If you are craving a creamy, smoky, and zesty treat that brings the irresistible flavors of Mexican street food right to your table, then this Street Corn Dip Recipe is exactly what you need. Packed with charred corn, tangy lime, crumbled cotija cheese, and a little kick from chili powder and jalapeño, this dip is a crowd-pleaser guaranteed to add festive cheer to any gathering. Whether you’re hosting a party or simply want a delicious snack, this recipe combines simplicity and bold taste in the most delightful way.
Ingredients You’ll Need
Every ingredient here plays a crucial role, whether it’s the smoky char on the corn, the creamy base, or the fresh herbs that brighten it all up. These simple components come together to create vibrant flavors and textures that make this dip stand out.
- 4 cups corn kernels: Fresh, frozen (thawed), or canned – corn gives the dip its sweet and crunchy base.
- 1 tablespoon olive oil: Helps char the corn beautifully, adding a subtle smoky flavor.
- 1/3 cup mayonnaise: Adds rich creaminess and a bit of tang.
- 1/4 cup sour cream: Balances the richness with extra smoothness and a soft tang.
- 1/2 cup cotija cheese (crumbled): This salty, crumbly cheese brings authenticity and depth.
- 1/2 teaspoon chili powder: Provides a gentle heat and smoky warmth.
- 1/4 teaspoon smoked paprika: Infuses subtle smokiness that complements the charred corn.
- Juice of 1 lime: Brightens every bite with lively acidity.
- 1/4 cup chopped fresh cilantro: Adds fresh, herbal notes for balance.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: A little peppery spice for character.
- 1 jalapeño (seeded and finely chopped, optional): If you like things with a little zip, this adds fresh heat.
How to Make Street Corn Dip Recipe
Step 1: Char the corn
Heat the olive oil in a large skillet over medium-high heat. Toss in the corn kernels and let them cook, stirring occasionally, until they develop a beautiful slight char—about 6 to 8 minutes. This charring is where the magic happens, bringing out a smoky sweetness that mimics street-side elote carts. Once done, remove the skillet from heat and allow the corn to cool slightly.
Step 2: Mix the creamy base
While the corn cools, whisk together mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, lime juice, salt, and black pepper in a large bowl. This creamy mixture is the heart of your dip, blending tangy, salty, and smoky notes in perfect harmony.
Step 3: Combine all the ingredients
Gently fold the cooled charred corn, chopped cilantro, and jalapeño (if using) into the creamy base. Mix everything until the corn is thoroughly coated with the luscious sauce, ensuring every bite packs the delicious blend of flavors.
Step 4: Ready to serve
Transfer the dip to a serving bowl. Top with a little extra cotija cheese, a sprinkle of chili powder, or fresh cilantro to make it look as vibrant as it tastes. Whether you serve it chilled or at room temperature, this dip is ready to shine alongside your favorite dippers.
How to Serve Street Corn Dip Recipe
Garnishes
Brighten up your dish with extra crumbled cotija cheese for that signature salty bite. A dash more chili powder on top brings a pop of color and subtle heat, while a few sprigs of fresh cilantro add freshness that makes each spoonful sing. A lime wedge on the side can also encourage squeeze-it-yourself zestiness, perfect for guests who love a tangy touch.
Side Dishes
This dip pairs amazingly with classic tortilla chips for crunch, but don’t stop there. Sliced cucumbers, bell pepper strips, and crunchy jicama elevate the snack game and keep things fresh. For a heartier snack, serve alongside black bean tostadas or crispy baked plantain chips—each bite mimics the vibrant Mexican street food vibe.
Creative Ways to Present
Want to impress your guests? Serve this Street Corn Dip Recipe in a hollowed-out mini pumpkin or a colorful Mexican pottery bowl. Layer the dip in a clear glass jar with some extra cheese and cilantro on top for a beautiful visual treat. Even turning it into a layered dip with guacamole and salsa on the side adds variety and makes it the star of any party table.
