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This spicy Mexican Street Corn Dip incorporates all the flavors of street corn into the creamiest corn-filled dip. Sweet summertime corn, mixed with chili powder, cream cheese, and mayo and served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. It’s quick to make and totally delicious, especially with tortillas chips on the side for scooping. A quintessential summer appetizer.
Continuing on with our unofficial appetizer week we’ve got ultra yummy street corn dip! You guys, look at me go with these appetizers. Dips are something I never share. I don’t know why because this corn dip is so delicious! It really needs to be on re-make all summer long.
This is a recipe I made purely out of a want and desire. As usual, I was frantically trying to get recipes together for a couple of weeks of travel. I knew I wanted to share some fun appetizers for the 4th. But I was getting tired of the usual Caprese type of app and wanted something completely different.
With our trip to Mexico quickly approaching, we were all craving Mexican food. So I made this dip to get us all excited. Now that our destination has been revealed, it feels very fitting for me to share this! Yes, in case you missed my stories on Instagram, Mexico is the family’s summer vacation destination! I’ll share more details on Sunday, but I flew from NYC to Puerto Vallarta yesterday and met my family in Sayulita. I’m excited to be here for the next few days!
Ingredients
- Chili powder
- Smoked paprika
- Cayenne pepper
- Extra virgin olive oil
- Yellow onion
- Corn
- Garlic
- Kosher salt and black pepper
- Cream cheese
- Sour cream
- Salted butter
- Olive oil mayo
- Fresh lime juice
- Crumbled cotija cheese
- Corn
- Fresh cilantro
However, this dip came to be long before I knew I was heading to Mexico. I was going to make my version of street corn, except that I wanted to make it into a dip! I love a good ear of grilled corn, but in my opinion, creamy dips are so much more fun. Especially when entertaining over the 4th.
This is the quintessential summertime dip and corn is the star!
Here are the details
The beauty of this dip is how quickly it comes together. It’s pretty simple, but there are a few steps that make my version of street corn dip a little more exciting. Or at least that’s what I like to think!
Everything starts with the spice mix. From what I’ve read about traditional street corn, or Elote, which is what it’s called in Mexico, it’s made by boiling corn with spices, then seasoning the warm corn with lime, mayo, and lots of chili powder. I took these flavors and put them into this dip.
For my spices, I used chili powder, smoked paprika, and cayenne. I wanted to add a little smokiness and a little more kick to the flavors. You will use the spice mix both in the dip and for topping.
Cook the corn with onions and garlic, then add a dash of the spice mix. Stir in cream cheese and sour cream for major creaminess and simply cook everything together until it’s warmed. Having the dip warm is key, so keep this over low heat or warm in a crockpot (on the low setting) until ready to serve.
Next, the butter. Melt some butter together with the spices. Do you not skip this. The butter really, really flavors the dip in a wonderfully delicious way.
Finally, I mix the mayo with lime juice and put the dip together.
Spoon the dip into a wide, shallow bowl. Then add the grilled corn and spoon over dollops of the mayo. The mayo melts into the dip, just like it melts over the warm corn kernels. Then swirl in the butter.
Finish with so much crumbled cotija cheese and fresh cilantro. If you can’t find cotija cheese, feta cheese can be a good substitute. Chips for scooping are a must!
I know this process may seem like a lot, but it actually comes together easily and quickly. Promise it will be so great for entertaining this summer!
And most importantly, this is just really good. The dip is so creamy with a spicy flavor, but not too much spiciness. And you can adjust the heat to your personal taste. The cheese and butter on top only make the dip even more delicious, really completing the dip experience.
This is one of those dips you’ll crave time and time again!
Looking for other Mexican-inspired recipes and summer corn recipes? Here are a few ideas:
8 Ingredient Cheesy Green Chile Chicken
Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
Jalapeño Cheddar Stuffed Chicken with Creamed Corn
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Skillet Creamy Cajun Chicken Lazone with Herby Corn
Lastly, if you make this Mexican Street Corn Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Mexican Street Corn Dip
Servings: 8
Calories Per Serving: 282 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoon salted butter
- 1/3 cup olive oil mayo or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. 2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. 5. Mix the mayo and lime juice with a pinch of salt. 6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
This post was originally published on June 29, 2022
How can I make the “grilled” corn with no grill? Do I char it in the pan or oven? I live in an apartment and I feel helpless lol. Thanks!!
