Mexican Corn Dip
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Traditional Mexican street corn is turned into the best dip ever. So good you won’t even need chips. Just grab a spoon!
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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.
what is mexican corn dip
Mexican corn 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.
reasons to make mexican corn dip
- Super short ingredient list. This dip requires just a handful of ingredients, most of which are pantry staples.
- 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.
- Best kind of party dip. Served hot or at room temperature, Mexican corn dip is a dip that will keep all the guests so happy.
- Mix it up. Add diced bell peppers for a pop of color, or use feta cheese or queso fresco instead.
tips and tricks for success
- 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 jalapenos or add an additional jalapeno. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeno 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.
more favorited dip recipes
- Hot Spinach and Artichoke Dip
- Crab Rangoon Dip
- Creamy Chorizo Queso Dip
- Beef Enchilada Dip
- French Onion Dip
Tools For This Recipe
Large cast iron skillet
Mexican Corn Dip: Frequently Asked Questions
You can use plain Greek yogurt (a tad healthier) or sour cream in place of the mayonnaise.
Feta cheese and queso fresco are both great substitutes for the cotjia cheese, and can be found at most local grocery stores.
Absolutely! For mild flavors, skip the jalapenos and chili powder or substitute a can of mild diced green chiles.
Tortilla chips, pita bread, bagel crisps, or your favorite brand of crackers are all great choices for this favorited hot party dip.
We do not recommend freezing as it will separate when frozen.
Mexican Corn Dip
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
Equipment
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.
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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!!
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
My family LOVED it. I looked at a number of recipes for Mexican Street Corn and liked the ideas of a dip rather than serving it in individual cups. I did make a couple of changes. I didn’t have any jalapeño peppers so I chopped some green and red peppers and added them in with the corn. I increased the chili powder to 1 tsp and added 1/2 tsp of cumin to give it some punch as I’d substituted the jalapeño. I added 3 tbsp of sour cream along with the mayo and used Feta cheese in place of the cotija cheese.
Just made this for the first time and it’s Damn Delicious!!! Can’t stop eating it! Thank you!
Love this recipe! Always a hit served alongside anything Mexican!
This is phenomenal. I’ve seen corn dips that are LOADED with dairy and I would say this beats them out. I used sour cream instead of mayo and next time I’d try greek yogurt. I did use queso fresco which was key. Doubled the jalapeno and glad I did. Used frozen corn – no problems.
Made it exactly like the recipe and it was devoured by all. This is a keeper.
I love this dip bc it’s not overly cheese laden like some of the other recipes out there. It’s perfect. Great as a dip or to add to tacos! Charring the corn brings out the sweetness. I sometimes use Trader Joe’s frozen mexican corn (pre-charred) then warm the whole thing in the oven. It’s great with Trader Joe’s everything but the Elote seasoning on top to finish it off. This Damn Delicious recipe is my go to for Mexican Street Corn dip!