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This spicy Mexican Street Corn 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. 

Mexican Street Corn Dip | halfbakedharvest.com

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!

Mexican Street Corn Dip | halfbakedharvest.com

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!

Mexican Street Corn Dip | halfbakedharvest.com

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. 

Mexican Street Corn Dip | halfbakedharvest.com

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. 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!

Mexican Street Corn Dip | halfbakedharvest.com

Looking for other summer corn recipes? Here are a few ideas: 

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!

Mexican Street Corn Dip

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories Per Serving: 490 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
    2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
    3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
    4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
    5. Mix the mayo and lime juice with a pinch of salt.
    6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
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Mexican Street Corn Dip | halfbakedharvest.com

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Comments

  1. 5 stars
    Made this for an outdoor concert picnic with friends. They devoured it and it wasn’t even warm! Will make it again when entertaining at home for the full experience.

  2. 5 stars
    OMG Tieghan!! Made this as an app for a dinner party over the weekend, and along with TWO bags of chips, 4 people devoured the whole thing. It might have ruined their appetite for dinner, but it was amazing. Each element on its own is unremarkable, but put together, it’s incredible. Thanks for sharing.

    1. Hey Mara,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  3. Hi Tieghan-

    Do you think you can make this recipe ahead of time and heat up later? I plan on making for my friends birthday party but won’t be able to transport it right away.

    Thank you! Your recipes are always the biggest hit and the tastiest!!

    1. Hey Betsy,
      Thanks so much for your kind message! Yes, I think that will work well for you:) Please let me know if you have any other questions! xx

    2. hey Betsy just wondering if this worked well for you? making ahead and reheating later? I plan on doing the same but often for me some dips like this curdle/separate…?!….thanks!

    1. Hey Olivia,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) 🌼

    1. Hey Kristin,
      Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) 🌼

    1. Hey Jennifer,
      Happy Friday!!🌟 Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT