The BEST Mexican Street Corn Dip! This dip is packed with sweet corn, fresh cilantro, cheddar cheese, cotija cheese, and all your favorite seasonings. Completely addictive and so easy to make!

First things first. If you’ve never tried Mexican Street Corn Dip, you’re missing out! Based on the popular Mexican dish elote, it’s a delicious combination of fresh corn with a creamy, tangy, savory sauce. And if you have tried it, I can guarantee it wasn’t as good as this one.

Bold statement, I know. I’ve tried a lot of street corn dips in my day! And don’t get me wrong… they’re all delicious. But if I have to nit pick, some are too creamy, some are too chunky, some lack flavor, and some are just missing that perfect balance.

This one, though? This one is absolute perfection. It’s corn forward, deliciously creamy, perfectly seasoned, and packed with fresh cilantro and fresh lime juice.

It took me 3 tries to get it just right, but at the end of the day I couldn’t stop eating it. Speaking of… I would 100% recommend eating it Fritos Scoops. Of course, any tortilla chips will work, and it’s delicious as a side dish, too. Just sayin’!

what you’ll need for this recipe

Corn – Corn is the star of the show, and you can use fresh, canned or frozen corn. I used 2 cups of kernels, which is the equivalent of about 2 ears fresh. NOTE: I like to char the corn before adding it to the dip. See below for instructions.

Sour cream & Mayo – I used equal parts sour cream and mayo to add richness and creaminess to the dip. Substitute plain Greek yogurt for the sour cream or adjust the proportions to taste.

Cheese – Shredded cheddar cheese adds delicious cheesy flavor to the dip. I used 1/2 cup shredded cheddar cheese blend. Substitute colby jack, monterey jack, pepper jack or any of your favorites.

Cilantro – 1/4 cup fresh chopped cilantro adds freshness and flavor to the dip. Not a cilantro fan? Feel free to substitute sliced green onions or chives!

Seasonings – A combination of chili powder, garlic powder, smoked paprika, cayenne pepper, and salt adds amazing flavor and a hint of spice. Substitute tajín if you prefer!

Lime juice – A squeeze of lime juice balances out the creaminess of the dip and adds a bright citrus flavor. I used about 2 teaspoons of lime juice, or the juice of 1/2 lime.

how to make mexican street corn dip

Prep the corn. If using fresh corn, cut the corn off the cob by holding it upright on a cutting board and cutting downward, close to the cob. If using canned corn, drain the corn well before using. Then (optionally) char the corn in a large skillet over high heat, stirring regularly until browned.

Combine the ingredients. In a large mixing bowl, combine the corn with all the other ingredients and mix well.

Garnish & enjoy. Spoon into a serving bowl; garnish with cotija cheese, fresh cilantro, and an additional sprinkle of smoked paprika, cayenne pepper, or Tajin.

Recipe Variations

Use fresh, canned or frozen corn
Substitute plain Greek yogurt for sour cream
Substitute Tajin seasoning for the chili powder and cayenne pepper
Use any type of shredded cheese (cheddar, colby jack, monterey jack, or a Mexican blend)
Add diced green chiles or chopped jalapeño
Add chopped red or green bell pepper
Substitute sliced green onions or chives for the cilantro
Adjust the creaminess by using more or less sour cream and mayo
Add a couple dashes of your favorite hot sauce
Substitute queso fresco for the cotija cheese

how to char corn

I like to char corn to use in any recipe that calls for grilled corn. Why? Because it’s so easy to make on the stovetop AND you can use fresh, canned or frozen corn! Simply heat a small amount of olive oil in a skillet over high heat, add the corn, and sauté until browned. Be sure to stir it often to avoid burning.

storage tips

Leftover Street Corn Dip can be stored in an airtight container in the refrigerator for up to 1 week.

More Recipes to Try

Nothing beats fresh corn recipes… not JUST in summer, but all year round! These are some of our favorites, from salsa to soup to salad to dips!