Mexican Street Corn Dip
Mexican Street Corn Dip is everyone's favorite elote dip recipe. This easy appetizer is perfect for a backyard BBQ or any taco Tuesday!
When the summer weather kicks in, the last thing I want to do is cook over a stove. On days like that I either turn toward our electric smoker or grill but cook up some meat like Smoked Pork Shoulder, Grilled Italian Chicken Breasts or Grilled Teriyaki Salmon and veggies like Grilled Brussels Sprouts or Grilled Parmesan Zucchini. In addition, we've been loving easy side dishes and appetizers like this Mexican Street Corn Dip!
Looking for another Mexican-inspired dip? Check out my Cream Cheese Salsa Dip!
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Why You'll Love This Recipe
- Easy - this recipe is super fast and easy to whip up.
- Make Ahead - you can prep this in advance making it an easy make-ahead party dip.
- Restaurant Flavor - this is truly something you'd find at a restaurant. You won't believe you can make it at home!
What is Mexican Street Corn?
What exactly is Mexican street corn, you might be asking? Well, according to Serious Eats, Mexican Street Corn, which is also known as Elotes, is corn on the cob smothered in a chili and lime spiced sour cream sauce and sprinkled with cotija cheese and cilantro. This is like an elote dip recipe and is pretty much everything my Iowa-sweet-corn loving-self dreams of.
I make my Mexican street corn dip as a cold dip, but there are also versions that are versions that are made in a skillet. This Mexican corn dip recipe is perfect for a Cinco de Mayo party, taco night, or a patio happy hour!
Ingredients
Corn - I always use frozen corn because I think it tastes the freshest, compared to
Plain Yogurt - this is used instead of sour cream to lighten things up a little.
Mayonnaise - just a little mayonnaise makes it super creamy.
Spices - chili powder and cumin give this street corn dip a ton of flavor.
Feta Cheese - this adds a delicious flavor and texture to the street corn dip.
Cilantro - fresh cilantro adds a fresh flavor to this Mexican street corn dip recipe!
Jalapeño - for a little bit of spice and flavor.
Lime Juice - love the zest of flavor that lime juice adds.
Variations
Add Onion - if you want to add some finely diced red onion, that is a delicious option!
Make it Spicier - you could double the jalapeño, some hot sauce, or add a pinch of cayenne pepper for a spicier dip.
Canned Corn - I love frozen corn kernels because they are frozen at their peak ripeness, but canned corn also works in a pinch. I would rinse the canned corn so it doesn't end up too salty.
Garlic - you could add fresh garlic or ½ teaspoon of garlic powder for a little garlic flavor.
Mexican Crema - instead of yogurt and mayonnaise, you could just use Mexican Crema, if you can find it.
Different Cheese - instead of feta, you can use cotija cheese or shredded pepper jack cheese or cheddar cheese also work.
Step by Step Instructions
This recipe is so easy there are literally only two steps.
Step 1 - add all of the ingredients to the large bowl.
Step 2 - stir well to combine. That's it! Super easy.
Expert Tips
Make Ahead - this dip is great to make ahead of time to let all of the flavors settle in. This makes it a perfect party dip because there's no time-of prep.
Storage - store this dip in an airtight container in the fridge. It will last for 3-4 days, but actually it won't because you will definitely eat it all before then.
Easy to Double or Triple - I have made this for so many get togethers and I often double it. When I made it for Marc's 40th birthday, I think I 6-timed the recipe! It's super easy and a very flexible recipe to make.
Thaw the Corn - be sure to thaw out the corn prior to making this dip. You could microwave it, but you don't necessarily want the corn warm. I empty the package of corn into a bowl and set it out on the counter for about 2 hours to thaw completely.
Serving Suggestions - we love eating this as a dip with tortilla chips, crackers, or Fritos, but it is also amazing as a burger topping (check out my Mexican Street Corn Chicken Burgers!) or taco condiment.
Recipe FAQs
Definitely! If fresh corn is in season, you can definitely boil the cobs and cut the corn off to use in this recipe. You could even char the corn on the cob on the grill to give it a smoky flavor.
Cojita cheese is a popular ingredient in Mexican dishes that has a mild flavor and crumbles easily. You can use it to top tacos, use it in quesadilla, or in this street corn dip!
Other Dip Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Mexican Street Corn Dip
Ingredients
- 2 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 16 ounce bag frozen corn thawed
- 1 jalapeno seeded and diced
- ¼ cup chopped cilantro
- ½ cup feta or cotija cheese
Instructions
- Make the dressing by combining yogurt, mayo, lime juice, chili powder, cumin, and salt in a small bowl, mixing to combine.
- Combine dressing with remaining ingredients in a large bowl and stir until well combined.
- Serve sprinkled with additional chili powder sprinkled on top and with tortilla chips.
- Enjoy!
This was delicious...and totally addicting!
Love this! Totally want to try it! Also Jason (my hubs) loves using the electric smoker in the summer. We have been smoking lots of whole chickens lately.
Easy to make & tasted fabulous
So glad you enjoyed it, Pamela!