Mexican street corn dip. It’s fresh, vibrant, fun, and easy to make ahead – whether you’re bringing it to a potluck, or need a quick afternoon snack.
This easy dip recipe is loaded with quick blackened corn, red onions, peppers, cilantro, cojita cheese, and a creamy dressing.
Serve it next to some tortilla chips with pico de gallo and guacamole for the perfect spread!
Why We Love It
This dip just screams summer. The fresh, light ingredients are perfect with any barbecue, potluck, or patio party.
We love serving mexican street corn dip next to ribs, burgers, and steak. It’s a great appetizer before loaded nachos or pork carnitas too.
How To Make Mexican Street Corn Dip
To make this recipe:
- SAUTE: saute the corn over medium-high heat. This will cook it while blacken it slightly, giving that signature charred taste of classic elote. Allow the corn to cool completely.
- CHOP: Chop the rest of the veggies and cilantro.
- MIX: Combine the cooled corn, vegetables, mayonnaise, cojita cheese. Garnish with additional cilantro and jalapeno slices, if using.
- SERVE: serve the dip alongside tortilla chips, or pita bread.
Tips and Substitutions
- Make sure the corn has completely cooled before adding the other ingredients. If it is still warm, the dressing will melt and the other ingredients will lose their fresh crunch.
- If you’d like less bite from the red onion, soak in water for about 30 minutes before adding to the salad.
- Chop the red onions and peppers small. This will ensure you have the perfect amount of each ingredient in every bite!
- To make hot mexican street corn dip, try adding 1/4 teaspoon of cayenne pepper to the dressing.
- For a fun flair, try topping this dip with crushed hot cheetos. This is a really popular topping on classic mexican street corn, and would go great with the dip!
- If you’re working with corn on the cob rather than frozen corn, try air frying it to quickly cook and blacken it.
- For less of a kick, omit the jalapeno slices.
Storing Mexican Street Corn Dip
Like most mayo based dips and dressings, mexican street corn dip should not be left out for more than 2 hours. Make sure to store it covered in the fridge if you aren’t serving it.
Elote dip can be stored in the fridge for up to 5 days.
Mexican street corn dip shouldn’t be frozen. The corn’s texture will get a little weird when double frozen, and the rest of the fresh veggies will lose their color, and crunch.
More Delicious Dippable Favorites
- Franks Buffalo Chicken Dip
- Creamy Dill Dip
- Baked Zucchini Sticks
- Crispy Parmesan Roasted Potatoes
- Air Fryer Pickles
Mexican Street Corn Dip
- 4 cups corn kernels frozen
- ½ red onion finely diced
- ½ red pepper finely diced
- ⅓ cup cilantro chopped
- 1 jalapeno seeded, finely diced (optional)
- ⅔ cup cojita cheese crumbled
For The Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- 2 tablespoons lime juice about 1 lime, fresh
- Add corn to a medium saucepan. Cook over medium-high heat for 7-8 minutes or until corn is vibrant and some kernels have blackened, stirring every minute or so. Remove from heat, and allow to cool completely.
- Meanwhile, combine dressing ingredients. Set aside.
- In a large mixing bowl, combine cooled corn, red peppers, red onion, cilantro, jalapeno, cojita cheese, and dressing.
- Allow dip to sit for 30 minutes before serving, so flavors can combine.
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