Mexican Street Corn Dip is a perfect appetizer for any party! You can serve it warm or at room temperature, which makes this one a “make ahead” dream come true. A creamy, just right spicy, party dip that showcases sweet roasted corn kernels, this recipe will steal the show. Grab some chips, It’s delicious!
Take advantage of sweet corn season with this Mexican Street Corn Dip. It’s most certainly a crowd pleaser and easy on the hostess because you can make this one ahead of time.
Sweet corn is made even sweeter and more complex with flavor by roasting and lightly caramelizing it on a sheet pan in the oven. Once roasted combine the sweet corn kernels with tangy lime juice, creamy mayo, Mexican Crema, and salty Cotija cheese.
The crowning glory is the bite of heat from the jalapeno and the wonderful earthy heat from the New Mexico Chile Powder. It’s simply addicting with flavor.
I’ve been wanting to make this Mexican Street Corn Dip ever since I made Sweet Corn Soup with Roasted Corn Guacamole. Fresh corn off the cob roasted and toasted into bliss makes such a wonderful base for elote Mexican steet-style recipes.
Exactly What is Mexican Street Corn?
Mexican Street Corn is street food that is made by grilling corn on the cob and then smearing it with a mixture of mayonnaise, Mexican crema, Mexican crumbling cheese (Cotija for example), chile powder and lime. Ever had it? Its Mexican name is Elotes. Why is Mexican street corn so good? Grilling or roasting sweet corn enhances the sweet and nutty flavor.
For this Mexican appetizer, I traded the grill for my oven to caramelize the corn kernels to mix with the traditional ingredients used to make grilled Mexican corn.
Let’s take a look at how to make this Mexican Street Corn Dip appetizer.
What’s In This Mexican Street Corn Dip?
- Sweet Corn: Four Cups. You’ll need kernels from about 5 ears of corn.
- Cotija Cheese: Cotija cheese is a dry Mexican crumbling cheese. You’ll find it in the Mexican section of your produce aisle.
- Mayonnaise
- Mexican Crema: Mexican Crema is thinner than our American sour cream, a little more tangy and slightly salty. You can find it in the Mexican section of the produce aisle.
- Olive Oil
- Limes
- Garlic
- Cilantro
- Chile Powder: New Mexico Chimayo Chile Powder is recommended, but any New Mexico red chile powder will work. Please note that I’ve spelled the chile in chile powder with an “e” not an “i”. Avoid using chili seasoning which is a mix of spices made to season chili soups.
Ingredient Substitutions
- Sweet Corn: Substitute frozen sweet corn. Purchase a good quality brand. I like C&W Petite White and Golden Corn here. Some less expensive brands may be a “tougher” variety of corn which may not cook properly for this recipe. You can also use canned corn. Just make sure it’s well drained before roasting.
- Cotija Cheese: Queso Fresco may be used and even Feta Cheese.
- Mexican Crema: Substitute sour cream.
- Mayonnaise: You can substitute Greek Yogurt for mayo, but the flavor profile will change a bit.
- Cilantro: Some people simply don’t like cilantro. Omit it from the recipe.
- Chile Powder: Use Ancho Chile Powder or even Cayenne. You can even use a shake or two of your favorite hot sauce.
Step by Step Instructions, It’s Easy
- Step 1: Preheat oven to 400 degrees. In a large bowl, toss the corn kernels with two tablespoons of olive oil and some salt and pepper.
- Step 2: Line a sheet pan with a sheet of parchment paper. Distribute the corn evenly on the sheet pan. Place in the oven and set the timer for ten minutes. Cook the corn for 35 – 45 minutes, gently stirring the corn every 10 minutes.
- Step 3: Meanwhile combine the remaining ingredients in a large bowl.
- Step 4: Once the corn is starting to turn golden and caramelized, remove from oven and let cool for about 10 minutes.
- Step 5: Add the corn to this bowl of sauce and gently stir to combine. Ladle into your favorite festive serving bowl and serve with corn chips. Serve this dip warm or at room temperature.
Common Questions About Street Corn Dip
Make Mexican Street Corn Dip up to one day in advance. Just let the dip come to room temperature for about 30 minutes before serving. Serve this Mexican Corn Dip cold or at room temperature.
