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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
Absolute hit even with finicky eaters! I will definitely make this dip again. You have a new fan!
Hey Amy,
Awe thanks so much, I love to hear this!! So glad that this recipe was enjoyed, thanks for making it:) Hope you had a great 4th of July! xx
Made this today for the 4th to have something different. Everyone LOVES it! I did add sriracha to the mayo cause our local place does a spicy mayo.
Another amazing one!! I also LOVE the cookbooks. Have been making at least 3-4 of your recipes a week!
Delicious! I made it ahead of time and heated it up in oven for 15 minutes then added the toppings. I used a can of corn for the mix but a grilled ear for the topping. Couldn’t find olive oil mayo so I used plain Greek yogurt with lime juice. It was a huge hit!
Hey Nancy,
Wonderful!! I am so glad to hear this recipe was a winner, thanks for giving it a try and sharing your feedback! xx
Hey April,
Wonderful!! Thank you so much for making this recipe, I love to hear that it was enjoyed!! Happy Tuesday! xTieghan
I expected this to be great, as all your recipes I have tried have been. But this went way beyond great! I doubled the recipe and so glad I did because there is still a little left for today. 🙂
Hey Susan,
Thank you so much for your kind message!! I am so glad this recipe was a hit, thanks for making it:) Have a great Tuesday!!
Made this last night. So delicious!! Making it again for a weekend with friends next weekend!
Hey Ashley,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Are you using fresh corn or frozen for the “2 cups of corn (3-4)”
Hi Jon,
Yes, fresh, raw corn:) I hope you love the recipe, please let me know if you have any other questions! xx
Made this for a 4th of July BBQ tonight and it was amazing. My husband LOVES it. Love your recipes!
Hi Susan,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Hoping to get a little clarification on what “(3-4 raw)” after “2 cups corn”means? Is that in reference to the number of ears usually required to yield 2 cups? Thank you!
Yes!
It means 3-4 ears (depending on size) if using fresh corn. If frozen, 2 cups. You need two cups total for that step(step2).
Hi Alexandra,
Yes, 2 cups should be 3-4 raw ears of corn. Please let me know if you have any other questions, I hope you love this recipe! xx
Thank you so much for another fabulous recipe! I knew it was going to be delicious just by looking at your beautiful picture and by reading all the ingredients. I made a Mexican menu today for my family and this was their favorite. Even my two finicky grandsons ages 11 and 14 liked it.
Hey Linda,
Thanks so much for your kind message and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great Tuesday! xx
Made this yesterday for a family get together with some very picky palates. It was a huge hit! I went easy on the spice and substituted in Greek yogurt and it still had great flavor. I thought I would have lots of leftovers. I was wrong. 🙂
Hey Marla,
Awesome!! Thanks for trying this recipe out and sharing your feedback, I love to hear that it was enjoyed! xx
Made this last night and everyone loved it! I started it a bit before friends came over, and just kept the corn and the butter mix on the lowest lights, had the mayo pre-mixed and the cheese ready to go. I warmed up the corn while pouring drinks then pit it all together. Killer recipe!
Hey Alison,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Beyond a winner! I just finished the leftovers for lunch w some rice and your black beans. So good.
Awesome, love to hear this:)
Love this recipe. There were a few tweaks I did due to resources, preference and energy levels.
I found I wanted more corn, so I doubled the amount.
I didn’t have a grill so I “grilled” my corn in the skillet – cooking with non stick spray until kernels were charred.
I used a full 8oz cream cheese because I was lazy and it was fine.
Regular mayo worked well, and I cut the amount of butter in half.
Used feta instead of cotija because cotija was unavailable.
I used this as a filling for stuffed passilla peppers. That was amazing. This will be a go-to recipe.
Hi KJ!
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:) Thanks for sharing what worked well for you!! xTieghan
I see it says 3 servings, but how much is that? I’m making it for a group of 6. Should I double it or will that be enough since there will be other food there too? Thanks! Love your recipes and how you put everything together!
I made this recipe for 11 people and I a little bit leftover.
Hey Luann,
You should be good without doubling it especially if you have other food:) I hope you love this recipe, please let me know if you give it a try! xx
Made this last night. It was delicious!! Used frozen corn to mix w the cream cheese etc & fresh corn for the grilled corn on top. Couldn’t find cotija cheese so used goat cheese crumbles & it was good. It was a big hit at our gathering & I will definitely make again!
Hey Resa,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
Made this tonight & is definitely a family favorite! Taste & texture of dip was Perfect!
So enjoy your recipes & post as well as your new cookbook- uncles stuffed poblano peppers is a favorite
Hey Sheila,
Fantastic!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy 4th of July! xx
Made this today and loved it! While I certainly shot some corn around the kitchen trying to get it off the cob, it was worth it. Really good and loved the mayo/lime. I couldn’t get cotija cheese so I used queso fresco cheese instead. I also didn’t have time to make homemade chips so we used store bought blue chips and they worked well. We will definitely make this again!
Hey Kathleen,
Happy 4th of July weekend!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try:) xx
This is one of the very few recipes that I have found lately online that turned out well….it was SO delicious!!!! It actually turned out like described. We scarfed it up! Thank you!!!
Hey Sally,
Happy Tuesday! I love to hear that this recipe was enjoyed, thanks so much for making it!! xx
Hi! I’m making this for tomorrow. Can you make it ahead and heat it up before? Or should I make it before the BBQ?
I was wondering the same thing. I am going to make it just before we are to leave for our BbQ. Put in a baking dish and try and keep it warm on the way there. Then throw it on the BbQ once we get there. Can’t wait to try it!
That will work well for you Annette!!
In step 2 or step 4, I am guessing it should read Tablespoons rather than teaspoons of the spice mix. The flavor and texture is still great – but if are making this for the 4th, go with 1 tablespoon of spice mix in step 2.
Another winner from HBH!
Hey Steve,
Thanks for sharing you’re review:) The teaspoon measurements are correct, but you can always add more to your liking! Hope you had a great holiday weekend! xTieghan
So good! I skipped the butter AND the mayo– felt complicated logistically to bring to a bbq, and it was plenty rich without that. Everyone loved it! I also used mostly tajin and a little bit of smoked paprika.
Hey Kate,
Awesome! Thanks for sharing your feedback and what worked well for you, so glad to hear the recipe was enjoyed! xx
Hey Alexandra,
Sure, you could make ahead of time and bake in the oven on low to warm through. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx