This simple Mexican street corn dip turns the traditional tastes of elote into an irresistible appetizer that’s ready in merely 10 minutes. Featuring sweet corn, zesty lime, and savory cheese, it’s an ideal choice for gatherings or as a quick side for taco nights.
Whenever I’m in need of a quick and straightforward dip that will wow everyone, this Mexican street corn dip is the solution! I absolutely adore elote—also known as Mexican street corn: it’s among my favorite flavor pairings. This dip recipe transforms those timeless flavors into an appetizer that’s delightful when enjoyed with crunchy tortilla chips and works perfectly as a side dish.
I’ve been preparing this recipe for years, and it consistently impresses at parties or family gatherings as a side for tacos. The mix of sweet corn kernels, tangy lime juice, creamy mayo base, and that unique salty kick from Cotija cheese creates a dip that at times vanishes quicker than I can whip it up!
5 star reader review:
“Outstanding recipe!!! My family RAVED about it! A definite keeper!” -Catharine
Ingredients in Mexican street corn dip:
This Mexican corn dip is inspired by traditional elote and esquites, those cherished Mexican street snacks. Elote features grilled corn on the cob covered in a creamy lime-chili sauce and topped with crumbly Cotija cheese and fresh cilantro, while esquites delivers the same flavors but with corn kernels served in a cup.
This dip recipe may not be strictly authentic Mexican cuisine, but it showcases these classic flavors in a quick, shareable form! Here’s what you’ll require:
– Mayonnaise and Greek yogurt (or sour cream) for the creamy base
– Fresh lime juice for that crucial tangy taste
– Chili powder, garlic powder, cumin, and salt for genuine seasoning
– Corn kernels (canned, fresh, or grilled)
– Green onions, red pepper, and cilantro for color, texture, and flavor
– Canned green chiles for a mild heat
– Cotija cheese (or feta) for that signature salty touch
The corn base:
The standout ingredient here is definitely the corn! I’ve discovered that canned corn works quite well in this dip. I prefer it over frozen corn, which can taste bland and watery. However, if you wish to elevate this dip, using grilled corn brings an amazing smoky richness that closely resembles authentic street corn.
Ingredient spotlight: Cotija cheese:
Genuine Mexican corn dishes utilize Cotija cheese, a traditional Mexican cow’s milk cheese known for its dry texture and unique salty flavor. It’s available in fresh or aged forms, but fresh is often easier to find in most grocery stores.
If Cotija cheese isn’t available, feta cheese serves as an excellent alternative due to its similar crumbly texture and salty flavor. While queso fresco is another option, its very mild flavor lacks the salty kick that enhances this dip.
Seven ways to enjoy Mexican street corn dip:
This Mexican corn dip is quite versatile—you can even present it as a side salad instead of a dip! Here are some serving ideas:
1. Classic party dip with sturdy tortilla chips for scooping
2. Summer barbecue side accompanying grilled chicken or grilled salmon
3. Taco or enchilada night companion with egg tacos or vegetarian enchiladas
4. Corn salad served alone as a fresh side dish
5. Protein topper drizzled over grilled fish or grilled shrimp
6. Meal prep option packed into containers for make-ahead lunches
7. Potluck favorite, a Mexican-style appetizer that always vanishes first
Storage and make-ahead suggestions:
This Mexican corn dip keeps well: store it in the refrigerator for up to 3 days. For make-ahead hosting, I frequently prepare this dip on the morning of a gathering. It’s one less thing to stress about and allows the flavors to meld beautifully.
Pro Tip: Although the dip may last beyond 3 days, its texture can turn slightly watery with prolonged storage. For the best experience, I suggest letting it reach room temperature for about 15 minutes before serving any leftovers.
Dietary notes:
This Mexican corn dip recipe is vegetarian and gluten-free.
Frequently asked questions:
Can I prepare this Mexican corn dip in advance?
Yes! This dip can be made up to 2 days ahead and stored in the refrigerator. The flavors actually develop and enhance after a few hours of chilling. Just remember to allow it to come to room temperature before serving.
Is this dip spicy?
This dip has a mild heat from the chili powder and green chiles, but it’s not overly spicy. If you enjoy more heat, consider adding a diced jalapeño or hot sauce to your liking.
Can I make this Mexican corn dip vegan?
Definitely! Substitute the mayonnaise and sour cream with vegan mayo and swap the Cotija/feta cheese with a crumbly vegan cheese alternative to achieve a similar flavor profile.
Mexican Street Corn Dip Recipe:
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