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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 |

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 |

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 |

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 |

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 |

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: 282 kcal

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



  • 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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  1. 5 stars
    I absolutely love this dip! I made it for a party and it was a huge hit! Do you think it would be good to make in a crockpot?

    1. Hi Kirsten,
      Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try! Totally, this should work well in the crockpot!🥑🥝 xT

    1. Hey Rebecca,
      Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT

    1. Hey Georgi,
      I would say it’s good for 2-3 days in the fridge. Let me know if you give this recipe a try, I hope you love it! xT

  2. Could this be eaten cold? Or is it suggested to eat it hot? Not sure if this should be made immediately before being eaten or if it could be made in advance to eat cold or reheated?

    1. Hey Jill,
      I would recommend serving this hot:) But you could definitely make in advance and reheat. Please let me know if you have any other questions! xx

  3. If I am using thawed out frozen corn, should I still use 2 cups?
    Also, do you think chopped bell peppers would be good in this?

    Thank you!

    1. Hey Jessica,
      Yes, I would still use 2 cups of corn and sure you could add some bell peppers:) Please let me know if you have any other questions! xx

      1. Hi Frankie,
        No, you could skip that part, it will heat through during the baking process! Let me know if you give this recipe a try, I hope you love it! xT

  4. 5 stars
    I make tons of dips but I always sub mayo (I do not like the taste of mayo at all, even hidden dips) – could I sub plain greek yogurt? For some dips it works and for others not so much – thoughts? Thanks, Ericha

    1. Hey Ericha,
      Sure, greek yogurt would work well for you here! Please let me know if you have any other questions, I hope you love this recipe!! xx

    2. Our family of eleven (kids, grandkids and regular old folk) eat this dip cold, hot lukewarm, right out of the fridge etc. We love it.
      We add whatever hits us individually as toppings and I almost make it by the gallon. Thank you for this fabulous recipe!

      1. Hey Greta,
        Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT

  5. First dip to be devoured on game day! I just made this for the Superbowl – along with many other HBH dips – and this was the first one to disappear! I wish I made a double batch. I didn’t have any fresh corn so it was all canned corn, but still wildly delicious! That crazy spiced butter is everything, I want to top all my dips with it now. Don’t doubt it, just make it.

    1. Hey Amy,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  6. 5 stars
    Made this for Super Bowl and it slapped.

    Just do yourself a favor and make a double batch to enjoy for the next few days on tacos etc

    1. Hey Lily,
      Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT

  7. Hi, Tieghan– I made the Mexican Street Corn Dip for Super Bowl today. It was wonderful! Great flavors. My husband loved it. I did as you suggested and thinned it down with a bit of milk. I’ve made several of your recipes and they are always so good. And I love the pictures you post of your food! Thanks for doing what you do!

    1. Hey Josie,
      Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! Thanks so much for your kind message! xx

    1. Hey Matt,
      So sorry, I’ve never tested this recipe in the crockpot, but you could certainly give it a try! Let me know if you have any other questions! xT

  8. Hi!!

    I was wondering whether this can be made ahead of time and reheated? Any advice/direction for time and temp on that?


    1. Hey Christine,
      Sure, I would just bake at 350F for 15ish minutes;) I hope you love this recipe, please let me know if you give it a try! xT

  9. 5 stars
    Hands down, this is your best recipe of 2022!! Always a huge crowd pleaser! Remarks of “Wow” and “This is so good! are heard every time we serve this dip. And smoked paprika is our new fav spice! Thank you for creating the best recipes all year long!

    1. Hey Lauren,
      Amazing!! Thanks so much for your kind message and making this recipe, so glad to hear it was enjoyed! x

  10. 5 stars
    This was fantastic! I changed a few things and it was still great:
    – Used frozen corn that I thawed out
    – plain Greek yogurt in place of mayo and sour cream both
    – Didn’t have the grilled corn at all and it was still great!
    -Another crumbly mexican cheese instead of cotija.
    – We also diced and cooked a kielbasa sausage along with the onions and it added a delicious flavor and more protein.

    def a hit!

    1. Hey Allison,
      Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Thanks for sharing what worked well for you! xT