Mexican Street Corn Dip Recipe

Introduction

Mexican Street Corn Dip is a creamy, flavorful twist on the classic elote. Packed with charred corn, tangy lime, and a blend of spices, it’s the perfect appetizer for parties or casual snacking.

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 & 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 ears of corn and place them directly on the grill. Cook, turning with tongs, until the corn is evenly charred on all sides. Remove from the grill and let cool.
3. Step 3: Once the corn is cool, carefully cut the kernels off the cob with a sharp knife and transfer them to a large bowl.
4. Step 4: Add the mayonnaise, diced green chilies, cotija cheese, chopped cilantro, jalapeño (if using), red onion, lime juice, garlic powder, chili powder, salt, and black pepper to the corn.
5. Step 5: Stir everything together until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld.
6. Step 6: Serve chilled with your favorite tortilla chips and enjoy!

Tips & Variations

• For extra smoky flavor, try grilling the corn over charcoal or wood chips.
• If cotija cheese is unavailable, feta is a good substitute that maintains the tangy, crumbly texture.
• Add extra jalapeño or a dash of hot sauce for more heat.
• This dip is great served with fresh veggies or as a topping for grilled meats.

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 cold and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well if fresh ears are not available. You can sauté or roast it to get some charred flavor before mixing.

Is this dip spicy?

It is mildly spicy due to the jalapeño and chili powder, but you can adjust the heat by using less jalapeño or omitting it entirely.

Mexican Street Corn Dip Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

A flavorful and creamy Mexican Street Corn Dip featuring charred corn, tangy cotija cheese, zesty lime, and a hint of chili spice, perfect for serving with tortilla chips at parties or casual gatherings.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 4 ears corn (charred)
• 1/3 cup cilantro, chopped
• 2 tablespoons red onion, finely diced
• 1 jalapeño, deseeded and finely chopped (optional)

Dairy & Condiments

• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled

Other

• 4 ounces diced green chilies, drained
• 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: Preheat your outdoor grill to medium-high heat to prepare for charring the corn.
2. Char the corn: Shuck the 4 ears of corn and place them directly on the grill. Rotate the ears frequently with tongs to evenly char all sides. Once thoroughly charred, remove from the grill and allow to cool to a safe handling temperature.
3. Cut the kernels: Using a sharp knife, carefully cut the kernels off the cooled cobs into a large mixing bowl.
4. Add remaining ingredients: To the bowl with corn kernels, add 1/2 cup mayonnaise, 4 ounces diced green chilies, 1/2 cup crumbled cotija cheese, 1/3 cup chopped cilantro, 1 finely chopped jalapeño, 2 tablespoons finely diced red onion, juice of 1 lime, 1/4 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon cracked black pepper.
5. Combine and chill: Stir all the ingredients thoroughly until well mixed. Transfer to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld. This dip can also be prepared up to one day in advance.
6. Serve: Serve the Mexican Street Corn Dip chilled with your favorite tortilla chips for dipping and enjoy!

Notes

• For extra smoky flavor, char the corn directly on an open flame grill as directed.
• Jalapeño is optional; omit for less heat or substitute with mild pepper.
• The dip tastes best after chilling for at least an hour to blend flavors well.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Cotija cheese can be substituted with feta if unavailable.

Keywords: Mexican Street Corn Dip, Elote Dip, Mexican appetizer, grilled corn dip, cotija cheese dip, spicy corn dip