This Mexican Street Corn Dip brings together the sweet, creamy, and slightly spicy flavors of traditional Elote in an easy-to-make dip. Grab some tortilla chips and dig in!
author’s note
The Dip I Always Get Asked To Bring!
It’s no secret I’m obsessed with Mexican Street Corn (Elote). Seriously, is there anything better in the summer?! I’ve turned it into a sandwich filling, pasta salad, and even loaded sweet potatoes. So, of course, I had to make it into a dip!
Here it is: creamy, lightly spiced corn with fresh herbs, jalapeño, and a sprinkle of cheese—perfect for scooping with tortilla chips.
This dip is a crowd favorite for summer—I’m always asked to bring “that super yummy corn dip” to get-togethers. Plus, with frozen corn, you can whip it up anytime, not just in the summer!
Spice Notes
Adjusting Spice Level:
- Mild: Leave out or use less jalapeño.
- Spicy: Add more jalapeño or a pinch of cayenne pepper to the dressing. (Remember, less spice means less overall flavor.)
Wear kitchen gloves when handling jalapeños to avoid “Jalapeño Hands.” If you feel the burn, rub cooking oil on your hands and wash with dish soap to soothe.
Featured Comment
“I made this for a Labor Day appetizer this weekend, and everyone LOVED it! I served it w/ tortilla chips — and also Fritos Scoops which I liked even better!”
– Pam
Mexican Street Corn Dip Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Corn | Fresh is best when in season, but frozen works great and needs no thawing |
| Lime Juice | Fresh limes make a big difference in flavor |
| Mayo & Sour Cream | You can use all of one if needed, but I like the balance of both |
| Jalapeño | Remove seeds for mild, add more for extra kick |
| Cilantro & Green Onions | If you dislike cilantro, swap in parsley or basil |
Variations
- Make It a Slaw: Shred cabbage and double the dressing for a great slaw for sandwiches or burgers.
- More Veggies: Mix in diced bell peppers, tomatoes, or avocado for extra color and flavor to this Mexican street corn dip.
Storage
This recipe is perfect for being made ahead of time!
To Make Ahead:
- Prepare ingredients but don’t combine.
- Store dressing, corn, and other components in separate containers.
- Combine just before serving.
Storing: Refrigerate for up to three days, best enjoyed fresh. Does not freeze and thaw well.
Mexican Street Corn Dip Serving Ideas
- With Tortilla Chips: First, enjoy it as a classic appetizer.
- With Grilled Meats: Next, serve it with grilled chicken, steak, or fish.
- At BBQs and Picnics: Meanwhile, it works great as a side with macaroni salad, broccoli salad, and coleslaw.
- On Tacos: For something different, use it as a topping for steak or chicken tacos.
- Make it a bowl: Finally, add it to this street corn chicken rice bowl.
More Favorite Summer Recipes:
Salads
Summer Couscous Salad
Salads
Black Bean Corn Salad
Dinner
Summer Pasta
Dinner
Teriyaki Chicken Salad
Video
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 3 teaspoons minced garlic
- 1/2 cup finely diced red onion
- 4 cups corn fresh or frozen corn, see note 1
- 1 tablespoon minced jalapeño see note 2
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cotija cheese optional
- Tortilla chips for serving
- 2 limes
- 1/3 cup mayo
- 1/3 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
Instructions
- For fresh corn, cut the kernels off the cob. For frozen corn, take the bag directly from the freezer, no need to thaw. Juice the limes to get 3 tablespoons of juice.
- Melt butter in a large pan over high heat. Add garlic and red onion, stirring for 2 minutes. Add corn and cook for 10 minutes, stirring occasionally, until browned. If you stir too frequently, the corn will not brown. Season with salt and pepper. Transfer corn to a large bowl and let it cool completely (see note 3).
- In a small bowl, whisk together fresh lime juice, mayo, sour cream, chili powder, paprika, and ground cumin until well combined. Add a tiny pinch of salt and pepper. Refrigerate until ready to use.
- Add green onions, cilantro, and jalapeño to the cooled corn. Take the dressing from the fridge and gently fold it into the corn. Taste and adjust seasoning as needed. Top with crumbled cotija cheese and enjoy with tortilla chips.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Huge hit at my party!
Thanks you!
Yay! Thanks Alannah!