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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
Ohmigod, delicious! Since I made this just for myself, I turned it into a dressing for salads (after several true dips of course!). I heated the corn dip up to toss with greens, extra cilantro, green onions, red onions, and cucumber. Mmm I was obsessed with this lunch and I can’t wait to make it again!
Hey Miranda,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
This was so yummy! The flavors were perfect together! Everyone devoured the dip and then asked for the recipe. This is a new appetizer staple for me. Thanks for this one, Tieghan!
Hey Donna,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Had a bridal shower for my niece and made all HBH recipes. This will be my new go-to appetizer. So incredibly delicious! Also made the caprese burrata on ciabatta, chicken gyros and nectarine/watermelon salad. Added a non—HBH Israeli couscous. And gave the bride to be your cookbook :).
Hey Amy,
Wow! Thank you for making so many recipes and sharing the cookbook:) I am so glad you have been enjoying the dishes! xTieghan
Had a few wears left from July 4th BBQ and knew I needed to try this one. Had blanched my corn in a stock full onion and garlic, then finished it on the grill. Swapped Ancho powder for the cayenne (for the tamer tastes in the family). Then cheated in some diced avocado just before the drizzle. The drizzle… WOW!
Hey Stephen,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan
Wow! So delicious ? I had a bunch of leftover corn on the cob I needed to use and had most of the other ingredients on hand (except the cojota). My large family devoured this dip and everyone asked for the recipe! Thank you for sharing this amazing treat!
Hey Lauren,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
this is one of the best dip appetizers I have made or had! really easy to make and show stopper.
Hey Kristen,
Amazing! I love to hear that this recipe was a hit, thanks so much for trying it out! Have a great Wednesday! xx
I want to be buried in a tub full of this dip. It is AMAZING. All of the best flavors of the most perfect elotes, and even more fun to eat. You really outdid yourself on this one, Tieghan!
Hey Maeghan,
LOL wow!! Thanks so much for giving the recipe a try, I am so glad to hear it was enjoyed!! xTieghan
Absolutely delicious!!! The butter drizzle I wasn’t sure about, but BAM! Just gave it that extra kick! Thank you so much. Definitely a “Make Again” is the kids say!
Hey Leslie,
LOL perfect!! Love that this recipe was a hit, even by the kids! Thanks for trying it out! xTieghan
This was a huge hit with everyone!
Hi Linda,
Wonderful!! Thanks for trying the recipe, I am so glad it was enjoyed:) xxT
Hi! Is this supposed to be served warm or cold? Is it something that could be made the day before a party? Thanks!
Hey Elizabeth,
I like to serve this warm, if you decide to make in advance, I would pop in the oven on low to warm through. I hope you love this recipe, please let me know if you give it a try! xx
Party favorite!!! So good and easy to make!
Hi Kathy,
Thanks so much for sharing your review and making this recipe! I love to hear that it was enjoyed!! xx
Absolutely AMAZING!!! Loved the flavors…it was a huge hit and perfect for 4th of July BBQ! Will make this again!!
Hey Connie,
Wonderful!! Love to hear that this recipe was enjoyed, thanks so much for making it! xx
Made this today and it was absolutely amazing. Huge hit and so easy to make. Definitely making this again. Thank you!!
Hi Jaime,
That’s great!! Love to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Okay…this recipe is crazy amazing. Made it today to take to a get together and the host said “let’s just skip the burgers and brats and eat this”. Yet I learned I am far from Tieghan…it took me 1 1/2 hours from start to finish. I’m sure I can trim likely 30 minutes off the next time knowing what to expect. But my skill set will require more than 15 minutes prep. That being said, the time was TOTALLY WORTH IT! this masterpiece is worth the effort! Thank you!
Hey Janece,
Thanks so much for trying the recipe out, sorry it took you longer than expected!! Love to hear that it was enjoyed:) Happy Tuesday! xTieghan
Do NOT apologize. I could tell by reading the recipe it would take me longer. And again, so worth every moment! Thank you!
Keeper! Hungry boys at the lake at the end of the day on the 4th of July- this was a winner. Thank you!
Hey Nikki,
Awesome! So glad to hear that this recipe was a hit! Thanks for making it:) ?
Delish. Went without the topping and just sprinkled feta and cilantro and lime juice over the corn dip. Grilled the corn with the spices the day before and it was spicy and flavorful! Wonderful holiday app!
Hi Diane,
Perfect!! So glad this recipe was enjoyed over the weekend, thanks for making it! Happy Tuesday! xx