Description
This Best Mexican Street Corn Dip is a creamy, spicy, cheesy elote-inspired appetizer made with charred corn, Cotija cheese, mayo, lime, and jalapeño. Serve it warm or cold with tortilla chips for the perfect party dip. Ideal for summer gatherings, game days, or any occasion that needs bold flavor and easy prep.
Ingredients
3 cups corn (fresh, frozen, or canned)
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup Cotija cheese, crumbled
2 cloves garlic, minced
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 small jalapeño, finely diced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Heat a large skillet over medium-high heat and add the corn. Let it cook undisturbed for a few minutes to develop char, then stir occasionally until golden and roasted, about 5–7 minutes.
2. In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and pepper until smooth.
3. Add the warm roasted corn to the bowl and mix to combine.
4. Stir in crumbled Cotija cheese, diced jalapeño, and chopped cilantro.
5. To serve warm, transfer the dip to an oven-safe dish and bake at 350°F for 10–15 minutes until bubbly. Skip this step if serving chilled.
6. Garnish with extra Cotija, cilantro, and a dusting of chili powder. Serve with tortilla chips or veggies.
Notes
This dip can be served warm or cold—equally delicious either way.
For a spicier kick, leave in the jalapeño seeds or add a dash of hot sauce.
Cotija can be substituted with feta cheese in a pinch for a similar salty bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop and optional baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg