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This Mexican Street Corn Dip is inspired by Mexican street corn. This corn dip is made with sweet roasted corn and mixed with red onion, cilantro, jalapeño, lime juice, mexican spices, a touch of mayo, and cotija cheese. This can also be called Mexican Street Corn Salad.
I adore all things Mexican food. I can’t get enough! Multiple nights a week I am making some homemade enchiladas, easy tacos, taco soup, you name it. But I wanted to add to my repertoire of Mexican snacks, leading to this incredible street corn dip.
How many of you have eaten Mexican street corn? As I talked about in my last chicken burrito bowl post, I just arrived home from spending 5 days in the great state of Texas. If you’ve ever been so lucky to eat at Torchy’s Tacos, you may have tried their killer street corn in a bowl. It is phenomenal.
Some may call it a Mexican Street Corn Salad and some would call it a dip, but one thing is for sure…it is absolutely delicious! Mexican street corn, or elote, is a beloved staple of Mexican cuisine, often enjoyed as a snack or side dish. The combination of sweet, charred corn, tangy lime, creamy mayonnaise, and spicy chili powder creates a flavor explosion.
Why you’ll love this Mexican Street Corn Dip:
If you are at all familiar with the Mexican snack…elote…you know how addicting the flavors are! Roasted corn on the cob is slathered with mayo, chili powder, cheese, and lime. There’s a reason that they’re sold on nearly every street corner! It is the combination of sweet, smoky, tangy, and spicy flavors in Mexican street corn that makes it so popular.
I decided to combine all the delicious flavors of elote into a corn salsa. And it did not disappoint! When I was recipe testing this, I couldn’t stop eating it. My husband came home from work and I asked to give me his honest opinion and assumed he would just take a bite and give his feedback. Next thing I knew he was sitting on the couch, watching the Diamondbacks baseball game with the big ol bowl in his hands. He ate the entire bowl!
Mexican Corn Dip Ingredients:
I love the simplicity of this Mexican street corn salad. I love that it’s made with whole ingredients, rich in vitamins and fiber. I have found that this dip is best with the freshest ingredients possible, it’s my go to snack after a trip to the farmers market!
- Corn: You can either use roasted corn on the cob or frozen corn. I love getting fresh shucked corn and roasting it on the grill. It is the perfect amount of sweet and smoky! Frozen corn is still delicious, just make sure to sauté it in some olive oil to give it a similar roasted/cooked flavor.
- Red onion: The strong onion flavor is the perfect balance to the sweet corn. White or yellow onion can also be used.
- Cilantro: Adds a fresh and light flavor to the salsa.
- Jalapeño: I love the spice that the jalapeño brings! It’s easy to adjust the amount of jalapeño to your personal heat preferences. I have found that even a little bit of jalapeño doesn’t add too much spice, rather it elevates the flavor of the dip, so I would not omit it completely!
- Lime: Zesty lime juice keeps the dip light and fresh.
- Cumin, chili powder, garlic salt: These spices really help bring out the natural flavors of the other ingredients. If you don’t love heat, decrease the amount of chili powder you add.
- Sour cream and mayonnaise: Mayo and sour cream are what bind all the ingredients together to make this the perfect dip. They keep the dip creamy and smooth! If looking for a “healthier” option, use low fat sour cream and mayonnaise.
- Cotija cheese: This is a traditional Mexican cheese that is perfect for crumbling on the top of a dish. It is creamy and tangy and the perfect finishing touch to this delicious dip! A simple substitution is also feta cheese.
How to make Mexican street corn dip
Do you have 10 minutes? Then you have enough time to throw together this dip! It’s that simple!
- If you are using frozen corn, heat up a skillet with the olive oil on medium high heat. Add the corn and sauté until it is cooked all the way through and starts to have a slight char to it. It should take several minutes.
- If you are using fresh corn, roast the cobs on an outdoor grill for about 7-8 minutes. We want to start seeing some of that blackened char, it packs the smoky flavor! Remove the kernels from the cob.
- Add the red onion, cilantro, jalapeño, lime juice, spices, sour cream, and mayo to the corn. Mix them all together. You may want to add more mayo, depending on how much you want it to coat the salad.
- Add the cotija cheese, leaving out 1 tablespoon to use as a garnish along with some cilantro.
This Mexican street corn dip can be eaten either warm or cold. Enjoy!
How to store Mexican corn dip
Mexican corn dip is easy to store. It tastes just as good (maybe even better!) the day after because the flavors have settled and mixed together to be a cohesive dip.
Store in an airtight container in the fridge for 7 days.
What do you eat with Mexican corn dip?
That’s the beauty of this dip, I swear it tastes good with everything! It pairs perfectly with tortilla chips as an appetizer or a side dish, as a taco topping, or even just eating on its own with a spoon!
This is definitely one of my go-to recipes when hosting any party. It’s always a crowd favorite and gets so many compliments! People are always coming back for more.
Popular Mexican Recipes:
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Mexican Street Corn Dip
Ingredients
- 4 cups Corn (shaved from 5-6 roasted corn on cob or frozen corn)
- 1 Tablespoon Olive Oil (if using frozen corn)
- 1/4 cup Red Onion (finely diced)
- 1/2 cup Cilantro (chopped)
- 1/2 Jalapeno (finely diced)
- 1 Lime (juiced)
- 1/2 – 1 teaspoon Chili Powder
- 1/4 teaspoon Cumin
- 1 teaspoon Garlic Salt
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Cotija Cheese Mexican crumbling cheese. May substitute feta cheese
Instructions
- If using frozen corn, heat skillet over medium high heat. Add olive oil. Add frozen corn and cook for several minutes until it is cooked through and the corn starts to get a char on it.
- If using fresh corn, remove husk and roast on outdoor grill for 7-8 minutes or until roasted. Remove corn kernels from cob and place in bowl.
- Stir together corn, red onion, cilantro, jalapeno, lime juice, chili powder, cumin, garlic salt, and mayonnaise. May add more mayo, depending on consistency goals. Stir in cotija or feta cheese, keeping out 1 Tablespoon to use as a garnish.
- Garnish with cilantro and cotija cheese.
- May eat it warm or cold. It is great both ways!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been craving this stuff all day! I can’t wait to make another bowl of this Mexican street corn. Happy Eating, my friends!
Always a huge hit at our Pot Luck BBQ
Would not change a thing with this recipe.
The best side dish! It goes with every recipe!
Loved this! Very easy to make.
This recipe is amazing. I wanted to make it for a long time, but I have two picky boys, and I did not believe my husband would eat it. We have Sunday dinners with family , and I was asked to make corn several months back. I love plain corn, but I felt inspired to do something different, and I remembered I wanted to try out this recipe. Not only was it a hit with my family, and is requested on a regular basis, but it is one of my husband’s favorite side dishes. It goes great with BBQ or Mexican cuisine or if you just want to fancy up your corn. A couple of things I learned were to wear gloves when slicing the jalapeño(I’m a weakling), and whatever website told me red onions were mild and did not irritate the eyes LIES????