This Mexican Street Corn Dip is one of my favorite summer sides to bring to a potluck or outdoor gathering. Fresh, creamy, tangy, and lightly spicy, it's a dippable version of your favorite corn on the cob!
Looking for more easy summer side dishes? Try my Potato Salad or Macaroni Salad next!
About This Recipe
Have you ever had Mexican street corn (elotes) before? Its SO flavorful and delicious. Imagine regular corn but elevated to the next level. It's sweet, spicy, tangy, and a little bit smoky. The flavor comes from being slathered with a creamy mayo-based sauce scented with lime, chili flakes, and salty cotija cheese.
It was only a matter of time before this classic got turned into other forms of eating: salads, dips, bowls, etc. My favorite spin-off is the dip. It has the same flavor profile as the original corn on the cob, but it's served as a scoopable dip with crunchy tortilla chips. If you're looking for a fun side dish to bring to your next summer gathering, give this recipe a try!
Key Ingredients
Corn: Fresh corn on the cob is my favorite pick for this recipe, but since it's still spring, I'm using canned corn today. You'll need two 15-ounce cans of corn, or about 4-6 ears of fresh corn. Frozen corn also works, but make sure to defrost it beforehand.
Cotija cheese: Traditionally, Mexican street corn is made with cotija cheese, but you can get away with feta cheese pretty easily. You can crumble it yourself or buy it pre-crumbled to save time.
Sour cream + mayonnaise: The base of my Mexican street corn dip is made with sour cream and mayonnaise. They are essential to bringing all the ingredients together. I love the tanginess that sour cream adds, but if you want a milder flavor, you can just use 100% mayonnaise instead.
Cilantro: Cut off the stems and try to use mostly leaves for the best flavor.
Jalapeno: I love the tiny bit of heat that jalapeno adds. Make sure to remove the seeds and scrape away the piths, otherwise it can get a bit too spicy.
Lime juice: Fresh lime juice adds freshness to the dip. If you want, you can also add some of the zest.
Seasonings: Chili powder, garlic powder, and salt.
Instructions
STEP 1: Add all the ingredients to a large bowl and mix until well combined. Chill until ready to serve. Will keep in the fridge for about 3 days.
Mexican Street Corn Dip
Ingredients
- 2 (15-ounce) cans corn (or 4-6 ears of fresh corn or frozen corn)
- ½ cup crumbled Cotija cheese (or feta cheese)
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- 1 medium jalapeno (seeds removed and finely chopped)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt (or more to taste)
Instructions
- Drain the canned corn thoroughly.
- Add all the ingredients to a large bowl and mix until well combined.
- Chill until ready to serve. Will keep in the fridge for about 3 days.
- Serve with tortilla chips!
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