Easy Mexican Street Corn Dip Recipe

This Easy Mexican Street Corn Dip Recipe is a fresh, creamy appetizer made with roasted corn, mayonnaise, cotija cheese, lime juice, cilantro, jalapeños, and chili powder. Inspired by the delicious flavors of Mexican street corn, also known as elote, this cold elote corn dip has all of the classic street corn flavors in an easy-to-serve appetizer or side dish.

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My mom created this recipe and encouraged me to make it because my husband is a corn connoisseur. I’m so glad she did because it quickly became a favorite!

Fresh summer sweet corn is one of the best things about summer, and roasting it on the grill makes this dip especially flavorful. The corn develops a lightly smoky, roasted flavor while still keeping its natural sweetness. Once the corn cools, mix it with creamy mayonnaise, salty cotija cheese, fresh lime juice, cilantro, and a little heat from jalapeños and chili powder.

Because this dip is served chilled, it’s a wonderful make-ahead appetizer or side dish for summer cookouts, backyard gatherings, potlucks, and parties. Serve it on its own or with tortilla chips and watch how quickly it disappears!

What Is Mexican Street Corn?

Mexican street corn, traditionally called elote, is a common street food with roots in the more than 9,000-year history of maize (corn). According to the Smithsonian Institution, Indigenous peoples domesticated maize in what is now Mexico.

Traditional elote is not attributed to any one inventor and has evolved over time. It is made by grilling corn on the cob and coating it with mayonnaise or Mexican crema, then topping it with cotija cheese, chili powder, lime juice, and cilantro. Classic elote combines sweet grilled corn with creamy, tangy, salty, and slightly spicy toppings.

This Mexican Street Corn Dip takes those same flavors of elote and combines them with roasted corn kernels to make an easy cold dip. This creamy street corn dip has the tangy, salty, slightly spicy flavor you expect from elote, but it’s much easier to serve to a crowd.

If you’ve ever enjoyed Mexican street corn, this dip will taste familiar while giving you a new way to enjoy those flavors.

Why You’ll Love This Elote Dip Recipe

• Fresh roasted corn gives the dip a naturally sweet and lightly smoky flavor.
• You serve this dip cold, so you can prepare it ahead of time and chill it until you’re ready to serve it.
• Cotija cheese adds a salty, crumbly texture that pairs perfectly with the sweet corn.
• Fresh lime juice balances the creamy mayonnaise and adds a bright flavor.
• Jalapeños and chili powder add just enough heat without overpowering the corn.
• It’s easy to make and requires no baking once the corn has been roasted.
• It’s a creamy dip: Mayonnaise gives this street corn dip its smooth, creamy texture, while cotija cheese adds a salty, crumbly bite.

Equipment Needed

• Grill
• Large mixing bowl
• Sharp chef’s knife
• Corn Kernel Cutter
• Cutting board

Ingredients for Mexican Street Corn Dip

Fresh Corn: Fresh sweet corn is the star of this recipe. Roasting the corn on the grill brings out its natural sweetness while adding a lightly smoky flavor. Fresh corn is my first choice when it’s in season because the flavor and texture are hard to beat. If fresh corn isn’t available, use frozen corn. Thaw it completely and drain well before using. Canned corn will also work, although you won’t get quite the same roasted flavor.

Mayonnaise: Replace some of the mayonnaise with Mexican crema or sour cream if desired, although this dip gets the creamy texture and flavor from mayonnaise.

Note: I don’t recommend replacing the mayonnaise with Greek yogurt. Although you’ll find that substitution in many recipes online, it changes the flavor and texture and moves this dip away from the creamy flavor that’s characteristic of elote.

Cotija Cheese: Cotija is a crumbly, salty cheese traditionally used on Mexican street corn. It adds a savory flavor that pairs beautifully with the sweet roasted corn. If you can’t find cotija, queso fresco is a good substitute. Feta cheese can also be used, although it has a stronger flavor and isn’t traditionally used in elote.

Fresh Lime Juice: Fresh tangy lime juice adds brightness and balances the richness of the mayonnaise. If you don’t have lime juice, substitute fresh lemon juice instead, although lime gives the dip a more traditional flavor.

Chili Powder: Chili powder adds a warm, slightly spicy flavor to the dip.

Cilantro and Green Onions: Fresh cilantro and green onions add color and freshness. If you don’t care for cilantro, you can simply leave it out rather than substituting another herb.

Jalapeños: Finely diced jalapeños give the dip a little heat. Use one or two depending on how spicy you like your dip. For a milder dip, use one jalapeño or leave it out completely. If you like more heat, leave some of the seeds and membranes intact. If you don’t have fresh jalapeños on hand, a few drops of hot sauce or a couple of tablespoons of canned diced green chiles can be used instead. These will add mild heat to the dip.

Tajín: A small dash of Tajín adds another layer of chili-lime flavor. If you don’t have it, you can leave it out. The dip will still have plenty of flavor from the lime juice and chili powder. However, Tajín is a Mexican seasoning made with chili peppers, lime, and salt.

