Mexican Street Corn Dip

5 from 12 votes

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 Time20

Cook Time8

Corn Chilling Time30

Total Time58

Course: Appetizer, Salad, Side Dish

Cuisine: Healthy, Mexican, Vegetarian

Keyword: Mexican Street Corn Salad

Servings: as a side

Author: Chelsea Lords

Cost: $7.63

Equipment

Ingredients

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

US - Metric

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

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