Hey Ellen,
You could char it directly over a stove top flame, that will work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
Hello. Can this dip be made ahead & frozen. Then reheated slowly before adding the oil & mayo?
Hey Britt,
So sorry, I have never tried that with this recipe, but I don’t think I would recommend it. Please let me know if I can help in any other way! xT
Excited to make this! If making ahead of time, do you think reheating in the oven (and adding toppings after) would work best?
Hey Andrea,
Yes, that would work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
I just had Elote again while eating lunch the other day on Santa Fe’s Plaza and I’ve been craving it ever since! I’m definitely making this dip for our July Fourth cookout. Many thanks!!!
Thanks so much, Lynn! I hope you love this recipe! xx
Hello, I’m really confused by this recipe. It seems I’m making 3 different mixtures. Sautéed corn mixture, Butter and spice mixture, Mayo and lime mixture. I don’t see instructions on how to incorporate them. Do you just mix them all together at the end? Thanks
Hi Tina,
You will assemble the dip in step 6:) I hope this helps! Please let me know if you have any other questions! xT
Did you by chance mean 2 teaspoons of chili powder?
Hi Helen,
The 2 tablespoons is correct, but you could certainly use less to your liking. I hope you love this recipe! xT
I’ve made this recipe for a ton of family/friend gatherings and it is always a big hit! I also always add a jalapeño to make the dip extra spicy and a little more green!
Hey Raine,
Thank you so much for making this recipe so often and sharing your feedback! Love to hear that it is always enjoyed:) xT
I would love it if recipe developers would go back to using tsp – for teaspoon and Tbs for tablespoon. Not only is it the correct way, but it makes it so much easier to read when following a recipe.
Just a thought.
Hi Tieghan – I made this dip over the weekend for a bridal shower and it was such a success!! I named you as the author of the recipe, as many of the attendees are familiar with your name and recipes. In lightly reheating the leftovers the next day, I answered my question about making it in advance – most definately! Will certainly be preparing this often – as will others who asked for the recipe! Thank you for all you do to entice the cooking crowd!!!
Aww, thank you so much, Sharon! So glad to hear that everyone enjoyed this dish, I appreciate you making it! xT
How many does this serve? Also, I need to make ahead. Can I do that & heat up when ready to serve?
Hi Julie,
This recipe serves 8. Yes, that would be just fine for you to do! I hope you love this dish! xT
Really lovely dip and a great hit with some fussy eaters in the family. It was so easy so I’ll be adding it to my general taco dinners in future too
Hey Jessica,
Happy Friday! Thanks so much for making this recipe and sharing your feedback, love to hear that it turned out well for you! xT
This is one of the best summer appetizers I’ve ever made! Wow!
A few thoughts. . .
*The spicy butter was too intense, despite holding the seasoning to the prescribed 3 teaspoons. I sparingly dribbled it over the assembled dip and, thus, was left with a large amount unused. Since it’s basically butter, I saved it to spread lightly on other things, like grilled buns.
*We had plenty of leftovers, so I repurposed this dip by spooning it over prepared rice and gently warming it in the microwave. Fantastic.
Hey Joanne,
Awesome!! So glad to hear that this recipe was a winner, thanks for making it:) Thanks for sharing your feedback! xT
This was amazing. I made a double batch, I used canned corn and charred them in a skillet. I added 2 cans of rotel for extra flavor and served it with chips. Everyone loved it.
Hey Angela,
Wonderful! Thanks a bunch for trying this recipe and your feedback, so glad it was enjoyed! xT
Please clarify the corn ingredient. I don’t understand it. Do you mean cups of canned corn PLUS two or three ears of fresh corn on the cob?
Hi Melanie,
So sorry for any confusion! You will want to use 2 cups of corn. You can use canned corn or ears of corn which you will probably need 3-4 of. I hope this helps! xT
Can this be made in advance or does it need to be warm?
Hey Brooke,
I like to serve this warm, but you can certainly serve it at room temp or reheat. Please let me know if you have any other questions! xT
Do you think it could sit in a crockpot on warm?
Totally!!
This was a huge hit at a recent party! So flavorful and different! Everyone loved it.
Hey Teri,
Love to hear this! Thanks so much for trying this recipe and sharing with others:) Have a great day! xT