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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
This was a miss for me. Maybe just not what I was looking for. I thought it was more complicated than it needed to be.
Hey Hannah! Thank you for the feedback! Is there anything else specifically you would change about the recipe? xT
Hi, This recipe is delicious! I’m just wondering if it can be made ahead then frozen?
Thanks so much, Jocelyne! Sure, that would be just fine for you to do! Happy weekend!
Where can I find the old version of the Mexican street corn dip? The recipe I made a few years ago did not have cream cheese in it.
Thank you
Hi Paula,
Are you thinking of this recipe?
https://fett-weg.today/grilled-street-corn-salad/%3C/a%3E%3Cbr /> Let me know how I can help!
I think that is it!
Thank you
Love this recipe ! So did my group, I had to send it around to everyone after. I added Tajìn and used less of the spice mix. Turned out great !
Hey Bianca,
Yay! Thank you so much for trying this dish and your comment, I’m so glad to hear it was a hit! Have the best week!
Reaaaally liked this one. Modified a bit! Added fresh jalapeños that I sautéed with the corn, used the plain yogurt option instead of the mayo and skipped cilantro (cause it’s evil and tastes like soap lol). With spicy Tostitos it was a good pairing.
Was delicious!
Hey Catherine,
Wonderful!! Love to hear this dish turned out nicely for you, I appreciate you making it!
Delicious! I made this with a couple of additions (though I think it would be amazing as directed too). For anyone interested in playing with the base recipe, I added a chopped jalapeno (seeds and ribs removed) and a small poblano with the onion. I also just mixed everything together in one pan. I thinned it with milk as suggested in the recipe. I added the tiniest splash of apple cider vinegar at the very end (a little more lime juice would probably work too). The pinch of chili flakes mentioned in step 4 is also key. Fabulous!
Hey Joi,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
I made as side dish. Grilled 5 cobs corn. Used 3 tablespoons plain nonfat Greek yogurt and sour cream, 2 ounces cream cheese, 2 tablespoons butter, 1 garlic clove. After sautéing onion and corn add spice, then melt in cream cheese, then everything else. No need to do separately . Needed some salt and used a few tablespoons water to thin out. Only used 1//4 cup cheese on top. Was good.
Hey Leslie,
Happy Friday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!
How would you recommend making this ahead of time? (Like 24 hours-ish)
Hi Katie,
I would make up until step 6 and then cover with foil. You can bake at 350F until bubbly when you are ready to serve. I hope you love this recipe! xx
Making this for a neighbor’s bbq cookout. Can it be served chilled or does it need to be served hot?
Hi Lauren,
I think this dip is best served hot or at room temp. Please let me know if you have any other questions! xx
What’s a good replacement for cojita cheese? Cannot find it anywhere in local grocery stores.
Hi Sydney,
Feta cheese would also work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xT
Is the 2c corn at the beginning frozen or canned? But if using raw you need more than 2c?
Hi Kristie,
You will want to use 2 cups of raw corn, I just cut it straight off the cob but you could easily do frozen or canned corn. I hope this helps! xx
Can I grill all of the corn instead and make it that way?
Hey Xyla,
Totally, that would be just fine for you to do! I hope you love this dip! Happy Friday! xx
Not only is this recipe delicious but it is GORGEOUS!!! Such a show stopper on a cookout table. The sweetness the corn brings is amazing + I used corn chip scoops as the chip and everyone loved it!!
Hey Jess,
Awesome! I appreciate you trying this recipe and your feedback, so glad it turned out well. Have the best week! x
So delicious!! Made it twice in one week.
Thanks so much, Erica:) Love to hear this recipe was enjoyed, I appreciate you making it! Have a nice Memorial Day!
Can you use frozen corn for the raw corn?
Hi Laura,
Yes, that will work nicely for you! I hope you love this recipe! xT
Huge hit at graduation party! A guest from Mexico City said it was just like from home! Will make again but halve the spices/ only use 4tsp and as written makes 9.
Hey Carole,
Wow! That’s pretty impressive:) Thanks so much for choosing to make this dip! Love to hear it was a hit! xT