Julie Clark
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Mexican Street Corn Dip
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This 15 minute Mexican street corn dip recipe is inspired by all the flavors I love: Cotija, Tajín seasoning (chili powder with lime) and roasted corn, very similar to our corn ribs recipe. It’s creamy and cheesy, perfect with crunchy tortilla chips.
The 15 minute corn dip recipe everyone will ask for.
We’ve been all about the street corn lately. Have you noticed? Elotes Mexicanos, street corn pasta salad, Mexican street corn casserole…and now an elote dip recipe.
This makes the perfect party dip. It’s simple, but has an elevated look and lots of flavor. The roasted corn has a natural sweetness to it, which pairs well with the salty cheese. And of course the Tajín adds a bold, spicy tang.
I heat the corn dip on the stovetop, then put it under the broiler to get it slightly browned on top. The broiler isn’t necessary, but it makes it look pretty!
Tortilla chips are the best option for corn dip. You can also use pita crackers or fresh veggies (think celery, peppers or carrots) for a low carb option.
This dip would also be excellent with homemade pretzels or a simple homemade bread. It makes a great side dish to grilled chicken.
Enjoy! -Julie
What is street corn dip made of?
- Corn. For this recipe you can use just about any corn: boiled corn, canned corn or frozen corn. Grill or or oven roast corn on the cob for the best taste. When fresh corn is cooked this way, it brings out its natural sweetness, and also lends a slightly smoky, charred flavor that’s characteristic of the dish.
- Mayo. Use mayo, not Miracle Whip.
- Sour cream. Or use a homemade Mexican crema in place of the sour cream.
- Cotija cheese. Cotija is the cheese that is traditionally in this recipe. It has a salty flavor, so really adds to the flavor profile. Aged cotija is a hard cheese that you can grate, while fresh Cotija is soft and crumbles easiliy (similar to feta cheese). We find Cotija in the refrigerated dairy section of the grocery store, right along with the other cheeses.
- Tajín. If you can find this spice mix in the store, make it at home. It has a chili lime (along with salt) flavor that you’ll love. People often put Tajin seasoning on fruits and vegetables…and it is a known “secret ingredient” in chili. Definitely pick up a bottle of this special spice! You can also get it online or in just about any grocery store, even Aldi.
Mexican Street Corn Dip
If you love Mexican Street Corn, you’ll enjoy this delicious twist! Serve this creamy Mexican Street Corn dip as an appetizer at your next party.
Servings 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 6 ears roasted corn
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup cotija cheese
- 2-3 teaspoons Tajin seasoning (we prefer 2 teaspoons in the dip, then more sprinkled on top)
Instructions
- Cut the corn kernels off the roasted ears. Place the corn in a medium saucepan or skillet. 6 ears roasted corn
- Add the remaining ingredients and heat over medium-low heat. Stir several times during cooking, and cook until heated through. ¼ cup mayonnaise, ½ cup sour cream, ½ cup shredded cheddar cheese, ½ cup cotija cheese, 2-3 teaspoons Tajin seasoning
- If you'd like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
- Sprinkle fresh cilantro on top before serving. Serve with crackers or tortillas.
Video
Notes
- Serve with lime wedges and squeeze the lime juice on top as you dip. 😋
- Store leftovers in an airtight container and eat within 3 days.
Nutrition
Calories: 174kcal | Carbohydrates: 2g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 269mg | Potassium: 43mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 0.1mg
How to Make Mexican Street Corn Dip: Step by Step
Start with 6 ears of roasted corn and cut the corn kernels off.
Add all of the ingredients to the saucepan. Heat the dip over medium-low heat. It won’t take long until the cheese melts and the dip is heated through. Stir several times so the cheese does not scorch on the bottom of the pan.
If you’d like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
Frequently Asked Questions
What other seasonings can I add to this creamy corn dip?
Try adding minced garlic, onions, or try a dash of hot sauce or jalapeño peppers for some heat. Green chiles (drain off any liquid) or a teaspoon of chili powder would work, too.
Can I use Greek yogurt instead of sour cream?
These two ingredients can usually be interchanged, but I have not tried using yogurt in this corn dip. Let me know if you do!
Can I double this recipe?
Yes, if you need to serve a crowd, you can double the recipe and serve in a large skillet. Or you can keep it warm in a slow cooker.
Can I freeze corn dip?
This dip does not freeze well. You may find it separates when defrosted because of the mayo and sour cream. Thankfully, it doesn’t make a lot of dip so you should have no problem finishing it within 3 days.
Looks delicious. Definitely going to try this❤️
It was okay but not great. Definitely missing something. Followed the directions and ingredients exactly.
If you use canned or frozen corn, roughly how many cups do you need?
Loved it, big hit at a July 4th party. Thank you! 🙂 I didn’t find tajin seasoning, but found that McCormick and Whole Foods 365 brand have chili lime seasoning now, which is a good substitute.
This recipe looks so good and I’d like to try it. If I can’t find tajin seasoning, can I use a substitute?