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Mexican Street Corn Dip blog post title with picture of a bowl of the dip sitting on a table. Next to it are tortilla chips

Mexican Street Corn Dip

Mexican street corn dip, also known as "Elote Dip," is a flavorful and easy-to-make dish inspired by the popular Mexican street food.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned (drained)
  • 2 tbsp butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 crumbled Cotja cheese feta works as a substitute
  • 1 jalepeno, finely chopped (optional)
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste

Instructions
 

  • Melt the butter in a large skillet over medium-high heat.
  • Add the corn and cook for about 5–7 minutes, stirring occasionally, until the corn becomes slightly charred and fragrant.
  • In a large mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and half of the Cotja cheese. Mix until smoothe.
  • Add the warm corn to the bowl with the sauce..
  • Stir in the cilantro, chopped jalapeno, and remaining Cotja cheese.
  • Mix everything together until it's evenly coated.
  • Transfer the dip to a serving bowl and top with chopped cilantro, Cotja cheese or a sprinkle of chili powder.
  • Serve with tortilla chips and enjoy!