If you love the vibrant flavors of Mexican street food, you are going to fall head over heels for this Street Corn Dip Recipe. Imagine the smoky, slightly charred sweetness of corn mixed with creamy mayo and sour cream, then given a zesty kick from chili powder, jalapeño, and fresh lime. This dip perfectly captures the essence of the beloved street corn, also known as elote, in an easy-to-make, shareable form. Whether it’s game day, a casual party, or just a snack craving, this dip delivers big on flavor and keeps everyone coming back for more.
Ingredients You’ll Need
Each ingredient in this recipe plays a simple but crucial role, combining textures and flavors that bring this dish to life. From the sweet kernels to the creamy base and the bold spices, these ingredients ensure every bite is a perfect balance of zest, creaminess, and a hint of smoky heat.
- Corn kernels (4 cups): Fresh is best, but frozen or canned (drained) works wonderfully for convenience without sacrificing flavor.
- Olive oil (1 tablespoon): Used to char the corn, giving it that irresistible slight smokiness.
- Mayonnaise (1/2 cup): Adds lush creaminess that binds all the ingredients together.
- Sour cream (1/4 cup): Brings a tangy, rich note that balances the sweetness of the corn.
- Chili powder (1/2 teaspoon): Adds a mild spicy warmth that wakes up the palette.
- Smoked paprika (1/2 teaspoon): Infuses a deep smoky flavor that’s essential to the dip’s character.
- Garlic powder (1/4 teaspoon): A subtle aromatic punch that enhances the savory notes.
- Salt (1/2 teaspoon): Necessary to bring all the flavors into harmony.
- Black pepper (1/4 teaspoon): Adds a touch of sharpness to complement the creaminess.
- Cotija or feta cheese (1/2 cup, crumbled): The salty, crumbly cheese brings authentic Mexican flavor and texture.
- Cilantro (1/4 cup, chopped): Offers fresh, herbal brightness to lift the dip.
- Jalapeño (1, seeded and finely chopped): Provides just the right amount of heat and crunch.
- Lime juice (juice of 1 lime): Adds refreshing acidity and zesty brightness that ties everything together.
How to Make Street Corn Dip Recipe
Step 1: Char the Corn
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the corn kernels and cook them for about 5 to 7 minutes, stirring occasionally. You want to achieve a slight char on the kernels without burning them—this is where that fantastic smoky flavor really develops. Once they look beautifully golden and blistered, remove them from the heat and let them cool just slightly. This step is key because it intensifies the natural sweetness of the corn while adding that irresistible toasted edge.
Step 2: Mix the Creamy Base
While your corn cools, grab a large bowl and combine the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir these together until they form a smooth, velvety mixture. This creamy base is the heart of the dip and perfectly balances the spicy, smoky, and sweet elements you’re about to add.
Step 3: Combine All Ingredients
Next, pour the slightly cooled corn into your creamy mixture. Add the crumbled cotija (or feta), chopped cilantro, finely chopped jalapeño, and the fresh lime juice. Fold everything together gently but thoroughly until every kernel is coated in that flavorful mixture and the cheese and herbs are evenly distributed. At this point, your Street Corn Dip Recipe is ready to enjoy warm or chilled, depending on your preference!
How to Serve Street Corn Dip Recipe
Garnishes
To really make this dip sing, sprinkle a few extra crumbles of cotija or feta on top just before serving. A little fresh cilantro or a tiny pinch of chili powder can add a pop of color and a hint of freshness or heat. A lime wedge on the side offers guests the option to add even more zesty brightness if they want.
Side Dishes
This dip shines when paired with crunchy tortilla chips for the classic combo. You can also serve it with crisp veggie sticks like cucumber, bell peppers, or jicama for a refreshing contrast. For a more indulgent option, it’s fantastic alongside warm pita bread or toasted baguette slices.
Creative Ways to Present
Looking to impress at your next gathering? Serve the Street Corn Dip Recipe in a hollowed-out mini pumpkin or a colorful serving bowl to capture the festive spirit. Layer it in individual mason jars topped with a sprinkle of cheese and cilantro for easy grab-and-go servings. You could even stuff it into roasted poblano peppers for a delightful twist on presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which might be unlikely because this dip is addictive), store them in an airtight container in the refrigerator. It should stay fresh for up to 3 days. Just give it a quick stir before serving to re-integrate any ingredients that may have settled.
Freezing
Because this dip has dairy and fresh herbs, freezing isn’t the best option. The texture of the sour cream and mayonnaise can separate during freezing and thawing, making it less appealing. For the best experience, enjoy it fresh or refrigerated.
Reheating
If you prefer your Street Corn Dip Recipe warm, gently reheat it in the microwave or on the stovetop over low heat. Be sure to stir frequently to heat evenly and avoid scorching. Adding a splash of lime juice after reheating really revitalizes the flavors.
FAQs
Can I use frozen corn for the Street Corn Dip Recipe?
Absolutely! Frozen corn is a fantastic, convenient option. Just be sure to thaw and drain it well before cooking so the dip doesn’t get watery.
How spicy is this dip?
This recipe has a moderate heat level due to the seeded jalapeño and chili powder. You can adjust the spice by adding the jalapeño seeds or a pinch of cayenne if you want it hotter, or omit the jalapeño entirely for a milder version.
Is there a dairy-free alternative for this dip?
Yes! You can swap out the mayonnaise and sour cream for dairy-free versions, and use vegan cheese instead of cotija. The flavors might shift a bit, but it still makes a delicious dip.
Can I prepare this dip a day ahead?
Definitely! In fact, making it ahead allows the flavors to meld beautifully. Just keep it covered in the refrigerator and give it a quick stir before serving.
What’s the best way to serve leftovers?
Leftovers taste great chilled with fresh chips or veggies. You can also gently warm them up, adding a squeeze of fresh lime to brighten the flavors before serving again.
Final Thoughts
If you want to add an easy, flavorful, and utterly crowd-pleasing dish to your repertoire, this Street Corn Dip Recipe is the one to try. It’s a fantastic way to bring a little Mexican-inspired magic to any occasion with simple ingredients and maximum flavor. I genuinely hope you enjoy making and sharing this dip as much as I do—it truly has a way of bringing people together around the table. Give it a go, and get ready for all the compliments!
Print
Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian, Gluten Free
Description
This vibrant Street Corn Dip recipe captures the smoky, tangy flavors of Mexican street corn, combining charred corn kernels with creamy mayo, sour cream, tangy cotija cheese, fresh jalapeño, and a splash of lime. Perfect as a crowd-pleasing appetizer or snack, it can be served warm or chilled alongside tortilla chips, crackers, or fresh vegetables.
Ingredients
Corn Mixture
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil
Dressing & Seasoning
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 1/2 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- 1 jalapeño (seeded and finely chopped)
- Juice of 1 lime
Instructions
- Char the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and caramelized. Remove from heat and allow to cool slightly to bring out the smoky flavor.
- Prepare the Dressing: In a large bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until smooth and well blended to form the creamy, spiced base of the dip.
- Combine Ingredients: Stir the charred corn into the dressing mixture, then fold in 1/2 cup crumbled cotija or feta cheese, 1/4 cup chopped cilantro, finely chopped jalapeño, and the juice of 1 lime. Mix thoroughly until all ingredients are evenly incorporated.
- Serve: Serve the street corn dip warm or chilled as a flavorful appetizer or party dip, paired with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- This dip can be prepared a day ahead and stored in the refrigerator to let flavors meld.
- Add additional lime juice or a splash of hot sauce before serving to brighten and customize the flavor.
