Mexican Street Corn Dip.

This spicy dip incorporates all the flavors of street corn into the creamiest corn-filled dip. Sweet summertime corn, mixed with chili powder, cream cheese, and mayo and served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. It’s quick to make and totally delicious, especially with tortillas chips on the side for scooping. A quintessential summer appetizer. 

Continuing on with our unofficial appetizer week we’ve got ultra yummy street corn dip! You guys, look at me go with these appetizers. Dips are something I never share. I don’t know why because this corn dip is so delicious! It really needs to be on re-make all summer long. 

This is a recipe I made purely out of a want and desire. As usual, I was frantically trying to get recipes together for a couple of weeks of travel. I knew I wanted to share some fun appetizers for the 4th. But I was getting tired of the usual Caprese type of app and wanted something completely different. 

With our trip to Mexico quickly approaching, we were all craving Mexican food. So I made this dip to get us all excited. Now that our destination has been revealed, it feels very fitting for me to share this! Yes, in case you missed my stories on Instagram, Mexico is the family’s summer vacation destination! I’ll share more details on Sunday, but I flew from NYC to Puerto Vallarta yesterday and met my family in Sayulita. I’m excited to be here for the next few days!

Ingredients

• Chili powder
• Smoked paprika 
• Cayenne pepper 
• Extra virgin olive oil 
• Yellow onion 
• Corn 
• Garlic
• Kosher salt and black pepper 
• Cream cheese 
• Sour cream
• Salted butter 
• Olive oil mayo
• Fresh lime juice 
• Crumbled cotija cheese 
• Corn 
• Fresh cilantro 

However, this dip came to be long before I knew I was heading to Mexico. I was going to make my version of street corn, except that I wanted to make it into a dip! I love a good ear of grilled corn, but in my opinion, creamy dips are so much more fun. Especially when entertaining over the 4th. 

This is the quintessential summertime dip and corn is the star!

Here are the details 

The beauty of this dip is how quickly it comes together. It’s pretty simple, but there are a few steps that make my version of street corn dip a little more exciting. Or at least that’s what I like to think! 

Everything starts with the spice mix. From what I’ve read about traditional street corn, or Elote, which is what it’s called in Mexico, it’s made by boiling corn with spices, then seasoning the warm corn with lime, mayo, and lots of chili powder. I took these flavors and put them into this dip. 

For my spices, I used chili powder, smoked paprika, and cayenne. I wanted to add a little smokiness and a little more kick to the flavors. You will use the spice mix both in the dip and for topping. 

Cook the corn with onions and garlic, then add a dash of the spice mix. Stir in cream cheese and sour cream for major creaminess and simply cook everything together until it’s warmed. Having the dip warm is key, so keep this over low heat or warm in a crockpot (on the low setting) until ready to serve. 

Next, the butter. Melt some butter together with the spices. Do you not skip this. The butter really, really flavors the dip in a wonderfully delicious way. 

Finally, I mix the mayo with lime juice and put the dip together. 

Spoon the dip into a wide, shallow bowl. Then add the grilled corn and spoon over dollops of the mayo. The mayo melts into the dip, just like it melts over the warm corn kernels. Then swirl in the butter. 

Finish with so much crumbled cotija cheese and fresh cilantro. If you can’t find cotija cheese, feta cheese can be a good substitute. Chips for scooping are a must! 

I know this process may seem like a lot, but it actually comes together easily and quickly. Promise it will be so great for entertaining this summer! 

And most importantly, this is just really good. The dip is so creamy with a spicy flavor, but not too much spiciness. And you can adjust the heat to your personal taste. The cheese and butter on top only make the dip even more delicious, really completing the dip experience. 

This is one of those dips you’ll crave time and time again!

FAQ:

Can I use frozen corn for Mexican street corn dip?
Yes, frozen corn works well when fresh corn isn’t in season. It may be a touch less sweet, but the creamy base and toppings still bring plenty of flavor.

How spicy is this dip?
It has a nice kick, but it’s easy to adjust. Start lighter on the cayenne if you want a milder dip, then add more heat to taste.

Can I make this ahead for a party?
Yes. Make the dip base ahead, then warm it gently before serving and finish with the mayo, chili butter, cotija, and cilantro right at the end.

What can I use instead of cotija cheese?
Feta is the easiest swap. It gives you that same salty, crumbly finish, though the flavor is a little tangier.

Looking for other Mexican-inspired recipes and summer corn recipes? Here are a few ideas: 

8 Ingredient Cheesy Green Chile Chicken

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

Jalapeño Cheddar Stuffed Chicken with Creamed Corn

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Skillet Creamy Cajun Chicken Lazone with Herby Corn

Lastly, if you make this Mexican Street Corn Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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