The smoky aroma of roasted corn mingles with creamy cheeses and a hint of tangy spice in this Mexican Street Corn Dip. It evokes the vibrant flavors of street food favorites. It’s a crowd-pleasing appetizer that comes together quickly on the stovetop. It blends sweet corn kernels with melty cheddar and crumbly cotija for that irresistible elote-inspired bite. Whether you’re hosting a casual gathering or need a game-day essential, this dip delivers bold taste without hours in the kitchen.
I appreciate how versatile it is for busy evenings. It pairs perfectly with tortilla chips for scooping or even as a topping for tacos. Leftovers reheat smoothly. They keep the creamy texture intact for a second round. Friends always rave about the zesty Tajín kick that makes every bite memorable.
Why We Love This Recipe
- Quick Prep Time: This dip comes together in under 30 minutes. It’s ideal for busy moms juggling schedules.
- Flavor Explosion: Roasted corn and tangy Tajín create a smoky, spicy profile. It’s fresh and addictive.
- Party Perfect: It serves a crowd as a vegetarian appetizer. It has easy make-ahead options for stress-free entertaining.
- Customizable Heat: Adjust the seasoning for milder palates. Keep the creamy, cheesy comfort.
Creamy Mexican Street Corn Dip
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy and flavorful dip inspired by Mexican street corn (elote), combining roasted corn kernels with mayonnaise, sour cream, cheeses, and Tajín seasoning for a perfect party appetizer.
Ingredients
- 6 ears roasted corn, kernels removed (or 4 cups frozen corn, thawed and sautéed)
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup cotija cheese, crumbled
- 2–3 teaspoons Tajín seasoning (or chili powder and a pinch of cayenne)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or crackers, for serving
Instructions
- If using fresh corn, roast the ears, then carefully cut the kernels from the cobs. If using frozen, sauté until lightly browned.
- Place the corn kernels into a medium saucepan or skillet.
- Add the mayonnaise, sour cream, shredded cheddar cheese, crumbled cotija cheese, and Tajín seasoning to the pan with the corn.
- Heat the mixture over medium-low heat, stirring frequently, until the dip is heated through and the cheeses have melted, forming a creamy consistency.
- For an extra golden top, transfer the warm dip to a cast iron skillet or baking dish, sprinkle with additional cotija and cheddar, and broil on high for 3-4 minutes until lightly browned.
- Garnish with fresh cilantro before serving. Enjoy warm with your favorite tortilla chips or crackers.
Notes
- Tajín seasoning adds a tangy, spicy kick; substitute with chili powder and lime zest if unavailable.
- This dip can be made ahead and reheated gently on the stove.
- Adjust the cheese quantities for a cheesier or lighter version.
Ingredients to make Mexican Street Corn Dip
These ingredients capture the essence of elote with a creamy, cheesy twist. It elevates simple corn into something extraordinary. Opting for fresh, high-quality corn and cheeses ensures the dip’s flavors shine through vibrantly.
- Roasted corn kernels – provides the sweet, smoky base. Use fresh roasted ears or sautéed frozen as a convenient swap.
- Mayonnaise – adds richness and helps bind the dip for a smooth, dippable texture.
- Sour cream – brings tanginess and creaminess to balance the sweetness of the corn.
- Shredded cheddar cheese – melts into gooey layers for that comforting, stretchy appeal.
- Cotija cheese – crumbled for a salty, crumbly topping that mimics authentic Mexican street corn.
- Tajín seasoning – infuses a zesty lime-chili kick. Substitute with chili powder and lime zest if needed.
- Fresh cilantro – chopped as a garnish for bright, herby freshness.
- Tortilla chips – perfect for scooping the warm dip straight from the pan.
Continue scrolling for step-by-step guidance and expert advice to nail this recipe every time. You’ll find the full ingredient list with precise amounts in the recipe card at the bottom.
How to Make Mexican Street Corn Dip
Step 1: Prepare the Corn
If using fresh ears, roast them until charred, then slice off the kernels. For frozen corn, thaw and sauté in a skillet until lightly browned and tender. This step builds the smoky flavor essential to the dip’s elote inspiration. Aim for about 4 cups of kernels to ensure plenty for mixing.
Step 2: Combine Ingredients in Pan
Add the prepared corn kernels to a medium saucepan or skillet. Then stir in the mayonnaise, sour cream, shredded cheddar, crumbled cotija, and Tajín seasoning. Mix everything thoroughly to distribute the flavors evenly before heating. This creates the creamy base without any lumps.
Step 3: Heat and Melt
Cook the mixture over medium-low heat, stirring often, until warmed through and the cheeses fully melt into a smooth, creamy consistency, about 5-7 minutes. Keep the heat gentle to avoid separating the dairy. Taste and add more seasoning if you want extra spice.
Step 4: Optional Broil for Crisp Top
For a golden finish, transfer the dip to a cast iron skillet or baking dish. Top with extra cotija and cheddar, and broil on high for 3-4 minutes until bubbly and lightly browned. Watch closely to prevent burning. This adds a nice textural contrast.
Step 5: Garnish and Serve
Sprinkle chopped fresh cilantro over the top just before serving warm with tortilla chips or crackers. The garnish brightens the dish visually and adds a fresh pop. Enjoy it right away for the best creamy warmth.
Pro Tips for Success
- Choose Fresh Corn: Roast ears for deeper flavor. Or sauté frozen quickly to mimic that char without hassle.
- Stir Constantly: Prevent cheese separation by mixing frequently over low heat for even melting.
- Tajín Substitute: Use chili powder with lime zest if unavailable. Start with less to control the tangy heat.
- Cheese Adjustments: Scale up cheddar for cheesier results. But taste as you go to keep balance.
How to Serve Mexican Street Corn Dip
Garnishes
I love topping this dip with extra crumbled cotija for a salty crunch. Add a squeeze of fresh lime to brighten the creamy corn base. Chopped green onions add a mild sharpness that complements the Tajín spice without overpowering. These simple touches make it feel festive and ready for sharing.
Side Dishes
Pair it with crisp veggie sticks like carrots or celery for a lighter contrast to the rich dip. A simple green salad with avocado slices works well too. It offers freshness alongside the bold flavors. It also shines next to grilled meats at a barbecue for balanced bites.
Creative Ways to Present
Spoon the warm dip into small individual bowls for easy passing at parties. It creates a cozy, shareable vibe. Layer it in a taco bar setup as a fun topping for soft shells filled with proteins. For elegance, serve in a bread bowl hollowed out. Let the golden edges peek through invitingly.
Make Ahead and Storage
Storing Leftovers
I store any extra Mexican Street Corn Dip in an airtight container in the fridge. It keeps well for up to 3 days. Cover it tightly to maintain the creamy texture and prevent odors from seeping in. This makes it great for quick snacks during the week.
Freezing
Portion the cooled dip into freezer-safe bags, flattening them for easy storage. It freezes nicely for up to 2 months. Thaw overnight in the fridge before reheating to preserve the corn’s tenderness. Avoid refreezing once thawed to keep quality high.
Reheating
Gently warm leftovers on the stovetop over low heat with a splash of sour cream to restore creaminess. Stir until hot. For speed, microwave in short bursts, covered. But the oven at 350°F works best to avoid drying out the edges. It reheats smoothly without losing that fresh-from-the-pan appeal.
