Mexican Corn Dip
by Chungah
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This creamy, cheesy Mexican street corn dip is an instant crowd-pleaser! So easy to make with corn, cotija, cilantro, chili powder and lime!
Featured Comment
This is one of those recipes you’ll keep coming back to. For parties, for casual summer gatherings, for holidays – this dip will always always deliver. It’s a hot party dip that hits just right every single time – it’s warm, creamy, cheesy, velvety, and just so darn perfect.
Why You’ll Love This Mexican Corn Dip
- Best kind of party dip. Served hot or at room temperature, this is simply a crowd-favorite dip that will keep all the guests so happy.
- 15 minute recipe. This party dip requires just a handful of ingredients, most of which are pantry staples already on hand, and takes only 15 minutes to whip up.
- Just the right amount of creaminess. We have the perfect scoopable abilities with a hint of tanginess and a bit of spice all around.
- Flexible recipe. This is a great recipe to use frozen, canned, or roasted corn when in season. And you can easily adapt the recipe to what you have on hand – add diced bell peppers for a pop of color, or use feta cheese or queso fresco instead!
What Is Mexican Corn Dip?
Also known as “street corn dip”, this dip is a take on everyone’s favorited Mexican street corn (also known as elote in Spanish), taking grilled corn and slathering with mayonnaise or crema, and sprinkling with chili powder and cotija. This is further transformed into the creamiest, dreamiest dip.
How to make Mexican corn dip
- Sauté the corn and jalapeño. Cook the corn kernels and jalapeño in a large cast iron skillet over medium high heat until slightly charred, about 8-10 minutes.
- Stir in the seasonings. Gently fold in the mayonnaise, cotija cheese, cilantro, chili powder, garlic and lime juice.
- Serve. Garnish with cilantro and serve.
What type of corn is best?
Fresh, frozen, or canned corn will all work very well here!
Fresh
Fresh corn will yield the best overall flavor with its natural sweetness. Slice off the raw kernels first, then char the kernels with the jalapeños for that authentic elote flavor.
Frozen
Frozen corn is readily and conveniently available all year round, mimicking fresh corn remarkably well especially when in-season corn is not accessible. Thaw completely and drain well to avoid a watery corn dip.
Canned
Canned corn will be the fastest and easiest, requiring zero thawing or chopping. Always drain and rinse the corn thoroughly.
How to serve Mexican corn dip
Serve this just like any other dip – with your favorite dippers such as corn chips, pita chips, thick, sturdy tortilla chips or fresh veggies.
more favorited dip recipes
tools for this recipe
Large cast iron skillet
Mexican Corn Dip FAQ: frequently asked questions
Use plain Greek yogurt (a tad healthier) or sour cream.
Both feta cheese and queso fresco are excellent substitutes, and can be found at most local grocery stores.
For milder flavors, skip the jalapeños and chili powder or substitute a can of mild diced green chiles instead.
Sturdy tortilla chips or pita chips are both crowd favorites!
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Freezing is not recommended as dairy products tend to separate when frozen.
Mexican Corn Dip
Video
Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn kernels, frozen, canned or roasted
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon chili powder
- 1 clove garlic, pressed
- 2 tablespoons freshly squeezed lime juice
Instructions
- Melt butter in a large cast iron skillet over medium high heat.
- Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
- Serve immediately, garnished with cilantro, if desired.
Equipment
Notes
- Get a deep char. Always sauté the corn first (fresh, frozen or canned) until deeply caramelized and slightly blackened for all the rich, smoky flavors.
- Make it lighter. For a more lighter dip, use plain Greek yogurt in place of the mayonnaise.
- Add more heat. For more heat, leave the seeds and membranes of the jalapeño or add an additional jalapeño. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeño peppers.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro, crumbled cotija cheese or chili powder will certainly take your dip to the next level, adding more flavor, texture and contrast.
- Serve warm or room temperature. Even though this is best served warm, this is also such a crowd favorite when served at room temperature, perfect for tailgating and game day.
- Make it hot (optional). For a hot baked party dip, sprinkle the top with extra cheese (ex. Mexican blend) and broil for 2-3 minutes until golden and bubbling, watching carefully so the dip does not burn.
- Choose sturdy chips. Serve with thick, restaurant-style tortilla chips to manage the weight of the dip without breaking.
Did you make this recipe?
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This is delicious! I ate most of it before I served it as a side dish. So good!!!!
Could this be served cold? Im heading to a BBQ tomorrow and of course, we’re an hour away. Just wondering if it’ll be the same or should I just microwave a minute to warm.
This recipe is delicious and not too heavy on the mayo, which makes is lighter than the other recipes out there!
Halved this because 4 ears of corn is apparently only ~2 cups LOL. Charred the corn on the BBQ the night before and cut it off the cob. I didn’t have chili powder so I substituted with Tajin seasoning. Also added a little more lime and cilantro. It was a huge hit and disappeared from the dinner party appetizer plate almost immediately with rave reviews. Served with chips.
Love this recipe! Had this dish for the first time at California Pizza Kitchen…so happy to find your easy recipe to make it at home! Thank you!
Yummy! I first had this dish as an appetizer at a restaurant so I was thrilled to get an email with this recipe! It’s easy and tasty!! Will definitely make again. thank you for the recipe!!
I must say, you truly have a gift for presentation. The dip, made with Trader Joe’s charred corn, was a simple yet satisfying (and talked about) appetizer. Thank you for the inspiration!
You are so welcome!
2nd time making it, I charred the corn a little more this time and used the plain yogurt, wow, wow, wow is this ever delicious. I think I might have added a little more cotija than the recipe calls for ♀️
So good!!! I could not find cotija cheese, so I substituted it with feta cheese. Thank you for this recipe. Added a whole cilantro bunch, just because wr are cilantro lovers. Lol
Delish and easy to make!
Made this for a cookout! Everyone loved it and said I was never allowed to come over with out making this dip.
The only Modification I made was I added about 1/4 block of cream cheese I had leftover from another recipe and wanted to use it up. It was a perfect addition and added a slight tang. Oh I did add a little Cumin because Cumin ALWAYS!!
I was thinking the same thing, it needs a little cream cheese! But, I’d add it for a creamy texture, but not overly creamy.
Perfection!
Holy GOODGRACIOUS
so freaking good!!! I couldn’t stop eating it
So super easy.. I used what I had who h was. Fed of roasted corn and a frozen bag of roasted corn
Just so good… served it with our fish tacos
But will definitely will make for an appetizer with corn chips or just by itself!!!
Thank you for an AMAZING recipe
This was so good. I added about three spoonfuls of sour cream and I used queso fresco cheese and the cotija cheese. Cooked with the cheese and then put a whole bunch of it on top. Game changer and crowd pleaser. Paired it with Late July Multigrain Chips. Can’t wait to make it again.
I did like this but also felt it was more of a side than a dip. The corn kind of falls off the chips. I may try adding some cream cheese next time.
This is delicious and a crowd-pleaser! I’ve taken it to multiple gatherings and it’s been a hit!
This is amazing! Great for summer
Oh my gosh! This truly is a crack dip- SO delicious!! Amazing. There wasn’t a kernel of corn left- and we had this between 4 adults. I cheated and used Trader Joe’s Roasted Frozen corn but followed the recipe for the rest exactly. I’m a huge fan!! Thank you – all your recipes are so delicious! You have a gift!
Love it, very tasty with chili cheese Fritos chips. It is good enough to eat on its own as a side dish too.
Definitely Delicious