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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!
This was so delicious! Thank you Tieghan for another great recipe.
Hey Chelsea,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Can you grill the corn that you are adding to the dip (in addition to the corn you are putting on top)?
Hi Sue,
Sure, if that’s what you would like to do go for it! I hope you love the recipe, let me know how it turns out! xx
Just go ahead and double the recipe so you can have enough for your friends after you eat the whole bowl
Hi Lauren,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
This dip was so delicious! Can’t wait to make it again.
Hey Natalie,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Can the corn dip be made before time and baked to warm up before adding the mayo and butter?
Hi Donna,
Sure, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Another great recipe! Perfect for a hot summer day!
Hi Laura,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
How would this recipe be as a pasta salad?
Hi Hali,
I think it might be a little heavy to have as a pasta salad. I would probably make some adjustments! Let me know if you give the recipe a try! xx
This was a winner – everyone enjoyed it! I used leftovers on tacos the next day. It was even good cold, right out of the refrigerator the next morning haha
Hey Ames,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Everyone loved this recipe and it was easy to prepare ??
Hi Mia,
Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT
Great recipe, I love when you add sauces!
How do u get your corn to stay in chunks when you cut it off the cob?
Hey Pat,
Thanks so much!! I don’t do that intentionally, it’s just what happened when I slice??♀️ Let me know if you give the recipe a try! xx
So flavorful!
Don’t skimp on the chili oil!
Hey Barb.
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
Perhaps a little “fussy” for what you’d think is a simple dip. However, after tasting all the layers of flavors obtained with the different components- it is so flavorful and each bite was absolutely wonderful! Fixed with margaritas and warmed chips; hubby says we must have again soon! I increased the cream cheese (why add 6 oz when a pkg is 8 oz??) and even adding milk, was not really a “creamy” dip, as you’d envision. So added some con fresco cheese I had just to bulk it up. Also added cumin for deeper flavor. I think 1 1/2 pkgs cream cheese for that much corn, would be more ideal. Don’t skip the mayo & lime- it is awesome with it!
Hi Neva,
Thanks for giving this recipe a try and sharing your feedback, I’m glad it was enjoyed:) xTieghan
Given all the rave reviews for this recipe, I had high hopes for this dip. It was SO GOOD! Everyone of us (8 adults) LOVED it and I really should’ve made a double batch, because it was gone in no time. I will definitely be making this again and again, and I’m trying to think of other ways to consume it ’cause I want more of it in my life (add some to our tacos?, a salad?, or a wrap of some kind??). It was perfect!!
Hey Amy,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! Sure, I think it would be great on tacos or a salad! xxT
This is fantastic! I need to be invited to a party so I can bring this dip! It’s sooooo good! I used just half a teaspoon of cayenne and skipped the Chili flakes. It was spicy enough for me. I feel like more spice would have obliterated all the other amazing flavours in this dip.
Hi Diana,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Love this Dip! Wondering if it can be frozen?
Hi Tammy!
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:) I’ve not frozen this before, but I don’t see why it wouldn’t work for you! xx
Really good! Did for the 4th of July
Awesome!! Thanks for making the recipe Katie:) xx
Great recipe! I added the red peppers as someone suggested and they are great in it. There is too much spice left over, but I saved it and labeled for next time or even just for the next time I grill corn. I used a vegan mayo so there is no egg in the dish and then added chopped cilantro to the mayo/lime mix to integrate it more into the recipe and hide a bit of the fake mayo flavor. I also made a little cherry tomato/scallion/jalepeno/garlic/lime salsa to dot around the edge of the dish. I am sure it will be a huge hit at the BBQ tonight!
Hi Kim,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great Monday! xx