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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.
I’ve made this to bring to parties on many occasions and it’s always a hit! Trying it again for a potluck tomorrow (but can’t find cotija, so will be trying the feta trick… will let you know how it goes.
Hey Ali,
Thanks so much for making this dip and sharing your feedback! So glad to hear it is always enjoyed. Have a great weekend!
Is it supposed to be 2 teaspoons of chili powder instead of 2 tablespoons per the ingredients list? When mixing the seasoning you end up with 8 teaspoons total and the directions only use 4 teaspoons so I am confused I had a lot left over. However, this recipe was delicious made at her party and everybody loved it.
Hi Monique,
I appreciate you trying this recipe and taking the time to comment, I’m so glad it was enjoyed!
All of the measurements are correct, I just save the leftover seasoning mix for next time:)
Can I make this and keep it warm in a crock pot? Planning on entering this into a work dip contest.
Hey Edith,
Totally, that will work nicely for you. Thanks for choosing to make this recipe!
Just made all the components. This may sound ditzy, but when you say add the dip to the serving bowl, are you saying add the mayo/lime mixture? Then the corn mixture goes on top of that? Then the butter mixture on top of that, then the cohita cheese?
This is going to be so good probably no matter how it’s layered!
Thanks so much for making this recipe, Laurie! You are going to put everything into a serving bowl and then top with the may/lime mixture, butter mixture, and cojita cheese. I hope this helps!
Was a great success at our recent house warming event with our new neighbours. I didn’t add the pepper flakes as the spices ratio were more than warm enough. Making again for family labor day event this weekend….
Hey Mick,
Awesome! So glad to hear this recipe was a hit, thanks a lot for making it! Have a great weekend!
I’m making this for a party but won’t be able to add the butter and mayo mix. Can I mix it all together ahead of time?
Hi Amy,
Sure, that would be okay for you to do. I hope you love this recipe!
Hi! Do you serve this warm or cold? Thank you!
Hey Jenna,
I usually serve this at room temperature. Please let me know if you have any other questions!
Great Party Dip!! Everyone loved it!
Hey Nancy,
Happy Sunday! Thanks so much for choosing to make this recipe, love to hear it was enjoyed!
My foodie friends loved this! Absolutely delicious. I used frozen fire roasted corn. 🌽
Hey Sue,
Happy Sunday! I’m thrilled to hear this recipe was a hit, thanks a lot for making it!
How long would this last in the fridge? Best fresh or could it last overnight?
Hey Kathleen,
This is perfectly fine made the night before if you wanted to:) I hope you love this recipe, please let me know if you have any other questions!
Making this recipe for after church get together, the picture told me it was going to be delicious.
Thanks so much, Carol! I hope the recipe is enjoyed by everyone!
Absolutely delicious!! I did mix the mayo/lime juice mixture in with the cheese dip when I plated it. Everyone devoured this dip.
Hey Kass,
Happy Monday!! Thanks a bunch for making this recipe and your feedback, so glad to hear it turned out well for you!
I am planning to make this dip for a work picnic Thursday and am having a hard time finding Cojita cheese, every place that says they have it actually doesn’t when you get there! I finally ordered from a store via Door dash and said I didn’t want any substitute except the other cojita….i got queso fresco instead. I didn’t really want to use feta. Will this work? Or do I need to scrap this idea and make something else? I have all the other ingredients!
Hey Erin,
Sure, you could use queso fresco. I hope you love this recipe!
Hi, I am looking forward to trying this recipe. Can this be made in oven ?
Are there any changes that needs to be done if I cook in oven? How long it should be cooked and at what temperature
Hey there,
I recommend following the recipe and making on the stove top in a skillet:) Please let me know if I can help in any other way!
i make ahead and then bake in the oven to reheat. still great!
Hi! Is this something we can make ahead and freeze? Trying to look for recipes to make ahead for a cottage at the beach week. Thank you!
Hey Katrina,
Honestly, I have never tried freezing this recipe, I’m not sure it would be the best option for you.
Please let me know if I can help in any other way!