Cheesy Street Corn Dip
If you love the bold, tangy flavors of Mexican street corn (elote), this street corn dip is about to become your new go-to party snack! It takes the traditional (and beloved) flavors of Mexican street corn and turns them into a scoopable form. Roasted corn, sour cream, mayo, Tajin, and plenty of cheese are baked together for an extra-cheesy dip.
I used my elote in a cup recipe as a starting point then added in extra sour cream, mayo, and cheese to turn it into a melty, cheesy dip. Adjust the spice level according to your preference by adding in extra jalapeños!
Estimated reading time: 6 minutes
What You’ll Love Street Corn Dip Recipe
- Delicious cheesy flavors
- Always a crowd-pleaser
- Tastes like Mexican street corn (elote) but with extra cheese!
- Easy appetizer to throw together
- Made with simple ingredients
- Easy to adjust spice levels depending on preference
Ingredients
- Oil – You’ll need a neutral vegetable oil like canola or avocado oil.
- Corn – I’ve used frozen corn to keep things really easy and the prep minimal but if it’s corn season you could absolutely use fresh corn. You could grill corn to get a nice char on it, or cut of the kernel and then toast in a skillet. If you can buy frozen fire-roasted corn, that would be ideal!
- Sour cream – I recommend full-fat sour cream for best flavor but you could use your favorite.
- Mayonnaise – Use your favorite mayonnaise. I recommend full-fat, but light would also work.
- Cheese – We need two cheese. One is a shredded cheese that melts well like a quesadilla cheese, shredded Mexican-style cheese blend, cheddar cheese, or Monterey jack. We’ll use cotija cheese as a garnish. You could also use queso fresco or another Mexican cheese that crumbles well or even feta cheese as it has a similar flavor.
- Garnish – Fresh cilantro, fresh jalapeño. Don’t skip these!
- Serving – Avocado crackers, tortilla chips, fresh veggies
- Salt, garlic powder, chili lime seasoning like Tajin seasoning
Emily’s Tip
If you like a little heat, add in some diced or sliced jalapeño pepper! I’ve added some as a garnish to keep it optional, but if you like spice, it would also be delicious added right into the elote corn dip.
How to Make Street Corn Dip
This is an overview, the detailed instructions can be found below in the recipe card.
- Cook corn. Heat a large stainless steel skillet over medium-high heat. Add corn, season, and cook until slightly charred.
Cooking Lesson
Use a stainless steel skillet to cook corn as it helps to brown food better than a nonstick skillet. Once the corn is in the skillet, resist the urge to constantly stir it! We want it to brown so we have to let it have contact with the pan for a bit.
- Mix dip. In a large bowl, stir together sour cream, mayonnaise, shredded cheese, and Tajin. Fold in cooked corn until combined.
- Bake. Bake the elote dip until bubbly.
- Finish. Garnish the dip with cotija cheese, cilantro, sliced jalapeños, and extra Tajin if desired. Serve the dip with a variety of veggies, crackers, and tortilla chips.
Storage
Store any leftover elote street corn dip in an airtight container in the refrigerator for 3-4 days.
How to reheat
Reheat dip in a microwave or a 350-degree F oven until hot.
Can you freeze?
I don’t recommend freezing this dip as the texture of cheese changes in the freezing/thawing process and can make it lose its creamy texture.
How to prep ahead
If you want to prep this ahead, make the dip up until baking and store covered in the refrigerator overnight. When you’re ready to serve, simply pull out of the refrigerator 30 minutes before baking and bake. The dip may need some extra time in the oven!
What to Serve with Elote Dip
I like to serve this recipe for street corn dip with a variety of crunchy chips, crackers, and veggies.
- Avocado crackers
- Tortilla chips or corn chips
- Raw cucumber slices
- Raw radish slices
- Celery sticks
- Hot sauce in case someone wants some extra spice
More Easy Dip Recipes
If you like this Mexican street corn dip recipe, you might also like some of these other delicious dip recipes:
Cheesy Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten Free
Description
This cheesy street corn dip has a delicious blend of traditional elote flavors (roasted corn, cheese, mayo, and Tajin) in dip form!
Ingredients
- 1 Tbsp. vegetable oil
- 20 oz. frozen corn kernels
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 cups Mexican-style blend shredded cheese or quesadilla cheese
- 1 Tbsp. tajin
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 1 jalapeno (sliced) (optional)
- avocado crackers and/or tortilla chips
- raw cucumber slices
- raw radish slices
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large stainless skillet over medium-high heat. Add corn, season with garlic powder and salt. Saute corn in large skillet for 6-8 minutes, until cooked through and slightly charred. (Don’t stir constantly or the corn kernels won’t have an opportunity to brown. *Stainless steel will allow for better browning of corn.)
- Meanwhile, in a large bowl, stir together sour cream, mayonnaise, shredded cheese, and tajin.
- Fold corn into cheese mixture and transfer to an 8×8-inch baking dish.
- Bake for 15-20 minutes, until bubbly. Let cool for a few minutes and top with cotija cheese, cilantro, jalapeno, and extra tajin if desired.
- Serve with veggies, crackers, and tortilla chips.
Equipment
Buy Now → Notes
- If you like some spice, add some diced jalapeno peppers or green chiles to the dip before baking.