Make Ahead and Storage
Storing Leftovers
If you happen to have some dip left (though it rarely lasts!), store it covered tightly in the refrigerator. It will keep well for up to 2 days, retaining most of its freshness. Just be mindful that the texture may change slightly as the lime juice continues to mellow the flavors.
Freezing
Since this dip combines dairy and fresh herbs, freezing isn’t ideal as it can affect the texture and creaminess negatively. For best results, enjoy it fresh or refrigerated rather than frozen.
Reheating
This dip is delicious served chilled or at room temperature, so reheating is usually unnecessary. If you prefer it slightly warm, gently heat it in a microwave in short bursts with stirring in between, but avoid overheating to keep the creamy texture intact.
FAQs
Can I use frozen corn for this dip?
Absolutely! Just make sure to thaw the frozen corn fully and pat it dry before charring in the skillet to avoid excess moisture, which can dilute the flavors.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a great alternative. It offers a similar salty, crumbly texture that works well in this dip.
Is this dip spicy?
The base recipe is mildly spiced thanks to chili powder and smoked paprika. Adding jalapeño gives it a noticeable kick, but you can adjust or omit it based on your heat preference.
Can I make this dip vegan?
Yes! Replace mayonnaise and sour cream with vegan alternatives, and use a plant-based crumbly cheese or omit the cheese altogether. The roasted corn and seasonings still deliver great flavor.
How long does it take to prepare this recipe?
From start to finish, including charring the corn and mixing the ingredients, it takes about 18 minutes, making it a quick and impressive appetizer choice.
Final Thoughts
This Street Corn Dip Recipe is a vibrant celebration of flavors that will make your snack time unforgettable. It’s quick to whip up, delightfully creamy with just the right amount of spice and brightness, and perfect for sharing. Next time you want to impress guests or treat yourself, dig into this dip and taste the joy of street corn anytime you want.
Print
Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian, Gluten Free
Description
This Street Corn Dip is a flavorful and creamy appetizer inspired by traditional Mexican street corn, also known as elote. It combines charred corn kernels with a zesty blend of mayonnaise, sour cream, cotija cheese, and spices for a delicious party snack that can be served chilled or at room temperature. Perfect for dipping with tortilla chips or fresh veggies, this easy-to-make dip is a crowd-pleaser for casual gatherings and game days.
Ingredients
Vegetables & Herbs
- 4 cups corn kernels (fresh, frozen, or canned – if using frozen, thaw first)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño (seeded and finely chopped, optional)
Wet Ingredients
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- juice of 1 lime
Cheese & Spices
- 1/2 cup cotija cheese (crumbled)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Char the Corn: Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop a slight char and a roasted aroma, about 6 to 8 minutes. This step enhances the natural sweetness and adds a smoky flavor to the dip. Remove from heat and let the corn cool for a few minutes.
- Prepare the Creamy Base: In a large mixing bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, fresh lime juice, salt, and black pepper. Stir thoroughly to create a smooth and flavorful creamy mixture that balances tanginess with a mild kick of spice.
- Combine and Mix: Add the cooled, charred corn kernels to the creamy base along with chopped fresh cilantro and the optional jalapeño for extra heat. Mix gently but thoroughly to ensure that all the ingredients are evenly coated, creating a harmonious blend of textures and flavors.
- Serve and Garnish: Transfer the street corn dip to a serving bowl. For an appealing presentation and additional flavor, sprinkle extra cotija cheese, a pinch of chili powder, or more chopped cilantro on top. Serve the dip chilled or at room temperature alongside tortilla chips, sliced veggies, or your favorite dippers for a delicious party appetizer.
Notes
- For a lighter and tangier dip, substitute sour cream with Greek yogurt.
- Enhance the texture and flavor by adding black beans or diced red onion.
- This dip is best served the same day for optimal freshness and flavor.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days.
