Mexican Street Corn Dip is the ultimate party starter that brings all the bold, irresistible flavors of elote straight to your table. With every scoop, you’ll taste smoky roasted corn, zesty lime, creamy cheese, and just the right amount of spice. Perfectly baked until bubbly and golden, this dip is a warm, crowd-pleasing dish that disappears fast at any gathering.
What makes this recipe shine is how it transforms the beloved street food, Mexican elote, into a creamy, shareable form. Traditionally, elote is corn on the cob slathered with mayonnaise, Cotija cheese, lime, and chili powder. This version takes those same iconic flavors and layers them together in one rich, cheesy dip. It’s easier to enjoy, perfect for dipping, and just as crave-worthy.
Whether you’re hosting a game day party, family gathering, or summer cookout, this dip will always impress. Serve it with tortilla chips, crostini, or crunchy veggies, and watch it vanish in minutes.
Recipe Yield: 8 servings
INGREDIENTS
3 cups corn kernels (fresh, roasted, or frozen)
1 tbsp olive oil
1 cup mayonnaise
½ cup sour cream
1 cup Cotija cheese, crumbled
1 cup Monterey Jack cheese, shredded
2 cloves garlic, minced
1 jalapeño, finely diced (seeds removed for less heat)
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
Juice of 1 lime
¼ cup cilantro, chopped
Salt and black pepper to taste
INSTRUCTIONS
1. Roast the corn:
Heat olive oil in a skillet over medium-high. Add corn and cook, stirring occasionally, until lightly charred, about 6–8 minutes.
2. Mix the base:
In a large bowl, combine mayonnaise, sour cream, garlic, lime juice, smoked paprika, chili powder, cumin, salt, and pepper. Stir until smooth.
3. Fold in flavor:
Add the roasted corn, Cotija, Monterey Jack, jalapeño, and cilantro. Stir well to coat everything evenly.
4. Bake until bubbly:
Transfer mixture to an oven-safe dish. Bake at 375°F (190°C) for 18–20 minutes, until hot and melted.
5. Garnish and serve:
Remove from oven, top with extra Cotija and cilantro. Serve warm with tortilla chips, crostini, or fresh veggies.
Helpful Tips to Perfect This Recipe
- Char the Corn Well: For authentic street corn flavor, don’t rush the roasting—let it get golden brown with some dark char marks.
- Cheese Choices Matter: Cotija gives a salty punch, but if you can’t find it, feta or queso fresco works as a substitute.
- Add Heat Smartly: Adjust jalapeño spice level or swap for chipotle peppers in adobo for smoky depth.
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