The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
This Mexican inspired street corn dip takes everything you love about the dish and makes it into a scoop-able version for some crunchy tortilla chips!
Street corn is music to my tastebuds. The crunchy, charred corn. The creaminess of the sauce. The kick of heat from the chili powder. And the saltiness of the cotija cheese. It’s mouth-watering.
Also known as elote, Mexican street corn is a common street food in Mexico made with grilled corn on the cob smothered in mayonnaise, sour cream, lime juice, chili powder, and cotija cheese.
And it makes me want to travel back to Mexico every single time!
This dip would be perfect for a summer cookout or party. It’s packed with summer flavor and is corn-forward so it doesn’t feel too heavy or hot for the summer.
I also love that I can make this all year round using fresh corn in the summer and frozen corn the rest of the year!
It’s a deliciously light and refreshing dip that doesn’t skimp on flavor! If you’re looking for more of a traditional dip with more sauce than corn, you can always add more mayo and yogurt!
Ingredients You’ll Need
Notes on Ingredients
Corn: I use fresh corn but you could sub frozen corn – just make sure it’s defrosted before use. You can use canned corn too – just rinse and drain before using.
Jalapeño: for a spicier dip, include the ribs and/or some of the seeds.
Greek yogurt: I like the combination of yogurt and mayo in this dish but you could use all mayo or all yogurt if you prefer.
Cotija cheese: a Mexican cheese that is salty in flavor and crumbles easily. Could substitute feta if you can’t find it!
Cilantro: a love it or hate it ingredient. I love it but if you hate it, omit it!
Equipment You’ll Need
Cast iron pan (affiliate link – if you make a purchase, I receive a small commission)
How to Make Mexican Street Corn Dip
Step 1: Melt butter in a cast iron skillet over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
Step 2: Add jalapeño, red onion, and chili powder and stir to combine.
Step 3: Reduce heat to medium-low and stir in mayo, yogurt, lime juice, and cotija cheese until cheese is melted and corn is evenly coated.
Step 4: Remove from heat in stir in cilantro.
Expert Tips
I like using my cast iron skillet best for this recipe because you can get a nice char on the corn and it’s great for serving/ scooping.
This dish can be served cold, room temp, or warm but my personal preference is warm!
Storage and Preparation
You can make this dip ahead of time and reheat it on the stovetop, in the oven, or in the microwave.
Wait until dip is cooled completely before storing it in an airtight container for up to 3-4 days in the refrigerator.
Recipes That Pair Well
- Air Fryer Whole Chicken
- Air Fryer Salmon (Fresh or Frozen)
- Blackened Salmon Tacos with Corn Avocado Salsa
- Chipotle Inspired Vegan Burrito Bowl
- Air Fryer Zucchini Chips
- Sheet Pan Salmon Fajitas
- Roasted Potato Nachos (Sheet Pan)
For more appetizer/snack inspiration, check out my other recipes below!
- Air Fryer Garlic Bread
- Buffalo Cauliflower Wings, Air Fryer or Oven
- Healthy Sweet Potato Skins
- Vegetarian Buffalo Cauliflower Wing Dip
- 6 Ingredient Corn and Tomato Salad
- Honey Whiskey Roasted Pecans
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published August 2019.
Mexican-Inspired Street Corn Dip (Fresh or Frozen Corn)
(181 votes, average: 3.43 out of 5)
Loading…
- Total Time: 18 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
The best Mexican inspired street corn dip! Super light and refreshing for the summer with all your beloved street corn flavors. Perfect for a Cinco de Mayo celebration or your next summer cookout!
Ingredients
- 3 cups corn kernels (about 4–6 ears of corn)
- 1 tablespoon butter
- 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
- 1/4 cup diced red onion
- 1 1/2 teaspoons chili powder
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 1/2 tablespoons lime juice (about 1 lime)
- 1/2 cup crumbled cotija cheese
- 3 tablespoons chopped cilantro
- Salt, to taste
Instructions
- In a cast iron skillet, melt butter over medium-high heat. Add corn, stirring occasionally, until corn is charred, about 5-7 minutes.
- Add jalapeño, red onion, chili powder and stir to combine. Reduce heat to medium-low and stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese is melted and corn is evenly coated.
- Remove from heat and stir in cilantro. Season with salt, to taste.
- Serve warm, room temperature, or cold with tortilla chips. (I prefer warm!)
Notes
- You can use fresh, frozen, or canned corn for this recipe. If using frozen corn, be sure to defrost before using and if using canned corn, be sure to drain and rinse before using.
- Store leftovers (completely cooled to room temperature) in an airtight container for up to 3-4 days in the refrigerator.
