Mexican Street Corn Dip

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.

Serving Suggestions

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

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5 from 11 votes

Mexican Street Corn Dip

By Chelsea Lords

This Mexican Street Corn Dip captures the essence of traditional Elote in a convenient, easy-to-make dip. Pair it with tortilla chips and enjoy!

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Corn Chilling Time: 30 minutes minutes

Total Time: 58 minutes minutes

Servings: 4 as a side

Equipment

• Large pan
• small bowl

Ingredients 

USMetric

 

1x2x3x

Dip

• ▢ 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

Dressing

• ▢ 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

Note 1: For the sweetest flavor, use fresh sweet corn and cook or refrigerate the ears of corn as soon as possible. If you can't cook it right away, store it in the fridge. Otherwise, frozen corn works great.

Note 2: Remove the seeds and finely mince your jalapeño. Adding jalapeño is optional.

Note 3: To cool the corn quickly, spread the cooked corn on a plate or sheet pan and place it in the fridge. 

Storage: Best enjoyed fresh, but you can refrigerate for up to 3 days. This dip doesn't freeze well.

Nutrition

Calories: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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