Name: Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 4 ears corn (charred); 4 ounces diced green chilies (drained); 1/2 cup mayonnaise; 1/2 cup cotija cheese (crumbled); 1/3 cup cilantro (chopped); 2 tablespoons red onion (finely diced); 1 jalapeño (deseeded & finely chopped, optional); 1 lime (juiced); 1/4 teaspoon garlic powder; 1 teaspoon chili powder; 1/2 teaspoon Kosher salt; 1/4 teaspoon cracked black pepper

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Introduction

Mexican Street Corn Dip is a flavorful twist on the traditional elote, combining charred corn, creamy mayo, tangy cotija cheese, and a hint of spice. It’s an easy, crowd-pleasing appetizer perfect for parties or casual snacks.

A close-up view of a white bowl filled with a creamy corn dip showing two layers: a base layer of small yellow corn kernels mixed with white creamy cheese and sprinkled with green chopped herbs and black pepper. A woman's hand is holding a yellow tortilla chip scooping some of the dip, with the chip covered in the creamy mixture. Surrounding the bowl are more yellow tortilla chips. In the background, there is a sliced lime, green jalapeño, and a partly peeled corn on the cob, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears corn (charred)
4 ounces diced green chilies (drained)
1/2 cup mayonnaise
1/2 cup cotija cheese (crumbled)
1/3 cup cilantro (chopped)
2 tablespoons red onion (finely diced)
1 jalapeño (deseeded & finely chopped, optional)
1 lime (juiced)
1/4 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon Kosher salt
1/4 teaspoon cracked black pepper

Instructions

Step 1: Preheat your outdoor grill to medium-high heat.
Step 2: Shuck the ears of corn and place them directly on the grill. Cook, turning frequently, until the corn is charred on all sides.
Step 3: Remove the corn from the grill and let it cool until you can handle it comfortably.
Step 4: Using a sharp knife, carefully cut the kernels off the cobs and place them in a large bowl.
Step 5: Add the mayonnaise, diced green chilies, cotija cheese, cilantro, jalapeño (if using), red onion, lime juice, garlic powder, chili powder, Kosher salt, and cracked black pepper to the bowl with the corn.
Step 6: Stir all the ingredients together until well combined.
Step 7: Cover the bowl and refrigerate the dip for at least 1 hour to let the flavors meld. It can be made up to one day in advance.
Step 8: Serve chilled with your favorite tortilla chips and enjoy!

Tips & Variations

For extra smoky flavor, consider adding a pinch of smoked paprika or using chipotle powder instead of chili powder.
If you prefer a creamier dip, mix in a bit of sour cream or Greek yogurt along with the mayonnaise.
Adjust the heat by leaving the seeds in the jalapeño or omitting it entirely for a milder version.
Fresh corn works best when in season, but frozen corn can be used—thaw and drain it well before grilling or sautéing.

Storage

Store the dip in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a squeeze of fresh lime juice if needed. This dip is best served chilled but can be brought to room temperature if preferred.

How to Serve

A close-up of a bowl filled with creamy corn salad showing bright yellow corn kernels mixed with white cheese crumbles and small green herb pieces, topped with a sprinkle of black pepper and fresh chopped cilantro. The green bowl sits on a round wooden board surrounded by light golden tortilla chips scattered around. A halved bright green lime, a dark green jalapeño, and corn with husks and silks are placed next to the bowl. One tortilla chip is nestled inside the bowl on the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip without a grill?

Yes! If you don’t have a grill, you can char the corn under a broiler or cook it in a hot skillet until it gets a slight char.

What can I substitute for cotija cheese?

If cotija is unavailable, feta or Parmesan cheese can be used as a salty, crumbly alternative.