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Creamy Mexican Street Corn Dip with roasted corn, spices, and cheese, served with chips.

Mexican Street Corn Dip

This creamy and flavorful dip captures the essence of elote, combining sweet corn, tangy lime, and rich cheeses for a perfect party snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Corn Base
  • 2 cups fresh or frozen corn Fresh cut off the cob is best, but frozen works perfectly.
  • 2 tablespoons butter For sautéing the corn.
Creamy Base
  • 8 ounces cream cheese Softened for easy mixing.
  • 1/2 cup sour cream or Mexican crema Adds tanginess.
  • 2 tablespoons mayonnaise For a classic richness.
  • 1 clove garlic Minced.
  • 1 each lime, juiced and zested For brightness.
  • 1 teaspoon chili powder or tajin For warmth.
  • 1/2 cup cotija cheese Salty and crumbly, can substitute with feta.
  • 1/4 cup cilantro Chopped, optional.
  • 1 each jalapeno Diced, optional for heat.
  • to taste salt and pepper Taste as you go.

Method
 

Preparation
  1. Toast the corn by heating a skillet over medium-high heat, adding butter and corn, letting it sit for a minute to achieve golden, charred spots.
  2. In a bowl, stir together softened cream cheese, sour cream, and mayonnaise until smooth.
  3. Add minced garlic, lime juice, chili powder or tajin, and a pinch of pepper to the creamy mix and blend well.
  4. Stir in the warm toasted corn and fold in the cotija and cilantro.
Serving
  1. Taste and adjust the seasoning with more lime or chili, if necessary. Serve immediately or chill for 30 minutes.
  2. Optional: Top with more cotija, tajin, chopped cilantro, and sliced jalapenos before serving.

Notes

If the dip seems too thick, stir in a spoonful of sour cream or a splash of milk. Store in an airtight container in the fridge for up to 3-4 days.