Description
This Mexican Street Corn Dip is a creamy, tangy, and slightly spicy appetizer inspired by the flavors of elote, the classic Mexican street food. Loaded with roasted corn, cotija cheese, and a zesty lime crema, it’s perfect for dipping with tortilla chips or fresh veggies. A guaranteed crowd-pleaser for any gathering!
Ingredients
Units
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil (if roasting fresh or frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lime juice (about 2 limes)
- 1/2 tsp chili powder (plus more for garnish)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 jalapeño, finely diced (optional, for heat)
For Serving:
- Tortilla chips, pita chips, or fresh vegetables
Instructions
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Roast the Corn (if fresh or frozen):
- Heat a large skillet over medium-high heat and add the olive oil. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Let cool slightly.
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Prepare the Dressing:
- In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
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Combine the Dip:
- Add the roasted (or canned) corn, crumbled cotija cheese, chopped cilantro, and diced jalapeño (if using) to the bowl. Mix well to combine.
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Garnish:
- Transfer the dip to a serving bowl. Sprinkle with extra chili powder, cotija cheese, and cilantro for garnish.
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Serve:
- Serve immediately with tortilla chips or fresh veggies. For a chilled dip, refrigerate for 30 minutes before serving.
Notes
- For extra flavor, grill the corn on the cob before cutting off the kernels.
- Adjust the spice level by adding more or less jalapeño or chili powder.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.