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Mexican Street Corn Dip

A creamy, cheesy, and slightly spicy Mexican street corn dip inspired by classic elote flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Corn Dip Base
  • 4 cups corn kernels fresh, frozen or canned
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup cotija cheese crumbled
  • 1 cup shredded cheddar cheese
  • 2 cloves garlic minced
  • 1 jalapeño diced
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp cilantro chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat butter or oil in a skillet and sauté corn until slightly charred.
  2. Add garlic and jalapeño and cook until fragrant.
  3. In a bowl mix mayonnaise, sour cream, lime juice and spices.
  4. Combine corn mixture with creamy base.
  5. Stir in cheeses and cilantro.
  6. Transfer to serving dish and garnish with extra cheese and chili powder.
  7. Serve warm or chilled with chips.

Notes

Serve warm for a cozy dip or chilled for a refreshing appetizer.