Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cups (about 540 g) corn kernels (fresh, frozen, or canned); 2 tablespoon (28 g) unsalted butter; 3 cloves garlic (minced); ½ cup (120 g) mayonnaise; ½ cup (120 g) sour cream (or Greek yogurt); 1 ½ cups (about 170 g) Cotija cheese (or feta), crumbled; 1 cup (110 g) shredded Monterey Jack or mozzarella cheese; 1 jalapeño (finely chopped (seeds removed for less heat)); 2 green onions (thinly sliced); Juice of 1 lime (about 30 ml); 1 teaspoon (3 g) chili powder; ½ teaspoon (1.5 g) smoked paprika; Salt and black pepper (to taste); Fresh cilantro (chopped (for garnish))

20 minute cook time to this easy Mexican Street Corn Dip, a cheesy, crowd-pleasing appetizer and party snack that can be served hot or cold. It’s super easy to make made with charred corn and simple pantry ingredients.

A white oval baking dish filled with cheesy street corn dip, topped with jalapeño slices and lime wedges, surrounded by tortilla chips, fresh limes, and a jalapeño on a wooden surface.

Dips are such a great appetizer and most only take a few minutes to make. This easy Mexican Street Corn Dip is great for Cinco de Mayo, Super Bowl party food , or if you’re having any party.

I love hot dips like this one, especially the gooey cheese, and give me any dish with spice, and I am super happy.

Our next favorite dip is this Crockpot Buffalo Chicken Dip. And yes, we love all the dips, even this Cream Cheese Fruit Dip that’s perfect for dessert.

Why You’ll Love This Corn Dip

It’s delicious. If you love all things corn, you’re going to love this dish with pops of corn and a touch of spice.
Versatile. You can use whatever corn you have on hand, and also add in different spices.
Quick to make. I like to have frozen corn on hand as this appetizer is quick and easy to make and is loved by our friends and family.

A hand scooping corn dip with a tortilla chip from the baking dish, with corn, cheese, and jalapeño pieces visible and a bowl of tortilla chips in the background.

Ingredient Notes And Variations

This Elote dip is simple, but I’ve shared a few swaps you can make if you want to avoid a grocery run.

Corn kernels. Fresh, frozen, or canned corn works great. Frozen can go straight into the pan. I recommend draining canned corn and patting it dry so it browns instead of steaming. Make sure your pan is nice and hot.
Unsalted butter. Helps the corn brown and gives you better control over the salt level, since Cotija is naturally salty. Neutral oils like canola or avocado oil can be used.
Garlic. Fresh minced garlic is my go-to, but jarred garlic or garlic powder can also be used. If using garlic powder, begin with ½ teaspoon and adjust to your preference.
Mayonnaise. Full-fat or light mayonnaise can be used. You can replace part of it with Greek yogurt if you’d like to cut back on the mayo.
Sour cream (or Greek yogurt). Greek yogurt is a good swap if you prefer a higher-protein or slightly thicker dip.
Cotija cheese. I would try to get this cheese. It’s amazing. Feta is the closest substitute. Parmesan can be used; however, it creates a firm texture and is more salty.
Monterey Jack or mozzarella. This is for the baked dip texture. Pepper Jack is an option if you want added heat.
Jalapeño. Optional but highly recommended if you love a bit of heat. Serrano is a hotter alternative. Canned diced green chiles work if you’re in a rush.
Green onions. You can sub in chives, or finely diced red onion.
Lime juice. I prefer fresh lime juice, but bottled is a good backup.
Chili powder. If you’re out, a combination of paprika, cumin, and a small amount of cayenne works.
Smoked paprika. Regular paprika can be used if smoked paprika isn’t available. Chipotle powder is an option if you want smoke plus heat.
Salt and black pepper. Add salt gradually, especially since Cotija is salty.
Garnish. I use fresh cilantro, parsley or thinly sliced green onion for garnish.

Ingredients for Mexican street corn dip.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Mexican Street Corn Dip

Get the complete ingredients list and instructions from the recipe card below.

