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.
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.
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
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.
Yes, if you’re not a fan of sour cream, feel free to substitute it with Greek yogurt.
Leftover Mexican Corn Dip can be stored in an airtight container in the refrigerator for 3-4 days.
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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Equipment
Ingredients
- 2 15.25 ounce can whole kernel corn, drained
- 1 4 ounce can chopped green chilies
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 cup Cotija or Feta cheese, crumbled
- 2 tablespoons cilantro or parsley, chopped
- 1 lime, juiced
- ½ teaspoon salt
Instructions
- To a large bowl, add mayonnaise, sour cream, green chilies, garlic powder, chili powder, lime juice, salt, and half of the cheese. 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.
Video
Notes
- 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.
- If you’re not a fan of sour cream, feel free to substitute it with Greek yogurt.
- Leftover Mexican Corn Dip can be stored in an airtight container in the refrigerator for 3-4 days.
- Mexican Corn Dip can be prepared ahead of time and refrigerated. It’s a great option for meal prepping or for guests coming over.
Nutrition
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Unfortunately, this turned out very CP, even though I drained the corn in a colander and followed the directions and proportions exactly for the rest of the recipe.
I love this dip! It is super easy and delicious! I haven’t served it to anyone who doesn’t love it as much as I do!
I made this for my family and we all loved it. I’m wanting to make it again but would like to try it with frozen corn. Have you ever tried this, and do you think it would work? Thanks!
Hey Laura!
I am so glad you and your family enjoyed this recipe, it’s a favorite of my sons as well! I haven’t tried using frozen corn before, but that’s a really good idea. Let me know how it goes!
~Donya
Gahhhhh…. my family went crazy over this too! Sooooo good! I can’t wait to try another one of your other recipes! I’m hooked!!!
Thank you so much!
I love getting comments especially when they are this awesome.
All the best to you and your sweet family,
~Donya