Salt and pepper to taste.

Why Roasting the Corn Makes This Dip So Good

Roasting the corn on the grill is what gives this Mexican Street Corn Dip its distinctive flavor. The heat brings out the corn’s natural sweetness while adding a lightly smoky, roasted flavor that you don’t get from simply boiling the corn.

The goal is to give the kernels some roasted color without burning them. Turning the corn every five minutes helps it cook evenly while keeping the kernels sweet and juicy.

This is also what sets this recipe apart from versions made with sautéed or baked corn. Grilling the corn gives this cold dip a delicious smoky flavor while keeping it fresh and light enough to serve chilled.

How to Make Easy Mexican Street Corn Dip

Roast the Corn

Heat your grill to high, approximately 400°F. Husk the corn, then roast it on the grill for about 20 minutes, turning the cobs every five minutes, so they roast evenly.

Keep a close eye on the corn while it is grilling. You want the kernels to develop some roasted color without burning.

Cool and Cut the Corn

Remove the corn from the grill and allow it to cool completely.

Once the corn is cool enough to handle, use a sharp knife or a corn kernel cutter to carefully cut the kernels from the cob.

Make the Dip

Place the roasted corn kernels in a large bowl. Add the mayonnaise, cotija cheese, lime juice, chili powder, cilantro, green onions, jalapeños, Tajín, salt, and pepper.

Stir everything together until well combined.

Chill and Serve

Refrigerate the Mexican Street Corn Dip until chilled.

Before serving, sprinkle the top with additional cotija cheese and chopped cilantro.

Serve with tortilla chips, corn chips, or your favorite dippers.

Tips for Making the Best Mexican Street Corn Dip

Let the corn cool before making the dip. Mixing hot corn with the mayonnaise and other ingredients can change the texture of the dip, so allow the roasted corn to cool completely first.

Don’t burn the corn. A little char adds delicious flavor, but too much can make the corn bitter. Keep the corn moving on the grill and watch it closely.

Taste before serving. Cotija cheese is naturally salty, so wait until all of the ingredients are combined before adding additional salt.

Adjust the heat to your taste. One jalapeño will give you some heat without making the dip especially spicy. Add a second jalapeño or more chili powder if you prefer a little more kick.

Can You Make This Mexican Street Corn Dip Recipe Ahead of Time?

Yes! This Mexican Street Corn Dip is a great make-ahead appetizer. Prepare the dip, cover it, and refrigerate it until you’re ready to serve.

I actually recommend making it ahead when possible. Chilling the dip for a few hours or overnight gives the flavors time to come together and means you can have your appetizer ready before guests arrive.

For the best texture and flavor, give the dip a quick stir before serving and add the cotija cheese and cilantro garnish just before putting it on the table.

What to Serve with Mexican Street Corn Dip

This cold Mexican Street Corn Dip is perfect with tortilla chips, but there are plenty of other ways to serve it.

Try it with:

• Tortilla chips
• Corn chips
• Crackers
• Pita chips
• Fresh bell peppers

It’s also delicious served alongside tacos, grilled chicken, burgers, or other summer favorites.

Elote Dip vs. Esquites

If you’ve searched for Mexican street corn recipes, you may have also come across the word esquites.

Authentic elote traditionally consists of grilled corn served on the cob with toppings such as mayonnaise, cotija cheese, chili powder, lime, and cilantro.

This Mexican Street Corn Dip is inspired by both. Like elote, you roast the corn on the grill, then remove the kernels from the cob and combine them with the creamy, tangy toppings you expect from Mexican street corn.

Frequently Asked Questions

What is Elote?

Elote is Mexican grilled corn on the cob traditionally topped with ingredients such as mayonnaise or Mexican crema, cotija cheese, chili powder, lime juice, and cilantro.

Is Mexican Street Corn Dip served hot or cold?

This Mexican Street Corn Dip is served cold. Roast the corn on the grill first, then let it cool completely before combining it with the other ingredients. Chilling the dip also allows the flavors to blend together.

How spicy is Mexican Street Corn Dip?

This dip has a mild to moderate amount of heat, depending on how many jalapeños you use. For a milder dip, use one jalapeño and remove the seeds and membranes. For more heat, use two jalapeños or add additional chili powder.

How long does Mexican Street Corn Dip last?

Store the dip covered in the refrigerator in an airtight container and enjoy it within five days. Because this dip contains mayonnaise, keep it refrigerated and don’t leave it sitting at room temperature for an extended period.

A Favorite Summer Dip

This Easy Mexican Street Corn Dip Recipe is one of my favorite recipes to make when fresh sweet corn is in season. Roasting the corn on the grill gives it a delicious smoky flavor, and I love that this dip can be made ahead of time and served chilled.

It’s the perfect appetizer or side dish to serve alongside my Authentic Mexican Salsa Recipe for Cinco de Mayo, Taco Tuesday, game day, or any summer gathering. ¡Buen provecho!

xoxo,
Molly