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Mexican Street Corn Dip

Mexican street corn dip - featured image
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This easy, creamy Mexican street corn dip captures all the bold, tangy, and smoky flavors of classic elote in a scoopable, party-friendly form. Perfect for gatherings, game nights, or any occasion where you want a crowd-pleasing snack.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned—fire-roasted if possible)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for a lighter option)
  • 1/2 cup Cotija cheese, crumbled (or feta as a substitute)
  • 1 cup Monterey Jack cheese, shredded
  • 1 medium jalapeño pepper, seeded and finely chopped (or poblano for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • Juice of 1 large lime (zest optional)
  • 1 teaspoon chili powder (or Tajín or smoked paprika)
  • Salt and black pepper, to taste
  • 1 tablespoon butter or olive oil (for charring corn)
  • Optional toppings: extra Cotija cheese, chopped cilantro, more chili powder or Tajín, thinly sliced green onions, crumbled bacon

Instructions

  1. Heat 1 tablespoon butter or olive oil in a large skillet over medium-high heat. Add 4 cups corn kernels and cook, stirring occasionally, for 5-7 minutes until golden and slightly charred. Set aside to cool slightly.
  2. In a medium mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, and juice of 1 large lime. Add 2 cloves minced garlic, 1 teaspoon chili powder, and a pinch of salt and black pepper. Stir until smooth and creamy. Taste and adjust seasoning.
  3. Stir in 1 finely chopped jalapeño, 1/4 cup chopped cilantro, and 1/2 cup crumbled Cotija cheese. Add green onions or diced red bell pepper if desired.
  4. Add the cooled, charred corn to the creamy mixture. Stir in 1 cup shredded Monterey Jack cheese. Mix until well combined. For a melty dip, transfer to an oven-safe dish and bake at 375°F for about 10 minutes until bubbly (optional).
  5. Transfer the dip to a serving bowl. Top with extra Cotija cheese, more cilantro, and a dusting of chili powder or Tajín. Add lime wedges on the side if desired.
  6. Serve warm or at room temperature with tortilla chips, sliced veggies, or crackers.

Notes

For best flavor, use fire-roasted corn and Cotija cheese. Make ahead and chill for a few hours to let flavors meld, but add toppings just before serving. Adjust spice level by varying jalapeño and chili powder. For a melty, baked version, top with extra cheese and bake until bubbly. Easily adapted for dairy-free or vegan diets with plant-based substitutes.

Nutrition

Keywords: Mexican street corn dip, elote dip, party dip, creamy corn dip, appetizer, gluten-free, easy dip, summer snack, game day, vegetarian

Find it online: https://norasfoods.com/mexican-street-corn-dip-recipe-easy-creamy-party-favorite/