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Street Corn Dip

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This easy street corn dip is a creamy, zesty, and slightly spicy appetizer inspired by Mexican elote. Packed with charred corn, tangy lime, cotija cheese, and a touch of heat, it’s the perfect crowd-pleaser for parties, potlucks, or taco night.

Ingredients

Scale
  • 4 cups corn kernels (about 3 cans, drained; or 4–5 ears fresh corn, kernels cut off; or frozen, thawed and drained)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, crumbled (or feta/queso fresco as substitute)
  • 1 medium jalapeño, finely diced (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes (plus more for serving)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, or regular paprika)
  • 1 tablespoon butter or oil (for sautéing corn)
  • Salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
  • Optional: pinch of sugar, cayenne pepper, diced pickled jalapeños, or Mexican crema

Instructions

  1. Prep the corn: If using fresh corn, shuck and cut kernels off 4–5 ears (about 4 cups). If using canned, drain and pat dry. For frozen, thaw and drain well.
  2. Char the corn: Heat 1 tablespoon butter or oil in a large skillet over medium-high heat. Add corn in a single layer. Let sit undisturbed for 2–3 minutes to sear, then stir occasionally for another 4–5 minutes until lightly charred. Remove from heat and let cool slightly.
  3. Mix the creamy base: In a large mixing bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, and smoked paprika. Stir until creamy and well blended.
  4. Add fresh ingredients: Stir in cooled corn, crumbled cotija cheese, diced jalapeño, and chopped cilantro. Mix gently to keep corn kernels intact.
  5. Season to taste: Add salt and pepper (start with 1/2 teaspoon salt and 1/4 teaspoon pepper), then taste and adjust lime, chili powder, or cheese as desired.
  6. Chill or serve warm: Serve immediately while warm, or chill in the fridge for 30 minutes to let flavors meld. If making ahead, cover and refrigerate up to 24 hours.
  7. Garnish and serve: Just before serving, sprinkle extra cotija, chili powder, and cilantro on top. Serve with tortilla chips, pita chips, or veggie sticks.

Notes

For best flavor, use fresh lime juice and char the corn well. Adjust spice level by adding more or less jalapeño. Make ahead for deeper flavor, but add garnishes just before serving. For a lighter dip, substitute Greek yogurt for sour cream or mayo. Store leftovers in the fridge up to 3 days; do not freeze.

Nutrition

Keywords: street corn dip, Mexican street corn, elote dip, party appetizer, corn dip, easy dip, gluten-free appetizer, summer dip, potluck recipe, crowd-pleaser

Find it online: https://norasfoods.com/street-corn-dip-recipe-easy-irresistible-party-appetizer-guide/