Mexican Street Corn Dip

Bring authentic Mexican flavor to your table with this delicious Mexican Street Corn Dip! Mexican Street Corn Dip, often called elote dip, pulls together some incredible flavors from the sweetness of corn, the creaminess of cotija, and the electrifying lime zest.

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It will bring an exciting taste to your dinner table tonight! This is a perfect appetizer or party dip for your next summer get together.

Mexican Street Corn Dip is gaining a lot of popularity, not just at dinner time, but as a party appetizer as well. This is for good reason; it is easy to make, extremely tasty, and depending on where you live, may be something that nobody has even heard of before! You can serve Mexican Street Corn Dip warm and cold, which makes it super versatile and perfect for potlucks and parties.

This Mexican Street Corn Dip can be made fresh or frozen corn, just make sure to thaw first if you are using frozen. If you want to make this but run out of chips to dip, it can also be used in rice bowls, lettuce wraps, or even just a taco shell. This can pack a punch with adding exciting flavors to burrito bowls!

Ingredients to Make Mexican Street Corn Dip:

  • sweet corn
  • butter
  • mayonnaise
  • sour cream
  • lime juice
  • chili powder
  • garlic powder
  • lime zest
  • cilantro
  • cotija cheese

How to Make Mexican Street Corn Dip:

  1. In a large skillet, melt the butter. Add both cans of corn and cook for about 5 minutes. Remove from heat and allow to cool. 
  2. Once cooled, transfer corn to a large bowl. Add in mayonnaise, sour cream, cilantro, lime zest, lime juice, chili powder garlic powder and cotija cheese. 
  3. Mix until well combined then transfer to a serving dish. Serve with tortilla chips or crackers.

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Notes & Tips:

  • You can also use frozen corn, thaw first, or fresh corn cut off the cob. 
  • If you run out of chips try serving in taco shells, rice bowls or on lettuce.
  • Store in an airtight container in the refrigerator for up to three days. Do not freeze. 

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Mexican Street Corn Dip

Mexican Street Corn Dip in a white dish
Bring authentic Mexican flavor to your table with this delicious Mexican Street Corn Dip! Mexican Street Corn Dip, often called elote dip, pulls together some incredible flavors from the sweetness of corn, the creaminess of cotija, and the electrifying lime zest.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serving Size 6 servings

Ingredients

  • 2 cans (15 ounces) corn
  • 2 tablespoons butter
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime zest
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ cup cotija cheese, crumbled

Instructions

  • In a large skillet, melt the butter. Add both cans of corn and cook for about 5 minutes. Remove from heat and allow to cool.
  • Once cooled, transfer corn to a large bowl. Add in mayonnaise, sour cream, cilantro, lime zest, lime juice, chili powder garlic powder and cotija cheese.
  • Mix until well combined then transfer to a serving dish. Serve with tortilla chips or crackers.

Notes

  • You can also use frozen corn, thaw first, or fresh corn cut off the cob. 
  • If you run out of chips try serving in taco shells, rice bowls or on lettuce.
  • Store in an airtight container in the refrigerator for up to three days. Do not freeze. 

More Appetizer Recipes:

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