If you’re like me, a creamy, cheesy dip always takes center stage in any gathering. After making this Mexican Street Corn Dip recipe, I couldn’t wait to share! It’s packed with all the smoky, spicy, and tangy flavors of traditional elote but in an irresistibly scoopable form.
Whether it’s a family barbecue or a game-day snack, this is one recipe you’ll keep coming back to. Looking for more appetizer ideas? Iike Thai Turkey Meatballs you ca also check! Now, let’s dig into all the yummy details!
What Ingredients Do You Need for Mexican Street Corn Dip Recipe?
Here’s everything you’ll need to make this extra-special street corn dip, with a few tips to help you along the way.
- Chili powder – Adds a hint of spice and color. Opt for good-quality chili powder for the best flavor.
- Smoked paprika – This adds a smoky depth that takes the dip to another level.
- Cayenne pepper – Adjust this to your spice preference. A little goes a long way!
- Extra virgin olive oil – Used for sautéing and adding a smooth, velvety finish.
- Yellow onion, chopped – For a sweet and savory base. Dice it finely for even cooking.
- Corn (2 cups, about 3-4 cobs) – Fresh is best for a juicy, sweet bite, but canned or frozen corn works in a pinch.
- Garlic, minced – Fresh garlic gives a bold flavor kick. Avoid pre-minced for the best taste.
- Kosher salt and black pepper – To season every layer of the dip just right.
- Cream cheese (6 oz) – At room temperature for easier blending.
- Sour cream (⅓ cup) – Adds extra creaminess and tang.
- Salted butter (4 tbsp) – For a rich, buttery topping.
- Olive oil mayo (⅓ cup) – You can also sub plain Greek yogurt for a lighter option.
- Fresh lime juice (2 tbsp) – Brightens everything up with a tangy zest.
- Cotija cheese (¾ cup) – This crumbly Mexican cheese is key. Feta works well as a substitute.
- Grilled corn (kernels from 1 cob) – For a smoky finish. You can char on a grill or stovetop pan.
- Fresh cilantro (¼ cup, chopped) – Adds fresh, herby undertones to balance the richness.
Exciting Variations: Make It Your Own!
Looking to customize your dip? Here are some simple swaps and add-ins:
- Dairy-Free: Replace the cream cheese and sour cream with dairy-free alternatives. Use vegan mayo.
- Less Spicy: Skip the cayenne pepper or reduce chili powder in the spice mix.
- Extra Veggies: Add in finely diced red bell peppers or jalapeños for more crunch and flavor.
- Cheese Swap: Queso fresco or shredded Monterey Jack can replace cotija if needed.
- Add Protein: Mix in some cooked, crumbled chorizo for a meatier version.
How Much Time Does This Recipe Take?
Planning your schedule? Here’s how long you’ll need:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Must-Have Equipment to Whip Up This Dip
Gather these tools to make prep a breeze:
- Skillet – For sautéing the corn and onions.
- Mixing bowl – To combine the spice mix and dip components.
- Sharp knife and cutting board – For chopping onions, garlic, and cilantro.
- Spatula – Useful for stirring the dip without sticking.
- Serving bowl – A wide, shallow bowl works best for presentation.
- Grill pan (optional) – To char the corn if you’re not using a grill.
How to Make Mexican Street Corn Dip
Mexican Street Corn Dip is a creamy, spicy, and crowd-pleasing appetizer inspired by the classic elote. It’s perfect for parties, game days, or anytime you’re craving bold flavors. Here’s how to make it step by step!
Step 1: Make the Spice Mix
Start by combining chili powder, smoked paprika, cayenne, and a pinch of salt in a small bowl. This mixture is the secret to layering in bold, smoky flavors throughout the dip.
Step 2: Sauté the Veggies
Heat the olive oil in a skillet over medium-high heat. Add the chopped onions and cook for about five minutes until softened. Toss in the corn and garlic, along with a teaspoon of your spice mix. Stir well, and season with salt and pepper. Cook this for another five minutes or until the corn is tender and slightly golden.
Step 3: Build the Creamy Base
Lower the heat to medium-low and fold in the room-temperature cream cheese. Stir until it melts into the corn, creating a creamy texture. Add in the sour cream and keep stirring until the dip is smooth. If it feels too thick, a splash of milk can help thin it out.
Step 4: Make the Spiced Butter
Melt the salted butter in a separate skillet over low heat. Stir in three teaspoons of the reserved spice mix and a sprinkle of chili flakes. Cook for about one minute before removing from heat. This buttery topping adds an incredible richness to the dish.
Step 5: Assemble the Dip
Mix the mayo and lime juice in a bowl for the tangy topping. Spread your creamy corn mixture into a shallow serving bowl. Add the grilled corn kernels on top before drizzling with lime mayo and spicy butter.
Step 6: Garnish and Serve
Sprinkle a generous layer of crumbled cotija cheese and freshly chopped cilantro over the dip. Serve warm with tortilla chips for dipping.
Additional Tips for Making This Recipe Better
Take it from me, these tips will make your dip shine even brighter:
- Don’t skip charring the corn. Even a stovetop grill pan can add that smoky, grilled flavor.
- Blend the spice mix evenly throughout the recipe; it ensures every bite is packed with flavor.
- Use room-temperature ingredients (like cream cheese) to make mixing easier and smoother.
- Let the dip rest for a few minutes after assembling to meld the flavors together.
- If prepping ahead, reheat the dip gently on low heat to avoid separating the creamy base.
How to Serve Mexican Street Corn Dip?
This dip is best served warm, straight out of the skillet or serving dish. Pair it with tortilla chips, crunchy veggie sticks, or even fresh pita bread. For a pop of color, garnish with lime wedges or sprinkle extra chili powder on top before serving. Hosting a party? Serve it in a rustic cast iron skillet for some flair!
Quick Nutritional Breakdown
Here’s a quick breakdown of what’s in each serving:
- Calories: 282
- Protein: 5g
- Carbohydrates: 10g
- Fat: 24g
Make-Ahead and Storage Tips to Save Time and Effort
- Making Ahead: Prepare the creamy corn mixture and toppings separately. Reheat gently and assemble just before serving.
- Storing: Leftover dip can be refrigerated in an airtight container for up to three days.
- Freezing: Avoid freezing, as the cream-based ingredients may separate when thawed.
- Reheating: Warm the dip on the stovetop over low heat or in the microwave until heated through.
Why You’ll Love This Recipe
Here’s why this crowd-pleasing dip will become a favorite:
- Quick and Easy: You can whip it up in just 30 minutes.
- Super Versatile: Add your favorite toppings or tweak the spice level.
- Perfect for Entertaining: A guaranteed hit at any gathering.
- Restaurant-Quality at Home: Deliciously creamy and loaded with authentic flavors.
FAQs
Can I make this with canned corn?
Yes! Just drain and pat it dry before sautéing for the best results.
What can I use instead of cotija cheese?
Feta cheese is a fantastic alternative with a similar salty, crumbly texture.
Is it spicy?
It has a mild kick from the cayenne, but you can adjust the amount for your spice tolerance.
Can I reheat this dip?
Absolutely! Low and slow is the best way to reheat it without compromising the creamy texture.
What chips pair best with this dip?
Tortilla chips are classic, but multigrain or lime-flavored chips add even more depth.
And there you have it! This Mexican Street Corn Dip is creamy, savory, a little smoky, and downright irresistible. Try it out for your next party and watch it disappear in seconds. Happy dipping!