Mexican Street Corn Dip Recipe

Mexican Street Corn, or “elote,” is a beloved street food in Mexico, often served on the cob and slathered with mayonnaise, cotija cheese, chili powder, lime juice, and fresh cilantro. This Mexican Street Corn Dip brings all those vibrant flavors into a creamy, cheesy dip that’s perfect for scooping with tortilla chips, vegetables, or even as a topping for grilled meats.

This dip is incredibly easy to make and can be served warm or cold, making it a versatile addition to any gathering. Whether it’s a summer barbecue, a game day party, or a cozy night in, this dip is sure to be a hit!

Step-by-Step Instructions

Step 1: Prepare the Corn

1. If Using Fresh Corn:
   • Grill or Roast: Husk the corn and grill it over medium-high heat for about 10-15 minutes, turning occasionally until charred and cooked through. Alternatively, you can roast it in the oven at 400°F (200°C) for about 20-25 minutes.
2. Cut the Kernels:
   Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob and set them aside.

Step 2: Make the Dip

1. Mix the Base:
   In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
2. Add the Remaining Ingredients:
   Stir in the cooked corn, crumbled cotija cheese, chili powder, lime juice, chopped cilantro, garlic powder, and season with salt and pepper to taste. Mix until all ingredients are evenly combined.

Step 3: Chill or Heat

1. Serve Cold or Warm:
   You can serve the dip immediately at room temperature, or you can heat it.
2. To Heat:
   Preheat your oven to 350°F (175°C). Transfer the dip to a baking dish and bake for about 20-25 minutes until heated through and bubbly.

Step 4: Garnish and Serve

1. Add Final Touches:
   Once the dip is ready, sprinkle extra cotija cheese, chili powder or paprika, and chopped cilantro on top for garnish.
2. Serve with Tortilla Chips:
   Serve warm or at room temperature with tortilla chips, fresh vegetables, or even on top of grilled chicken or fish.

Tips for the Best Mexican Street Corn Dip

1. Fresh Corn:
   For the best flavor, use fresh corn in the summer when it’s in season. If using frozen corn, thaw and drain it well before adding it to the dip.
2. Adjust Spice Level:
   If you prefer a spicier dip, consider adding diced jalapeños or a splash of hot sauce to the mix.
3. Make-Ahead Option:
   You can prepare this dip a day in advance. Just store it in the refrigerator and bake before serving. The flavors will meld beautifully overnight.
4. Customize Your Cheese:
   While cotija is traditional, feel free to experiment with other cheeses like cheddar, Monterey Jack, or pepper jack for different flavor profiles.
5. Add Vegetables:
   Feel free to incorporate diced red onion, bell peppers, or tomatoes for added color and flavor.

Serving Suggestions

• Tortilla Chips:
  Classic and perfect for dipping.
• Fresh Veggies:
  Sliced bell peppers, cucumbers, or carrot sticks provide a healthy crunch.
• Grilled Chicken or Fish:
  Use the dip as a topping or side for grilled meats.
• Baked Potatoes:
  Spoon the dip over baked potatoes for a tasty twist.

Nutritional Information

Here’s an approximate nutritional breakdown for one serving (based on 10 servings total):

• Calories: 210
• Protein: 6g
• Fat: 17g
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 2g
• Sodium: 320mg

Note: Nutritional values may vary based on specific ingredient brands and quantities used.

Conclusion

This Mexican Street Corn Dip is a fantastic way to enjoy the flavors of elote in a creamy, shareable form. Whether you’re hosting a party, looking for a tasty snack, or just craving something delicious, this dip is sure to impress.

With its combination of creamy, cheesy goodness and zesty flavors, it’s perfect for any occasion. Enjoy this recipe, and feel free to make it your own by adding your favorite ingredients!

If you have any questions or need more recipes, feel free to ask!

Yield: 6-8

Mexican Street Corn Dip Recipe

Print

Mexican Street Corn, or "elote," is a beloved street food in Mexico, often served on the cob and slathered with mayonnaise, cotija cheese, chili powder, lime juice, and fresh cilantro. This Mexican Street Corn Dip brings all those vibrant flavors into a creamy, cheesy dip that’s perfect for scooping with tortilla chips, vegetables, or even as a topping for grilled meats.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• Ingredients:
• 4 ears of corn (or 3 cups of frozen or canned corn, drained)
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely diced (optional)
• 1/4 cup chopped green onions (optional)
• Tortilla chips, for serving

Instructions

1. Cook the Corn:
   If using fresh corn, preheat a grill or stovetop grill pan to medium-high heat. Brush the corn with olive oil and grill the ears, turning occasionally, until slightly charred (about 8-10 minutes). Once done, remove the corn from the grill and allow it to cool slightly before cutting the kernels off the cob.
   If using frozen or canned corn, heat a skillet over medium-high heat with a little olive oil. Add the corn and cook for 5-7 minutes until the corn begins to brown slightly.
2. Prepare the Dip:
   In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, and smoked paprika. Stir until smooth and well combined.
3. Add the Corn:
   Fold in the cooked corn, cotija cheese, chopped cilantro, and jalapeño (if using) into the creamy mixture. Season with salt and pepper to taste.
4. Garnish and Serve:
   Transfer the dip to a serving dish. Sprinkle additional cotija cheese, cilantro, green onions, and a pinch of chili powder on top for garnish.
   Serve the dip warm or at room temperature with tortilla chips.

Notes

• For a spicier dip, leave the seeds in the jalapeño or add some hot sauce.
• You can make this dip ahead of time and refrigerate it, then serve it warm by reheating it in the oven at 350°F for about 10 minutes or in the microwave.
• Cotija cheese is traditional, but feta can be used as a substitute if unavailable.