Easy Mexican Street Corn Dip (Hot & Cheesy Elote-Inspired Dip)
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This Mexican Street Corn Dip takes all the bold, creamy, cheesy flavors of traditional street corn (elote) and transforms them into a warm, irresistible party dip. It’s quick to make, perfect for game day or gatherings, and so good and yes, you might skip the chips and go straight in with 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 (Also Known as Street Corn Dip)?
Mexican street 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.
Why You’ll Love This 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.
Pro Tips for Making the Best Mexican street Corn Dip
- 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 Reader-Favorite Dip Recipes You’ll Love
- Hot Spinach and Artichoke Dip
- Crab Rangoon Dip
- Creamy Chorizo Queso Dip
- Beef Enchilada Dip
- French Onion Dip
Recommended Tools for Making Mexican Corn Dip
Large cast iron skillet
Mexican Corn Dip FAQ – Your Questions Answered
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.
Recipe Card – How to Make Mexican Street 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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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?
This dip is fantastic – I used frozen white kernel corn and it was delicious. I can’t wait to try it with fresh corn. Thanks for sharing
Do I used sweet corn or just any type of regular corn ?
You can use either/or. 🙂
I don’t have a review yet, but a question. I am making street tacos and wanted a side dish with corn and chicken to dip into…think anything wrong with adding some chicken to this? I know I may need to tinker with the ingredients, but I thought that may be good.
That sounds amazing, Leslie!
So easy and so delicious!!
I made this for My Wife and I on football Sunday. Excellent recipe, freaking delicious!!! Thank you.
I made this for a girls night in along with your chorizo queso recipe and they were both a hit! We had a big pitcher of margaritas to go with it and we chowed down! Thanks so much for the amazing recipes! Love your stuff.
I made this with frozen corn and liked it, but want to try making it with fresh corn this time. Do I roast the corn while it’s still on the cob, or do I cut it off the cob raw? If I do roast/grill it on the cob, do I still need to saute it with the chopped jalapenos too?
Using fresh corn is a great idea! It may be best to grill the corn prior to sautéing, but it’s completely up to you. Hope that helps, Erica!
This dip has rocked my world! I made it for guests over the 4th of July weekend. And at their request, I made it again the next night!
Isn’t it the best?! We’re happy everyone enjoyed it 🙂
This is amazing and so easy to prepare. Loved it and will remake it often.
I use this recipe as a base for a side dish. I keep it on the warm setting of the crockpot. Making it again tomorrow for our school’s teacher appreciation luncheon which is Mexican themed. Pretty much a huge crockpot of esquites!
That’s very sweet of you, Andrea! Those are some lucky teachers! 🙂
Andrea,
I am doing the same thing for my teachers next week.
Did you make the recipe as exact, or did you double it?
I’m just not sure if it will be enough in my crockpot for all my teachers…
i have utilized this recipe for two years, it is our family’s go to!
It’s delicious, but more like a side dish than a dip.
My mouth is literally watering. My family would love this..
hey I’m Indonesian I really wanna know what cotija cheese tastes?
It is salty and crumbly, sort of like a cross between feta and Parmesan. Hope that helps, Jasmine!
This looks amazing! I’m going to try it for a party where I’m taking the appetizers…so how would you transport it since it says serve immediately but I can’t make it there. Does it need to be in a mini crock pot?
You can try to reheat it at the venue either in the microwave or on the stovetop. A slow cooker also sounds like a great idea but without trying it myself, I’m not entirely sure how it would keep on the WARM function.
So good! Roasted corn first. Served as a side for tostadas.
Yum!