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.
Mexican Street Corn Dip Ingredients
- Unsalted butter: Use unsalted butter to control the salt level in your dish.
- Minced garlic: Don’t overcook the garlic; it can cook fast.
- Red onion: Finely dice the onion to blend into the dip easily.
- Corn: For the sweetest flavor, use fresh corn, but frozen works just as well.
- Minced jalapeño: Remove the seeds for a milder heat.
- Cilantro: Not a fan? You can leave out or use parsley or basil instead.
- Green onions: Use both the white and green parts.
- Dressing: Chill the dressing before mixing it with the cooled corn for the best flavor.
Variations
Mexican Street Corn Dip 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.
Storage
Making Ahead and Storing:
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.
Serving Suggestions
This Mexican Street Corn Dip goes well with many dishes.
- With Tortilla Chips: Enjoy as an appetizer.
- With Grilled Meats: Serve with grilled chicken, steak, or fish.
- At BBQs and Picnics: Great as a side with macaroni salad, broccoli salad, and coleslaw.
- On Tacos: Use as a topping for steak or chicken tacos.
- Add Protein: For more filling dish, add chicken, steak, shrimp, or black beans.
More Favorite Summer Recipes:
Salads
Summer Couscous Salad
Salads
Black Bean Corn Salad
Dinner
Summer Pasta
Dinner
Teriyaki Chicken Salad
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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was so good. I’m definitely keeping this. Thank you very much for sharing. I even sprinkled a little bit of smoked paprika over the top and added more lime juice on top.
Delish! So happy this was a hit!
Just made this! It’s very tasty. Meeting
Some new neighbors this afternoon,
happy to be bringing this along.
Yay! I am so thrilled to hear this! Thanks so much Lurleen! 🙂
I just reread the instructions and saw you sprinkle the cheese on the top. I’m serving it as appetizer/side dish with tortilla chips, so I mixed the cheese
Into it so everyone can have a taste!
I love the flavor of it and I hope my
friends do too!
So thrilled to hear this! Thanks Marise! 🙂
How much cheese do you recommend? I’m making this for the first time.
Thanks
Do you cook the corn on the cob first or cut it off then cook it. Thanks
Cook first, then cut off the cob 🙂
Made this just now to serve with baked catfish for dinner. Even not fully mellowed, it was yummy! I will be keeping this one!
I am so happy to hear this! Thanks so much Marcia! 🙂
I made this tonight and it is so
tasty! I used all low-fat ingredients,
such as Mayo and sour cream and it turned out so delicious. I will be
taking this to every cookout I go to this summer
summer
I am so thrilled to hear this! Thanks so much Paula! 🙂
Absolutely delicious! I took the leftovers for lunch the next day and everyone commented how yummy it looked
I’m so happy to hear this! Thanks Molly! 🙂