Mexican Street Corn Dip

The smell of charred corn mingling with zesty lime creates an irresistible allure that leads you straight to a bowl of creamy goodness. This Mexican Street Corn Dip is a delightful crowd-pleaser, taking only about 30 minutes to prepare and bake. It combines the flavors of classic elote in a warm, dippable form, making it perfect for parties, game days, or any gathering.

This recipe is ideal for anyone craving a unique appetizer that brings a bit of spice and zest to the table. It’s also a fantastic make-ahead option that can be stored and reheated for whenever you entertain guests or enjoy a night in.

Why You’ll Love This Recipe

• The combination of creamy mayonnaise and sour cream creates a luscious texture.
• Fresh, grilled corn adds a delightful char that elevates the flavor.
• A touch of jalapeño brings a customizable level of heat.
• Baking it until bubbly results in a warm, satisfying dip perfect for sharing.

What You’ll Need

Gather the following ingredients to create this delicious dip:

For the Corn

• 2 cups corn, fresh, frozen, or canned

For the Base

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese, or feta cheese

For Flavor

• 1 jalapeño, diced (optional for heat)
• 1 lime, juiced
• 1 teaspoon chili powder
• Salt to taste

For Garnish

• Chopped cilantro

Use feta cheese as an alternative to cotija.

Substitutions & Swaps

• Use Greek yogurt in place of sour cream.
• Substitute lime juice with lemon juice.
• Skip the jalapeño for a milder dip.
• Replace corn with roasted peppers for a twist.

How to Make It

Creating this dip is quick and simple.

Preheat

1. Preheat the oven to 400°F (200°C).
   This temperature will help achieve a bubbly dip.

Grill

2. Grill the corn if using fresh.
   Grill the corn on the cob until charred on all sides, then cut off the kernels. If using frozen corn, thaw and drain it.

Mix

3. Combine ingredients.
   In a large bowl, mix together the corn, mayonnaise, sour cream, cotija cheese, jalapeño (if using), lime juice, chili powder, and salt until well combined.

Transfer

4. Transfer the mixture to a baking dish.
   Spread the mixture evenly in the dish to ensure even cooking.

Bake

5. Bake in the oven for about 20 minutes.
   Continue baking until hot and bubbly, which creates a wonderful texture.

Garnish

6. Garnish and serve.
   Remove from the oven, top with chopped cilantro, and serve warm with tortilla chips.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, dairy will not freeze well.
Reheat: Microwave for 1-2 minutes or until warmed through.

Tips for Best Results

• If using fresh corn, allow it to cool before cutting the kernels.
• For an extra flavor boost, add garlic powder to the mix.
• Adjust the chili powder to your preferred spice level.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Pair with crispy tortilla chips for dipping.
• Serve alongside grilled meats for a flavorful side.
• Perfect for potlucks or as a game day snack.