This creamy, cheesy Mexican style street corn dip has roasted sweet corn, cream cheese, sour cream, mayonnaise along with zesty seasoning. It’s easy to make a crowd-pleaser for parties, tailgates or Cinco De Mayo. Perfect for scooping it with nacho chips, Fritos, veggies stick.
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The corn gets lightly dry-roasted in a skillet first, which is a small extra step but one I wouldn’t skip. Those little golden-brown bits add a delicious smoky flavor and give the dip much more character.
The creamy base is made with cream cheese, sour cream, and mayonnaise, then seasoned with chili powder, smoked paprika, cumin, lime juice, and garlic. Add the roasted corn, jalapeño, green onion, cilantro, and Cotija cheese (or feta, which is what I used), and you have a dip that comes together with very little fuss. Cream base and sweet corn makes a wonderful combination just like this creamed corn recipe which is a great side dish for any meal.
Serve it cold or slightly chilled with tortilla chips, Fritos, or crunchy vegetable sticks. It’s an easy appetizer for game nights, potlucks, parties, Cinco de Mayo, or honestly, any time you need something delicious to put out for a crowd.
If you are looking for a side dish made for a crowd, try this sweet corn casserole.
Why You’ll Love This Dip
There’s a lot to love about this easy corn dip.
- Easy to make: Once the corn is roasted, everything comes together in one bowl.
- Big flavor: Sweet corn, smoky spices, tangy lime, creamy cheese, and fresh herbs all work beautifully together.
- Great make-ahead appetizer: In fact, I think it tastes even better after a few hours in the refrigerator.
- Easy to customize: Make it mild or spicy depending on what your family likes.
- Perfect for entertaining: Make it ahead, chill it, and simply garnish before serving.
Ingredients
Fresh Corn
Fresh corn on the cob is my first choice for this recipe, especially when corn is in season. The kernels are naturally sweet and become beautifully caramelized when dry-roasted.
You can absolutely use canned or frozen corn when fresh corn isn’t available. Just make sure to drain canned corn well and pat frozen corn dry before roasting.
Cream Cheese
Cream cheese gives the dip its rich, creamy base. Let it soften to room temperature before you start. This makes it much easier to whisk smooth and prevents little lumps.
Sour Cream
Sour cream adds creaminess along with a pleasant tang that keeps the dip from tasting too heavy.
Mayonnaise
A little mayonnaise makes the dip extra smooth and creamy and helps give it that classic Mexican street-corn-style richness.
Garlic
Fresh minced garlic adds another layer of flavor. If you love garlic, you can always add a little more.
Smoked Paprika
This is one of my favorite ingredients in the recipe. It gives the roasted corn dip a subtle smoky, earthy flavor.
Chili Powder
Chili powder adds gentle warmth. You can increase or decrease the amount depending on how spicy you like your dips.
Ground Cumin
Just a little cumin adds a warm, earthy flavor that works especially well with the corn and chili.
Lime Juice
Fresh lime juice brightens everything up and balances the richness of the cream cheese, sour cream, and mayonnaise.
Jalapeño
Jalapeño gives the dip a fresh, spicy kick. For a milder dip, remove the seeds and the pale inner membrane before finely chopping it.
Green Onion & Cilantro
Both add freshness and a little crunch. I like to save some for sprinkling over the top just before serving.
Cotija Cheese
Cotija is traditionally used with Mexican street corn and gives the dip a salty, slightly crumbly finish.
If you can’t find Cotija, feta cheese makes an excellent substitute. That’s what I used here.
How to Remove Corn Kernels From the Cob
Place a Bundt pan on your counter and stand the corn cob upright in the center hole. Hold the cob firmly and carefully run a sharp knife down the sides. The kernels will fall neatly into the pan instead of scattering all over your counter.
Don’t have a Bundt pan? Place a small ramekin upside down in the center of a wide bowl and stand the corn on top of it. You can then slice the kernels off the cob and let them collect in the bowl.
Check the post avocado corn salad recipe video which shows how to remove corn kernels from the cob.
Step-By-Step Instructions
Step 1: Heat a wide skillet over medium heat. Add the corn kernels to the dry pan—no oil is needed.
Step 2: Cook, stirring occasionally, until some of the kernels develop golden-brown spots. Set the roasted corn aside and allow it to cool for a few minutes.
This step is optional, but I highly recommend it. The little browned bits add a wonderful smoky, slightly caramelized flavor to the finished elote dip.
Step 3: Add the softened cream cheese to a large mixing bowl and whisk until smooth.
Step 4: Add the sour cream and mayonnaise to the bowl.
Step 5: Continue whisking until you have a creamy, lump-free mixture.
Step 6: Add the minced garlic, chili powder, smoked paprika, cumin, salt, pepper, and fresh lime juice. Give everything a good whisk until the seasoning is evenly incorporated.
Step 7: Add the cooled roasted corn, finely chopped jalapeño, green onion, cilantro, and Cotija cheese.
