Mexican street corn, also known as elote, is a popular street food consisting of grilled or boiled corn coated in a mixture of creamy mayonnaise, cotija cheese, chili powder, and lime juice. This Mexican Cheesy Street Corn Dip puts all the flavors of elote into a hearty, crowd-pleasing dip that’s perfect for scooping up with tortilla chips. With just a handful of ingredients, this dip comes together quickly and easily.

Ingredients Needed for Mexican Cheesy Street Corn Dip

To make this Mexican Cheesy Street Corn Dip, you will need:

  • 4 ears of corn, husked
  • 1⁄2 cup mayonnaise
  • 1⁄2 cup sour cream
  • 1⁄2 cup cotija or feta cheese, crumbled
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1⁄2 teaspoon garlic powder
  • Salt and pepper to taste
  • Tortilla chips, for serving

That’s it! Just 8 simple ingredients are all you need to put this flavorful dip together.

Step-by-Step Instructions for Making Mexican Cheesy Street Corn Dip

Making this dip is so easy. Here are the simple steps:

  1. Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes until tender. Drain and set aside to cool slightly.
  2. When cool enough to handle, stand each ear of corn up in a bowl and use a sharp knife to slice off the kernels, cutting close to the cob.
  3. In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and garlic powder. Season with salt and pepper.
  4. Add the corn kernels and stir gently to coat in the creamy dressing.
  5. Transfer the dip to a serving bowl. If not serving right away, cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature with tortilla chips for scooping. Garnish with extra cotija cheese, chili powder, and lime wedges if desired.

And that’s it – an easy, flavor-packed Mexican Cheesy Street Corn Dip ready to enjoy in less than 30 minutes! The sweet corn paired with the spicy chili powder, tangy lime, and salty cotija cheese makes for an irresistible combination.

Tips for Making the Best Mexican Cheesy Street Corn Dip

  • For the most flavor, use fresh corn cut right from the cob instead of frozen or canned corn.
  • Make sure to cook the corn properly so the kernels release their starch and sweetness into the dip.
  • Feel free to play around with the amount of mayonnaise and sour cream to find your desired creaminess.
  • Try sprinkling the top of the dip with a little smoked paprika for extra depth of flavor.
  • For spicier dip, add some minced jalapeno or serrano peppers along with the corn.
  • Garnish with fresh cilantro, green onion, or diced tomato for extra color and flavor.
  • Use any leftover dip as a topping for tacos, burritos, nachos, or baked potatoes.

More Delicious Ways to Enjoy Mexican Cheesy Street Corn Dip

This versatile Mexican street corn dip lends itself to so many easy appetizers and snacks beyond just chips:

  • Stuff into mini sweet peppers or mushroom caps for a fun presentation.
  • Top nachos, baked potatoes, or taco salads for a flavor and texture boost.
  • Use as a spread on sandwiches or burgers in place of traditional condiments.
  • Mix in with cream cheese and stuff into fresh jalapenos for spicy poppers.
  • Dollop on top of tacos, enchiladas, burritos, and other Mexican dishes.
  • Swirl into deviled egg filling along with the mayo and mustard.
  • Serve as a dip alongside seared steak, fish, or chicken.

No matter how you choose to use this Mexican Cheesy Street Corn Dip, the combination of sweet corn, spice, and creamy textures is sure to be an instant crowd-pleaser! It’s an easy appetizer that comes together quickly with just a few simple ingredients.

Frequently Asked Questions About Mexican Cheesy Street Corn Dip

What kind of corn works best for this dip?

The sweetness of fresh corn directly off the cob gives the best results. Look for plump, evenly sized ears with green husks and golden silk. Avoid dried out or moldy looking corn.

Can I use frozen or canned corn instead?

You can, but the flavor won’t be as sweet and fresh. Make sure to thaw frozen corn first and drain canned corn well.

What cheese should I use?

Traditional cotija is a crumbly Mexican cheese similar to feta that gives great texture and salty flavor. Feta or queso fresco can be subbed.

How spicy is this dip?

The amount of chili powder used gives medium spice level. For less heat, start with 1/2 tsp and add more to taste. For extra kick, use chipotle chile powder.

Can I make it ahead of time?

Yes! Store the dip covered in the fridge up to 3 days. Let it sit at room temperature for 30 minutes before serving to re-blend the flavors.

What goes well with this street corn dip?

Serve with tortilla chips, warm soft corn tortillas, or raw veggies for dipping. It also pairs well with grilled meats like chicken, shrimp, or steak.

Can I freeze the leftovers?

You can freeze the dip for up to 3 months. Thaw overnight in the fridge before serving. The texture may be slightly less creamy after freezing.


This Mexican Cheesy Street Corn Dip brings all the irresistible flavors of Mexican street corn – the spicy chili powder, tangy lime juice, sweet corn, and salty cheese – together into one perfect party dip. With just a few minutes of easy cooking and mixing, you can have this dip ready to enjoy with chips, veggies, or any other dippers you love. The sweet corn and spicy kick make it addictively delicious. Bring some fun Tex-Mex flair to your next gathering with this top-rated crowd pleaser!

Myra Henry created the Keto Taco Salad blog to share my favorite delicious low-carb recipes without sacrificing flavor. when i started the keto diet 2 years ago, I discovered a love for making healthy Mexican dishes like keto taco salads. My blog features easy keto taco salad recipes and tips for keto success.

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