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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
Awesome recipe, made for the first time with local sweet corn. Was very addictive, lol!
Hey there,
Happy Sunday! I appreciate you trying this recipe and your comment, so glad to hear it was a hit! x
I have made this recipe numerous times. Very good crowd pleaser! I am making this again for a weekend gathering. I don’t need it until Saturday. Can I prepare ahead of time?
Hey Marilynn,
So glad to hear you have been enjoying this recipe! Totally, I would just keep covered in the fridge and then finish step 6 when you are ready to serve. xT
I made this last wknd and all 6 of us gave it 2 enthusiastic thumbs up! It is worth the extra steps. Making it again for company this coming wknd and looking forward to it again!!
Hey Deb,
Love to hear this! Thanks so much for making this recipe and your feedback:) xT
Great
Thanks so much, Maddy!!
Made this evening with fresh honey select corn from my garden-DELICIOUS
Hey Amy,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
Awesome recipe! Flavorful and a crowd pleaser!
Hey Nicole,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
I have been wanting to try this recipe since you posted it! It did not disappoint! I will make it again for the family!
Hey Kay,
Yay! So glad to hear that this dip was enjoyed, thanks so much for trying it! xT
Hi! What else can I use instead of cotija cheese? I haven’t seen this cheese in uk and would love to try this recipe
Hi there,
You can use feta in place of the cotija. Please let me know if you have any other questions, I hope you love this recipe! xT
Cotija cheese looks like and has the texture of feta cheese but it really has no flavor. I think feta wouldn’t be bad but it could possibly overpower it. If you like feta it should be fine .
I took this to a bday dinner for 20 people and they all devoured it!! It was so delicious!! I think the brown butter layer was the key element. I’m wondering where our next party will be!!
Hey Michelle,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Made this for a cookout over the Holiday. It was definitely a hit and will be making it again. .
Hey Bernard,
Fantastic! So glad to hear that this recipe was a hit, thanks a lot for making it and your comment! Xx
I made this for a 4th of July BBQ and it was a huge hit! I doubled the recipe due to the amount of people I’d be serving and it turned out great. Can’t wait to make this again.
Hey Dawn,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks a lot for giving it a try! xT
i havent finished making it yet, but the recipe is hard to follow. it doesn’t say at which point to add the black pepper. the ingredient list doesnt include red pepper flakes. and what does 2 cups corn (3-4 raw) mean? like 3-4 cobs cut will yield 2 cups? or i need to make 3-4 cups that will size down to equal 2 cups? also… how much yellow onion? there’s tiny ones there’s huge ones so idk if i’m adding too much or not enough onion…i recommend being a bit more specific, but i’m super excited to try it and making it has been fun
and maybe i’m just being stupid or its because i just woke up lol!
well i figured out the pepper part i just missed it the first 10 times i read it lol. but i hope i got the amount of corn and onion right
Hi Saia,
Thanks for trying this recipe and sharing your feedback, so sorry for any confusion! The salt and pepper is added in step 2. The chili flakes are optional:) For the corn, it’s 3-4 cobs or 2 cups total. I used a medium sized onion. I hope you love this recipe! xT
Okay, I am giving this recipe 5 stars so as not to ruin its perfect reviews, but I do need to make it again. Something was off, and I think it was on my side. I made it a day ahead of our family vacation, so there is that. The onions were a bit mushy, and the dip lacked eye appeal. All and all, it was well-liked but not the usual yumminess. I look forward to making it again soon.
Hi Kym,
Thanks for trying this recipe and sharing your feedback! Let me know if you give this another try and it turns out better for you! xT
Am going to make ahead & just reheat because who has time to tackle this extensive dip recipe right before a party!
I hope you love the recipe, Carla!!
I just made this for a casual backyard gathering this week, so delicious!!! It was a crowd pleaser!
Hey Cheryl,
Thank you so much!! So glad to hear that everyone loved this dip, I appreciate you giving it a try! xT
If made ahead of time can the dip, before you add the toppings, be reheated on low in the microwave? Thanks so much. Anxious to try it.
Hi Kathy,
Sure, that should work for you! Let me know if you give this recipe a try, I hope you love it! xT