why make this recipe
Mexican Street Corn Dip is a delightful twist on the classic street food you love. It captures all the flavors of elote—grilled corn on the cob slathered with creamy goodness—without the need for skewers. This dip combines sweet corn, creamy cheese, and zesty lime for a rich and satisfying dish. It’s perfect for parties, gatherings, or just a cozy night in. Plus, it’s simple to make and sure to impress your guests!
how to make Mexican Street Corn Dip
To create this flavorful dip, start by charring the corn, which brings out its sweetness. Next, mix the corn with the creamy ingredients to make a luscious dip. Finally, bake it to get it all warm and bubbly, ready for dipping. Here’s how to do it step by step.
Ingredients:
- 3 cup corn kernels (Fresh or frozen)
- 6 oz cream cheese (Softened)
- 0.5 cup mayonnaise
- 0.5 cup cotija cheese (Crumbled)
- 0.25 cup fresh cilantro (Chopped)
- 2 garlic (Minced)
- 1 lime (Juiced)
- 0.5 tsp chili powder
- 0 salt (To taste)
- 0 pepper (To taste)
- 0 tortilla chips (For serving)
Directions:
- Char the corn: Heat a grill or skillet over medium-high heat. Add the corn and cook until it gets nice charred spots, about 8-10 minutes. Let it cool.
- Make the creamy dip: In a large bowl, mix the softened cream cheese, mayonnaise, crumbled cotija cheese, chopped cilantro, minced garlic, lime juice, chili powder, salt, and pepper. Stir in the charred corn until everything is well combined.
- Bake and serve: Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for about 20-25 minutes, or until it’s hot and bubbly. Serve warm with tortilla chips.
how to serve Mexican Street Corn Dip
This dip is best served warm and paired with crispy tortilla chips. You can also sprinkle extra cilantro or cotija cheese on top for added flavor and presentation. It’s an excellent appetizer for any gathering or a delicious snack while watching a movie.
how to store Mexican Street Corn Dip
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, just warm it in the oven at 350°F (175°C) until heated through. You can also microwave it in short intervals, stirring in between.
tips to make Mexican Street Corn Dip
- Use fresh corn for the best flavor. If using frozen, make sure to thaw and drain it well.
- Feel free to adjust the spices to your liking—add more chili powder for extra heat or more lime juice for brightness.
- You can also add diced jalapeños for a spicy kick!
variation (if any)
For a different take on this dip, consider adding diced red onion or bell peppers for crunch. You might also want to try using different cheeses, like Monterey Jack or cheddar, for various flavors.
FAQs
Can I make this dip ahead of time?
Yes! You can prepare the dip and keep it in the refrigerator. Bake it just before serving to enjoy it warm.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta cheese is a great substitute. It has a similar crumbly texture and salty flavor.
Is it possible to make this dip vegan?
Absolutely! To make it vegan, swap the cream cheese and mayonnaise for dairy-free alternatives and use nutritional yeast instead of cotija cheese for a cheesy flavor.
Print
Mexican Street Corn Dip
A delightful twist on classic street food, this Mexican Street Corn Dip combines sweet corn, creamy cheeses, and zesty lime for a rich, satisfying dish perfect for any gathering.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 3 cups corn kernels (Fresh or frozen)
- 6 oz cream cheese (Softened)
- 0.5 cup mayonnaise
- 0.5 cup cotija cheese (Crumbled)
- 0.25 cup fresh cilantro (Chopped)
- 2 garlic cloves (Minced)
- 1 lime (Juiced)
- 0.5 tsp chili powder
- 0 salt (To taste)
- 0 pepper (To taste)
- 0 tortilla chips (For serving)
Instructions
- Char the corn: Heat a grill or skillet over medium-high heat. Add the corn and cook until it gets nice charred spots, about 8-10 minutes. Let it cool.
- Make the creamy dip: In a large bowl, mix the softened cream cheese, mayonnaise, crumbled cotija cheese, chopped cilantro, minced garlic, lime juice, chili powder, salt, and pepper. Stir in the charred corn until everything is well combined.
- Bake and serve: Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for about 20-25 minutes, or until it’s hot and bubbly. Serve warm with tortilla chips.
Notes
Best served warm with crispy tortilla chips. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
