Description
This street corn dip captures all the flavors of Mexican elote in a creamy, zesty, and smoky scoopable appetizer. Perfect for parties, picnics, or snacking, it’s quick to make and always a crowd-pleaser.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned; pat dry if using frozen or canned)
- 1 tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1/3 cup crumbled Cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, seeded and diced
- 1/4 cup finely diced red onion
- More Cotija cheese (for garnish)
- Extra cilantro (for garnish)
- Extra lime wedges (for garnish)
- Dash of chili powder or Tajín (for garnish)
Instructions
- Add vegetable oil to a large skillet over high heat. Toss in corn kernels and cook for 6-8 minutes, stirring occasionally, until deeply golden and charred in spots.
- While corn cools slightly, dice jalapeño, red onion, and chop cilantro. Crumble Cotija cheese.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper until smooth.
- In a large mixing bowl, combine charred corn, jalapeño, red onion, cilantro, and Cotija cheese. Pour dressing over and stir until evenly coated.
- Taste and adjust salt, pepper, and lime juice as needed. Add more jalapeño or hot sauce for extra heat if desired.
- Spoon dip into a serving dish. Garnish with extra Cotija, cilantro, lime wedges, and a sprinkle of chili powder or Tajín.
- Serve warm, at room temperature, or chilled with tortilla chips or veggies.
Notes
Char the corn for best flavor; use fresh lime juice and hand-crumbled cheese for optimal texture. Adjust spice level by varying jalapeño and chili powder. Can be made ahead and stored in the fridge for up to 3 days. For dairy-free, use plant-based yogurt and cheese. Serve slightly warm for best flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/2 cup per serving
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 2
- Protein: 8
Keywords: street corn dip, elote dip, Mexican appetizer, summer dip, party dip, creamy corn dip, easy appetizer, gluten-free dip, vegetarian dip