Mexican Street Corn Dip

This Mexican Street Corn Dip is a creamy and flavorful dip made with corn on the cob, jalapeno, and a delicious spice-filled sauce. Bring out the crunchy tortilla chips to scoop up every bite; the whole family will love this one!

I LOVE a dip. It is my favorite thing to make for any sort of gathering, people they are easy to make and always so tasty. The one annoying thing I find about making dip for a party or gathering is that most of the best dips are served hot, so they are fantastic right out of the oven, but quickly cool and the texture changes. That’s one of the many reasons why I love this Mexican Street Corn Dip. It’s best enjoyed straight from the fridge. This is a spin on a recipe that my friend Laura (hi Laura!) used to make and I could never get enough of the combination of spicy, creamy and crunchy textures and flavors. This is a great dip to make a day or two in advance and is perfect for summer.

Why You Will Love This Mexican Street Corn Dip

Whether it is for Cinco de Mayo, Taco Tuesday, or Game Day, this creamy dip is the perfect addition.
This will be your new favorite way to enjoy corn on the cob when it’s in season.
It ticks all the boxes with fresh flavor and a creamy sauce with so much versatility.
Start to finish, this creamy and zesty dip is ready in less than 15 minutes.
Unlike a lot of creamy dips which are best served warm, this one is meant to be cold, so it’s the perfect appetizer that can be meal-prepped a day or two in advance.

Ingredients You Will Need

Sweet Corn: You’ll need about 3 ears of corn on the cob, but you can also use canned corn or frozen corn.
Jalapeno: I like to remove the seeds and finely dice the jalapeno, but you can leave the seeds in to increase the spice level, or double the jalapeno.
Butter: Butter is a must when it comes to corn, in my opinion. You can use vegan butter, olive oil, or avocado oil if you prefer.
Seasonings: A simple combination of sea salt and chipotle powder is all you need to make the flavor perfect.
Sour cream: Sour cream is my first choice in this traditional Mexican street corn recipe, but you can also use Greek yogurt or cream cheese.
Mayo: Use homemade mayo or store-bought mayo and the results will still be delicious. Check out my quick and easy 4 Minute Mayonnaise + 4 Flavors.
Feta Cheese: I like to use crumbled feta which is rich and creamy and much easier to find than cotija cheese, which is a traditional crumbled Mexican cheese (but feel free to use it if you have it!)
Garnishes: Add slices of jalapeno, chopped green onions, or lime wedges at the end. You could also sprinkle with fresh cilantro.

Kitchen Tools You Will Need

Cutting Board
Sharp Knife
Large Skillet
Food processor or High-speed blender
Large Bowl
Serving Spoon

How to Make This Mexican Street Corn Dip

Cut corn off the cob. Melt the butter in a skillet on medium high heat, add in the jalapeno and saute for 2 minutes before adding in the corn. Season with salt and leave to cook until the corn is tender.
In a food processor, add the sour cream, mayo, feta, half of the corn and jalapeno and the chipotle powder. Pulse until the mixture is blended and chunky (not smooth).
Transfer the mixture to a bowl and stir in the scallions and remaining corn.

You can find a printable recipe card below with detailed step-by-step instructions

How To Modify

Use frozen corn or canned corn as a quick and easy option.
Increase the spice level by adding more jalapeno or leaving in the seeds. Or make it mild and use half. Alternatively you can add a few dashes of hot sauce for even more heat.
If you don’t want it spicy, using green peppers will give you a milder flavor.
Add black beans or red onion of your favorite fresh veggies for a greater flavor profile.
Add to the spices by sprinkling in some chili powder or cayenne pepper. Want a smoky flavor? Add smoked paprika.
Swap out the sour cream for Greek yogurt, plain yogurt, or cream cheese
Use a creamy cotija cheese or a blend of Mexican cheeses, or queso fresco, instead of feta.

Elote… A Traditional Mexican Street Food

Mexican street corn is a very common Mexican food called Elote. A traditional Elote dip recipe consists of fresh sweet corn slathered with a creamy mixture of mayonnaise, sour cream, or butter, with a sprinkle of chili powder, tangy lime juice, and crumbled cotija cheese. The ear of corn is often served on a stick or in a cup with an optional Mexican crema topping. It’s a beloved snack found at the street vendors of Mexico City and during festive gatherings.

Serving Suggestions

Serve this alongside these amazing Mexican Taco Cups or Mexican Meatballs as a fresh side dish.
This is the perfect dip with a side of tortilla chips, or corn chips, especially Fritos Scoops to get a great big bite.
Enjoy a scoop with your eggs in the morning, especially on a breakfast burrito or these Mexican Baked Eggs.

Dip

Making This in Advance

You can make this Mexican corn dip recipe in advance by preparing the dip a day ahead and storing it in an airtight container in the fridge. Just be sure to reserve the toppings, like the feta cheese and green onions until just before serving to keep them fresh and vibrant.

What About Leftovers?

To store the leftover Mexican street corn dip, place it in an airtight container and refrigerate it for up to 3-4 days. When you’re ready to serve again, give it a good stir, and feel free to add a bit or fresh lime juice, cheese, or jalapeno peppers to refresh the flavors.

More Dips You Will Love:

If you make this Mexican street Corn Dip, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!