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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!

This creamy, cheesy Mexican street corn dip is an instant crowd-pleaser! So easy to make with corn, cotija, cilantro, chili powder and lime!

Mexican street corn dip with charred corn, herbs, crumbled cheese, and chili powder in a bowl, served with tortilla chips.

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I just made this for a BBQ tomorrow. And of course my husband and I had to taste it to make sure it’s good. We’ve already eaten 1/2 of it. It’s not making it to the party. Seriously delicious. Or should I say Damn Delicious.
KELLY
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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!
Close-up of creamy Mexican street corn dip with roasted corn, herbs, crumbled cheese, and chili powder in a brown bowl, with tortilla chips nearby.

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.

Tortilla chip scooping creamy Mexican corn dip with roasted corn, herbs, crumbled cheese, and chili powder, with bowl and chips in background.

How to make Mexican corn dip

  1. 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.
  2. Stir in the seasonings. Gently fold in the mayonnaise, cotija cheese, cilantro, chili powder, garlic and lime juice.
  3. 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.

Close-up of tortilla chip lifting creamy Mexican corn dip with roasted corn, herbs, crumbled cheese, and chili powder from a bowl.

more favorited dip recipes

tools for this recipe

Large cast iron skillet

Mexican Corn Dip FAQ: frequently asked questions

What can I substitute for the mayonnaise?

Use plain Greek yogurt (a tad healthier) or sour cream.

Can I use a different kind of cheese?

Both feta cheese and queso fresco are excellent substitutes, and can be found at most local grocery stores.

How can I make this less spicy?

For milder flavors, skip the jalapeños and chili powder or substitute a can of mild diced green chiles instead.

What can I serve this with?

Sturdy tortilla chips or pita chips are both crowd favorites!

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Can I freeze and reheat later?

Freezing is not recommended as dairy products tend to separate when frozen.

Mexican Corn Dip

Yield: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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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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

Cast Iron Skillet
Cast Iron Skillet

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.
Course: Appetizer
Cuisine: Mexican

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