all ingredients are combined well.
Make the seasoned drizzle. In a separate skillet, melt the butter over medium-low and add in 2 teaspoons of the spice mix and mix to combine well.
Remove from the heat and stir in the lime juice and mayonnaise until the mixture is smooth.
Drizzle and add toppings. Drizzle the butter mixture over the street corn and top with the grilled corn kernels, Queso Fresco (or Cojita), and chopped cilantro.
Serve. Serve immediately with tortilla chips.
Mexican Street Corn Variations
- Make it more spicy, Add more chili powder and more cayenne to turn up the heat.
- Make it more creamy. Add more sour cream to the dip to give it a smoother texture.
- Make it quicker. Omit the grilled corn and corn on the cobs and use frozen or canned corn.
- Make it more flavorful. Grill the corn before adding it to the dip and use fresh corn kernels in the dip.
RELATED: Queso Fundido
When to Serve Mexican Street Corn Dip
Mexican street corn dip is a delicious and great appetizer that can be served throughout the year. Here are some ideas for when to serve it.
- Serve it for parties. Mexican street corn dip is a great party appetizer and great to serve with tortilla chips. It's easy to make and can be served with tortilla chips, vegetables, or bread.
- Bring it as a potluck dish: Mexican street corn dip is a great option for potlucks and other gatherings. It's easy to transport and can be served with a variety of dippers. It can also be served hot or cold.
- Make it for a snack: Mexican street corn dip is a great snack for any time of day. It's also a good option for kids.
- Make it as a side dish: Mexican street corn dip can also be served as a side dish to tacos, burritos, or anything you may make for Taco Tuesday.
📖 Recipe
Mexican Street Corn Dip
Equipment
Ingredients
- 3 cups corn - (roughly 3-4 ears of corn)
- 1 onion - chopped
- 2 cloves garlic - minced
- 6 ounces cream cheese - softened
- ⅓ cup sour cream
- 1 tablespoon chili powder
- 1 ½ teaspoons smoked paprika
- ½ teaspoon cayenne pepper - more or less to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons oil
- 4 tablespoons butter
- ⅓ cup mayonnaise
- 2 tablespoons fresh lime juice
- ¾ cup crumbled Queso fresco cheese - or Cojita
- 1 ear grilled corn kernels
- ¼ cup fresh cilantro - chopped
Instructions
- In a small bowl, combine the chili powder, smoked paprika, cayenne, and salt to make the elote seasoning.
- Add the oil to a skillet and heat over medium-high heat.
- Add the onion and cook until the onion becomes translucent.
- Stir in the garlic, 3 cups of corn, and 2 teaspoons of the spice mix.
- Continue sauteing for about 5 minutes or until the corn has softened.
- Reduce the heat to low and add the softened cream cheese in chunks to the skillet. Mix until the mixture is creamy and add in the sour cream.
- Stir and cook on low until all ingredients are combined well.
- In a separate skillet, melt the butter over medium-low and add in 2 teaspoons of the spice mix and mix to combine well.
- Remove from the heat and stir in the lime juice and mayonnaise until the mixture is smooth.
- Drizzle the butter mixture over the street corn and top with the grilled corn kernels, Queso Fresco (or Cojita), and chopped cilantro.
- Serve immediately.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Leave a Reply