Heat butter in a skillet over medium-high heat, add the corn and cook for 5-7 minutes until golden and charred. Stir occasionally for caramelization.
Combine the mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, and half of the Cotija, and some salt and pepper ina bowl.
Add the charred corn, jalapeño, green onions, and shredded cheese. Gently mix everything until it’s evenly coated.
Transfer the mixture to a baking dish, sprinkle with extra cheese, and bake at 375 degrees F / 190 degrees C for 15–20 minutes, until bubbly and golden.
Garnish with the remaining Cotija, cilantro, lime wedges, and chili powder. Serve warm with tortilla chips, pita chips, or veggie sticks.

Bintu’s Tips

So with this being on repeat throughout summer, we’ve got it down pat and have a few tips to share.

Use the widest pan you have. You want to char the corn in a single layer; you don’t want it to steam.
Make sure the corn you use is completely dry. Use a hot pan in order to get the char.
I like to let the corn cool slightly before adding it to the rest of the ingredients.
Go easy on the additional salt; so many ingredients have salt in them, so add it at the end.
I don’t like using pre-shredded cheese. The anticaking agent sometimes changes the results. If your dip goes oily, stir it, it will come together again.
Time this dish for your guests’ arrival, it tends to thicken as it cools.

Storage

Cool the leftovers and then place the dip into an airtight container in the refrigerator for up to 3 days. To reheat it, add a few drops of milk, cream, or broth if it is too thick. I don’t recommend freezing it, as separation occurs, and it tastes grainy.

Close-up of creamy corn dip showing melted cheese, corn kernels, jalapeño pieces, and a lime wedge inside the baking dish.

More Recipes Like This

If you love entertaining, here are some more appetizers to consider.

Overhead view of baked Mexican corn dip in a white casserole dish, garnished with jalapeños, lime wedges, and cilantro, with tortilla chips and fresh ingredients arranged around it.

Tools To Make This

Measuring cups and spoons to make sure you use the right amounts.
And for the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon!

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Mexican Street Corn Dip Recipe

Mexican Street Corn Dip

This Mexican street corn dip is perfect for Cinco de Mayo or Superbowl. It is a great appetizer.

Print Pin Rate Save Recipe

Course: Appetizer

Cuisine: Mexican

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 670kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

4 cups (about 540 g) corn kernels (fresh, frozen, or canned)
2 tablespoon (28 g) unsalted butter
3 cloves garlic minced
½ cup (120 g) mayonnaise
½ cup (120 g) sour cream (or Greek yogurt)
1 ½ cups (about 170 g) Cotija cheese (or feta), crumbled
1 cup (110 g) shredded Monterey Jack or mozzarella cheese
1 jalapeño finely chopped (seeds removed for less heat)
2 green onions thinly sliced
Juice of 1 lime about 30 ml
1 teaspoon (3 g) chili powder
½ teaspoon (1.5 g) smoked paprika
Salt and black pepper to taste
Fresh cilantro chopped (for garnish)

Instructions

Heat butter in a skillet over medium-high heat.
Add the corn and cook until golden and charred for about 5–7 minutes. Stir occasionally so you get that nice caramelization.
In a bowl, stir the mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, and half of the Cotija, and some salt and pepper.
Add the charred corn, jalapeño, green onions, and shredded cheese. Mix until everything is coated.
Transfer the mixture to a baking dish, sprinkle with extra cheese, and bake at 375 degrees F / 190 degrees C for 15–20 minutes, until bubbly and golden.
Garnish with the remaining Cotija, cilantro, lime wedges, and chili powder. Serve warm with tortilla chips, pita chips, or veggie sticks.

Notes

Use the widest pan you have. You want to char the corn in a single layer; you don’t want it to steam.
Make sure the corn you use is completely dry. Use a hot pan in order to get the char.
I like to let the corn cool slightly before adding it to the rest of the ingredients.
Go easy on the additional salt; so many ingredients have salt in them, so add it at the end.
I don’t like using pre-shredded cheese. The anticaking agent sometimes changes the results. If your dip goes oily, stir it, and it will all come together again.
Time this dish for your guests’ arrival, it tends to thicken as it cools.
Cool the leftovers and then place the dip into an airtight container in the refrigerator for up to 3 days. To reheat it, add a few drops of milk, cream, or broth if it is too thick. I don’t recommend freezing it, as separation occurs, and it tastes grainy.

Nutrition