Creamy, zesty, and wildly scoopable—this dip disappears fast, so you might want to make a double batch.
This Mexican Street Corn Dip is a party-perfect appetizer that blends sweet corn, tangy lime, creamy mayo and sour cream, and a touch of chili for warmth. Crumbled cotija (or feta) adds salty pop, cilantro and green onions bring freshness, and you can serve it warm or at room temperature with sturdy tortilla chips or veggie sticks. It comes together in about 20 minutes and tastes even better after a short rest.
Why You’ll Love This Mexican Street Corn Dip
- Ready in 20–25 minutes: Quick skillet char + stir-and-serve simplicity.
- Make-ahead friendly: Chill a few hours and the flavors bloom.
- Ultra-creamy with fresh zip: Lime and cilantro keep richness lively.
- Custom heat level: Mild by default—easy to dial up with jalapeño or chili.
- Budget smart & scalable: Uses pantry/freezer corn; doubles cleanly for crowds.
- Versatile serving: Great warm or room temp with chips or crunchy veggies.
- Reliable texture: Thick enough to cling to chips without breaking.
What Is Mexican Street Corn Dip?
Mexican Street Corn Dip takes the beloved flavors of elote—corn, creamy sauce, lime, chili, and salty cheese—and transforms them into a shareable, spoonable dip. Instead of coating whole ears, you sauté or char kernels for toasty sweetness, then fold them into a creamy base with lime, chili powder, green onions, cilantro, and crumbled cotija. Serve warm or let it settle to room temp; either way, it’s vibrant, rich, and balanced.
Ingredients for Mexican Street Corn Dip
Corn & Aromatics
- 4 cups corn kernels (from 4–5 cobs fresh, or frozen thawed and well dried, or canned well drained)
- 1–2 tsp neutral oil (only if pan looks dry)
- 3 garlic cloves, minced (or ¾ tsp garlic powder)
- 1–2 jalapeños, seeded and finely minced (optional, to taste)
- 4 green onions, thinly sliced (white and green parts)
Creamy Base & Seasoning
- ½ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt)
- 2–3 tbsp fresh lime juice (plus zest from 1 lime)
- 1–1½ tsp chili powder (or a mix of chili powder and paprika)
- Pinch cayenne or chili flakes (optional)
- ½–¾ tsp fine salt, to taste
- Black pepper, to taste
Cheese & Herbs
- ¾–1 cup crumbled cotija (or feta), divided (save some for topping)
- ¼ cup chopped fresh cilantro (plus more to garnish)
To Serve
- Sturdy tortilla chips, pita chips, or veggie sticks (bell peppers, cucumbers, celery, carrots)
Ingredient Notes
- Corn choice: Fresh is fantastic when in season; otherwise, frozen works beautifully—thaw and pat very dry so it chars, not steams.
- Mayo + sour cream: The combo gives body and tang. If using all yogurt, keep heat low when warming to prevent splitting.
- Cotija vs. feta: Cotija is traditional and pleasantly salty; feta is a fine stand-in with similar crumble.
- Lime balance: Start with 2 tablespoons, then add by teaspoons; brightness should lift, not overwhelm.
Ingredient Notes (Substitutions, Healthy Swaps)
- Lighter base: Use half Greek yogurt, half sour cream. Add an extra teaspoon of lime juice if you want more tang.
- No cilantro fans: Swap with parsley or chives for a fresh finish.
- Sodium-aware: Choose low-sodium corn and season at the end (cotija adds salt).
- Extra veg: Fold in diced red bell pepper for sweet crunch or charred poblanos for mellow heat.
Mexican Street Corn Dip
Ingredients
Corn & Aromatics
- 4 cups corn kernels fresh, frozen (thawed and dried), or canned (drained)
- 2 tsp neutral oil optional, if pan is dry
- 3 cloves garlic minced (or use ¾ tsp garlic powder)
- 1.5 jalapeños seeded and finely minced, to taste
- 4 green onions thinly sliced (white and green parts)
Creamy Base & Seasoning
- 0.5 cup mayonnaise
- 0.5 cup sour cream or plain Greek yogurt
- 3 tbsp fresh lime juice plus zest from 1 lime
- 1.5 tsp chili powder or a mix of chili powder and paprika
- 1 pinch cayenne or chili flakes optional
- 0.75 tsp fine salt to taste
- 1 pinch black pepper to taste
Cheese & Herbs
- 1 cup cotija cheese crumbled, divided (or use feta)
- 0.25 cup fresh cilantro chopped, plus more for garnish
Instructions
- Step 1 – Char the Corn: Heat a large skillet over medium-high. Add corn to a dry pan and let sit 1–2 minutes before stirring. Sauté for 5–7 minutes until lightly charred, adding oil only if needed.
- Step 2 – Add Aromatics: Stir in garlic and jalapeño. Cook 30–45 seconds until fragrant. Turn off heat and cool for 2–3 minutes.
- Step 3 – Build the Creamy Base: In a bowl, whisk together mayo, sour cream, lime juice and zest, chili powder, salt, and pepper. Adjust lime and seasoning to taste.
- Step 4 – Fold and Finish: Fold in the corn mixture, green onions, cilantro, and most of the cotija. Stir to combine. Taste and adjust seasoning. Sprinkle remaining cotija and chili powder on top.
- Step 5 – Serve Warm or Rest: Serve immediately or chill for 30–60 minutes. Garnish with extra cilantro before serving with tortilla chips or veggies.
Notes
Step-by-Step Instructions
Step 1 – Char the Corn
Heat a large skillet over medium-high. Add corn to a dry pan; let it sit 1–2 minutes before stirring so kernels pick up color. Sauté 5–7 minutes until some kernels are lightly charred. If the pan looks dry or the corn sticks, add 1–2 teaspoons oil. Reduce heat to medium.
