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Creamy Mexican Street Corn Dip with Bacon & Jalapeños

creamy Mexican street corn dip - featured image
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This creamy Mexican street corn dip combines sweet, smoky corn with crispy bacon, spicy jalapeños, and a tangy, cheesy sauce for a crowd-pleasing appetizer. Inspired by classic elote, it’s easy to make, irresistibly scoopable, and perfect for parties or game day.

Ingredients

Scale
  • 4 cups frozen or fresh corn kernels (about 600g)
  • 6 slices bacon, cooked until crispy and chopped
  • 2 medium jalapeños, finely diced (remove seeds for less heat)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup cotija cheese, crumbled
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 large lime, juiced and zested
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Instructions

  1. Place bacon in a large skillet over medium heat and cook until crispy and golden, about 6-8 minutes. Transfer to a paper towel-lined plate and chop when cool. Reserve 1 tablespoon bacon fat in the skillet.
  2. Add corn kernels to the hot skillet with bacon fat. Spread in an even layer and cook undisturbed for 2-3 minutes until some kernels are golden brown. Stir and continue cooking for another 4-5 minutes until most kernels are lightly charred.
  3. While corn cooks, finely dice jalapeños, slice green onions, mince garlic, chop cilantro, and zest and juice the lime.
  4. In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, Monterey Jack cheese, lime juice and zest, chili powder, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning.
  5. Add charred corn, chopped bacon, jalapeños, green onions, garlic, and cilantro to the creamy mixture. Gently fold until evenly mixed.
  6. If desired, transfer dip to an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes until bubbly and golden on top. Or serve straight from the skillet for a creamier texture.
  7. Garnish with extra cotija, chopped cilantro, jalapeño slices, and a sprinkle of chili powder. Serve hot with tortilla chips, sliced veggies, or warm flour tortillas.

Notes

For best flavor, use fresh grilled corn in summer. Adjust jalapeños for desired heat. Make ahead up to 1 day; bake and garnish just before serving. For a vegetarian version, omit bacon and add roasted bell peppers. If dip thickens after refrigeration, stir in a splash of milk or cream before reheating. Not freezer-friendly.

Nutrition

Keywords: elote dip, Mexican street corn dip, creamy corn dip, bacon jalapeño dip, party appetizer, game day snack, gluten-free dip, easy corn dip, skillet dip, cheesy corn dip

Find it online: https://norasfoods.com/creamy-mexican-street-corn-dip-recipe-easy-elote-with-bacon-and-jalapenos/