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, this classic Mexican and Southwestern recipe features sweet roasted corn kernels, mixed with flavors that will steal the show. Grab some chips, It’s delicious!
What Is Mexican Street Corn Dip?
Mexican Street Corn Dip is a creamy, scoopable appetizer inspired by elote, the popular Mexican street corn. This traditional recipe features sweet corn mixed into a rich base, usually sour cream, mayonnaise, or crema, then seasoned with chili powder or chile powder, garlic, lime juice, and salty cheese like cotija or feta. Fresh cilantro and a little heat from jalapeño or chile add-ons are common. Served warm or cold, it delivers the bold, tangy, smoky flavors of street corn in an easy-to-share dip.
Why This Dip Is So Popular
Taking advantage of Colorado sweet corn season, this Mexican Street Corn Dip is always a crowd pleaser and easy on the hostess because you can make this one ahead of time.
- Caramelized: Sweet corn is made even sweeter and more complex with flavor by roasting and lightly caramelizing it on a sheet pan in the oven.
- Flavor Profile: Once roasted, the corn is combined with tangy lime juice, creamy mayo, Mexican Crema, and salty Cotija cheese.
- Addicting: 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.
Mexican elote street corn is usually grilled and served whole on the cob. With very good results, I traded the grill for my oven to caramelize the corn kernels to mix with the traditional ingredients used to make grilled Mexican corn.
I’ve been wanting to make this appetizer 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 Mexican-style corn.
Ingredients
- 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.
- Seasoning: Limes, Garlic, Cilantro
- Chile Powder: This chile forward Mexican recipe wouldn’t be complete without New Mexico Chimayo Chile Powder. Chimayo 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. To learn more, visit my Chili vs. Chile post, know the difference.
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.
- What’s the Best Cheese Substitution for 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.
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.
- 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.
Pro Tip – Presentation: To give this street corn dip a Southwestern New Mexico vibe, serve with a combination of yellow corn and blue corn chips. Blue corn tortillas and blue corn chips are a staple in New Mexico and Southwestern cuisine.
What To Serve with Mexican Street 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.
Common Questions About Street Corn Dip
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.
You can, but make sure it well drained before proceeding with the recipe. A colander works well here. I prefer using frozen corn which is flash frozen at the peak of it’s season. Let it thaw, pat it dry with a paper towel. Then mix it with the olive oil and salt and pepper and distribute it on the sheet pan.
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.
Either works very well. However, I would recommend letting the cold dip to somewhat come to room temperature. If made ahead, perhaps remove it from the refrigerator up to 30 minutes before serving.
Make Ahead and Leftovers
- Make Ahead: This is the type of recipe that will benefit from making a day ahead. The flavors will marry, meld and become more flavorful.
- Storage: Mexican Street Corn Dip will keep for 4 – 5 days. Store any leftovers in an airtight container in the refrigerator. When ready to serve, let the dip come to room temperature.
Recipe for Mexican Corn Dip (Elote Dip)
Bring the vibrant colors, rich aromas and the sizzle of Traditional Mexican and Southwestern cooking 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 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.
Explore More Southwestern Recipes
And if you love those small bite party appetizers, don’t miss my Appetizer Category. And don’t miss this Southwestern favorite for Hatch Green Chile Cheese Dip.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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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
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- 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.
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- 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 My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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!