If you ever find yourself in that classic hosting panic (sweaty palms, is-there-enough-chips anxiety, frantic hunting for where you left the cilantro), let me tell you about the absolute best save-my-bacon snack: Mexican street corn dip. First time I whipped this up, it was kind of an accident. We were supposed to have elote—on the cob—but (naturally) I forgot to buy enough, so I just cut it all off the cobs and threw everything in a big bowl, crossed my fingers, and, well, I think my cousin still talks about that night. Sometimes your mess-ups become the new traditions, you know?
Why you'll be obsessed with this dip
I make this when I’m tired of regular ol’ guac and need something seriously scoopable. My teens ask for it even on taco-free nights (which is wild, honestly). It’s the thing I bring to backyard BBQs—sometimes feel a little smug walking in with this dish and watching people try not to hover over the dip table. Oh, and don’t be fooled, sometimes the thing looks a bit rustic—corn bits everywhere, generous cheese piles swirling in—it’s all about the flavors. You don’t have to make it pretty for it to get annihilated.
Here’s what you’ll need (and what you can fudge)
- 4 cups corn kernels: fresh is dreamier, frozen is handy (I’ve even used canned when the fridge looked barren)
- ½ cup mayo: real deal or the olive oil kind—no one will notice (miracle whip? Grandmother would disown me—you do you)
- ½ cup sour cream: Greek yogurt steps in when I’m pretending to be healthy
- 1 cup crumbled cotija cheese: feta totally works in a pinch
- ¼ cup chopped cilantro: or less if your family gets dramatic about cilantro, like mine
- ½ teaspoon smoked paprika: plain paprika is fine—won’t tell anyone
- ½ teaspoon garlic powder
- 1 jalapeño, minced (seeded for milder vibes): or use a splash of hot sauce if you forgot the fresh stuff
- Juice of 1 lime
- A sprinkle of chili powder (Tajin? Extra credit!)
- Salt and black pepper, to taste
Few handfuls of shredded Mexican blend cheese are optional, but I do it anyway (life’s too short not to, right?).
How the magic happens—Directions
- Char or cook your corn: Toss it in a hot cast iron skillet without oil for a bit, stirring just enough. If it pops, you’re doing it right (don’t panic if some gets a little dark, that’s flavor!). Sometimes I’ve used broiled corn or even microwaved—don’t let anyone shame you.
- Mix the creamy stuff: Mayo, sour cream, lime juice, garlic powder, paprika, pinch of salt. Stir it together. This is where I usually sneak a taste—just to, you know, check for…quality?
- Combine it all: Dump in the charred corn, cheese, jalapeño, cilantro—reserve a bit for the top if you’re feeling fancy. Add your cheese mix if you’re doing the shredded stuff. Stir. It might look a bit gloopy but trust me, wait for the magic.
- Avast, taste again! Adjust salt, pepper, or lime as needed. Sprinkle chili powder or Tajin over top (sometimes I get carried away).
- Chill or serve warm: Both work. Chilling lets flavors mingle but warm is more comforting. When I’m impatient, it barely gets ten minutes in the fridge (sometimes not even!).
A few honest-to-goodness notes
- If you use canned corn, rinse it well or things get weirdly sweet (learned that the hard way…twice).
- Cilantro stems pack more flavor than leaves but no one wants to chew a forest, so chop fine.
- The spiciness changes every time—jalapeños are sneaky like that.
Things I’ve tried (for science)
- Pepper jack cheese: Pretty good, though it gets a bit stringy as it cools. Fun for cheese pull Instagram moments.
- Canned chipotle peppers: Yes, adds smoky depth—maybe too much if you like things tame. I went overboard once, kids wouldn’t touch it. My bad.
- Diced pickles: Don’t do it. It was weirdly briny, never again (unless you’re feeling wild).
What you need (or don’t)
Cast iron skillet for charring is classic, but I once used a sheet pan under the broiler and honestly, not bad! If you have a decent mixing bowl and a sense of adventure you’re set. Microplane for lime zest? Only if you’re being ~extra~
Storage aka the leftovers nobody gets
Tuck any extras into a sealed container in the fridge. It’ll keep 2-3 days, technically. But actually, it *never* survives till day two in my house. Don’t freeze, it gets all watery (lesson learned after I found a sad, separated tub from last summer).
Got people coming? Here’s how I serve it
Corn chips are classic, but I swear by thick-cut potato chips if you can get away with it. Sometimes I add carrot sticks so I can lie to myself about my veggie intake. Leftovers (if we ever have them) go right onto tacos or salads for lunch the next day. My brother, weirdly, likes it on his breakfast eggs. Go figure.
Hard-earned pro tips
- I once tried to skip charring the corn to save time, and, yeah, it was fine, but missing that smoky hit. Don’t rush that step if you can help it.
- Let it sit for 20 min before digging in. Flavors meld; patience is not my best thing, but it’s worth it.
- Always check the salt after adding cheese. I always forget, and cotija’s salty enough!
Scattered thoughts & FAQ
- "Can I make it ahead?" Yup—actually, I think it’s better next day (if you can resist).
- "Is this gluten-free?" Basically yeah, but double-check chip labels just in case. Some sneak in flour (what even is that?).
- "What if I hate cilantro?" Substitute parsley or, honestly, just skip it. Won’t break the dip.
- "Too spicy—what now?" Cut back on jalapeño or just use a tinchy bit of hot sauce. Or none—no chili police here.
- Oh, and if you want a little more dip inspiration, the folks at Serious Eats (those overachievers!) have a fancier version with grill marks galore. Or check out this party-perfect elote dip from Bon Appétit if you’re feeling chefy.
Real talk—if the corn dip gets more attention than my other snacks, I just laugh and lean into it. Food’s about bringing people round the table, not showing off, right?
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- ¾ cup Cotija cheese, crumbled
- ½ cup chopped fresh cilantro
- 2 green onions, sliced
- 1 jalapeño, seeded and finely diced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
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1Preheat a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and set aside to cool slightly.
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2In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until smooth.
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3Add the charred corn, shredded cheddar cheese, Cotija cheese, cilantro, green onions, and jalapeño to the bowl. Stir until all ingredients are well combined.
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4Transfer the dip to a serving dish. Garnish with extra Cotija cheese, chili powder, and cilantro, if desired.
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5Serve immediately with tortilla chips, warm, or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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