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Mexican Street Corn Dip Recipe

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4.2 from 8 reviews

This Mexican Street Corn Dip captures the essence of classic elote with sweet, smoky corn combined with a creamy, tangy, and cheesy sauce. It’s a warm, scoopable appetizer perfect for parties, game days, or festive occasions like Cinco de Mayo. The dish offers a rich blend of flavors including charred corn, jalapeño heat, lime brightness, and melty cheese, making it an irresistible crowd-pleaser that can easily be scaled up for larger groups.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 5 cups corn (fresh, frozen, or canned and drained)
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 jalapeño, finely diced (seeds removed for less heat)
  • 8 ounces cream cheese, cubed, softened
  • 1/2 cup Mexican crema
  • 1/3 cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder, plus more for garnish
  • Salt and pepper, to taste
  • 1–2 tablespoons lime juice
  • A few dashes hot sauce
  • 1 1/2 cups shredded Mexican cheese blend (or Monterey Jack), divided
  • 1/2 cup crumbled cotija cheese, divided
  • 2 tablespoons chopped chives (optional)
  • 2 – 4 tablespoons chopped cilantro (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dip later.
  2. Char the Corn: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the corn in an even layer and cook without stirring for a couple of minutes to develop a char. Then stir occasionally and continue cooking until the corn is lightly charred, about 5–7 minutes, to build smoky flavor.
  3. Sauté Aromatics: Reduce the heat to medium and add the butter. Once melted, stir in minced garlic and diced jalapeño. Cook for 30 to 60 seconds until fragrant but not browned, infusing the dish with aromatic heat.
  4. Add Creamy Ingredients: Lower the heat to prevent burning, then add the cream cheese cubes, Mexican crema, and mayonnaise. Stir continuously until all the cheeses melt and the mixture becomes smooth and creamy.
  5. Season: Stir in smoked paprika, chili powder, salt, pepper, lime juice, and a few dashes of hot sauce. Mix until all ingredients are thoroughly combined to balance smoky, spicy, and tangy notes.
  6. Incorporate Cheese: Fold in 1 cup of shredded Mexican cheese and half of the crumbled cotija cheese to enrich the dip with melty, cheesy goodness.
  7. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the dip for a cheesy crust after baking.
  8. Bake the Dip: Place the oven-safe skillet in the preheated oven. Bake for 10 to 15 minutes until the dip is hot, bubbly, and golden on top.
  9. Finish and Garnish: Remove the skillet from the oven and let the dip cool slightly. Top with chopped chives, cilantro (if using), the remaining crumbled cotija cheese, and a light sprinkle of chili powder for color and extra flavor.
  10. Serve: Serve the dip warm with tortilla chips alongside lime wedges so guests can add an extra squeeze of lime if desired.

Notes

  • Mexican crema is a tangy, pourable cream that adds richness and smoothness; if unavailable, substitute with sour cream thinned with a splash of milk or cream.
  • Adjust the spice level by removing jalapeño seeds and omitting hot sauce for milder flavor or adding extra jalapeño and hot sauce for more heat.
  • For more smoky flavor, grill fresh corn before cooking.
  • Allowing the corn to char properly is key to flavor development—don’t rush this step.
  • Use finely shredded cheese in the dip mixture and thicker shreds on top for the best texture contrast.
  • This dip is best enjoyed warm when it is melty and creamy.

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