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 made this for my husband and he is obsessed. I used frozen yellow corn, avocado oil mayo and followed the recipe exactly. I did make it a day ahead and re-heat it, and it was still as delicious. This is a keeper!
Delicious! We just made this and our taste buds are dancing for joy. Followed the instructions with one addition. I threw some Flaming Hot Cheetos I the food processor and used them as a topping, something we ran across in a restaurant once if you like it a bit on the hotter side. A wonderful recipe
SO DELICIOUS!! Admittedly, it drives me a little crazy when people review a recipe and then describe the 500 things they did to alter it leaving the original recipe totally obliterated. But here I am with two somewhat minor changes 🙂 1. I had about 1/2 a cup of chicken queso leftover so I threw it in. 2. I mixed the ingredients and then just put in a casserole dish in the oven for about 30 minutes at 375. It was good on chips, just by the spoonful, and in chicken soft tacos. YUM
I agree with you. I have a Sister in law who asks for my recipes and alters them before even trying the original. So annoying.
My husband always put his favorite seasoning on my meals I made without tasting.
So no matter what the flavor profile I was making he altered it.
He was famous for smoking a weeks worth of meat on weekends.
All day relaxing and having his beers.
After months of everything smoke flavor The boys would say. They wanted a burger that taste like a burger. And can’t we have hot wings with hot sauce not smoked.
He was a very simple man who never explored unless I made him & made sure no other seasonings where available.
He swore he disliked eggplant but he did love garlic so extra garlic was added and puréed this was then his favorite dip.
Thanks for the recipe my oldest loves Street corn!
Outstanding recipe! If one needs to make this the day ahead, is it best to serve it cold the next day as a dip or side or to reheat it and then serve it? Also, is it necessary to char the corn? THANKS!
I used Feta cheese and non-fat Greek yogurt instead of mayo as I am trying to ease up on the fat! It was not what I was expecting but still VERY GOOD!
Has anyone served this as a cold dip and roast the corn? Wonder what chopped up bacon would taste like mixed in with it as a cold dip and serve switch chips or baggetts
What can be substituted for the cotija cheese??
Double the amount of Parmesan 🙂
It makes awfully good soup, too.
I used Feta.
Took this to a party with some serious foodies (restaurant owners, etc.) and it was a hit. I used frozen corn and no one noticed. I thought for sure people would but the char it gets from cooking really brought out the flavor.
Almost as important, it was so flippin’ easy! I will definitely make this again and again!
love it and so easy to make i ate the whole batch myself
I have made this many times with fresh corn when in season. Microwaved corn till kinda done. Then shucked husk. The I cut kernels off cob. Charred in cast iron with jalapeno. Mixed all the ingredients together & grabbed a spoon. It is Awesome. Thank you for this recipe.
I’ve made this twice now. The first time as written. I ate some warm and served the rest cold with steak tacos. Today, I failed to check the recipe. I sautéed diced onion in the butter, used lemon juice and chipotle chili powder. I totally forgot the mayo! The other ingredients were as written. A delicious twist! Any way you make it, it’s great warm, cold, with chips, as a garnish, or with a spoon. Today it was lunch!
How far in advance could you make this? Could it be kept cold and then served room temperature?
Another great recipe! Used fresh corn and a sprinkle of Tajin on top. Delicious!
Question, can I use jarred jalapeno?
I made this for some friends about 6 years ago and it is requested for every get together.
No review yet – can this be made and served cold? Thanks!
We think it’s delicious either way. I almost prefer it cold. It’s a family favorite.
So good and easy to make! Thank you for this!
Hi! I am making this tonight – is it ok to use fresh corn off the cob that is not roasted?
Fresh raw corn not cooked?
Does your family like that?
It’s best cooked corn not over cooked but the milky rawness cooked out.
Super “delish”!! Super easy!! Prepared this for the first time for my man and I to try…winner winner! This will be a gathering hit!! Thank you for sharing!!
I love this recipe, make it every summer. Most recent twist was I used leftover grilled corn on the cob, sliced off the kernels. I didn’t have a jalapeño so I used red pepper flakes. I also often mix cotija and queso fresco both.
No review yet only asking could I use jarred jalepenos instead of fresh?