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Get the ingredients of Mexican Street Corn mixed into a bowl of zesty and spicy flavors with this Mexican Street Corn Dip Recipe. Perfect for an easy appetizer with a bowl of chips or just a spoon!
Table of Contents
Some of you may remember that a few years ago C and I took a road trip through the Southwest USA. C has deep roots and tons of family there so we packed up our little car (and dog!) and headed South. We joke that it was the “elote road trip” because we pretty much ate elote in every city we stopped in.
For those of you who don’t know, Elote is a a grilled Mexican Street Corn recipe that is typically coated in a thick, cheesy sauce with chili powder. Sometimes elote is called “elote dip” where the corn kernels have been removed from the cob and made into a Mexican Street Corn Dip. That’s precisely what inspired this recipe! And since C and I had so much practice eating it on that trip, I feel fully equipped to be sharing this recipe.
Why Make This Recipe
- Simple Ingredients – This street corn dip uses 10 simple ingredients that you can find at most grocery stores. Simply cook and mix and you’ve got a delicious appetizer recipe waiting for you!
- Ready in 10 minutes – Truly this recipe could not get any easier. You’ll cook your corn in butter and stir with remaining ingredients in a large bowl.
- Serves a crowd – This recipe can easily be doubled or even tripled to serve a crowd. It’s perfect for a summer BBQ or potluck!
Ingredients Needed
- Corn kernels – you can use fresh or frozen corn. Either will work! I like using fresh if it’s summertime and fresh corn is available. If not, frozen works just fine.
- Butter – for sautéing your dip ingredients.
- Canned hatch green chiles – you can find these at most grocery stores in the Mexican or Latin American section. Feel free to use mild or hot.
- Fresh garlic – be sure to use freshly peeled garlic.
- Sour Cream – Greek yogurt or even mayo can also be substituted in place of sour cream.
- Cotija Cheese – Traditional Street corn dip uses cotija cheese but you could also replace with another crumbly, salty cheese like feta cheese.
- Chili Powder – just for a little kick and flavor.
- Salt + Pepper – feel free to reduce to desired taste and sodium preferences.
- Lime Juice – Ideally use freshly squeezed lime juice.
- Fresh Cilantro – feel free to leave out if you don’t like cilantro.
How to Make Street Corn Dip
STEP 1: COOK CORN
Melt butter in a large skillet over medium heat. Add in your corn kernels and cook for 7-10 minutes or until lightly browned.
STEP 2: MIX DIP
Add your corn to a large bowl and top with all remaining ingredients. Stir to combine. See serving suggestions below.
How to Serve Street Corn Dip
You can serve your Street Corn Dip with tortilla chips or other dipping vehicles like pretzels or fresh veggies.
Alternatively, you can add it to a bed of lettuce for a Mexican Street Corn Salad or to your Chicken Chipotle Bowls or Vegan Chipotle Sofritas. This is perfect as an appetizer or added to a main dish as a side!
Frequently Asked Questions
Replace with either plain Greek yogurt or mayonnaise in equal amounts.
Yes. You can easily prep this dip up to 3 days in advance.
Most grocery stores carry cotija cheese, but if not you could always replace it with feta cheese (the closest substitute) or even shredded cheddar cheese or pepper jack cheese.
Absolutely! I’d recommend adding it to a bed of lettuce and topping it with a protein like grilled chicken or steak.
I don’t personally find it all that spicy but it depends on the heat in your hatch green chiles. If you’d like more heat I’d recommend adding in a jalapeño, a few splashes of hot sauce (this jalapeno hot sauce is delish!) or a pinch of cayenne pepper.
Storage Instructions
Refrigerator: Store your prepped street corn dip or leftovers in an airtight container in the fridge for up to 5 days.
More Dip Recipes
- The Best Hummus Recipe
- Homemade Green Salsa
- Fresh Corn Salsa
- Authentic Guacamole
- Homemade Baba Ganoush
Street Corn Dip
Get the ingredients of Mexican Street Corn mixed into a bowl of zesty and spicy flavors with this Mexican Street Corn Dip Recipe. Perfect for an easy appetizer with a bowl of chips or just a spoon!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Cook
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 tbsp butter
- 4 cups corn kernels (fresh or frozen)
- 1 small can hatch green chilis (mild or spicy)
- 2 garlic cloves, minced
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- juice, 1/2 lime
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Melt butter in a large skillet over medium heat.
- Add in your corn kernels and cook for 7-10 minutes or until lightly browned.
- Add your cooked corn to a large bowl and top with all remaining ingredients. Stir to combine.
- Serve with tortilla chips or suggestions above.
