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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.
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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!
Mexican Street Corn Dip
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn, (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoon salted butter
- 1/3 cup olive oil mayo, or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi!! Can you please be more specific re corn? Do we boil all ears then use x amount for mix and char x amount for top?!? Help, thank you!!!!!
Hi Jenna,
The corn is already specific, the recipe calls for 2 cups of raw corn-you do not need to do anything to that, it is RAW. It also calls for 1 ear of grilled corn-whether you do that on the grill or stove top is up to you. Please let me know if I can help in any other way, I hope you love the recipe! xx
I really want to make this for the 4’th but the directions are not clear. Even though the specific amount of milk isn’t listed I see that it’s used for thinning the dip if needed BUT what about putting the dip together? It’s very confusing. I understand Tieghan was rushed trying to get ready to go on vacation and I love her recipes and her site but I’m stumped on this one. Has anyone made this that can clarify the steps? Any help would be appreciated. Thank you
Hi Marla,
Sorry you are finding the instructions confusing. If you just follow each step as directed, the dip will turn out perfectly. The milk is optional if you would like to thin it out use as much or as little as you would like. Please let me know if there is anything else that I can help with. xTieghan
Thank you for responding . You are always so good about getting back with your followers .
can this be served at room temperature?
Marla read the previous comments/reviews (from the day before). All those questions have been clarified and answered ?
Sadly, I had but was still confused! Lol! I am pretty sure I have it now ! Thank you
Hey Jennifer,
Yes, that would be just fine for you to do!! I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
1/2 cup? TBS? tsp? Of milk?
Hey Amiee,
You can use the milk to your liking, add as little or as much as you like, it’s totally optional:) I hope this recipe turns out amazing for you!! xT
I can’t wait to make this! I visited Sayulita in December, it’s a unique and magical little pueblo!
Thanks so much Ashley!! I hope you love the recipe! xTieghan
From the photos, looks like the corn is supposed to be charred on a gas burner or grill first? Then cut off the cobs and added to onions at the garlic/spice stage? Please confirm, thanks!
The recipe says…two cups (raw) corn. Then one ear grilled (to put on top).
Hi Maureen,
The recipe calls for 2 cups of raw corn for step 2 and then yes, 1 ear of grilled corn in step 7. Please let me know if you have any other questions! xx
This looks delicious! I can’t wait to make it! The instructions are simple and this will be a fun, easy dip to make all summer! Have a great vacation!
Thanks so much Sara!! I hope you love the recipe:)
I don’t have a gas stove what would you recommend to char the corn. Thx Debbie
I would grill the corn
On Instagram, she said you could do put the corn in with oven on broil.
Hi Debbie,
You can char the corn on the grill:) Please let me know if you have any other questions, I hope you love this recipe! xTieghan
Broiler?
I get so excited over the photos and descriptions and then often, the recipe/instructor portion needs clarification. Help.
Hi there,
Can you please be more specific? What is unclear for you? Let me know how I can help! xTieghan
How much whole milk? It lists 1/2 but no measure.
Just use to thin to your desired consistency… not sure what the measurement is supposed to be but if you just start 1/2 or 1 Tb at a time you can stop adding when it’s thinned to your liking!
Thoughts on crumbling cojito cheese on top to add that final Mexican street corn touch?
Use a grater and hold it over the dip. It will melt in as you grate it (I’ve only seen the hard cotija cheese so make sure that’s what you get).
Sure, that would be great!!
Hi Melinda,
You can use the milk to your liking if you wish to thin it more, which is optional:) Please let me know if you have any other questions! I hope you love the recipe! xTieghan
Can this be served room temperature? I want to take it to a party this weekend.
Hi Beth,
Yes, that will be just fine! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
It looks so beautiful!!! Can’t wait to very it! I was just thinking I need another app for the 4th. Wanted to get away from the traditional deviled eggs.
Thanks so much April!! I hope you love this recipe! xTieghan
Your instructions don’t make sense. You say to mix everything together and then you talk about drizzling the butter and mayo on top.
Sounds amazing! Im confused on how to bring the dip together. What to keep on the side to put over the top or mix in? Should the recipe say reserve 1 ear of grilled corn in step 2 or is the extra corn missing in step 4.
6th ingredient – corn to cook in skillet for dip
16th ingredient – 1 additional ear of corn to grill & cut off for topping
Hi Laura,
You are using the 2 cups of raw corn in step 2 and then the ear of grilled corn in step 7. I hope this helps! xTieghan
it says to mix the cream cheese and sour cream. and then drizzle the mayo and butter.
Your instructions are often confusing. Maybe you can get someone to help edit? I love your recipes but I find myself having to do what I think you meant to say because what the instructions say don’t really make sense. Sorry, not trying to be rude as I love following you!
Hi Kelly,
Thanks for your feedback. My mom and I both edit the recipes daily:) If there is something you are confused with please let me know how I can help! xx
I agree Karen. It doesn’t make sense. Can someone clarify? Thanks!!
Hi Trish,
Can you clarify what you are confused about? I would be happy to help! xTieghan
Hi Karen,
Sorry for any confusion, I guess I mean mix everything together that is already in the skillet, not all of the ingredients that are in the recipe. You will use the mayo in step 5 and then just an extra little drizzle in step 7. I hope this makes more sense! xTieghan
Hi!
So if I’m understanding correctly, I mix the mayo/lime mixture and the butter in with the cream cheese/corn but reserve a little of each to drizzle on the top?
The other way I read it is to top the cream cheese/corn mixture with all of the Mayo/lime and all of the butter which actually looks more like the pic.
The rule follower in me wants to do it exactly right, but I suppose that either way it will all mix together at some point and be delicious!
Can’t wait to try it—silver king corn will be perfect with this!
Hi Jennifer,
You are going to mix everything through step 4 in the skillet. The mayo/lime, spicy butter, and grilled corn is saved for the top. I hope this clears thing up for you! Happy 4th!! xTieghan
Can you use canned corn?
Hi Elizabeth,
If you use canned corn I would char it a bit in a cast iron skillet! Let me know if you give this recipe a try, I hope you love it! xx
This looks so good – I love Mexican food. The tortilla chips in your pictures look so good – are they homemade?
Trader Joe’s has a frozen roasted corn that has a smoky flavor that might work better than canned
Awesome, thanks for sharing Judy!!
Tieghan, this looks amazing but there’s a lot of confusion in your instructions. Re the milk – 1/2 what? Tablespoon? Cup?
And then the corn – 2 cups. But then you list in parentheses, 3-4 raw. ?? 3-4 raw ears of corn?
Lastly, in step 6 you say to mix everything together to create the dip but in step 7 you say to tip with the grilled corn and drizzle on mayo and spicy butter! Please help!
*top not tip
Hi Melanie, Usually if the recipe seems off, I reread the story that gives it step by step and it makes more sense, such as the way the ingredients are added. Milk is to be added if needed and 3-4 raw corn cobs equals 2 cups corn. Hope this helps.
Thank you, Nancy! Now I just hope Tieghan can explain the instructions at the end (re mixing everything together). 😉
Hi Melanie,
The milk is whatever you need to thin it out if that is to your liking. Yes, 2 cups should be 3-4 raw ears of corn. I mean mix everything that is already in the skillet, not all of the ingredients. If you are making the recipe and following each step as written this should all be very clear. The dip then gets topped with everything in step 7. I hope this clears things up for you! xTieghan
Hey Catherine,
Thanks so much!! I used homemade, but store bought are also great! Please let me know if you have any other questions! xx