Mexican Street Corn Dip Recipe

This Mexican Street Corn Dip is a creamy, spicy, and utterly irresistible appetizer that brings the vibrant flavors of elote to a shareable dip! Perfect for parties, barbecues, or any gathering, this dip is sure to be a crowd-pleaser. Trust me, you’ll love the combination of sweet corn, tangy lime, and spicy seasonings!

Ingredients

• Chili Powder, Smoked Paprika, Cayenne Pepper: Provides the signature spicy flavor.
• Extra Virgin Olive Oil: For sautéing vegetables.
• Yellow Onion (Chopped): Adds sweetness and depth.
• Corn (Raw): Provides sweet, juicy flavor.
• Garlic (Chopped): Adds aromatic depth.
• Kosher Salt & Black Pepper: Seasons the dish.
• Cream Cheese (Room Temperature): Creates a creamy base.
• Sour Cream: Adds tang and creaminess.
• Salted Butter: Adds richness to the spicy butter.
• Olive Oil Mayo/Greek Yogurt: Adds creaminess and tang.
• Fresh Lime Juice: Provides a bright, citrusy flavor.
• Crumbled Cotija Cheese: Adds salty, crumbly texture.
• Grilled Corn (Kernels Removed): Enhances the corn flavor.
• Fresh Cilantro (Chopped): Adds fresh, herbaceous flavor.

How to Make Mexican Street Corn Dip

1. Mix Spices: Combine chili powder, paprika, cayenne, and salt in a bowl.
2. Sauté Vegetables: Heat olive oil in a skillet. Add onion and cook until soft. Add corn, garlic, spice mix, salt, and pepper. Cook until corn is softened.
3. Add Cream Cheese and Sour Cream: Reduce heat to low. Mix in cream cheese until melted. Stir in sour cream and warm through. Thin with milk if desired.
4. Make Spicy Butter: Melt butter in a separate skillet. Mix in spice mix, chili flakes, and salt. Cook for a minute, then remove from heat.
5. Make Lime Mayo: Mix mayo and lime juice with salt.
6. Assemble Dip: Spoon dip into a serving bowl. Top with grilled corn. Drizzle mayo and spicy butter over corn. Sprinkle with cotija cheese and cilantro.
7. Serve: Serve with chips for scooping.

How to Serve Mexican Street Corn Dip

• Serve with tortilla chips, pita chips, or vegetable sticks.
• Perfect for parties, barbecues, and game day.
• Garnish with extra cilantro and cotija cheese.

Make Ahead and Storage

• Make Ahead: Prepare the dip ahead of time and reheat before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

FAQs

1. Can I use frozen corn? Yes, thaw and drain frozen corn before using.
2. Can I use a different type of cheese? Yes, queso fresco or Monterey Jack can be used instead of cotija.
3. How do I make this dip less spicy? Reduce or omit the cayenne pepper.
4. Can I grill the corn on the cob instead of using raw corn? Yes, grilling the corn will add a delicious smoky flavor.

This Mexican Street Corn Dip is a delightful and flavorful appetizer that’s perfect for any occasion! Simple to prepare, packed with vibrant ingredients, and endlessly customizable, this recipe is ideal for parties, snacks, or a delicious treat anytime. Enjoy the creamy, spicy, and fresh flavors with every scoop!

Mexican Street Corn Dip Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

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Description

This Mexican Street Corn Dip is a creamy, spicy, and irresistible appetizer that brings all the flavors of elote (Mexican street corn) to your table in a dippable form. Sweet corn, creamy cheese, and a kick of spice are combined to create a dip that’s perfect for parties, gatherings, or any occasion that calls for a flavorful snack. Serve it with your favorite tortilla chips and watch it disappear!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 1/4 teaspoons cayenne pepper, to your taste
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups corn (3-4 raw ears), kernels removed

• 2 cloves garlic, chopped
• Kosher salt and black pepper
• 6 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 4 tablespoons salted butter

• 1/3 cup mayonnaise (or 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

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Instructions

1. Mix Spices:
   1. In a bowl, combine the chili powder, paprika, cayenne pepper, and a pinch of salt.
2. Sauté Onion and Corn:
   1. Heat the olive oil in a skillet over medium-high heat.
   2. Add the chopped onion and cook until softened, about 5 minutes.
   3. Add the corn, chopped garlic, 1 teaspoon of the spice mix, and season with salt and pepper.
   4. Cook until the corn is softened, about 5 minutes.
3. Make Creamy Dip:
   1. Reduce the heat to low.
   2. Mix in the cream cheese until melted and creamy.
   3. Stir in the sour cream.
   4. Cook until warmed throughout. If desired, thin the dip with a little milk.
4. Make Spicy Butter:
   1. In a separate skillet, melt the butter until golden.
   2. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
   3. Cook for another minute, then remove from the heat.
5. Make Lime Mayo:
   1. Mix the mayonnaise (or Greek yogurt) and lime juice with a pinch of salt.
6. Assemble Dip:
   1. Spoon the dip into a wide serving bowl.
   2. Top with the grilled corn kernels.
   3. Drizzle the lime mayo and spicy butter over the corn.
   4. Sprinkle on the crumbled cotija cheese and chopped cilantro.
7. Serve:
   1. Serve immediately with plenty of tortilla chips for scooping.

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Notes

• Adjust the amount of cayenne pepper to control the spiciness of the dip.
• Fresh corn on the cob provides the best flavor, but frozen corn can be used as a substitute.
• If cotija cheese is unavailable, you can use feta or queso fresco.
• For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
• You can use canned corn, make sure to drain it well.
• Grilling the ear of corn is optional, but adds a nice char flavor.

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Nutrition

• Serving Size: 1 serving
• Calories: 280kcal
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 50mg