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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.
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!
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. 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!
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
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.
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!
My only regret with this recipe was that I didn’t triple the recipe! I took this to a party and it was the hit of the evening. I used bicolor fresh corn and it was a perfect blend of flavors from the spicy butter drizzle to the Mayo-lime and cotija topping. Another winner Tieghan, thanks so much!
Hi Judy,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx
Such a delicious recipe it disappears very quickly. Making it again this weekend for my family reunion. Thank you for sharing such wonderful, easy recipes 🙂
Hi Stephanie,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
This dip is always a big hit! I made it for the 4th of July and it was nearly gone before dinner…there were only 4 of us! Delicious!
Hi Tammy,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
I made this and it was so yummy. I nees to makwnit again 🙂 If I make it ahead for a party, how would you suggest heating it up and would you change any steps?
Hi Jessica,
Happy Friday!!🍉🥭 I love to hear that this recipe was a winner, thanks for making it and sharing your comment! I would just reheat on low in the oven. xT
Made this for 2 seperate parties and the bowl was empty both times & everyone wanted the recipe!! so simple but SO GOOD!!
Hey Alyssa,
Thanks so much for making this dip, I’m so glad to hear it was a hit at both parties:) Have a great weekend! xT
Made it for a Fourth of July party tonight and everyone said it was the best dip they had ever had thank you for this wonderful recipe and for bringing the taste of Mexico to our party.
Hey Mark,
Happy Wednesday!!🍊🍋 I appreciate you trying this recipe and your feedback, so glad to hear that it turned out well for you! xx
Is there a good substitute for the cotijo cheese?
Hi Laura,
Feta cheese would also work well for you! Please let me know if you have any other questions! xx
Made it for Fourth of July last year and making it again this year! Do not have a grill, still turned out great!
Hi Paige,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
Made this tonight it was excellent! A hit with the crowd!
Hi LuAnn,
Happy Monday!!🇺🇸😎 I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! xT
LOVED this. I have been looking for a good street corn recipe and finally found it! I did make it for the wrong crowd (very meat and potatoes type of people) but my cousin and I loved it. I will definitely be making this again. I did transfer it to a crockpot to take to an event and that worked just fine.
Hi Liz,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it! Happy 4th of July weekend! 🇺🇸🍓
Made this last night and it was a hit!!! Everyone wants more!!
Hi Dina,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Do you think this could be made in a crock pot? I’m having a party and want people to be able to access it for several hours.
Hi Shannon,
Totally, that would work well for you! Let me know if you give this recipe a try, I hope it’s a hit! xx
Could this recipe be made the night before, and either serve it cold or reheat the next day?
Hi Emma,
Sure, I would reheat it the next day! Let me know if you give this recipe a try, I hope it turns out well for you! xx
Hi tieghan, I want to make this for a family get together but need it to be dairy free. Do you think it will be okay w omitting the cheese, cream cheese and sour cream? Any dairy free substitutes? Thanks!
Hi Olivia,
So sorry, that’s not going to work…you could try using dairy free cream cheese, dairy free yogurt, and dairy free sour cream but you need those components. I choose a different recipe for best results, here are some other ideas:
https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/
https://www.halfbakedharvest.com/grilled-street-corn-salad/
https://www.halfbakedharvest.com/avocado-shrimp-salsa/
I hope this helps! xT
So I was originally thinking of doing the street corn chicken dish but replacing it with Shrimp. Instead I made this dish and used it as a topping for some shrimp tacos. My husband (who is a big time foodie and normally the cook) highly praised my tacos! I was so happy to be able to make a dish for him that he really enjoyed. Especially since he can be a big time food critic! Thank you for the great inspiration!
Hi Ally,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx