Name: Easy Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (about 4 cobs); 1 small garlic clove, minced; A splash of olive oil (for sautéing); 1 (4 oz) can diced green chilis, drained and rinsed (hot chiles recommended); ⅓ cup sour cream; ½ cup cotija cheese, plus extra for garnish; ¼ cup + 2 Tbsp cilantro, chopped; 2 Tbsp red onion, finely chopped; 1 jalapeño, deseeded and finely chopped; 1 lime, juiced; 1 tsp chili powder; ½ tsp salt

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Introduction

Easy Mexican Street Corn Dip brings all the vibrant flavors of elote into a creamy, cheesy dip that’s perfect for parties or casual snacking. With fresh corn, spicy jalapeño, and zesty lime, this dip is a crowd-pleaser that’s simple to make at home.

A close-up view of a bowl filled with a corn salad mixed with green herbs and white cheese crumbles. The salad has layers of yellow corn kernels, green chopped herbs, and white cheese sprinkled on top with a dusting of red spice. The bowl is white and sits on a white marbled surface with square yellow crackers speckled with black seeds around it. A woman's hand with nails painted white holds one cracker dipped into the salad at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh corn kernels (about 4 cobs)
1 (4 oz) can diced green chilis, drained and rinsed (use hot chiles for extra heat)
⅓ cup sour cream
½ cup cotija cheese
¼ cup + 2 Tbsp cilantro, chopped
2 Tbsp red onion, finely chopped
1 jalapeño, deseeded and finely chopped
1 small garlic clove, minced
1 lime, juiced
1 tsp chili powder
½ tsp salt

Instructions

Step 1: Heat a splash of olive oil in a large skillet over medium-high heat. Add the corn kernels and minced garlic, sauté until cooked through and slightly browned, about 2-3 minutes.
Step 2: Transfer the cooked corn to a large bowl. Add the diced green chilis, sour cream, cotija cheese, cilantro, red onion, jalapeño, lime juice, chili powder, and salt. Mix until the sour cream is fully incorporated.
Step 3: Taste and adjust the seasonings as needed, adding more lime juice or cilantro if desired. Garnish with extra cotija cheese before serving.
Step 4: Serve warm with tortilla chips, or cover and refrigerate to serve as a cold dip.

Tips & Variations

For a smoky flavor, use roasted corn or add a pinch of smoked paprika instead of chili powder.
Substitute cotija cheese with feta if cotija is unavailable.
Add a dash of hot sauce for extra heat.
For a creamier dip, mix in a few tablespoons of mayonnaise or cream cheese.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy it cold straight from the fridge. Stir well before serving to redistribute the flavors.

How to Serve

A clear glass bowl filled with a creamy corn salad composed of bright yellow corn kernels mixed with finely chopped green herbs, small pieces of red onion, and scattered crumbles of white cheese, all coated in a light creamy dressing with specks of spices, a silver spoon partially immersed in the mixture, the background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before sautéing to avoid excess moisture in the dip.

Is this dip spicy?

The heat level depends on the jalapeño and green chilis used. To make it milder, remove all seeds from the jalapeño or reduce the amount used.