Creamy, cheesy, and loaded with smoky Mexican flavors, our easy Mexican Street Corn Dip recipe is perfect for Cinco de Mayo, game day, or backyard barbecues.
With the zing of fresh lime juice, the creamy goodness of cotija cheese, and a pop of chili powder heat, it’s the kind of dip that’s ready to throw a full-blown fiesta on your taste buds.
You might think you’re making Mexican Street Corn Dip for your chips. But really, this is the dip your chips were made for.
Born in the busy neighborhoods of Mexico City in the mid-20th century, Mexican Street Corn (called “elote”) quickly became a worldwide favorite, known for its bold, smoky flavor and messy, irresistible charm.
Fast forward a few decades, and those same authentic flavors were reimagined into a dip that’s been sparking serious excitement at parties ever since.
It looks impressive, but it’s really just a bit of sautéing, a little stirring, and a short broil to finish.
You’ll probably have everything you need already, once you grab some cotija and fresh cilantro.
Our Mexican Street Corn Dip feels right at home on a bustling, sun-soaked Cinco de Mayo table. Pair it with my Baja-Style Fish Tacos for a fresh and colorful main, and finish with Tres Leches Cake for a sweet ending your guests will rave about.
Ingredients for Mexican Street Corn Dip
Let’s start by gathering the necessary ingredients to prepare our Mexican Street Corn Dip recipe. Culinary professionals refer to this as mise en Place, which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
What is Cotija Cheese?
Cotija is a Mexican cow’s milk cheese known for its salty, crumbly texture and bold, savory flavor. It’s often called “Mexican Parmesan” because it adds a rich, briny depth without melting much. You can usually find cotija cheese in the specialty cheese section of most grocery stores or Latin markets.
We made this Mexican Street Corn Dip with cotija, but you can easily swap in crumbled feta if you can’t find it.
For a milder flavor, queso fresco is a good substitute, though it’s softer and less salty.
If you want a sharper, saltier bite, a sprinkle of grated Parmesan blended with cheddar does the trick.
How to Make Mexican Street Corn Dip
Follow along with my simple step-by-step instructions to learn how to make our Mexican street corn dip in your home kitchen.
Preheat the oven to broil.
- Place a cast-iron pan over medium heat, then add the olive oil and chopped onions to the hot pan.
- Cook for about 5 minutes until the onions are soft and tender. Stir as needed.
- Add the garlic to the pan.
- Cook for 1-2 minutes, until the garlic becomes fragrant.
- Add corn kernels (fresh sweet corn, frozen, or canned) to the mixture.
- Cook for 4-5 minutes, until the corn kernels are tender.
- Add the butter to the corn mixture.
- Mix until all the butter has melted, making sure to scrape the browned tasty bits that may be sticking ot the bottom of the pan.
- Add the chili powder, red pepper flakes, smoked paprika, fresh cilantro, table salt, and cayenne pepper to the mixture.
- Stir to combine.
- Add fresh lime juice and cilantro. Mix to combine.
- Remove the pan from the heat. Add the cream cheese, sour cream, and mayonnaise to the mixture.
- Stir until well combined and smooth to an even surface with a rubber spatula.
- Top with the shredded cheddar cheese, then sprinkle the cotija cheese over the top of the cheddar.
- Add a sprinkle of finely chopped cilantro.
- Place the cast-iron pan on the top rack of the preheated oven and broil for 2-3 minutes, until the cheese gets a nice brown crust and the dip is bubbly.
*Keep an eye on the dip as it will brown quickly under the broiler.
Remove the pan from the oven and allow it to cool for 5 minutes before serving. This also allows the dip to set up.
Served hot with crunchy tortilla chips, corn chips, or a tray of fresh veggies, this Mexican Street Corn Dip adds real-deal Mexican flavor that lights up the table and gets everyone reaching for more.
One scoop and suddenly you’re the kind of person who says, “Okay, just one more bite,” fourteen times.
Store any leftover Mexican Street Corn Dip in an airtight container in the refrigerator. It stays fresh and full of flavor for about 3-4 days.
Reheat it over low heat on the stove or microwave it gently until warmed through. Or enjoy it as a cold Mexican street corn dip straight from the fridge!
If the creamy dip thickens up too much after chilling, stir in a little extra sour cream or Mexican crema to bring back that fresh flavor.
Recipe FAQs
Absolutely. You can prepare it a day in advance, store it in an airtight container, and keep it chilled in the fridge. When you’re ready to serve, reheat it gently over low heat or in the microwave, or enjoy it cold straight from the refrigerator.
Freshly grilled corn brings out the best flavor, but canned or frozen corn works great, too, if that’s what you have. If you’re using canned corn, make sure to drain it well and pat it dry for the best sear.
If you want to turn up the heat, add extra diced jalapeños, a pinch of cayenne, or a splash of hot sauce. For a milder flavor, cut back on the chili powder or skip the cayenne pepper.
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Mexican Street Corn Dip
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes -more or less to taste
- 1 teaspoon table salt
- ¼ teaspoon cayenne pepper -optional (more or less to taste)
- 1 cup sweet onion -chopped
- 1 tablespoon garlic -finely minced
- 8 oz cream cheese softened
- ½ cup sour cream -room temperature
- ¼ cup mayonnaise -room temperature
- 1 tablespoon unsalted butter
- 2 cups corn kernels frozen, fresh, or canned
- 2 teaspoons fresh lime juice
- ½ cup cotija cheese
- ½ cup cheddar cheese – shredded
- 1 tablespoon olive oil
- 1 tablespoon fresh cilantro finely chopped
Instructions
- Preheat the oven to broil.
- Place a cast-iron pan over medium heat.
- Add the olive oil and chopped onions to the hot pan.
- Cook for about 5 minutes until the onions are soft and tender. Stir as needed.
- Add the garlic to the pan and cook for 1-2 minutes, until the garlic becomes fragrant.
- Add the corn to the mixture and cook for 4- 5 minutes until the corn kernels are tender.
- Add the butter to the corn mixture and mix until all the butter has melted, making sure to scrape the browned tasty bits that may be sticking ot the bototom of the pan.
- Add the chili powder, red pepper flakes, smoked paprika, fresh cilantro, table salt, and cayenne pepper to the mixture. Stir to combine.
- Add the lime juice and cilantro. Mix to combine.
- Remove the pan from the heat. Add the cream cheese, sour cream, and mayonnaise to the mixture. Stir until well combined.
- Top with the shredded cheddar cheese, then sprinkle the cotija cheese over the top of the cheddar.
- Place the cast-iron pan on the top rack of the preheated oven and broil for 2-3 minutes, until the cheese gets a nice brown crust and the dip is bubbly.*Keep an eye on the dip as it will brown quickly under the broiler.
- Remove the pan from the oven and allow it to cool for 5 minutes before serving. This also allows the dip to set up.
- Serve hot with your favorite tortilla chips, crackers, or any veggie dippers your family and guests might enjoy.
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