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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
Just finished prepping this for tomorrow’s gathering up to step 4, Tomorrow I will complete the finishing steps found this easy and creative for Mexican Street Corn. Thank you Tieghan for sharing your recipes I make many of your recipes and I haven’t found one that we disliked. Keep them coming. Happy 4th of July
Hey Annie,
Thank you so much for your kind message!! I love that this recipe was enjoyed:) Have a great Fourth of July!! ?? xTieghan
How do you make your own tortilla chips? They look delicious.
Hey Brandi,
To make your own tortilla chips: cut and toss corn tortillas with olive oil, bake at 375F for 8 minutes, flip and bake another 8-23 until crisp. Sprinkle with salt. I hope you love this recipe! xTieghan
Love! It took a bit longer than the stated time but now that I’ve made it once it’ll go faster the next time. This was so delicious and everyone absolutely loved it. I had to share the recipe as everyone who tried it at my house wants to make it at home now.
I didn’t have the cotija cheese so left that out and it was still delicious and rich and creamy. I used low-fat Greek yogurt instead of the mayo (as suggested).
Hey Leslie,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
I made this today for some friends and we loved it sooo much. The lime juice elevates this dip. Just fab ??
Hey Susane,
Happy 4th of July weekend! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Do you have a recommended substitute for cotija? Feta?
Thank you
Hey Meaghan,
Yes, feta would work well for you! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Parmesan cheese would probably be a better substitute.
Hello,
I have tried many of your recipes with much success. I will definitely be making this dip for my July 4th get together. Thanks for the easy to follow instructions.
Thanks so much Lynn!! I hope you love this recipe, let me know how it turns out!! Happy 4th!
This was very tasty. It sounded so good I used what I had in-house because I didn’t want to wait to go to the store! So, only had 4 oz cream cheese, half the butter, and a couple tablespoons of mayo left but it all still worked. Thanks for another good recipe.
Hey Kim,
Perfect!! I am so glad to hear that this recipe was enjoyed, thanks a lot for trying it out! Have a great holiday weekend!?? xxT
This was delicious!! It came together pretty quickly. I used regular Hellmanns Mayo. Next time I will get the dip portion done in advance then reheat and place the Mayo sauce, butter, cheese and cilantro on before serving.
Hey Joni,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Any suggestions on making this ahead of time? I prefer to have most of my food prepped and ready to go especially if family or friends are coming over
Hey Kim,
How far in advance do you want to make this? I suppose you could assemble through step 6 and then pop it in the oven on low before serving and then finish with step 7. Please let me know if you have any other questions:) xx
I may be missing something but I only have through step 6. If making ahead do I just pop it in the oven when ready to eat and finish with cotija and cilantro?
Thanks!
Hi Morgan,
So sorry, I am not sure what you mean? There are only 6 steps in this recipe:) Please let me know how I can help! xTieghan
This looks fantastic. I am going to make it on the 4th. Can you talk a little bit about why you chose or specified olive oil mayo? Thanks!
I just made this it was delicious! I totally skipped the Mayo . And I mixed the butter mixture right in with the corn over the heat for a few minutes.
Hey Jackie,
Happy Friday!! Thanks a bunch for trying this recipe and sharing your review. I love that it was enjoyed!! Happy 4th of July weekend!??
Hey Cari,
I am not a big mayo person to begin with, but I find that the olive oil mayo makes everything a bit “lighter”. It’s really just my preference, you can really use any mayo that you like:) I hope you love this recipe!! xTieghan
Thanks Teighan. I am a total condiment person; mayo, mustard, ketchup, dip, you name it! I am making it on Monday and will likely just use the regular mayo I have on hand. Thanks for all the input and answering the plethora of questions coming your way! You really should take some solid time off!
The recipes ingredients list just calls for raw corn. Nowhere does it mentioned grilled corn except as a topping. Also no suggestions for grilling the corn.
Could you add in details?
Thx
Step 2 provides details on cooking corn.
Hi there,
The recipe calls for 2 cups of raw corn, this is used in step 2. The recipe also calls for 1 ear of grilled corn, this is used in step 7. How you grill your corn is up to you—on the grill, stove top, or oven will all work. Please let me know if you have any other questions:) xx
I’ve been dying to try a Mexican street corn recipe for awhile so I’m pretty excited to make this dip this weekend. On step 5, are we adding the mayo & lime juice to the melted butter, or are we drizzling both separately over the corn? We don’t stir the drizzled butter and mayo/lime in to the corn, right? Thanks in advance!
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.
Thank you Nikki:)
You drizzle the like mayo over the completed dip. She did a video on IG showing the steps!
Thanks for clarifying Megan:)
Hey Leslie,
You are going to drizzle both the mayo/lime and the spicy butter over separately, correct just a drizzle not a stir:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Looks so delicious!!! I might have to make this the next time I have people over. Could you share how you made the chips?
Hey Marcia,
If you want to make homemade chips: cut and toss corn tortillas with olive oil, bake at 375 for 8 minutes, flip and bake another 8-23 until crisp. Sprinkle with salt. Let me know if you have any other questions!! xTieghan
I agree. Recipes are often good, but directions are confusing and when folks ask for clarification…very rude replies are often received. Seems that with so much confusion on the readers’ part, the creator wouldn’t get so defensive about explaining. I have to stop following!
…hit you in the ass on your way out! ?????
????????
You should try following her on IG, she does most of the recipes on stories or reels so you can get a visual How-To.
She’s never rude. She always explains if people have questions.
Hey there,
Thanks so much for sharing your feedback! I do my best to explain the recipes in the way that makes the most sense to me:) If there is a specific step I can help you with please let me know! I hope you have the best day!! xx
Hi! The chips look delish! Can you give a quick step-by-step on how you make these? Assuming you cut corn tortillas and then fry in pot of oil? bake? Thanks in advance!!!
Hi Jordan,
If you want to make homemade chips: cut and toss corn tortillas with olive oil, bake at 375 for 8 minutes, flip and bake another 8-23 until crisp. Add salt. Let me know if you have any other questions!! xTieghan