Mexican Street Corn Dip Recipe

Introduction

This Mexican Street Corn Dip captures all the smoky, tangy flavors of traditional elote in a creamy, shareable form. It’s perfect for parties or simple snacking with your favorite tortilla chips.

Ingredients

• 4 ears corn (charred)
• 4 ounces diced green chilies, drained
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1/3 cup cilantro, chopped
• 2 tablespoons red onion, finely diced
• 1 jalapeño, deseeded and finely chopped (optional)
• 1 lime, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper

Instructions

1. Step 1: Preheat your outdoor grill to medium-high heat.
2. Step 2: Shuck the corn and place the ears directly on the grill. Cook, turning often, until the corn is evenly charred on all sides. Remove from grill and let cool.
3. Step 3: Once cooled, use a sharp knife to cut the corn kernels off the cob and transfer them to a large bowl.
4. Step 4: Add mayonnaise, diced green chilies, cotija cheese, cilantro, jalapeño, red onion, lime juice, garlic powder, chili powder, kosher salt, and black pepper to the bowl with the corn.
5. Step 5: Stir everything together until well combined. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Step 6: Serve chilled with your favorite tortilla chips and enjoy!

Tips & Variations

• For extra smoky flavor, use smoked paprika instead of chili powder.
• If cotija cheese isn’t available, feta can be a good substitute.
• Adjust the jalapeño quantity or omit it entirely to control the heat level.
• For a lighter version, substitute half the mayonnaise with Greek yogurt.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This dip is best enjoyed chilled but can be brought to room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip indoors without a grill?

Yes, you can char the corn kernels by roasting them in a hot skillet or under a broiler until lightly blackened.

Is this dip spicy?

The heat comes from the jalapeño and chili powder, which you can adjust or omit to suit your taste.

Mexican Street Corn Dip Recipe

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★★★★★

4.5 from 84 reviews

This vibrant Mexican Street Corn Dip takes the beloved flavors of elote, or Mexican street corn, and transforms them into a creamy, zesty dip perfect for parties and snacks. Charred corn kernels combine with tangy cotija cheese, fresh cilantro, spicy jalapeño, and a blend of seasonings to deliver a crowd-pleasing appetizer that pairs wonderfully with tortilla chips.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 6 cups of dip, serves 8-10 as an appetizer 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 ears corn (charred)
• 4 ounces diced green chilies, drained
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1/3 cup cilantro, chopped
• 2 tablespoons red onion, finely diced
• 1 jalapeño, deseeded and finely chopped (optional)
• 1 lime, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon cracked black pepper

Instructions

1. Preheat the grill: Warm your outdoor grill to a medium-high heat setting to prepare for charring the corn.
2. Grill the corn: Shuck the 4 ears of corn and place them directly on the grill grates. Rotate frequently with tongs to char all sides evenly, cooking until the kernels have a nicely blackened, smoky appearance. Remove and allow to cool.
3. Cut kernels: Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cobs carefully. Transfer the kernels into a large mixing bowl.
4. Add mix-ins: To the bowl with corn, add mayonnaise, diced green chilies, crumbled cotija cheese, chopped cilantro, finely diced red onion, jalapeño, lime juice, garlic powder, chili powder, Kosher salt, and cracked black pepper.
5. Combine ingredients: Stir all ingredients thoroughly until the mixture is well blended and creamy.
6. Chill the dip: Place the dip into an airtight container and refrigerate it for at least 1 hour to allow flavors to meld. For best results, prepare the dip up to one day in advance.
7. Serve: Enjoy your Mexican Street Corn Dip chilled alongside your favorite tortilla chips for dipping.

Notes

• Char the corn carefully to develop a smoky flavor without burning it too much.
• Jalapeño is optional; include it to add heat or omit for a milder dip.
• This dip can be made a day ahead to deepen the flavors.
• For added texture, sprinkle some extra cotija cheese on top before serving.
• Adjust salt and chili powder to taste, depending on your preference.

Keywords: Mexican Street Corn Dip, elote dip, grilled corn dip, party appetizer, cotija cheese dip, Mexican appetizer, tortilla chip dip