Description
Mexican Street Corn Dip is a creamy, cheesy, and flavor-packed appetizer inspired by elote, the beloved Mexican street corn. This dip combines roasted corn, tangy lime, spicy chili, and creamy cotija cheese into a deliciously scoopable dish. Whether you’re hosting a party, attending a potluck, or just craving a bold and savory snack, this dip is sure to be a crowd-pleaser. Serve it warm or cold with tortilla chips, crackers, or fresh veggies for the ultimate fiesta of flavors.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 1 tablespoon olive oil or butter
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (plus extra for garnish)
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cotija cheese or feta cheese, crumbled
- 1 tablespoon lime juice (about ½ a lime)
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional for heat)
- ½ cup shredded cheddar or Monterey Jack cheese (optional for extra cheesiness)
Ingredient Highlights
- Corn: Fire-roasted corn enhances the smoky, charred flavor reminiscent of classic elote.
- Cotija Cheese: A salty, crumbly Mexican cheese that adds an authentic touch. Feta is a great substitute.
- Chili Powder & Smoked Paprika: These spices bring warmth and depth, complementing the creamy elements.
- Lime Juice: Adds a bright citrusy zing that balances the richness of the dip.
Instructions
Prepare the Dip Base:
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Cook the Corn:
- If using fresh corn, cut the kernels off the cob.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add the corn and cook for 5-7 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool slightly.
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Mix the Base Ingredients:
- In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), and softened cream cheese until smooth.
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Season the Dip:
- Stir in garlic powder, chili powder, smoked paprika, salt, and black pepper.
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Fold in the Mix-Ins:
- Add the cooked corn, cotija cheese, lime juice, chopped cilantro, and diced jalapeño (if using).
- If using shredded cheese, mix it in as well.
Serve Warm or Cold:
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Warm Version:
- Transfer the dip to an oven-safe dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 10 minutes until bubbly.
- Alternatively, heat it on the stovetop over low heat until warm.
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Cold Version:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
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Garnish & Serve:
- Sprinkle extra cotija cheese, a dash of chili powder, and fresh cilantro on top.
- Serve with tortilla chips, crackers, or fresh-cut veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 15g
- Carbohydrates: 12g
- Protein: 5g