Name: Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen or canned); 2 Tablespoons salted butter; ½ cup mayonnaise; 3 Tablespoons sour cream; Juice of half a lime; 1 teaspoon garlic powder; ¼ teaspoon cayenne pepper; ⅔ cup crumbled Cotija cheese; 1 Tablespoon minced fresh cilantro

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Introduction

Mexican Street Corn Dip is a creamy, tangy, and slightly spicy dish inspired by the popular street food elote. It’s packed with flavorful corn, rich cheeses, and zesty lime, making it a perfect appetizer or party snack.

A light purple bowl filled with creamy corn salad, showing three main layers: bright yellow corn kernels mixed with creamy sauce and small red specks as the base, topped with crumbly white cheese, and garnished with fresh green cilantro leaves in the center along with two lime wedges on the right edge. A golden spoon rests inside the bowl on the right side, with tortilla chips scattered nearby. The bowl sits on a white marbled surface partly covered by a white cloth with yellow stripes, and a small wooden bowl filled with more white cheese is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
2 tablespoons salted butter

½ cup mayonnaise
3 tablespoons sour cream

Juice of half a lime
1 teaspoon garlic powder

¼ teaspoon cayenne pepper
⅔ cup crumbled Cotija cheese
1 tablespoon minced fresh cilantro

Instructions

Step 1: Melt the butter in a large skillet over medium-high heat.
Step 2: Add the corn kernels and sauté for 8–10 minutes until they begin to brown and caramelize slightly.
Step 3: Remove the skillet from heat and allow the corn to cool for about 10 minutes.

Step 4: In a bowl, stir together the mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper until well combined.
Step 5: Mix the cooled corn into the mayo mixture. Set aside a couple tablespoons of Cotija cheese, then stir the remaining cheese into the corn mixture.
Step 6: Transfer the dip to a serving bowl and garnish with the reserved Cotija cheese and fresh cilantro.

Step 7: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

For extra smoky flavor, use grilled corn instead of sautéed.
Adjust the cayenne pepper to your preferred spice level or substitute with smoked paprika for a milder option.

Try adding finely chopped jalapeño or a dash of chili powder for a spicier kick.
Cotija cheese can be replaced with feta for a similar tangy texture.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and let it come to room temperature or warm gently in a microwave if preferred.

How to Serve

A light purple bowl filled with a creamy corn dish made of small yellow corn kernels mixed with a white sauce, sprinkled with crumbled white cheese and a dash of red spice. The corn salad is topped with a green cilantro sprig in the center and two bright green lime wedges tucked on one side. A metal spoon with a gold handle rests inside the bowl. The bowl sits on a white marbled surface with a yellow and white striped cloth draped on one side and yellow tortilla chips on the other. A small brown bowl with extra crumbled cheese is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip a few hours or even a day in advance. Just keep it refrigerated and give it a good stir before serving.

Can I use frozen corn for this recipe?

Absolutely. Frozen corn works well—just thaw it completely before sautéing for best results.