This incredibly flavorful Mexican Street Corn Dip brings all the beloved tastes of classic elote (Mexican street corn) into a creamy, irresistible dip. Imagine sweet summer corn combined with a kick of chili powder, rich cream cheese, and tangy mayo, all topped with grilled corn, spicy chili butter, and salty cotija cheese. It’s quick to whip up and utterly delicious, especially when served with crispy tortilla chips for scooping. This dip is the perfect appetizer for any summer gathering!
Close-up of Mexican Street Corn Dip with cotija cheese and cilantro
Continuing our appetizer journey, we are thrilled to present this ultra-delicious street corn dip! Honestly, dips are something we don’t share often enough, and that’s a shame because this corn dip is truly exceptional. It’s destined to become a summer staple in your kitchen.
This recipe was born out of pure craving and inspiration. As we were preparing recipes for a couple of weeks of travel, we knew we wanted to create some fun appetizers for the 4th of July celebrations. Tired of the usual Caprese and similar options, we were looking for something entirely different and exciting.
With a family trip to Mexico on the horizon, Mexican flavors were definitely on our minds. This dip was created to build excitement for our upcoming vacation! And now that the destination is revealed – yes, it’s Mexico for our summer family getaway! – sharing this recipe feels perfectly timed. We’re currently enjoying Sayulita after flying into Puerto Vallarta, and excited for the adventures to come.
Overhead view of a bowl of Mexican Street Corn Dip with tortilla chips
However, the idea for this dip actually came about before Mexico was even on the radar. The initial thought was to make a deconstructed version of street corn, transforming it into a creamy dip! While we love grilled corn on the cob, creamy dips are simply more fun, especially when you’re entertaining guests during summertime events like the 4th of July.
This Mexican Street Corn Dip captures the essence of summer in every bite, with corn taking center stage!
Side view of Mexican Street Corn Dip in a white bowl
Easy Steps to Deliciousness
The beauty of this dip lies in its quick and easy preparation. It’s a straightforward recipe, but a few key steps elevate this street corn dip to something truly special.
The foundation is a flavorful spice mix. Inspired by traditional Mexican street corn, or Elote, which is often made by boiling corn with spices and then seasoning it with lime, mayo, and chili powder, we incorporated these elements into the dip.
Our spice blend includes chili powder, smoked paprika, and cayenne pepper. The smoked paprika adds a hint of smokiness, while the cayenne provides a touch of heat. This spice mix is used both in the dip itself and as a topping for extra flavor.
Start by cooking corn with onions and garlic, then add a portion of the spice mix. Stir in cream cheese and sour cream for that signature creaminess, and cook everything together until warmed through. Keeping the dip warm is essential; you can maintain it over low heat or in a crockpot (on the low setting) until serving time.
Next comes the chili butter. Don’t skip this step! Melting butter with spices creates a wonderfully rich and flavorful element that truly enhances the dip.
Finally, mix mayo with fresh lime juice and assemble the dip.
Mexican Street Corn Dip being assembled with mayo and chili butter
Spoon the warm dip into a shallow serving bowl. Add grilled corn kernels and dollop generously with the lime mayo. The mayo will melt slightly into the warm dip, mimicking the texture on traditional elote. Swirl in the chili butter for an extra layer of flavor.
Finish it off with a generous sprinkle of crumbled cotija cheese and fresh cilantro. If cotija is unavailable, feta cheese makes a good substitute. And of course, plenty of tortilla chips are a must for scooping up every last bit!
While the process might seem like a few steps, it all comes together quickly and effortlessly. This Mexican Street Corn Dip is guaranteed to be a hit for summer entertaining!
Most importantly, this dip is simply incredibly delicious. It’s wonderfully creamy with a balanced spicy flavor that isn’t overwhelming. You can easily adjust the heat to your preference. The cheese and chili butter topping elevate the dip, making it a truly complete and satisfying appetizer experience.
This is the kind of dip that will become a repeat favorite, craved time and time again!
Mexican Street Corn Dip topped with cilantro and cotija cheese, served with chips
Looking for more delicious summer corn recipes? Here are a few more ideas:
- Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
- Jalapeño Cheddar Stuffed Chicken with Creamed Corn
- Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
- Skillet Creamy Cajun Chicken Lazone with Herby Corn
If you try this Mexican Street Corn Dip recipe, please leave a comment and rating! We love hearing from you and do our best to respond to every comment. And if you make this recipe, don’t forget to tag us on Instagram! Seeing photos of your creations is our favorite thing!
Bowl of Mexican Street Corn Dip with serving spoon and cilantro garnish
Mexican Street Corn Dip Recipe
Author: Tieghan Gerard
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories Per Serving: 282 kcal
Nutritional information is an estimate and not guaranteed for accuracy.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, chopped
- 4 cups corn kernels, fresh or frozen
- 2 cloves garlic, minced
- Kosher salt and black pepper
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 4 tablespoons salted butter
- 2 tablespoons olive oil mayo
- 1 tablespoon fresh lime juice
- ½ cup crumbled cotija cheese
- Grilled corn kernels, for topping (optional but recommended)
- Fresh cilantro, chopped, for topping
Instructions
- Prepare the spice mix: In a small bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt.
- Sauté aromatics and corn: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add corn, minced garlic, 1 teaspoon of the spice mix, salt, and pepper. Cook until corn is tender, about 5 minutes.
- Make it creamy: Reduce heat to low. Stir in softened cream cheese until melted and smooth. Mix in sour cream and cook until heated through. For a thinner dip, add a splash of milk if desired.
- Prepare chili butter: In a separate small skillet, melt butter over medium heat until lightly browned. Stir in 3 teaspoons of the spice mix, chili flakes (optional), and a pinch of salt. Cook for 1 minute, then remove from heat.
- Make lime mayo: In a small bowl, whisk together mayo, lime juice, and a pinch of salt.
- Assemble the dip: Spoon the corn dip into a wide serving bowl. Top with grilled corn kernels (if using). Drizzle lime mayo and spicy chili butter over the top. Sprinkle generously with crumbled cotija cheese and fresh cilantro. Serve immediately with tortilla chips for scooping.
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