Easy Mexican Street Corn Dip

This Mexican street corn dip transforms the flavors of traditional elote into a crowd-pleasing, creamy dip that's absolutely irresistible. Packed with sweet corn, tangy lime, spicy chilies, and salty cotija cheese, this dip captures everything you love about Mexican street corn in a convenient, scoopable form. The combination of fresh ingredients creates a perfect balance of textures and flavors that will have everyone asking for your recipe.

I first made this dip for my husband's football watch party last fall, and it disappeared faster than any other appetizer on the table. Even my neighbor who claims to hate corn couldn't stop eating it! Something about the combination of fresh sweet corn with the creamy, tangy base just hits all the right notes.

Ingredients

• 4-5 fresh corn cobs: Fresh corn provides the sweetest flavor and best texture, but frozen corn works in a pinch during off-season months
• 1 cup sour cream: This forms the creamy base that binds everything together and provides that classic tanginess
• 1 (4 oz) can green chilies: These add a mild heat and authentic Mexican flavor without overwhelming the dip
• ½ medium red onion, finely diced: The slight sharpness cuts through the richness and adds wonderful texture
• 1 jalapeño, finely diced: Remove the seeds and membranes if you prefer less heat, or leave them in for extra spice
• 1 large garlic clove, minced: Fresh garlic adds depth of flavor that powder simply can't match
• ¼ cup fresh cilantro, chopped: Use both leaves and stems for the most robust flavor - the stems actually contain more flavor than the leaves!
• ¾ cup cotija cheese, crumbled: This salty, crumbly Mexican cheese is traditional in street corn and gives the dip its authentic flavor
• Juice of 1 lime: The acidity brightens all the flavors and balances the richness of the sour cream
• 1 teaspoon chili powder: Adds smoky depth and that characteristic street corn flavor
• ½ teaspoon salt: Enhances all the other flavors and balances the sweetness of the corn

Step-by-Step Cooking Instructions

Step 1: Prepare the corn:

Shuck your corn cobs and rinse them under cool water to remove any remaining silk. Standing each cob upright on your cutting board, use a sharp knife to cut downward along the cob, removing the kernels in strips. Work your way around each cob until all kernels are removed. This technique prevents kernels from flying all over your kitchen and gives you the most corn from each cob.

Step 2: Cook the corn kernels:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the corn kernels to the hot pan in a single layer. Allow them to cook undisturbed for 1-2 minutes until they begin to char slightly on the bottom. Then stir and continue cooking for another 3-4 minutes until the corn is tender and spotted with golden brown areas. This light charring adds tremendous flavor that mimics the grilled taste of traditional street corn.

Step 3: Transfer and cool the corn:

Once the corn is cooked and lightly charred, transfer it to a large mixing bowl and allow it to cool for about 5 minutes. The corn should be warm but not hot when you add the remaining ingredients. If you add the sour cream to hot corn, it could separate and create an unpleasant texture.

Step 4: Prep the remaining ingredients:

While the corn is cooling, finely dice your red onion and jalapeño. For the jalapeño, cut it in half lengthwise and use a spoon to scrape out the seeds and white membrane if you prefer a milder dip. Mince your garlic clove as finely as possible. Roughly chop your fresh cilantro, including both the leaves and tender stems. Drain the can of green chilies if there's excess liquid.

Step 5: Combine all ingredients:

To the bowl with your cooled corn, add the diced red onion, jalapeño, minced garlic, chopped cilantro, and drained green chilies. Add the sour cream, crumbled cotija cheese (reserving a little for garnish if desired), lime juice, chili powder, and salt. Using a large spoon or rubber spatula, gently fold everything together until thoroughly combined and all ingredients are evenly distributed.

Step 6: Taste and adjust seasonings:

Before serving, take a small taste of your dip and adjust the seasonings if needed. You might want more lime juice for tanginess, additional salt if it seems bland, or more chili powder for a stronger street corn flavor. Remember that the flavors will meld and intensify slightly as the dip sits.

Step 7: Serve with style:

Transfer your dip to a serving bowl and garnish with additional cotija cheese, a sprinkle of chili powder, and a few cilantro leaves. Serve immediately with tortilla chips for scooping, or cover and refrigerate until ready to serve if making ahead of time. If serving later, let the dip sit at room temperature for about 15 minutes before serving for the best flavor.

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The Story Behind Elote

Street corn, or "elote" as it's called in Mexico, has been a beloved street food for generations. Traditionally, fresh corn is grilled until charred and then slathered with a mixture of mayonnaise, lime, chili powder, and cotija cheese. This combination of sweet, spicy, tangy, and salty creates an incredible flavor profile that's universally appealing.

I first tasted authentic elote during a trip to Mexico City five years ago, and I was instantly hooked. The street vendor prepared it right in front of me, expertly charring the corn over hot coals before applying that magical mixture of toppings. When I created this dip version, I wanted to capture that same magical balance of flavors but in a form that's easier to share and enjoy at gatherings.

One summer, I experimented with grilling the corn instead of pan-charring it, and my family unanimously agreed it was even better! That subtle smoky flavor took this dip to a whole new level. Now it's our standard preparation method whenever the weather permits grilling.

Make-Ahead and Storage Tips

This dip is wonderfully versatile when it comes to preparation options. You can make it entirely ahead of time and refrigerate it for up to 2 days. In fact, many people (myself included) think it tastes even better after the flavors have had a chance to meld overnight.

If you want to prep components ahead of time, you can char the corn and chop all the vegetables up to a day in advance, storing them separately in the refrigerator. Then, simply combine everything with the sour cream, cheese, and seasonings just before serving. This approach gives you the best of both worlds - the convenience of advance prep and the fresh taste of a just-made dip.

For larger gatherings, I often make a double batch. The leftovers (if there are any!) make an amazing topping for grilled chicken or fish the next day. You can even stuff it into avocado halves for a delicious lunch option.

Serving Suggestions

While tortilla chips are the classic pairing for this dip, don't be afraid to get creative with your dippers. Sturdy vegetables like bell pepper strips, cucumber slices, or endive leaves offer a fresh, low-carb option. Toasted baguette slices or pita chips also work beautifully.

For a more substantial appetizer spread, I like to serve this dip alongside guacamole, salsa, and queso for a Mexican-themed feast. Add some mini chicken taquitos or shrimp skewers, and you've got a spread that could easily replace dinner!

I've been making this dip for nearly every gathering over the past three years, and I've learned that it's incredibly forgiving and adaptable. Feel free to adjust the heat level by adding more or less jalapeño, or even substituting a milder poblano if you're serving guests who are sensitive to spice. The beauty of this recipe is that it can be customized to suit your taste while still maintaining that authentic street corn flavor that everyone loves.

Frequently Asked Questions

→ Can I make this corn dip ahead of time?

Yes! You can make it up to 24 hours ahead of time. Store in the fridge in an airtight container and give it a good stir before serving.

→ What can I use instead of cotija cheese?

If you can't find cotija, use feta cheese as a substitute. It has a similar crumbly texture and salty flavor.

→ Is Mexican street corn dip spicy?

This dip has a mild to medium heat level from the jalapeño and green chilis. You can adjust the spice by using mild green chilis and removing all jalapeño seeds.

→ What chips go best with this dip?

Sturdy tortilla chips work best since this is a thicker dip. Both yellow and blue corn tortilla chips pair wonderfully with the flavors.

→ How long does leftover corn dip last?

Leftover dip will keep in the refrigerator for 3-4 days in an airtight container.

→ Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works great. Just thaw and drain it first, then sauté as directed until lightly browned for the best flavor.