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Easy Mexican Street Corn Dip

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A creamy, smoky, and spicy Mexican street corn dip inspired by traditional elote, perfect for gatherings and served with chips or veggies.

Ingredients

2 tablespoons chili powder

2 teaspoons smoked paprika

½–2 teaspoons cayenne pepper (adjust to taste)

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn kernels (from 3–4 raw ears)

2 cloves garlic, chopped

Kosher salt and black pepper, to taste

6 ounces cream cheese, at room temperature

⅓ cup sour cream

4 tablespoons salted butter

⅓ cup olive oil mayonnaise (or plain Greek yogurt)

2 tablespoons fresh lime juice

¾ cup crumbled cotija cheese

1 grilled ear of corn, kernels removed from the cob

¼ cup fresh cilantro, chopped

Instructions

  1. Prepare the Spice Mix: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Set aside.
  2. Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add corn kernels, garlic, and 1 teaspoon of the spice mix. Season with salt and pepper. Cook until the corn is tender, about 5 minutes.
  3. Create the Creamy Base: Reduce heat to low. Stir in cream cheese until melted and creamy. Add sour cream and cook until warmed throughout. If desired, thin the dip with a splash of milk.
  4. Prepare the Spicy Butter: In a separate skillet, melt butter over medium heat. Add 3 teaspoons of the spice mix and a pinch of chili flakes and salt. Cook for another minute, then remove from heat.
  5. Mix the Mayo and Lime: In a small bowl, combine mayonnaise and lime juice with a pinch of salt.
  6. Assemble the Dip: Transfer the creamy corn mixture into a wide serving bowl. Top with grilled corn kernels, drizzle with the mayo-lime mixture, and swirl in the spicy butter. Sprinkle with crumbled cotija cheese and chopped cilantro.
  7. Serve immediately with tortilla chips, pita chips, or fresh vegetables for dipping.

Notes

  • Adjust cayenne pepper to control the dip's spiciness.
  • Frozen corn can be used if fresh is unavailable; thaw and drain before use.
  • Feta cheese is a good substitute for cotija cheese.
  • For a vegan version, use plant-based cream cheese, sour cream, mayonnaise, and vegan cheese.
  • Prepare up to step 5 in advance, refrigerate, then warm before serving.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on stovetop or microwave.
  • Freezing is not recommended due to dairy content.

Nutrition

Find it online: https://recipesbyjanet.com/easy-mexican-street-corn-dip/