- This dip can be made ahead of time and reheated in the oven, on the stovetop, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Cast iron
- Cuisine: Mexican
Thank you for this recipe, it was very easy to make and tasty! I added a little more Greek yogurt for the dip consistency, but I think next time I’ll omit added salt. Not as pretty as your picture but so good!
So glad you enjoyed it, Debbie! Thanks for sharing 🙂
What size cast iron skillet do you use?
I have a cast iron skillet, but would hate to start making and find out it’s not large enough. With all the positive reviews, can hardly wait to try it.
Hi! I use a 12-inch skillet – hope you enjoy it!
Woohoo! It’s one of my faves, too.
Love to hear it!!
Hello! My friend recommended your recipe. I have a dairy allergy. I have a good butter substitute. What do you recommend substituting for the greek yogurt and cotija?
Thank you!
Hi Dani! For the Greek yogurt, I would use a vegan sour cream alternative, and for the cojita cheese, I’d suggest using nutritional yeast.
How would you make this in a crock pot? Or serve it in a crock pot?
Good question, Taylor! I haven’t made this / served this in the crock pot before but I would think you could add all the ingredients (except the cojita and cilantro) and cook on low for 1-2 hours, stirring half way through. And then add the cojita cheese and cilantro before serving.
Great recipe
Thanks, Tom! Glad you enjoyed it.
I will definitely be making it again!
Woohoo!
And amazing recipe, my family loves it.
Woohoo! It’s one of my faves, too.
Omg this was fantastic!!! I saw the post about adding chicken so I tried it. Awesome!!! My husband put his on soft tortilla and I used nacho scoops both were really good. Although as I typing this I eating it out of a bowl.. as is.
I added 5 chicken tenders… diced them up and cooked them. Took out of the pan then followed the recipe steps. Added chicken back in after veggies
I did end up using an extra Tablespoon of mayo and extra Tablespoon of Greek yogurt and used “ guestimation” for the cheese.. yep probably closer to 1/2 or 3-4 c. And and extra shake of the chili powder but only bc I was afraid that the chicken would absorb everything
I am going to try it with shrimp.
It really is an “eat out of the bowl” recipe, right? Thank you for including so much detail on the updates you made – hopefully others will find this helpful, too. I hope the shrimp is just as delish!
Made this yesterday for the 4th of July! It was such a hit and SO delicious. I will definitely be making it again!
Thanks, Isabelle! Such a great dish for everyone to share.
I recently made this dip for my daughter’s 4th birthday party and everyone absolutely loved it. I followed the recipe to a tee and it came out as creamy and delicious as I had hoped. The best thing about this dip is that you can use up any old corn in your kitchen, making it a great option when you’re running low on groceries.
Totally – such a simple budget friendly dish, and perfect for kids and adults alike!
And amazing recipe, my family loves it.
Love to hear that, Cyndie!
Can use I jarred jalapeños?
Sure!
Can I make this ahead? And then bake before serving? I’m wondering if I make it the day before if I can keep it in the refrigerator and then warm it up the day I’m serving?
Hi Emily. Great question! I would say you can prepare/cook the corn and chop up ingredients the day before, but don’t mix in the dairy until you plan to heat and serve. If you add in the yogurt, mayo, lime juice and cheese and refrigerate, the ingredients may separate out and not look or taste as good. I hope that helps!
Do you have to eat this the day you make it or is it still good the next day?
It should be fine the next day! The flavors might not be as fresh and bright, similar to how salad wilts with dressing by the next day, but you can definitely still eat it the day after.
Do you think I could use sour cream instead of Greek yogurt? Thanks! Haven’t tried yet but sounds delicious.
Totally! Sour cream is a great Greek yogurt substitute and vice versa! Let me know how it turns out!
This looks wonderful! Is it OK to use frozen or canned corn when corn on the cob is not available?
Absolutely! You can definitely use canned or frozen corn.
Did a trial run with this tonight. Will definitely be making it again! Added lime zest and used feta. I would like to step it up next time and char the corn on the grill. My family suggested grilled chicken and this in a wrap for dinner too! Thank you for sharing!
Thanks, Wanda! I bet this dip would taste AMAZING with some chicken! 🙂
Hello! The recipe looks wonderful and I’m excited to try it! Is there a possible cheese substitute? I’m very doubtful I’ll find it where I live. Thanks.
Hi Ann! Feta cheese is a great substitute.
I thought this would have more “liquid” for being a dip, but it can certainly be scooped with tortilla chips, and is VERY good! I can’t stop eating it!
Thank you, Amanda! This recipe has become one of my favorites 🙂
Could this be served cold as well? Or is best served warm?
I eat it cold and warm!