Use a good sharp Chef’s knife. Place the corn cob on a dinner plate with the corn standing upright. Carefully slice down the cob to remove kernels.
If using frozen corn rather than fresh corn on the cob, you don’t need thaw the corn before roasting it in the oven. Just mix it with the olive oil and salt and pepper and distribute it on the sheet pan. Cooking time may have to be increased.
Living in the Denver Metro area, I like to make the trip Northeast to Brighton. You’ll find acres and acres of vegetable fields and included is some of the best Colorado sweet corn you can find. At roadside stands workers are bringing in bags of fresh produce from the field. It doesn’t get any fresher than that. Local Farmer’s Markets carry Colorado sweet corn beginning in late July through August and September.
Storing Leftovers
- Store any leftovers in an airtight container in the refrigerator. Mexican Street Corn Dip will keep for 4 – 5 days.
- When ready to serve, let the dip come to room temperature.
Tips For Success
- Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
- Be careful when stirring the roasting corn kernels while roasting. Parchment paper will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
- Double this recipe … you’ll be glad you did.
What To Serve with Corn Dip
This Mexican appetizer is a perfect starter for any Mexican entree. Some of our favorites are:
- A big hot bowl of Cowboy Chili.
- Street Style Red Chile Enchiladas
- Any tacos, like Tacos al Pastor.
Recipe for Mexican Corn Dip (Elote Dip)
Bring the vibrant colors, rich aromas and the sizzle of authentic Mexican Street food to your own kitchen with this Mexican Street Corn Dip. Mexican Street Corn, or “elote” turns into a creamy savory delight with this popular appetizer. Perfect for any occasion.
So if you’re looking for Mexican corn appetizers, this Mexican Street Corn dip has the power to transport your taste buds to the bustling streets of Mexico. And it’s a perfect appetizer for a Mexican Meal.
More Mexican Dips and Appetizers
And if you love those small bite party appetizers, don’t miss my Appetizer Category. You’ll find lots of fun ideas including the most popular appetizer recipe on my site for Mexican Shrimp Cocktail, Campechana.
Mexican Street Corn Dip (Elote Dip)
Ingredients
- 4 cups corn kernels frozen or kernels from about 5 ears of corn
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 large jalapeno pepper top cut off, seeds and veins removed, and diced
- ¼ cup Mayonnaise
- ½ cup Mexican Crema or sour cream
- ½ cup Cotija Cheese crumbled, plus more for garnish
- 1 clove garlic pressed
- ¼ cup cilantro chopped, plus more for garnish
- 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
- lime zest from one half lime
- 1 lime juiced
Instructions
- Preheat oven to 400 degrees
- Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
- Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
- Adjust seasoning. Serve warm or at room temperature.
- Serve with a combination of blue and yellow corn tortilla chips.
Notes
-
- Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
-
- Be careful when stirring the roasting corn kernels as they’re roasting. Parchment will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
- Serve this Mexican corn dip cold or at room temperature.
- Double this recipe …. you’ll be glad you did.
Nutrition
Mexican Street Corn Dip … It’s What’s For An Appetizer
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I have been wanting to try this after I saw it in your email newsletter. I finally made it this week for a small group of game playing friends. It was a hit and so delicious. But the funny thing is I had a lot leftover and we kept thinking of things to do with it. We made a delicious creamy pasta sauce by adding it to chopped tomatoes that had simmered in olive oil, a little butter and chicken broth till soft. Then we added it to tomato basil soup and then paired it with quesadillas. I just ate the last straight! Wonderful flavors.
Wow! You’ve got me craving this for breakfast–if only I had the ingredients on hand! I’ll be making this very soon!
Next year I’d love to come on this field trip! Corn is my favorite and this dip sounds sensational!
That’s a deal. Lets plan a Brighton trip.
Love Mexican street corn! The dish. And Colorado sweet corn, the corn itself. 🙂 This looks like a terrific looking recipe — thanks!
Looks like the perfect way to enjoy fresh corn and it sounds like you’ll have supplies to last through the winter. I really like the sound of this corn dip!