This street corn dip recipe is an absolute showstopper that brings all the beloved flavors of elote (Mexican street corn) into one creamy, irresistible appetizer! If you’ve ever had authentic street corn from a vendor in Mexico City or at a local Mexican market, you know exactly how addictive those charred, mayo-coated corn kernels are. This dip captures every bit of that magic—the smoky char, the tangy crema, the salty cotija cheese, and that perfect kick of chili powder—but in a form that’s perfect for scooping with tortilla chips or serving at your next gathering.
I absolutely love making this dip because it’s one of those recipes that feels fancy enough for entertaining but is actually incredibly simple to pull together. The beauty of street corn dip is that it comes together in about 15 minutes, and you don’t need any fancy equipment or hard-to-find ingredients. Everything you need is available at your local grocery store, and the flavor payoff is absolutely worth it. This is the kind of appetizer that disappears within minutes of hitting the table—I’ve seen grown adults literally fighting over the last scoop!
What makes this street corn dip so special is the combination of textures and flavors. You’ve got the sweetness of fresh corn, the creaminess of a mayo and sour cream base, the umami punch of cotija cheese, the subtle heat from chili powder, and the bright freshness of cilantro and lime. It’s like a flavor explosion in every single bite. Plus, unlike some dips that get boring after a few bites, this one stays interesting because of all those different elements working together.
The best part? You can make this dip ahead of time! I often prepare it the morning of a party and just pop it in the oven right before guests arrive. It’s also incredibly versatile—you can serve it warm straight from the oven, or you can let it cool and serve it at room temperature. Some people even love it chilled! You can also customize it based on what you have on hand. If you don’t have cotija cheese, feta works beautifully. If you want to make it spicier, add more chili powder or a pinch of cayenne. This recipe is truly forgiving and adaptable.
I’ve been making variations of this dip for years, and I’m so excited to share my perfected version with you today. Whether you’re hosting a summer barbecue, bringing a dish to a potluck, or just want an impressive snack to enjoy with friends and family, this street corn dip is going to become your new favorite go-to recipe. Trust me, once you make this, people are going to be asking you for the recipe every single time!
For more delicious appetizers and sides, check out this Heavy Cream Alfredo Sauce Recipe or this Heavy Cream Pasta Recipe. You might also love this Bacon Carbonara Recipe for another crowd-pleasing option. If you’re looking for lighter sides, try this Chickpea Salad Recipe or this Pickled Red Onion Recipe to complement your spread.
For more inspiration on street corn and Mexican-inspired appetizers, check out Bon Appétit or Serious Eats for additional ideas. You can also find more dip recipes at New York Times Cooking.
Ingredients
- 4 cups fresh or frozen corn kernels (about 4-5 ears of corn)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 lime, zested and juiced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1/4 cup cotija cheese for topping
- 2 tablespoons fresh cilantro for garnish
- Tortilla chips for serving
- 1 jalapeño, diced (optional, for garnish)
Instructions
- If using fresh corn, cut the kernels from the cob. If using frozen corn, thaw it completely and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime zest, and lime juice. Stir until well combined and smooth.
- Add the corn kernels, crumbled cotija cheese, chopped cilantro, chili powder, and cumin to the mayo mixture. Stir until all ingredients are evenly distributed.
- Taste the dip and season with salt and black pepper as needed. If you like it spicier, add the cayenne pepper and stir to combine.
- Transfer the mixture to a baking dish or small oven-safe skillet. Spread it out evenly.
- Bake in a preheated 350°F oven for 15-20 minutes, until the dip is heated through and the top is lightly golden.
- Remove from the oven and sprinkle the additional cotija cheese and fresh cilantro on top.
- If desired, garnish with diced jalapeño for extra color and a touch of heat.
- Serve warm with tortilla chips on the side for scooping.
Pro Tips
- Fresh vs. Frozen Corn: While fresh corn is wonderful during peak season (late spring through early fall), frozen corn works beautifully in this recipe and is available year-round. In fact, frozen corn is often picked at peak ripeness and frozen immediately, so the quality can be excellent. Just make sure to thaw it completely and pat it dry before using.
- Cotija Cheese: This crumbly, salty Mexican cheese is traditional for elote and this dip. You can find it in most grocery stores in the international section. If you can’t find it, feta cheese or queso fresco make excellent substitutes.
- Make-Ahead Tip: You can prepare the dip up to 24 hours in advance. Simply cover it with plastic wrap and refrigerate. When you’re ready to serve, just pop it in the oven for 15-20 minutes until heated through.
- Serving Options: This dip is delicious served warm straight from the oven, but it’s also great at room temperature or even chilled. Each temperature variation gives you a slightly different eating experience.
- Customization: Feel free to adjust the heat level to your preference. Add more chili powder, cayenne, or fresh jalapeños if you like it spicier. You can also add crispy bacon bits, diced red bell peppers, or scallions for extra flavor and texture.
- Lime Juice: Don’t skip the lime juice! It’s essential for brightening all the flavors and giving the dip that authentic street corn taste. Fresh lime juice is always better than bottled.
- Mayo Quality: Using quality mayonnaise makes a big difference in this recipe. Don’t use low-fat mayo as it won’t give you the same creamy texture.
- Cilantro: If you’re not a cilantro fan, you can reduce the amount or omit it entirely. Some people use parsley as a substitute.
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 4 days. It may separate slightly when stored, so just give it a good stir before serving. You can reheat it in the oven or microwave.
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