Mexican Corn Dip
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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?
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!