Mexican Street Corn Dip is taking all the beloved flavors of classic Elote and turning them into an irresistible creamy dip. Imagine sweet summer corn kernels mingled with a rich blend of cream cheese and mayonnaise, kicked up with chili powder and smoked paprika, and finished with the bright zest of lime and salty cotija cheese. This dip captures the essence of Mexican street corn in every bite and is incredibly easy to make. Whether you’re hosting a summer barbecue, a casual get-together, or just craving a flavorful snack, this Mexican Street Corn Dip is guaranteed to be a crowd-pleaser. Serve it warm with tortilla chips for scooping, and watch it disappear!
Mexican Street Corn Dip | halfbakedharvest.com
Continuing our appetizer adventures, we’re diving headfirst into this incredibly yummy Mexican Street Corn Dip! Honestly, dips are something I don’t often think to make, but this corn dip is so exceptionally delicious, it deserves to be a staple all summer long. It was born from a desire for something different, something exciting beyond the usual appetizers. As I was planning recipes before a family trip, and with Mexico on my mind, this dip was created to bring those vibrant Mexican flavors to our table. And now, having just returned from a wonderful family vacation in Sayulita, Mexico, sharing this recipe feels even more perfect!
Mexican Street Corn Dip | halfbakedharvest.com
While the inspiration came from thoughts of Mexico, the idea for this dip was brewing long before the trip was planned. I was craving street corn, but with a twist. While I adore grilled corn on the cob, a creamy dip seemed like a more fun and shareable option, especially for summer entertaining. This Mexican Street Corn Dip truly embodies the spirit of summer, with corn as the undisputed star.
Mexican Street Corn Dip | halfbakedharvest.com
Making the Perfect Mexican Street Corn Dip
The beauty of this recipe lies in its simplicity and speed. It comes together quickly, yet has layers of flavor that elevate it beyond a basic dip. My version of Mexican Street Corn Dip incorporates a few key steps to make it extra special.
It all begins with the spice blend. Traditional Mexican street corn, known as Elote, is often prepared by boiling corn with spices and then seasoning it with lime, mayonnaise, and chili powder. I’ve taken these classic elements and woven them into this creamy dip.
For the spice mix, I use chili powder, smoked paprika, and cayenne pepper. The smoked paprika adds a wonderful depth, while the cayenne provides a gentle kick. This spice mixture is used both within the dip and as a flavorful topping.
The base of the dip starts by sautéing onions and garlic, then adding fresh or frozen corn and a portion of the spice blend. Cream cheese and sour cream are stirred in for that signature creamy texture, and everything is gently heated until perfectly combined and warm. Keeping the dip warm is crucial for serving, so a low heat setting on the stovetop or a crockpot on low works perfectly until you’re ready to serve.
Next comes the magic of spiced butter. Don’t skip this step! Melting butter with the remaining spice blend infuses the dip with a rich, savory flavor that truly elevates it.
Finally, a simple mixture of mayonnaise and lime juice adds a bright, tangy counterpoint to the richness of the dip.
Mexican Street Corn Dip | halfbakedharvest.com
To assemble, spoon the warm dip into a shallow serving bowl. Top with grilled corn kernels for added texture and authentic flavor, and dollop generously with the lime-mayo mixture. The mayo melts slightly into the warm dip, mimicking how it coats traditional street corn. Swirl in the spiced butter for that final layer of flavor.
The finishing touches are crucial: a generous sprinkle of crumbled cotija cheese and fresh cilantro. If cotija is unavailable, feta cheese makes a good substitute. And of course, serve with plenty of tortilla chips for scooping up every last delicious bite!
Mexican Street Corn Dip | halfbakedharvest.com
While these steps might seem detailed, the dip is surprisingly quick and easy to prepare. It’s perfect for summer entertaining and is guaranteed to be a hit.
Most importantly, this dip is simply incredibly tasty. The creamy texture combined with the spicy, yet not overpowering, flavor is addictive. You can easily adjust the level of heat to suit your preference. The cheese and spiced butter topping truly complete the experience, making this Mexican Street Corn Dip a dip you’ll crave again and again!
Mexican Street Corn Dip | halfbakedharvest.com
Craving more summer corn recipes? Here are some other delicious ideas:
Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta
Jalapeño Cheddar Stuffed Chicken with Creamed Corn
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Skillet Creamy Cajun Chicken Lazone with Herby Corn
If you try this Mexican Street Corn Dip recipe, please leave a comment and rating! I love hearing from you and always try to respond to every comment. And if you make this recipe, don’t forget to tag me on Instagram – I love seeing your culinary creations!
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Mexican Street Corn Dip | halfbakedharvest.com
Mexican Street Corn Dip Recipe
Author: Tieghan Gerard
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories Per Serving: 282 kcal
Nutritional information is an estimate and not guaranteed.
Ingredients
Instructions
- Spice Blend: In a small bowl, mix together chili powder, smoked paprika, cayenne pepper, and a pinch of salt.
- Sauté Aromatics and Corn: Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for about 5 minutes until softened. Add corn, minced garlic, 1 teaspoon of the spice mix, salt, and pepper. Cook for another 5 minutes, or until the corn is tender-crisp.
- Create Creamy Base: Reduce heat to low. Stir in cream cheese until melted and smooth. Mix in sour cream and heat through. If the dip is too thick, you can thin it with a splash of milk.
- Spiced Butter: In a separate small skillet, melt butter over medium heat until golden. Stir in 3 teaspoons of the spice mix and a pinch of chili flakes (optional) and salt. Cook for 1 minute more, then remove from heat.
- Lime Mayo: In a small bowl, combine mayonnaise, lime juice, and a pinch of salt.
- Assemble and Serve: Spoon the warm corn dip into a wide serving bowl. Top with grilled corn (if using), drizzle with lime mayo and spiced butter. Sprinkle generously with crumbled cotija cheese and fresh cilantro. Serve immediately with tortilla chips for dipping.
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