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This Mexican Street Corn Dip is a guaranteed showstopper. It combines creamy textures with smoky and spicy flavors, perfect for a party or a cozy night in. Enjoy bringing this delightful taste of Mexican-inspired street food to your table! If you love traditional Mexican street corn, this recipe is for you!
Serve with Pollo Asado, Tacos al Pastor, and Mexican fruit salad.
Why you’ll love this recipe…
There are countless reasons to fall in love with this creamy Mexican street corn dip (or elote dip recipe)! It’s one of our favorite appetizers. Here’s why you’ll love it:
- Perfect for Parties: A hit at BBQs, game day, or Cinco de Mayo.
- Big Flavor: Sweet corn, smoky spices, and creamy cheese = crave-worthy layers.
- Serve Anytime: Enjoy warm or at room temp with chips, veggies, or bread.
” This dip was delicious! I loved how all the ingredients came together to create a dish that was so addictive. I could not stop eating this with chips. Make this for your family and they will thank you!! I have this one saved to make again. Definitely a crowd pleaser 🙂”
– CHERYL
If you love corn, you will also love this Chipotle Copycat Red Chili Salsa and Charred Corn with Zucchini Salad!
Table of Contents
Simple Ingredients
This Mexican corn dip recipe requires a few fresh ingredients and will turn into one of your favorite dips!
- Chili Powder – Adds a mild to moderate heat and a deep, earthy flavor, typical of many Mexican dishes.
- Smoked Paprika – Imparts a smoky flavor that enhances the overall taste profile, mimicking the charred flavor of grilled corn.
- Cayenne Pepper – Provides a spicy kick- and adjusts to your personal preference.
- Extra Virgin Olive Oil – Used for sautéing; it adds a subtle, fruity background note that complements the richness of other ingredients.
- Butter – Adds richness and helps in browning the onions, enhancing their sweetness.
- Yellow Onion – offers a sweet, aromatic base that mellows out as it cooks.
- Corn Kernels – The star of the dish, fresh sweet corn, brings sweetness and a bit of crunch, embodying the essence of traditional Mexican street corn.
- Garlic – Adds a pungent, aromatic depth.
- Kosher Salt and Black Pepper – Seasonings that enhance all the other flavors in the dip.
- Cream Cheese – creates a creamy, smooth base for the dip.
- Sour Cream – Adds tanginess and creaminess, balancing the heat from the spices and enriching the texture.
- Fresh Lime Juice – Introduces a zesty, bright note that cuts through the richness and complements the spices.
- Cotija Cheese – A salty, crumbly cheese that adds a distinctively sharp flavor and a bit of texture as a topping.
See the recipe card for quantities.
Substitutions and Variations
Here are some creative ideas to customize and enhance the dish:
- Corn: Use frozen or canned if fresh isn’t available—just drain well. You’ll love my Jiffy corn casserole.
- Cotija Cheese: Swap with queso fresco or crumbled feta.
- Bacon & Jalapeño: Add crispy bacon and diced jalapeños for smoky heat.
- Roasted Red Pepper: Stir in chopped roasted red peppers and a dash of hot sauce. Try my roasted red pepper pasta sauce.
- Queso Fresco & Corn Relish: Swap cotija for queso fresco and top with corn relish.
How to Make Mexican Street Corn Dip (Elote Dip)
This Mexican Street Corn Dip recipe is perfect for anyone who loves bold, vibrant flavors and wants a dip that stands out at any gathering. Here’s how to make it, step by step- see the printable recipe card for complete instructions.
Step #1: Mix spices in a small bowl.
Step #2: Brown the onions in the pan.
Step #3: Add the fresh corn.
Step #4: Mix in the spices and combine, then cook.
Step #5: Add the cream cheese.
Step #6: Stir in the sour cream. Mix until creamy and combined.
How to Store and Reheat
To store leftover street corn dip, follow these simple steps:
- Cool Down: Allow the dip to cool to room temperature before storing.
- Transfer: Place the dip in an airtight container. If you don’t have an airtight container, cover the dish tightly with plastic wrap or aluminum foil.
- Refrigerate: Store the dip in the refrigerator. It will keep well for up to 3-4 days.
- Reheat: When ready to serve again, you can reheat the dip in the microwave or on the stovetop. Stir occasionally to ensure it heats evenly.
*Freezing is not recommended for this dip due to the dairy components (cream cheese and sour cream), which may separate and become grainy upon thawing.
My Pro Tip
Recipe Tips
- Use Fresh Corn: Whenever possible, use fresh corn kernels cut straight from the cob. Fresh corn provides the best flavor and texture.