Reserve a little green onion and cilantro for garnishing the dip later.
Step 8: Stir everything together until the corn and other ingredients are evenly distributed throughout the creamy mixture.
Try not to overmix—you want to keep some texture from the corn and cheese.
Cover the bowl and refrigerate for at least 1 hour.
This is one of those recipes where a little patience pays off. As the dip sits, the flavors have time to mingle and become even more delicious.
If you have time, making it a few hours ahead is even better.
Transfer the chilled dip to a serving bowl.
Sprinkle a little smoked paprika over the top, then finish with the reserved green onion and fresh cilantro.
Serve with tortilla chips, Fritos, crackers, or crunchy vegetable sticks.
Serving Suggestions
This elote dip is made for dipping! My favorites are:
- Tortilla chips
- Fritos
- Corn chips
- Pita chips
- Crackers
- Cucumber sticks
- Bell pepper strips
- Carrot sticks
- Celery sticks
Tips for Making the Best Corn Dip
- Don’t skip roasting the corn. It’s an extra few minutes, but those golden-brown edges give the dip a delicious smoky flavor that you won’t get from plain corn.
- Soften your cream cheese. Cold cream cheese is difficult to mix and can leave you with a lumpy dip. Let it sit at room temperature before you begin.
- Adjust the heat to your liking. For a mild version, remove the jalapeño seeds and membrane. If you like your dip spicy, leave some of them in or add an extra jalapeño.
- Give it time to chill. I know it’s tempting to dig in right away, but the dip really does taste better after it has had time to rest in the refrigerator.
- Use fresh lime juice. It makes a noticeable difference and gives the creamy dip a bright, fresh finish.
- Don’t have Cotija? Use feta. They’re not identical, but feta works beautifully here and is much easier to find in many grocery stores.
Storage Tips
Store leftover Mexican street corn dip in an airtight container in the refrigerator for up to 2 days.
I don’t recommend freezing this dip. The cream cheese, sour cream, and mayonnaise can separate when frozen and thawed, which can change the texture.
Easy Variations
Put your own twist to the dip to make it your own:
- Make it extra cheesy: Add a little shredded Monterey Jack or cheddar along with the Cotija.
- Make it spicy: Add extra jalapeño or a pinch of cayenne pepper.
- Add avocado: Fold in diced avocado just before serving for a fresh, creamy twist.
- Add crispy bacon: Crumbled cooked bacon adds a salty, smoky element if you’re looking for a heartier version.
- Make it extra fresh: Add more cilantro, lime zest, and a handful of finely diced red onion.
Recipe FAQs
Absolutely.
Fresh corn gives you the best flavor and texture, but this recipe is flexible.
For frozen corn, thaw it completely and pat it dry before roasting.
For canned corn, drain it very well and pat it dry before adding it to the skillet. If the corn is wet, it will steam rather than brown.
Yes, and this is actually one of the reasons I love serving it at parties.
You can prepare the dip up to 2 days ahead and keep it refrigerated in an airtight container. I recommend waiting to add the final garnish until you’re ready to serve.
The resting time allows the spices, lime, jalapeño, and herbs to flavor the creamy base, so don’t be surprised if it tastes even better the next day.
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📋 Mexican Street Corn Dip
Ingredients
- 2 cups fresh corn kernels
- 1 cup cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon fresh lime juice
- 1 jalapeño finely chopped, seeds and membrane removed for less heat
- ⅓ cup green onion finely chopped
- 1 tablespoon fresh cilantro chopped
- ½ cup Cotija cheese or feta cheese
Instructions
- Dry-roast the corn in a wide skillet over medium heat until lightly browned. Set aside to cool.
- In a large bowl, whisk softened cream cheese until smooth.
- Add sour cream and mayonnaise and whisk until creamy.
- Add garlic, chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Mix well.
- Add roasted corn, jalapeño, green onion, cilantro, and Cotija or feta cheese.
- Stir gently until everything is evenly combined.
- Cover and refrigerate for at least 1 hour.
- Transfer to a serving bowl and garnish with smoked paprika, green onion, and cilantro.
- Serve chilled with tortilla chips, Fritos, or vegetable sticks.
Video
Notes
- Don’t skip roasting the corn.
It’s an extra few minutes, but those golden-brown edges give the dip a delicious smoky flavor that you won’t get from plain corn. - Soften your cream cheese.
Cold cream cheese is difficult to mix and can leave you with a lumpy dip. Let it sit at room temperature before you begin. - Adjust the heat to your liking.
For a mild version, remove the jalapeño seeds and membrane. If you like your dip spicy, leave some of them in or add an extra jalapeño. - Give it time to chill.
I know it’s tempting to dig in right away, but the dip really does taste better after it has had time to rest in the refrigerator. - Use fresh lime juice.
It makes a noticeable difference and gives the creamy dip a bright, fresh finish. - Don’t have Cotija? Use feta.
They’re not identical, but feta works beautifully here and is much easier to find in many grocery stores.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and I’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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