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!
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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.
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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A lady at church always brings corn salad to potlucks, made with canned white shoepeg corn, chopped bell pepper, onion and diced tomatoe with mayo. The first time I ate it I couldn’t believe it was mayo. It is to DIE for.
I am going to try this mexican street corn ASAP.
Have you ever eaten this dip a few hours later? Wanted to make it early and put it in the refrigerator.
Yes, we’ve stored in the leftovers in an airtight container and microwaved the leftovers and loved it!
I grew up on this and so have my children, I’m 1/2 Mexican. I serve it during bbq alot. Clean the corn, wrap it in foil & throw it on the pit. I always simply use Mayo, chili powder, lime and Parmasian shake cheese. Works for me.
Is it absolutely necessary to use unsalted butter? Could I use regular butter but less of it and it be okay?
No, it is not absolutely necessary. It’s just more convenient to use unsalted butter so that you can control the salt content in the dish.
If serving this dip for a party, would you recommend keeping it warm in the oven until it is time to be served or putting it in a crock pot? Would it still be good if it got to room temperature? I cannot wait to make this!!
This is really best when served immediately. Now I haven’t tried keeping it warm in a slow cooker but I don’t see why it wouldn’t work. I would just give it a good stir from time to time to prevent dryness.
it’s really good hot… warm… room temp… and cold. I love it all ways.
Stumbled across this recipe and threw it together since my husband came home earlier tonight with ‘oh I forgot, but I signed up to bring a corn dish to the work party tomorrow’. I didn’t read the ‘don’t make ahead of time’ part so fingers crossed it’s still good tomorrow. Only time will tell but it smells amazing, too full and tired to try it tonight.
hello! I am thinking of making this recipe to bring to a party, was just wondering how this turned out after letting it sit overnight?
Leftovers heat up very well!
So…. I’m pretty sure this recipe needs to be tripled if you plan to serve others! BEST THING EVER!!!! I think I will have the entire bowl gone before any else gets to taste it!
Hey hey! I cant wait to make this for an upcoming party! Is there anything else you might be able to recommend serving it with other than tortilla chips? I like people to have options when it comes to dippin’!
Pita chips would also be great!
So with the amount of ingredients you have listed here how many cans of corn would be good?
3-4 ears of corn would be equal to a can of corn.
Quick question…I have left over cooked ears of corn can I use that?
Yes, absolutely!
How about replacing with Gorgonzola cheese? I can’t find cotija
Gorgonzola may be too strong of a cheese for this dish. I recommend substituting feta cheese, which is a bit milder.
I think I’d like to saute some finely chopped red bell pepper and green bell pepper and add that to it. Garlic is definitely out (allergy), so the peppers would add a different taste that would still be excellent. Definitely chips–this would be far too much for me alone, so would be shared with the co’s; they’re usually hungry for something far better than hospital cafeteria “food.”
My daughter just made this as a side with burgers….absolutely delicious!! Only used half the jalapeno in case it was too hot, but probably could have used it all. You would never know there’s mayonnaise in it. I think if I didn’t have the cotija cheese, I would use ricotta insalata in its place. I think it’s milder than feta but also crumbly with great texture and taste. It can be found with all the different Italian wedges of cheese at your grocer. The five ears of corn yielded about 4-4 1/2 cups of corn. Can’t wait to make it again!
Do you have to wait for the corn and jalapeno to cool down before mixing in the other ingredients or is it better to do it while still hot?
I recommend mixing the ingredients while it is still hot. This helps allow the flavors to soak right in!
How long will this last? Can you make it the night before? I notice it says serve immediately, but I wasn’t sure if that was out of necessity or just because it was ready! Thanks!
This is best served immediately. I do not recommend making it the night before.
I am hosting an afternoon party, could I make this in the morning the day of the party?
You can certainly make it ahead of time but this dip is really best when served immediately.
I thought this dish was amazing cold, like a traditional mayo based salad, so I would say you’d be fine making it ahead. I’d cool the corn before adding it to the rest of the ingredients.
I made this yesterday for my 40th birthday gathering. O M G this is so good! Never had this before, and I wish I even found it sooner! My picky son even enjoyed it! I will definitely make this frequently! Thank you Chungah!
Do you cut the kernels off when the corn is still raw? This looks amazing! Going to make it tonight.
Yes, you will cut the kernels off the uncooked corn.
oh. emme. gee. i made this tonight for my dad and me and we snarfed almost a whole batch at dinner. we go to mexico every year and love mexican corn, but have awlays had it on the cob on a stick. when i saw this recipe i had to try it. totally exceeded expectations and will FOR SURE make again!! thank you.
What about Miracle Whip?
Sorry for the repeat. I didn’t see that my first question posted :/
Yes, Miracle Whip should be fine.
EVERYTHING YOU POST…IS TOTALLY AMAZING! Thank you…and keep up the great work.