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Mexican Street Corn Dip

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A creamy and flavorful Mexican Street Corn Dip inspired by classic elote, made with sweet charred corn, tangy lime juice, creamy ingredients, and bold spices. This easy appetizer is perfect for parties, game nights, or casual snacking.

Ingredients

  • 4 cups corn kernels, fresh, frozen, or canned
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cotija cheese, crumbled
  • 1 jalapeño, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat a skillet over medium-high heat.
  2. Add the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until lightly charred.
  3. Transfer the cooked corn to a large mixing bowl and let it cool slightly.
  4. Add the mayonnaise, sour cream, cotija cheese, diced jalapeño, minced garlic, chili powder, smoked paprika, and lime juice.
  5. Stir everything together until creamy and evenly combined.
  6. Season with salt and black pepper to taste.
  7. Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro before serving.
  8. Serve with tortilla chips, crackers, or sliced vegetables.

Notes

  • Add diced avocado for extra creaminess and freshness.
  • Mix in extra jalapeños or hot sauce for more heat.
  • Black beans or diced tomatoes add extra texture and flavor.
  • Grilled corn creates a smoky variation of the dip.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Stir well before serving leftovers to refresh the texture.
  • The dip can be served warm or chilled depending on preference.

Nutrition

Find it online: https://cookedbymaya.com/mexican-street-corn-dip/