Mexican Street Corn Dip Recipe
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.
- 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
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
- Preheat the grill: Preheat your outdoor grill to medium-high heat to prepare for charring the corn.
- 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.
- Cut the kernels: Using a sharp knife, carefully cut the kernels off the cooled cobs into a large mixing bowl.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/mexican-street-corn-dip-recipe/
