Easy Mexican Corn Dip

This delicious corn dip recipe, inspired by classic Mexican street food, combines sweet corn, creamy textures, and a spicy kick from green chilies and chili powder. Discover the flavor fiesta that awaits in every scoop as an appetizer for parties, family gatherings, or when you need a fast and easy-to-make dip.

Flavor-packed dips like my recipe for Million Dollar Dip and Crock Pot Spinach Dip are 5-star rated recipes that are perfect for easy entertaining.

Mexican Corn Dip made with white and yellow corn, mayonnaise, sour cream, cojita cheese, canned green chilies, chicli powder, garlic, salt and cilanto. A yummy, easy to make appetizer servd with corn chips or tortillas.

In This Post

What Is Mexican Corn Dip?

Mexican corn dip, often known as Elote dip, is a vibrant celebration of textures and flavors. It’s a savory blend of grilled corn kernels, sour cream, and a medley of cheeses, including feta and shredded cheddar.

This dip recipe gets its signature kick from chili powder and green chilies, while fresh cilantro and green onion add a refreshing crunch. Perfect with tortilla chips, fresh veggies, and so delicious served on salads or tacos.

Mexican corn dip ingredients in a glass bowl with corn, lime juice, and cojita cheese.

What You Need To Make Mexican Street Corn Dip

White Or Yellow Corn
Canned Green Chilies
Mayonnaise
Sour Cream
Chili Powder
Garlic Powder
Lime Juice
Cotija Cheese or Feta
Cilantro or Parsley
Salt

How To Make This Easy Mexican Corn Dip Recipe

Add mayonnaise, sour cream, green chilies, garlic powder, chili powder, lime juice, salt, and half of the cheese to a large bowl. Stir to combine.
Add in the drained corn and stir. Sprinkle on remaining cheese and cilantro and toss. Serve immediately, or store in the refrigerator until ready to enjoy.

If you’ve never had Mexican street corn, you may be a bit baffled at this recipe. Its proper name is “Elote” which means corn on the cob in Spanish. It’s a popular snack that you’ll find sold at festivals and by street vendors in Mexico.

Tips For Making This Recipe

First off, drain the corn. You don’t need to rinse it; make sure it’s drained well. I like to use a can of yellow and white corn for this recipe. Add some to the canned corn for a crunchy, fresh bite if you’ve got fresh corn.
Next, combine the mayonnaise, sour cream, chilies, garlic powder, chili powder, and lime juice using a large mixing bowl.
Now it’s time for the cheese. Cojita cheese (or Feta) comes in a block, so you’ll need to use a fork to break it into crumbles. At this point in the recipe, add half of the cheese to the creamy mixture and stir.
To bring everything together, using a spatula, fold in the corn. Add the remaining cheese and taste. Adjust any seasoning and you are ready to serve.

Commonly Asked Questions

What kind of corn should I use for Mexican Corn Dip?

You can use either fresh grilled corn or frozen corn for this recipe. Both options work well, though grilling fresh corn can add a smokey flavor that enhances the overall taste.

Can I substitute Greek yogurt in the Mexican Corn Dip recipe?

Yes, if you’re not a fan of sour cream, feel free to substitute it with Greek yogurt.

How can I store leftover Mexican Corn Dip?

Leftover Mexican Corn Dip can be stored in an airtight container in the refrigerator for 3-4 days.

Can I make Mexican Corn Dip ahead of time?

Yes, Mexican Corn Dip can be prepared ahead of time and refrigerated. It’s a great option for meal prepping or for guests coming over.

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