This creamy, spicy Mexican Street Corn Dip is inspired by the bold, zesty flavors of classic elote. I mix sweet corn, tangy lime, rich cheeses, and a hint of chili to create a dip that’s perfect with tortilla chips or fresh veggies. It’s quick to make, packed with flavor, and always a crowd-pleaser at parties, potlucks, or casual hangouts.
Why You’ll Love This Recipe
I love how this dip brings the vibrant essence of Mexican street corn into a scoopable, creamy appetizer. It’s incredibly easy to make in just one skillet and one mixing bowl, with minimal prep. I can serve it warm, cold, or at room temp, making it super flexible. It also uses accessible ingredients and can be tweaked to suit different spice levels or dietary preferences. Whether I’m serving it as a game-day snack or a festive starter, it disappears fast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
⅓ cup white onion, diced
4 oz (≈113 g) canned diced green chiles (mild), drained
1 cup corn kernels (fresh, canned, or thawed frozen)
2⁄3 cup mayonnaise
1 cup plain Greek yogurt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Tajín seasoning (or chili-lime salt)
Juice of 1 lime
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1 cup shredded cheddar cheese
½ cup cotija cheese (crumbled) or queso fresco
Salt and pepper, to taste
Tortilla chips, for serving
directions
I start by heating olive oil in a skillet over medium heat. Once hot, I sauté the diced onion for about 3 minutes until it softens.
Then, I add corn, drained green chiles, and a splash of water if using fresh or frozen corn. I cover and cook for about 5 minutes, stirring occasionally, until the corn is tender.
While that cooks, I whisk together mayo, Greek yogurt, chili powder, garlic powder, Tajín, lime juice, and chopped cilantro in a large bowl.
I stir the warm corn mixture into the creamy base until everything is well combined. I taste and adjust with salt and pepper.
For the final touch, I garnish with extra cilantro and crumbled cotija or queso fresco. I can serve it immediately, chilled, or at room temperature with tortilla chips.
Servings and timing
This recipe makes about 6 servings. It takes 7 minutes to prep and 8 minutes to cook, for a total time of 15 minutes.
Variations
I sometimes add diced jalapeños or more chili powder when I want a spicier kick.
For a smoky flavor, I’ve tried using roasted corn or grilling fresh corn beforehand.
If I want it a bit lighter, I reduce the mayo slightly and use more Greek yogurt.
To make it vegan, I use plant-based yogurt, vegan mayo, and dairy-free cheeses.
It also works great as a taco topping or as a filling for quesadillas.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3–5 days. The dip thickens as it chills, so when I want to serve it again, I stir in a splash of milk or lime juice to loosen it up. I usually enjoy it cold or at room temperature, but it can be gently reheated in the microwave if I prefer it warm.
FAQs
How spicy is this Mexican street corn dip?
It’s mildly spicy thanks to the green chiles and Tajín, but I can easily adjust the heat level. For more spice, I add jalapeños or a pinch of cayenne.
Can I make this dip ahead of time?
Yes, I often make it a day in advance. The flavors develop more as it sits, and I just give it a good stir before serving.
Can I use canned corn?
Absolutely. Canned, drained corn works well. I also like using fresh or thawed frozen corn depending on what I have on hand.
What can I use instead of cotija cheese?
If I can’t find cotija, I go for queso fresco or even feta in a pinch. Parmesan also works for a saltier punch.
Is it better served warm or cold?
I like it both ways! It’s delicious straight from the fridge, at room temp, or slightly warmed. Totally depends on my mood or the occasion.
Conclusion
This Mexican Street Corn Dip brings bold, creamy, and tangy flavors together in a dish that’s endlessly craveable. Whether I serve it with crunchy chips at a party or keep it in the fridge for a quick snack, it always hits the spot. It’s simple, satisfying, and full of personality — just like a good dip should be.
A creamy, spicy dip inspired by Mexican street corn (elote) — perfect for scooping with chips or veggies.
Ingredients
1 tablespoon olive oil
⅓ cup white onion, diced
4 oz (≈113 g) canned diced green chiles (mild), drained
1 cup corn kernels (fresh, canned, or thawed frozen)
2⁄3 cup mayonnaise
1 cup plain Greek yogurt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon Tajín seasoning (or chili-lime salt)
Juice of 1 lime
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1 cup shredded cheddar cheese
½ cup cotija cheese (crumbled) or queso fresco
Salt and pepper, to taste
Tortilla chips, for serving
Instructions
Heat a skillet over medium heat and add the olive oil. Once hot, add the diced onion and sauté about 3 minutes until softened. :contentReference[oaicite:0]{index=0}
Add the corn kernels, drained green chiles, and a splash of water (if using fresh or frozen corn). Cover and cook, stirring occasionally, until the corn is tender (about 5 minutes). :contentReference[oaicite:1]{index=1}
Remove from heat. In a separate bowl, whisk together mayo, Greek yogurt, chili powder, garlic powder, Tajín, lime juice, and cilantro. :contentReference[oaicite:2]{index=2}
Stir the cooked corn mixture into the creamy sauce until well combined. Season with salt and pepper to taste. :contentReference[oaicite:3]{index=3}
Garnish with extra cilantro and crumbled cotija or queso fresco. Chill if desired, or serve immediately with tortilla chips. :contentReference[oaicite:4]{index=4}
Notes
You can use fresh, frozen (thawed), or canned corn (drained). :contentReference[oaicite:5]{index=5}
If you want it spicier, add jalapeño or increase the chili powder. :contentReference[oaicite:6]{index=6}
The dip thickens as it chills — if too thick, you can thin with a little milk or lime juice. :contentReference[oaicite:7]{index=7}
Leftovers keep well in the refrigerator for 3–5 days. :contentReference[oaicite:8]{index=8}
Serve cold, at room temperature, or slightly warmed depending on preference. :contentReference[oaicite:9]{index=9}