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The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
This Mexican inspired street corn dip takes everything you love about the dish and makes it into a scoop-able version for some crunchy tortilla chips!
Street corn is music to my tastebuds. The crunchy, charred corn. The creaminess of the sauce. The kick of heat from the chili powder. And the saltiness of the cotija cheese. It’s mouth-watering.
And it makes me want to travel back to Mexico every single time!
This dip would be perfect for a summer cookout or party. It’s packed with summer flavor and is corn-forward so it doesn’t feel too heavy or hot for the summer.
It’s a deliciously light and refreshing dip that doesn’t skimp on flavor! If you’re looking for more of a traditional dip with more sauce than corn, you can always add more mayo and yogurt!
Ingredients You’ll Need
Notes on Ingredients
Corn: I use fresh corn but you could sub frozen corn – just make sure it’s defrosted before use.
Jalapeño: for a spicier dip, include the ribs and/or some of the seeds.
Greek yogurt: I like the combination of yogurt and mayo in this dish but you could use all mayo or all yogurt if you prefer.
Cotija cheese: a Mexican cheese that is salty in flavor and crumbles easily. Could substitute feta if you can’t find it!
Cilantro: a love it or hate it ingredient. I love it but if you hate it, omit it!
Equipment You’ll Need
Cast iron pan (affiliate link – if you make a purchase, I receive a small commission)
How to Make Mexican Street Corn Dip
For a quick step-by-step, check this recipe out in Web Stories!
Step 1: Melt butter in a cast iron skillet over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
Step 2: Add jalapeño, red onion, and chili powder and stir to combine.
Step 3: Reduce heat to medium-low and stir in mayo, yogurt, lime juice, and cotija cheese until cheese is melted and corn is evenly coated.
Step 4: Remove from heat in stir in cilantro.
Expert Tips
I like using my cast iron skillet best for this recipe because you can get a nice char on the corn and it’s great for serving/ scooping.
Street Corn Dip FAQs
What is Mexican street corn?
Also known as elote, Mexican street corn is a common street food in Mexico made with grilled corn on the cob smothered in mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.
What can I substitute cotija cheese with?
You can use feta cheese as a salty substitute for cotija.
Can I use sour cream instead of Greek yogurt?
Yes! Sour cream is a great substitute for Greek yogurt.
Can this dish be made with frozen or canned corn if corn on the cob is not available?
Yes! If using frozen corn, be sure to defrost before using and if using canned corn, be sure to drain and rinse before using.
Can this be served cold?
Yes! My personal preference is served warm but I’ve also eaten it cold and at room temperature.
Can I make this dip ahead of time and reheat it the day of?
Yes! You can reheat the dip on the stovetop, in the oven, or in the microwave.
How long does street corn dip last in the fridge?
Wait until dip is cooled completely before storing it in an airtight container for up to 3-4 days in the refrigerator.
Recipes That Pair Well
For more appetizer/snack inspiration, check out my other recipes below!
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published August 2019.
Description
The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
- 3 cups corn kernels (about 4–6 ears of corn)
- 1 tablespoon butter
- 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
- 1/4 cup diced red onion
- 1 1/2 teaspoons chili powder
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 1/2 tablespoons lime juice (about 1 lime)
- 1/2 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro
- Salt, to taste
- In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
- Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
- Remove from heat and stir in cilantro. Season with salt, to taste.
- Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)
Notes
- You can use fresh, frozen, or canned corn for this recipe. If using frozen corn, be sure to defrost before using and if using canned corn, be sure to drain and rinse before using.
- Store leftovers (completely cooled to room temperature) in an airtight container for up to 3-4 days in the refrigerator.
- This dip can be made ahead of time and reheated in the oven, on the stovetop, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Cast iron
- Cuisine: Mexican
Keywords: Mexican street corn dip, street corn dip
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