Home > Side Dishes > Mexican Street Corn Dip Mexican Street Corn Dip June 8, 2024 | 13 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Corn is a summer staple! Check out my other favorite corn recipes like this Corn And Sausage Pasta, Blueberry Corn Salad, or Corn Salsa Recipe. Mexican Street Corn Dip It’s no secret I’m obsessed with Mexican Street Corn (Elote). I mean, is there anything better in the summer?! I’ve made it into a sandwich filling, pasta salad, and even loaded sweet potatoes. So, of course, I had to turn it into a dip! Here it is! Creamy, lightly spiced corn with fresh herbs, jalapeño, and a sprinkle of cheese, perfect for scooping up with tortilla chips. This dip is a hit for summer get-togethers, but it’s so good you’ll want it all year round. Plus, with frozen corn, you can whip it up anytime! 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.) Avoid “Jalapeño Hands” by wearing kitchen gloves when handling jalapeños. If you get the burn, rub cooking oil on your hands, then wash with dish soap to remove burning sensation. Mexican Street Corn Dip Ingredients For the Dip: Butter: Enhances flavor. Minced garlic & Red Onion: Adds a mild, sweet flavor; finely chop. Frozen corn: Convenient and available year-round. No need to thaw before cooking. Otherwise, use fresh sweet corn! Jalapeño (optional): Remove seeds for less heat; finely mince. Cilantro: Fresh, chopped cilantro adds a bright, herb-y flavor to the dip. Green onions: Adds a mild onion flavor; chop finely. For the Dressing: Mayo: Use good quality mayo like Best Foods® or Hellman’s® for a rich, creamy texture. Sour Cream: Adds tangy flavor and balances the mayo’s richness. Fresh Lime Juice and Zest: Fresh juice gives a bright citrus flavor that’s way better than bottled. Having a good microplane and citrus reamer is helpful here! Chili Powder, Paprika, and Cumin: Adds depth and a bit of spice. Adjust the spice to your taste with more or less chili powder. Recipe Tips I love using fresh sweet corn in this recipe because it’s naturally sweetest. That said, frozen corn works great too! Buying Corn: Look for corn with tight, bright green husks that feel a little damp. Avoid corn with dry or yellow husks; these ears are less sweet. Storing Corn: Cook the corn as soon as possible to keep it sweet. If you can’t cook it right away, store it in the fridge. Preparing Corn: Use a sharp knife and sturdy cutting board to cut the kernels off the cob. Make sure the corn is at room temperature before adding it to the recipe. Hot corn will warm up the other ingredients. To cool corn quickly, spread the cooked corn on a plate or sheet pan and place it in the fridge. Mexican Street Corn Dip Variations Add More Veggies: Mix in diced bell peppers, tomatoes, or avocado for more color and flavor. Make It a Slaw: Shred some cabbage and double the dressing. This makes a great slaw for sandwiches or burgers. Swap the Herbs: This recipe uses cilantro and green onions. Cilantro adds a fresh flavor, and green onions add a slight citrus note and crunch. If you don’t like cilantro, use parsley or basil instead. If you don’t like green onions, try chives for a milder onion 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: Summer Couscous Salad with a white balsamic dressing Black Bean Corn Avocado Salad with a chili-lime dressing Summer Pasta with fresh basil Teriyaki Chicken Salad with pasta Avocado Chicken Salad with the best basil dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Street Corn Dip 5 from 11 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Mexican Street Corn Dip 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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! Course Appetizer, Salad, Side Dish Cuisine Healthy, Mexican, Vegetarian Keyword Mexican Street Corn Salad Prep Time 20 minutes minutes Cook Time 8 minutes minutes Corn Chilling Time 30 minutes minutes Total Time 58 minutes minutes Servings 4 -6 as a side Chelsea Lords Calories 276kcal Author Chelsea Lords IngredientsDip▢ 2 tablespoons unsalted butter▢ 3 teaspoons minced garlic▢ 1/2 cup finely diced red onion▢ 4 cups fresh or frozen corn (Note 1)▢ 1 tablespoon finely minced jalapeño, seeds removed (optional)▢ 1/2 cup finely chopped cilantro▢ 1/2 cup finely chopped green onions▢ Salt & pepper▢ Optional: cotija cheese▢ For serving: tortilla chipsDressing▢ 3 tablespoons freshly squeezed lime juice▢ 1/3 cup each: mayo & sour cream▢ 1/2 teaspoon each: chili powder & paprika▢ 1/4 teaspoon ground cuminUS - Metric USMetric InstructionsPREP CORN: If using fresh corn, cut the kernels off the cob. If using frozen corn, no need to thaw.SAUTE CORN: In a large skillet, melt the butter over high heat. Add garlic and red onion, stirring for 2 minutes. Add the corn and cook for 10 minutes, stirring only occasionally, until nicely browned. (Avoid stirring too often to allow browning.) While cooking, season (I add 1/2 tsp each of salt & pepper). Transfer corn to a large bowl and cool completely. (Note 2).DRESSING: In a small bowl, whisk together all dressing ingredients until well combined. Add a tiny pinch of salt and pepper. Refrigerate until ready to use.DIP: Add green onions, cilantro, and jalapeño to the cooled corn. Take the dressing from the fridge and gently fold it into the corn and vegetables. Taste and adjust seasoning as needed. Serve with crumbled cotija cheese on top and enjoy with tortilla chips. Video Recipe NotesNote 1: Corn: For most sweetness, use fresh sweet corn. If using fresh corn, cook or refrigerate ears of corn as soon as possible after buying to preserve sweetness. If you can't cook it right away, store it in the fridge. Otherwise frozen corn works great Note 2: Cool the corn quickly: Spread the cooked corn on a plate or sheet pan and place it in the fridge. This helps it cool faster by increasing the surface area exposed to cool air. Nutrition FactsCalories: 276kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 119mg | Potassium: 422mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1087IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Absolutely delicious! I took the leftovers for lunch the next day and everyone commented how yummy it looked Reply
Made this just now to serve with baked catfish for dinner. Even not fully mellowed, it was yummy! I will be keeping this one! Reply
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 Reply
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! Reply
Just made this! It’s very tasty. Meeting Some new neighbors this afternoon, happy to be bringing this along. Reply