Step 2 – Add Aromatics
Stir in garlic and jalapeño. Cook 30–45 seconds until fragrant. Turn off heat and let the corn cool 2–3 minutes so it doesn’t melt the dairy.
Step 3 – Build the Creamy Base
In a large bowl, whisk mayonnaise, sour cream, lime juice + zest, chili powder, salt, and pepper. Taste for balance—zippy and lightly seasoned is the goal.
Step 4 – Fold and Finish
Fold in warm corn mixture, green onions, cilantro, and most of the cotija. Adjust with more lime, salt, or chili to taste. Sprinkle remaining cotija and a pinch of chili powder on top.
Step 5 – Serve Warm or Rest
Serve immediately warm, or cover and chill 30–60 minutes to let flavors marry and the dip thicken. Garnish with extra cilantro before bringing to the table.
Pro Tips for Success
- Dry kernels = better char. Pat thawed or canned corn very dry to avoid steaming.
- Season in layers. The cheese adds salt—taste before adding more.
- Control the heat. Add jalapeño to the pan early for mellow warmth; stir in fresh at the end for a brighter kick.
- Balance is everything. Too rich? Add lime. Too tangy? Add a spoon of sour cream.
- Hold the texture. If serving outside, keep the bowl on ice packs to maintain thickness.
Flavor Variations
- Street-Style Upgrade: Add an extra pinch of chili powder, more lime, and a little extra cotija on top.
- Smoky Southwest: Stir in ½ tsp smoked paprika and some charred red pepper.
- Herb Garden: Swap cilantro with parsley and chives; add lemon zest for a fresh twist.
- Avocado Fold-In: Gently fold in small diced avocado just before serving; add a touch more lime to keep it bright.
- Roasted Garlic: Use 2 tsp roasted garlic paste for deeper sweetness in place of raw garlic.
Serving Suggestions
- Classic: Tortilla chips and bell pepper strips.
- Game Day Board: Pair with salsa, guacamole, and a crunchy slaw for freshness.
- Mini Cups: Spoon into small clear cups with a chip on top for tidy parties.
- Baked Potato Bar: A creamy topper with green onions and extra cotija.
- Street-Corn Nachos: Dollop over warm chips, sprinkle with cotija, cilantro, and chili powder.
Make-Ahead, Storage & Reheating
- Make-Ahead: Mix up to 24 hours in advance. Flavor improves as it rests. If making ahead, hold back a tablespoon of cotija and some cilantro for a fresh garnish at serving.
- Short-Term Storage: Store airtight in the fridge for 3–4 days. Stir before serving; add a teaspoon of lime or sour cream if it thickens.
- Reheating: Best served warm or room temp. If you want it warmer, heat gently over low heat in a skillet, stirring constantly, or microwave at 50% power in short bursts. Do not boil—high heat can split the dairy.
- Freezing: Not recommended; dairy and fresh herbs can separate after thawing.
Nutrition Facts (Per 1/4 Cup Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 150 | 4 g | 10 g | 10 g | 1 g | 250 mg |
Estimates vary by cheese brand, corn type, and exact amounts.
Troubleshooting
- Dip is too thin: Your corn likely held extra moisture. Stir in 2–3 tablespoons finely crumbled cotija or a spoon of sour cream, then chill 20 minutes. Next time, dry the corn longer before charring.
- Dip is too thick: Loosen with 1–2 teaspoons lime juice or a spoon of sour cream; stir until silky.
- Split or oily look after warming: Heat was too high. Whisk in a spoon of sour cream off heat to re-emulsify; add a touch of lime.
- Flat flavor: Add a pinch of salt, a squeeze of lime, and a dusting of chili powder. Fresh cilantro and green onions on top also wake it up.
- Too spicy: Stir in more sour cream and a little extra corn; serve with mild chips and cool veggies.
- Not spicy enough: Add minced jalapeño, a pinch of cayenne, or extra chili powder to taste.
FAQ About Mexican Street Corn Dip
Can I use canned corn?
Yes—drain very well and pat dry. Canned works great as long as you remove excess moisture so the dip stays thick and the corn chars slightly in the pan.
What cheese is best?
Cotija is classic for salty pop and crumble. Feta is a solid backup with similar texture. For milder flavor, use queso fresco (you may want a pinch more salt).
Can I make this with all Greek yogurt?
You can, but the dip will be tangier and slightly lighter. Use full-fat yogurt for best texture and warm only gently if serving warm.
How long can it sit out at a party?
About 2 hours is a safe guideline. Keep a backup bowl in the fridge and swap it in as needed. On hot days, set the serving bowl over a small tray of ice packs.
Can I bake this dip?
This recipe is designed for warm/room temp service without baking. If you prefer baked, transfer to a small baking dish, top with a little cotija, and warm at 350°F (175°C) for 10–12 minutes—heat just until steamy, not bubbling.
How do I scale for a crowd?
Double everything and use a large mixing bowl. Taste and balance with lime and salt at the end. Garnish in batches to keep it fresh-looking.
TastyInspo Notes
- Reserve a tablespoon of corn and cotija to sprinkle over the top—visual contrast matters.
- Dust the surface lightly with chili powder and lime zest right before serving.
- For a little crunch, top with toasted panko or crushed plain corn chips at the last minute.
- Serve in a chilled bowl for outdoor parties; it keeps the texture perfect.
Final Thoughts
This Mexican Street Corn Dip brings the bright, creamy, chili-lime magic of street corn into a shareable, party-ready bowl. With quick charred corn, a tangy base, and salty crumbles of cotija, it’s the kind of appetizer guests hover around until it’s gone. Make it ahead, keep the lime handy for final tweaks, and enjoy a guaranteed crowd-pleaser every time.
