Description
A warm, cheesy dip inspired by Mexican elote, this Mexican Street Corn Dip is creamy, bright, and perfect for parties.
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheese (cheddar, Monterey Jack, or cotija)
- 1/4 cup chopped cilantro (optional)
- 1/4 cup diced red onion or scallions
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional garnish: extra cotija, smoked paprika, jalapeño, or lime wedges
Instructions
- Prepare the corn: Heat a skillet over medium-high heat with oil. Add corn and cook until lightly charred (5–8 minutes). Let cool.
- Soften and mix the base: In a medium bowl, beat the cream cheese until smooth. Add sour cream and mayonnaise; stir until creamy.
- Combine ingredients: Fold in cooled corn, cheeses, cilantro, red onion, chili powder, lime juice, salt, and pepper. Taste and adjust seasoning.
- Chill or bake: Refrigerate for at least 30 minutes for a cold dip or bake at 350°F for 12–15 minutes for a warm dip.
- Garnish and serve: Sprinkle extra cotija and serve with tortilla chips or veggies.
Notes
For best flavor, char fresh or thawed frozen corn. Assemble the dip up to 24 hours ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Chilling
- Cuisine: Mexican