Ingredients
4 cups frozen corn, thawed (or fresh corn, kernels cut off cob)
1 tablespoon olive oil
1/2 cup mayonnaise
1/2 cup sour cream (or plain Greek yogurt for a lighter option)
4 ounces cream cheese, softened
1/2 cup crumbled cotija cheese, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
2 tablespoons lime juice (from 1–2 limes)
1/2 teaspoon chili powder, plus more for garnish
1/4 teaspoon smoked paprika
Pinch of cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
Optional: Sliced jalapeños or a dash of hot sauce for serving
Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool slightly.
Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, softened cream cheese, cotija cheese (reserving some for garnish), chopped cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Mix until well combined and smooth.
Step 3: Add the slightly cooled charred corn to the cream cheese mixture. Stir gently until all ingredients are evenly distributed.
Step 4: Taste and adjust seasoning with salt, pepper, and more lime juice or chili powder if desired. The flavors will meld as it sits.
Step 5: Transfer the Mexican street corn dip to a serving bowl. Garnish generously with extra crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder.
Step 6: Serve immediately with tortilla chips, pita bread, or vegetable sticks. For best flavor, allow the dip to chill in the refrigerator for at least 30 minutes before serving.
Notes
For an extra kick, add a dash of your favorite hot sauce or finely diced jalapeño to the dip. This dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve over time, making it an excellent make-ahead option for parties!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 320kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: mexican street corn dip, easy party favorite, elote dip, corn dip, appetizer, party food, mexican recipe, quick dip, potluck recipe, creamy corn dip
