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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!
Make this dip! My family basically licked the plate clean. I was quite apprehensive about making this as there was no fresh corn available in my town, so I used canned. It was still soooo delicious. For the corn garnish I simply blackened the canned corn in a dry cast iron fry pan.
Hi Marie,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Recipe was amazing! My new go-to when we have company. The leftover spice mix is also amazing on chicken!
Hey Becca!
Thanks so much for making this recipe, I am so glad it was enjoyed!! Hope you’re having a great Sunday! xTieghan
I finally had the perfect opportunity to make this for the first time last night and like all of your recipes, it was a hit! So good!!!
Hey Leslie!
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! xx
Literal rave reviews from everyone who ate it! I was hoping there would be leftovers but the bowl was scraped clean. Can’t wait to make (and eat) it again.
Hey Jen,
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
Hi Tieghan,
I am planning on making this dip over the weekend, can’t wait!
Just curious as to which type of tortilla chip is pictured. Are these store bought or do you have a go-to-recipe to make your own?
Thanks!
Hi Jaclyn,
I made these:) To make your own tortilla chips: cut and toss corn tortillas with olive oil, bake at 375F for 8 minutes, flip and bake another 8-23 until crisp. Sprinkle with salt. I hope you love this recipe! xTieghan
Amazing dip. We fought over it.
Hey Nancy,
Lol love to hear this! Thanks for giving the recipe a try:) xTieghan
This is legit …HEAVEN. Taco night is now not complete unless we make this. This is a game changer and super easy. Thank you!
Hi Jenna!
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
DELICIOUS. My roasted corn didn’t stay in the neat chunks, so my presentation wasn’t nearly as good, but ohmygoodness was this delicious! I’d had some dip from Costco that was really good, but this is 10x better and fresher. Will be a go-to summer side for family dinners and bbqs <3
Hey there,
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
I feel dumb asking this question since nobody else has….In your recipe, it calls for 2 cups corn (3-4 raw) Is that corn right off the cobb or canned corn? (I know the corn ingredient at the bottom of the recipe is a grilled ear of corn!) Thank you so much!
I would use either corn off the cob or frozen corn. Canned corn is not raw.
I had the same question! Does it mean corn from 3-4 raw cobs?
Yes, that is correct:)
Hi Laura,
No worries, it is raw off the cob, corn that you are going to use! Please let me know if you have any other questions, I hope you love this recipe! xTieghan
This was a real hit at our family 4th of July get together, even by the skeptics. I only regretted that I didn’t make 2 batches. Will definitely be making it again!
Hey Kim,
Fantastic!! I love to hear that this recipe was a hit, thanks so much for making it:) Have the best Monday!! xx
I made this to go with street tacos and it was thoroughly enjoyed by everyone!
Hey Beth,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Could you add chicken to make more of a meal
Hi Debbie,
Sure, I don’t see why not! I would add cooked, shredded chicken. Let me know if you give the recipe a try!! xx
Is this is meant to be served warm?
Hi Tina,
Yes, I think this is best served warm:) Let me know if you give it a try! xx
This was fantastic! We ended up having it for our dinner. Next time I will also put out celery for dipping and add a red pepper to the sautéed corn to increase the veggie count. Delicious!
Hey Anne,
Fantastic!! Thanks for sharing your feedback and making this recipe, I love to hear that it was enjoyed!! Have a great Saturday! xx
Suggestions for making this in advance and reheating? Thanks!
Hi Alison,
I would follow the recipe as is and then reheat in the oven on low when you are ready to serve! I hope the recipe turns out amazing for you! xx
Hi! Can I use Feta instead of Cotija cheese? Thanks! Looking forward to try this one!!
Hey Carin,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! This is delicious! I thought the spiciness/sweet was perfect. I was confused however, that the spice quantities put together were more than the recipe calls for?
Hi Linda,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Right, so you’ll just have the spice mix for another batch. Have the best week! xx