Mexican Street Corn Dip Recipe

If you love the flavors of classic elote but want something you can scoop up at a party, you need this Mexican Street Corn Dip in your life. It’s creamy, zesty, loaded with charred corn, and packed with just the right amount of heat—perfect for gatherings or a snack that’ll have everyone begging for the recipe!

Ingredients You’ll Need

The beauty of Mexican Street Corn Dip is that it uses a handful of vibrant ingredients, each working together to give you that iconic creamy, tangy, spicy flavor with a little salty crunch. Here’s what makes this dip totally irresistible—and why you shouldn’t skip a thing!

• Corn (about 5 cups cooked): Sweet, juicy corn is the heart of this dish—use frozen for convenience, or grill fresh corn for extra smoky flavor and char.
• Parmesan (½ cup, shaved): Adds a nutty, salty richness that deepens every bite; the shaved texture blends perfectly with the creamy base.
• Feta cheese (½ cup, crumbled): Brings creamy, tangy pops throughout—almost like cotija but even easier to find.
• Red onion (½ cup, diced): Offers a fresh, crisp bite and a gorgeous pop of color that wakes up the whole dip.
• Fresh cilantro (¼ cup, chopped): Super fragrant and essential for authentic street corn flavor—adds freshness and an herbal punch.
• Jalapeño (1 small, diced): The perfect way to layer in heat; remove seeds for milder flavor, or add extra for spice lovers.
• Light mayo (½–⅔ cup): Creamy mayo binds everything together—go light for a fresher feel, and adjust the amount for your preferred creaminess.
• Sriracha (1–3 tbsp): For that signature kick and a fiery, slightly sweet depth; add to taste.
• Lime (juice of 1): Squeezed fresh, this brightens and balances all the rich, savory flavors.
• Chili powder (1½ tsp): Adds warmth, color, and that hint of smoky heat classic to authentic street corn.
• Garlic salt (1 tsp): Boosts all the other flavors and gives an extra layer of savory goodness.
• Trader Joe’s Chile Lime seasoning (optional): A fun shortcut—swap in about 1 tablespoon for the chili powder and garlic salt if you have it on hand!
• Tortilla or kettle-cooked chips: The dipper of choice—sturdy enough for big scoops and crunch in every bite.

Variations

This Mexican Street Corn Dip is practically begging to be customized to fit your mood, your pantry, or your guests! Whether you want to make it extra bold, lighter, or switch up the flavors, here are some delicious ways to make it your own.

• Pasta Salad Version: Turn it into a main dish by adding cooked ditalini noodles and cottage cheese (about 8 oz pasta and 1½ cups cottage cheese), with a bit more seasoning to taste—trust me, it’s addictive!
• Make It Dairy-Free: Leave out the cheese and swap in your favorite vegan mayo—still creamy, still super satisfying.
• Extra Veggie Crunch: Mix in diced bell peppers or green onions for more texture, color, and fresh flavor.
• Change Up the Spice: Can’t do jalapeños? Use poblano or Anaheim peppers for a milder kick, or go big with extra sriracha or even a dash of hot sauce for serious spice.

How to Make Mexican Street Corn Dip

Step 1: Prepare and Chill the Corn

Start by cooking your corn—frozen steam-in-bag works beautifully, but if you want that authentic smoky street corn flavor, char fresh corn on the grill or skillet until golden in spots. Once cooked, let the corn chill in the refrigerator, ideally overnight. Chilled corn keeps the dip ultra-refreshing and helps everything keep its crunch.

Step 2: Dice and Chop the Veggies

While the corn is cooling down, prep all your produce. Dice the red onion and jalapeño (wear gloves if you’re spice-sensitive!), and finely chop the cilantro. A vegetable chopper is a lifesaver here if you love uniform pieces.

Step 3: Mix the Flavor Base

In a large mixing bowl, combine the cilantro, shaved Parmesan, feta crumbles, red onion, and your chosen seasonings (chili powder, garlic salt, or Chile Lime blend). Give it a gentle toss to evenly distribute all those flavorful pops.

Step 4: Make It Creamy

Add your light mayo to the bowl, mixing until a velvety dip base comes together. This is what’s going to tie every bite together—don’t skimp!

Step 5: Fold in Corn & Spice

Now bring in that chilled corn, the sriracha, and those diced jalapeños. Fold everything together, making sure the creamy mixture coats each kernel and veggie for maximum flavor in every scoop.

Step 6: Finish with Lime & Serve

Just before serving, add a generous squeeze of fresh lime juice (and even the zest, if you like!). Garnish with extra cilantro, more feta, and a dash of chili powder. You want every element singing when you scoop it up with a chip!

How to Serve Mexican Street Corn Dip

Garnishes

Finish off your Mexican Street Corn Dip with a dusting of extra crumbly feta or cotija, a sprinkle of fresh cilantro, and a pinch of additional chili powder or smoked paprika—these little details bring color, intrigue, and an extra pop of flavor that takes every scoop to the next level!

Side Dishes

This dip was made for big, sturdy tortilla chips, but it also shines alongside fresh carrot sticks, celery sticks, cucumber rounds, or crunchy bell pepper strips. If you’re hosting a feast, let it double as a vibrant taco, nacho, or even burger topping—its flavor boosts just about anything!

Creative Ways to Present

Try scooping your Mexican Street Corn Dip into individual cups for easy party bites, slather it on a serving platter for dramatic effect, or spoon it atop mini tostadas for a festive appetizer. You can even heap it onto grilled proteins or serve as a colorful “street corn bar” where everyone adds their own garnishes—so fun for gatherings!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (it’s rare!), keep your Mexican Street Corn Dip in an airtight container in the refrigerator for up to 2 days. The flavors get even bolder overnight, but after that, the freshness begins to fade, so enjoy soon for best texture and taste.

Freezing

This dip isn’t freezer-friendly, as the creamy base and fresh veggies tend to separate and lose their satisfying crunch after thawing. It’s safest (and tastiest!) enjoyed freshly made or within a day or two in the fridge.

Reheating

Mexican Street Corn Dip is meant to be enjoyed cold or at room temperature—no need for reheating! If it separates a little after chilling, just give it a gentle stir before serving. If you love it warm, you can zap single servings in the microwave for a few seconds to take off the fridge chill.

FAQs

Final Thoughts

Once you try this Mexican Street Corn Dip, you’ll understand why it flies off the table at every gathering. It’s bright, bold, a little addictive, and so easy to whip up—so grab a big bowl, a bag of chips, and invite your favorite people to dig in. Happy dipping!

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