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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
Haven’t put the recipe together yet but just need a little help with reducing the chilli factor in the spice mix. My family are not chilli lovers, what should I replace it with?
Hey Anna,
You could reduce it or omit it, no big deal:) I hope you love this recipe! Have a great weekend!
Hi,
Have to make this last minute and cannot seem to find any sour cream. What can I use instead?
Hi Riana,
You can use greek yogurt in place of the sour cream. I hope you love this recipe!
Happy New Year!
Soooo good! Def a favourite
Hey Annika,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
Hello, I made this dip for a friend’s Christmas get together and it was sooo good, everyone loved it! I want to make it again for my family pot luck tomorrow but don’t have much time beforehand. I know you said in other comments that its okay to reheat but do you think its better to try and make it quickly before dinner or is it just as good reheated? If so, how do you recommend reheating? In the oven, or will the microwave work? And if so should I wait to top with the cheese until its reheated? Sorry for all the questions!
Hey Ash,
Yay! Love to hear this recipe turned out nicely for you, I appreciate you making it!
You could reheat on low in the oven.
Happy Holidays!
Can canned corn be used instead of ears? Will it come out yucky or mushy lol sorry I’m new at this!!!!! Can’t get fresh corn here now due to season……. Let me know thaaaaaank youuuu!!
Hey Marie,
Yes, that will be perfectly okay to use, just be sure to drain it well! I hope you love this recipe!
When it says 2 cups of corn (3-4 raw) does that mean we’re just cutting it straight from the cob? 🤔
Hey Allie,
It’s 2 cups of corn which is usually 3-4 ears of corn. Please let me know if you have any other questions!
This was great! Folks at our book club really liked it! I was a bit confused about steps 4 and 5. After removing the skillet from the heat (after completing step #4), are we to blend the ingredients in the skillet from step #4 with the mayo and lime juice in step #5? Thanks.
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.
Hi James,
Fantastic! Thanks a bunch for making this recipe and your feedback, I’m so glad to hear it turned out well!
Sorry for any confusion. You just mix the mayo and lime juice together with a pinch of salt:)
Hello! Do you think I could make this the night before and then throw it in a crockpot on warm to take to a work party? Thanks!
Hey Tabitha,
Sure, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try!
Hi,
How much canned or frozen corn may be used instead of fresh corn?
Thank you
Hi Stanley,
You will want to use 2 cups of corn. Please let me know if you have any other questions!
Superb
Thanks so much, Gina!!
I made this recipe for my weaving guild meeting. It was served cold with chips and disappeared. It was a BIG hit. Several asked for the recipe which will be linked in our next guild newsletter. Everyone who commented has now heard of Half Baked Harvest. I am a fan of Tieghan’s recipes and this was a winner.
Hey Donna,
Love to hear this! Thanks a bunch for making this recipe and sharing your feedback! Happy Fall!
Tieghan, do you have a similar recipe that can be served cold? The ingredients/idea are perfect to bring to a party but I won’t be able to keep it warm.
Hi Beth,
I would just make this recipe and serve it cold or at room temp. I hope this helps!
Can frozen corn be substituted for corn on the cob?
Hi Christine,
You bet, that will work nicely for you! I hope you love this recipe!
How is this if made the day before and reheated?
Hey Mike, That is just fine to do for this recipe! Please let me know if you have any other questions!
Dont ever leave reviews but u and the woman for recipe tin eats website make me do so. Haha This recipe is exceptional. Corn dip that is elevated. Kudos to u. This is top notch chef worthy 👌
Hi Mae,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
Could this be done in a crockpot? How would you suggest doing that if so 🙂
Hey Alexandra,
I think this recipe is best made on the stove top, so sorry about that! Please let me know if I can help in any other way!