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Mexican street corn on a serving plate garnished with cilantro with text overlay.
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Mexican Street Corn Dip

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8 servings
Author: Bailey
This cold mexican street corn dip is the ultimate fresh summer dip, packed full of elote flavor.
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  • 4 cups corn kernels frozen
  • ½ red onion finely diced
  • ½ red pepper finely diced
  • cup cilantro chopped
  • 1 jalapeno seeded, finely diced (optional)
  • cup cojita cheese crumbled

For The Dressing

  • cup mayonnaise
  • 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.


If you can't find cojita cheese at the store, crumbled feta is a good substitute.
For added kick, add ¼ teaspoon of cayenne pepper to the dressing.
Calories: 251kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 421mg | Potassium: 182mg | Fiber: 2g | Sugar: 4g | Vitamin A: 498IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 1mg