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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.
Dumb question — But do you combine the mayo mix and butter before drizzling or both separate?
Hey Bobby,
Not a dumb question at all! You are going to drizzle them separate:) I hope you love this recipe!
Love this but have a question about the spices. The ingredient list has a minimum of about 3 Tbsp of chili spices (chili, paprika, & cayenne) yet the recipe directions say to only use a minimum of 1 Tbsp plus 1 tsp. What am I supposed to do with all that extra chili spice?
Hey Angela,
Thanks for making this recipe!! I just save all of the seasoning for the next time I make this. Please let me know if you have any other questions!
Everyone loved it!
Hey Emma,
Amazing! Love to hear this recipe turned out well for you, thanks a lot for making it!
Have a great 4th of July weekend!
Amazing recipe but trying to be more healthy – any swaps for the cream cheese? How about cottage cheese? Would that still have to be cooked in a pan to melt the cottage cheese the same way? Really do love this dip!!!
Hi Marta,
Thanks so much for making this recipe! So sorry, I have not tested with cottage cheese, so I am not sure what your results would be. I definitely think it’s worth giving it a try! You could also use a low fat cream cheese. I hope this helps!
What could we do if we don’t have a gas stove or grill to grill the corn?
Hi Tayler,
You could char the corn in a skillet, that would work nicely for you. I hope you love this recipe!
I typically use a cast iron pan
Use trader joes grilled corn!
You can use cottage cheese. I would recommend blending the cottage cheese the day before and then wrapping it in a cheese cloth sitting in a strainer over a bowl overnight so it thickens up like cream cheese
Fantastic dip! Have made many times. Spread it on burgers tonight and it was fabulous
Hey Sandra,
Awesome! So glad to hear you enjoyed this recipe, thanks so much for making it and your message!
I do not leave reviews. I have 3 kids 5 and under so I make a lot but I’m always busy. But GIRL! Best dip I have ever had. I’ve made a lot of dips and this one is THE one I have no self control with. 50 stars. Soooo good.
Lol thanks so much, Lauren! Love to hear this recipe was a hit! Thanks for taking the time to comment:)
I made homemade sour cream for this. 🙂 I forgot the butter, fyi. I used leftover cooked corn on the cob that had butter and Everything Elote seasoning from Trader Joe’s. I took the finished dip and used it as a generous sauce on top of a street taco flour tortilla in an oiled pan, sprinkled crumbled queso cheese, then either cooked ground beef w taco seasoning or taco-seasoned tofu depending on the recipient, another little tortilla on top. Flipped when brown, served with homemade refried beans, chopped cherry tomatoes, lettuce, and avocado. The dip really made the dish!!
Hey Kelly,
Awesome! Love to hear this recipe turned out well for you, thanks for making it!
Have a great week!
We skipped the butter and it was still too indulgent. Tasty but really could be scaled back.
Hi Leigh,
Thanks for trying the recipe and sharing your feedback!
How do we adapt this for a crock pot? Also I’m a Tajin maniac so I’m going to omit the lime & cayenne and adjust accordingly.
PS: I’ve made a bunch of your recipes and they have all been 💋🤌 *chef’s kiss*
Thanks so much for your kind message, John:) I would just dump it all in and cook on low for 2-3 hours.
I hope you love this dip!
Can you serve this cold?
Hi Natalie,
I prefer to serve this hot or at room temperature. Please let me know if you have any other questions!
Appetizer
Glad you enjoyed the recipe, Patti!
Do I have to use cooked corn? Can I just use canned or frozen?
Hey Ashley,
Sure, either of those would be perfectly okay to use as well.
I hope you love this dish, let me know how it turns out for you!
Could I make this ahead and heat it in the overn?
Hey Morg,
Sure, that would work nicely for you! I hope you love this dish, please let me know if you give it a try!
A Super Bowl favorite! Used only Greek yogurt for the sour cream and mayo parts which worked just fine.
Hey Miranda,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
This looks delicious! Can it be made a day ahead and reheated?
Thanks so much, Bexter! Yes, that would be okay for you to do. Please let me know if you have any other questions!
3-4 cups raw corn? How much if using frozen?
Hi Julie,
It’s 2 cups of corn, fresh or frozen. Please let me know if you have any other questions!
Has anyone frozen this?