- Opt for Full-Fat Dairy: Using full-fat cream cheese and sour cream will give you a richer and creamier texture. These ingredients help balance the spices and acidity, making the dip more indulgent.
FAQ’s
Yes, you can use canned corn; just make sure to drain it well and pat it dry. If you want a charred effect, you can briefly sauté the canned corn in a hot skillet.
Yes, you can prepare this dip a day in advance. The flavors actually meld together nicely overnight. Just reheat gently before serving and add fresh toppings.
It’s a creamy, cheesy dip inspired by elote—grilled Mexican street corn—made with corn, chili spices, lime, mayo or sour cream, and crumbled cheese like cotija. Perfect for scooping with chips.
More Mexican Recipes
Love Mexican food? Try our favorite Mexican-inspired recipes:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Best Mexican Street Corn Dip Recipe
Ingredients
- 2 teaspoons chili powder
- 1-2 teaspoons smoked paprika, adjust to taste
- 1 teaspoon cayenne pepper, adjust to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 cups corn kernels, fresh from about 3 ears of corn
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- ¾ cup crumbled cotija cheese, for topping
- 1 ear grilled corn, kernels removed, for topping
- ¼ cup fresh cilantro, chopped, plus more for serving
- 2-3 tablespoons Mexican table sour cream, crema, for serving
Instructions
- Prepare the Spices: In a small bowl, combine the chili powder, smoked paprika, and cayenne pepper. Adjust the cayenne based on how spicy you like your dip.
- Cook the Onion and Corn: Heat the olive oil and butter in a large skillet or cast iron skillet over medium heat. Add the diced onion and sauté until it becomes translucent and slightly golden, 5 minutes. Add the fresh corn kernels and minced garlic, and cook until the corn is tender and golden brown even slightly charred, which brings out its natural sweetness. Season with salt and pepper and add the spice mixture.
- 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 a little of the Mexican table crema.
- Transfer the dip to a serving dish or wide bowl and sprinkle with crumbled cotija cheese and grilled corn kernels. Garnish with chopped cilantro and drizzle Mexican crema over the top. This not only adds flavor but also gives it a wonderful creamy texture and presentation. Add a sprinkle of paprika and lime slices on the side, if desired.
- Serving Suggestions: Serve this dip warm with tortilla chips. It’s also fantastic with sliced vegetables like bell peppers or cucumbers for a lighter option.
Notes
- Use Fresh Corn: Whenever possible, use fresh corn kernels cut straight from the cob. Fresh corn provides the best flavor and texture.
- Opt for Full-Fat Dairy: Using full-fat cream cheese and sour cream will give you a richer and creamier texture. These ingredients help balance the spices and acidity, making the dip more indulgent.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dip was delicious! I loved how all the ingredients came together to create a dish that was so addictive. I could not stop eating this with chips. Make this for your family and they will thank you!! I have this one saved to make again. Definitely a crowd pleaser 🙂
Yay! SO happy you loved it so much. I hope you can make it time and time again.
I made this recipe for a work inservice lunch meeting, and there was not a bite left when I brought the dish home! It was delicious!
Yay! So happy you loved this recipe and it was devoured by the team!
I made this for Cinco de Mayo. It was absolutely delish- I wouldn’t change a thing in this recipe. The presentation was also good. Makes you want to dive right in with those chips! Try it- you will be happy you did!!
Yay! I love how you described it and that is exactly right. I can’t stop with just one dip- yum!
One of the best dips out there! Made it for my family to celebrate Cinco de Mayo and it was devoured! Everyone kept commenting on it and grabbing seconds, or thirds before it disappeared!
Yay! It really is the best as anyone who tries it agrees. I am happy that you loved it as well!
You may want to try my white chicken enchiladas next!
This is so delicious! Everyone from old to young loved this! Have made it twice and will again for the Super Bowl- thanks Elena!
YAY, so happy to hear this! Yes, it is a yummy recipe!
I did not see measurements for Mexican street corn
Please see the printable recipe card at the bottom of the post. Thank you!
Best Mexican dip ever! Such a nice change from bean dip and guacamole! Thanks for sharing this great summertime dish!
YAY! So happy you loved this fresh and yummy dish.
An absolute favorite at our house!!
Everyone commented on this dip! Easy to throw together last minute. I only had frozen corn that we charred just on stovetop, and it still was so amazing. Keeping this one as a favorite!
Yay! Thrilled everyone loved it. It works great with frozen corn.