Mexican Corn Dip
Traditional Mexican street corn is turned into the best dip ever. So good you won’t even need chips. Just grab a spoon!
This is one of those recipes you’ll keep coming back to. For parties, for casual summer gatherings, for holidays – this dip will always always deliver. It’s a hot party dip that hits just right every single time – it’s warm, creamy, cheesy, velvety, and just so darn perfect.
WHAT IS MEXICAN CORN DIP
Mexican corn dip is a take on everyone’s favorited Mexican street corn (also known as elote in Spanish), taking grilled corn and slathering with mayonnaise or crema and sprinkling with chili powder and cotija. This is further transformed into the creamiest, dreamiest dip.
REASONS TO MAKE MEXICAN CORN DIP
- Super short ingredient list. This dip requires just a handful of ingredients, most of which are pantry staples.
- Just the right amount of creaminess. We have the perfect scoopable abilities with a hint of tanginess and a bit of spice all around.
- Flexible recipe. This is a great recipe to use frozen, canned or roasted corn when in season.
- Best kind of party dip. Served hot or at room temperature, Mexican corn dip is a dip that will keep all the guests so happy.
- Mix it up. Add diced bell peppers for a pop of color, or use feta cheese or queso fresco instead.
TIPS AND TRICKS FOR SUCCESS
- Make it lighter. For a more lighter dip, use plain Greek yogurt in place of the mayonnaise.
- Add more heat. For more heat, leave the seeds and membranes of the jalapenos or add an additional jalapeno. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeno peppers.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro, crumbled cotija cheese or chili powder will certainly take your dip to the next level, adding more flavor, texture and contrast.
- Serve warm or room temperature. Even though this is best served warm, this is also such a crowd favorite when served at room temperature, perfect for tailgating and game day.
MORE FAVORITED DIP RECIPES
- Hot Spinach and Artichoke Dip
- Crab Rangoon Dip
- Creamy Chorizo Queso Dip
- Beef Enchilada Dip
- French Onion Dip
TOOLS FOR THIS RECIPE
Large cast iron skillet
MEXICAN CORN DIP: FREQUENTLY ASKED QUESTIONS
You can use plain Greek yogurt (a tad healthier) or sour cream in place of the mayonnaise.
Feta cheese and queso fresco are both great substitutes for the cotjia cheese, and can be found at most local grocery stores.
Absolutely! For mild flavors, skip the jalapenos and chili powder or substitute a can of mild diced green chiles.
Tortilla chips, pita bread, bagel crisps, or your favorite brand of crackers are all great choices for this favorited hot party dip.
We do not recommend freezing as it will separate when frozen.
Recipe
Yield: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
Equipment
Cast Iron Skillet
Instructions
1. Melt butter in a large cast iron skillet over medium high heat.
2. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
3. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
4. Serve immediately, garnished with cilantro, if desired.
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