Julie Clark
Posted:
Mexican Street Corn Dip
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If you love Mexican Street Corn, you’ll enjoy this delicious dip recipe inspired by it! Serve this creamy Mexican Street Corn dip as an appetizer at your next party.
We’ve been all about the street corn lately. Have you noticed? Elotes Mexicanos, Mexican street corn casserole…and now this elote dip recipe.
This Mexican corn dip recipe is inspired by all the flavors I love: Cotija, Tajín seasoning (chili powder with lime) and roasted corn. It’s creamy, cheesy and the perfect dip with crunchy tortilla chips.
About this Mexican Street Corn Dip Recipe:
- 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.
- Texture: The base of the dip is creamy and the corn is tender. It’s a great combination.
- Method: 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!
What corn is best for corn dip?
For this recipe you can use just about any corn: boiled corn, canned corn or frozen corn. However, the question was what corn is best.
We believe that grilled or or oven roasted corn on the cob is best. When 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.
But if you can’t grill the corn cobs, roast them in the oven.
Pro Tip
Have you ever tried the bundt cake pan trick? Place the pointed side of the ear of corn in the hole in the middle of the bundt cake pan. Use a knife to cut off the kernels and they all fall in the pan. Easy!!
What is street corn dip made of?
- 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 fresher Cotija is soft and crumbles easiliy (similar to feta cheese).
- 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.
Wondering where to buy cotija cheese?
We find ours in the refrigerated dairy section of the grocery store, right along with the other cheeses. I buy mine in a block, but you can buy it already crumbled, too.
How to Make Mexican Corn Dip
- Start with 6 ears of roasted corn and cut the corn kernels off. Add this to a medium saucepan.
- Add the remaining 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.
How long will corn dip last in the fridge?
This dip is best eaten right after making it, but it will keep for 2-3 days in the refrigerator.
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.
What to Dip in Corn Dip?
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.
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 10 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.
- Add the remaining ingredients and heat over medium-low heat.
- Stir several times during cooking, and cook until heated through.
- 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.
- Store leftovers in an airtight container and eat within 3 days.
Video
Notes
*Serve with lime wedges and squeeze the lime juice on top as you dip. 😋
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the dip (no chips included). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
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
Frequently Asked Questions
What other seasonings can I add to this creamy corn dip?
Try adding minced garlic, 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.
Favorite Corn Recipes
Corn is one of those staple ingredients my family says “yes!” to every time. Here are some new ideas to try:
Sweet Corn Muffins 
White Skillet Cornbread 
Grilled Corn Black Bean Corn Salad Mexican Street Corn Dip Mexican Street Corn Mexican Street Corn Casserole Taco Corn Casserole Easy Corn Pudding Jalapeno Corn Casserole Scalloped Corn Slow Cooker Cream Corn Easy Corn Casserole 
Oven Roasted Corn Cream of Corn Soup 
Corn Tomato Avocado Salsa
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?