Mexican street corn dip isn’t just delicious, it’s super easy to make! No grilling corn on the cob for hours or searching for fancy ingredients. With just a few pantry staples and about 15 minutes, you can whip up this recipe that will have everyone coming back for seconds!
Serve this dip on a buffet table with some cherry tomato salsa and avocado black bean salsa!
I love a no bake dip! When I want something tangy, I'll do with a dill pickle dip, or when I want an easy guacamole, I'll go with my 4 ingredient guacamole.
But recently my family has become obsessed with this Mexican street corn dip. Like, it’s the kind of thing that disappears in minutes whenever I make it. I love to make it during a football game or whenever I have guests over. It’s a really great snack, but honestly, we’ve eaten it as dinner more times than I’d like to admit!
The best part, though, is how easy it is to make. I can whip up a batch in no time, and it still feels like such a treat. Sometimes, I’ll grill the corn for extra smoky flavor if I’m feeling fancy, but canned corn works when I’m short on time. You can't go wrong with this dip and everyone will be asking you for this recipe!
What is Mexican Street Corn?
Mexican street corn, or elote, is a really popular street food in Mexico. It has grilled corn covered in mayo or crema, sprinkled with chili powder, lime juice, and cotija cheese.
This dip has all those flavors but in a dip! No need to get all messy eating street corn. If you can't get to Mexico for street corn, make this dip instead!
Ingredients to Make Mexican Street Corn Dip
- Corn. You can use fresh corn right off the cob, canned corn, or frozen corn. This is a great place for leftover corn too if you have an on hand, especially in the Summer. Use any leftover corn to make cowboy caviar!
- Mayonnaise. Use full fat mayonnaise. It has the best flavor and texture, this is a dip after all!
- Sour cream. Again, full fat is best. Low fat or fat free tends to be more watery than full fat condiments.
- Cotija cheese. If you can't find cotija cheese, you can use feta cheese which is sometimes a lot easier to find.
- Chili powder. For a little extra spice!
- Lime juice. Fresh lime juice is best, but you can use bottled lime juice if it is what you have in the fridge.
- Cilantro and green onions. Both are for garnish but also add a little bit of freshness to the dip.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Mexican Street Corn Dip
- Step 1: In a large bowl, add the mayonnaise, sour cream, and corn.
- Step 2: Add the chili powder to the mix. For a little extra spice, add a little extra chili powder.
- Step 3: Sprinkle in the cheese.
- Step 4: Add the cilantro and green onions to the bowl. If you are making this dip ahead, leave out the cilantro until you are going to serve it.
- Step 5: Add the lime juice. Mix well.
- Step 6: Serve immediately or let the dip chill in the refrigerator for up to 24 hours before serving.
Lynn's Tip!
If you are using frozen corn, make sure to thaw it before adding to to the mixture.
Tips and Tricks
- Add diced jalapeños, a pinch of cayenne pepper, or a drizzle of hot sauce for extra heat.
- Swap the mayonnaise and sour cream for Greek yogurt. Just make sure not to use low fat or lower fat options as that will adjust the texture and flavor of the dip.
- Mix in shredded chicken or cooked chorizo for a heartier dip. You can also add protein and make this a full meal! Serve it with tortilla chips or over a bed of lettuce.
- Feel free to add some extra veggies too! You can chop up some zucchini, peppers, or even tomatoes.
Storage Instructions
You can make the dip up to 1 day ahead. Just cover it tightly and refrigerate. Wait to add the cilantro and lime juice until just before serving to keep the flavors fresh.
I would not freeze this dip. The sour cream and mayonnaise don't really freeze well, so if you need to make it ahead, keep it in the refrigerator until you are ready to garnish and serve.
Frequently Asked Questions
Yes! I write about recipes that have no heat, but you can definitely heat this up! You can bake it for a few minutes right before serving.
Yes, use dairy-free mayo and skip the cotija (or feta) or substitute it with a vegan cheese alternative.
This goes perfectly with tortilla chips, celery sticks, carrot sticks, or crackers. Really, you can dip whatever you want in it!
Mexican Street Corn Dip
Equipment
- Knives
- Cutting Board
- Mixing Bowl
Ingredients
- 2 cups Corn Fresh, frozen, or canned
- ½ cup Mayonnaise
- ½ cup Sour cream
- ½ cup Cojita cheese Feta will work too
- ½ teaspoon Chili powder
- 1 tablespoon Lime juice Juice of 1 lime
- ½ cup Cilantro Chopped
- ½ cup Scallions Chopped
Instructions
- In a large mixing bowl, combine the mayonnaise and sour cream until smooth. Add the corn and cheese. Fold in the corn, cotija or feta cheese, and chili powder. Mix well.
- Add lime juice, cilantro, and green onions, stirring to combine. Season with salt and pepper to taste. Sprinkle a little extra chili powder and more cheese on top for garnish. Serve with tortilla chips or corn chips.
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