Description
Turn sweet, smoky elote into the creamiest party dip with this Best Mexican Street Corn Dip, a crowd-pleasing appetizer that doubles as an easy recipe for game day, potlucks, and even casual dinner ideas. Loaded with tender corn, tangy lime, chili spice, and plenty of cheese, this make-ahead dip fits right into quick breakfast platters, easy dinner spreads, healthy snack boards, and all your favorite breakfast ideas, dinner ideas, and food ideas when you need something delicious fast.
Ingredients
3 cups corn kernels (fresh, frozen thawed, or canned and drained)
8 ounces cream cheese softened
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese
1/2 cup crumbled cotija cheese plus extra for topping
1 cup drained diced tomatoes with green chilies
1/2 cup sliced green onions divided
1/4 cup chopped fresh cilantro
1 to 2 jalapeños seeded and finely diced
2 cloves garlic minced
2 tablespoons fresh lime juice
1 teaspoon chili powder plus more for topping
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt or to taste
1/4 teaspoon black pepper
Corn chips crackers or veggie sticks for serving
Instructions
1. Soften the cream cheese at room temperature until it is easy to mix.
2. Drain and pat dry the corn and the diced tomatoes with green chilies so the dip stays thick and creamy.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Add the sour cream and mayonnaise to the bowl and mix until the base is silky and fully combined.
5. Stir in the lime juice, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper, then taste and adjust seasoning as needed.
6. Fold in the corn kernels, shredded Monterey Jack, crumbled cotija, drained tomatoes with green chilies, most of the green onions, cilantro, jalapeños, and garlic until evenly distributed.
7. Cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld and the mixture thicken.
8. Before serving, transfer the dip to a serving bowl and garnish with extra corn, cotija, reserved green onions, and a sprinkle of chili powder.
9. Serve chilled with corn chips, crackers, or veggie sticks for dipping.
10. For a warm version, spread the dip into a baking dish and heat at 350°F (180°C) for 15–20 minutes until hot and melty.
Notes
For the sweetest flavor, use grilled or roasted corn when you can, but well-drained canned or frozen corn works beautifully in a hurry.
Adjust the heat level by changing how much jalapeño you add and whether you keep or remove the seeds and membranes.
This dip thickens as it chills, so if it feels too thick before serving, you can loosen it with a spoonful of sour cream or a tiny splash of milk or cream.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 275
- Sugar: 3
- Sodium: 430
- Fat: 23
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 7
- Cholesterol: 55
Keywords: Mexican street corn dip, elote dip, party dip, easy appetizer, game day snack, corn dip, Cinco de Mayo recipes