Mexican Street Corn Dip (Hot or Cold)

Introduction

This creamy, cheesy corn dip takes all the bold, smoky, tangy flavors of Mexican street corn (elote) and turns them into a scoopable appetizer! It’s rich with roasted corn, zesty lime, creamy mayo and sour cream, melty cheese, and a little heat from chili powder and jalapeño. Serve it hot and bubbly from the oven or cold straight from the fridge — either way, it disappears fast!

Ingredients

For the Dip:

• 4 cups corn kernels (fresh, canned, or frozen — if using frozen, thaw first)
• 2 tablespoons butter or olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or Greek yogurt for a lighter version)
• 1 cup shredded Cotija cheese (or feta or Parmesan as a substitute)
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 2 cloves garlic, minced
• 1 jalapeño, finely diced (remove seeds for less heat)
• 2 green onions, chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and black pepper to taste

Optional Toppings:

• Extra Cotija or feta cheese
• Chopped cilantro
• Additional chili powder or Tajín seasoning
• Extra lime wedges

For Serving:

• Tortilla chips, pita chips, or toasted baguette slices

Instructions

Step 1: Roast the Corn

1. In a large skillet, melt butter over medium-high heat.
2. Add the corn and cook for 5–8 minutes, stirring occasionally, until golden brown and slightly charred.
   (If using fresh corn, you can also grill it on the cob, then cut off the kernels.)

Step 2: Mix the Base

1. In a large mixing bowl, combine mayonnaise, sour cream, garlic, lime juice, chili powder, paprika, and half the cheese.
2. Stir until smooth and creamy.

Step 3: Combine Everything

1. Add the roasted corn, diced jalapeño, green onions, and remaining cheese to the creamy mixture.
2. Stir well until all ingredients are evenly coated.

Step 4: Bake or Chill

• To Serve Hot:
• Preheat oven to 375°F (190°C).
• Spread dip into a baking dish, sprinkle extra cheese on top, and bake for 15–20 minutes until hot and bubbly.
• To Serve Cold:
• Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Step 5: Garnish & Serve

Sprinkle chopped cilantro, extra chili powder, and green onions on top. Serve with tortilla chips and lime wedges on the side.

Tips & Variations

• Make it Spicy: Add a few dashes of hot sauce or a pinch of cayenne.
• Add Protein: Stir in cooked bacon bits or shredded chicken.
• Make it Smoky: Use fire-roasted corn or a few drops of liquid smoke.
• Cheese Lovers: Mix in cream cheese for extra creaminess.

Benefits

• Corn provides fiber, vitamins B and C, and antioxidants.
• Lime juice adds vitamin C and boosts digestion.
• Greek yogurt (if used) adds protein and probiotics.
• Jalapeño boosts metabolism and immunity.

Serving Ideas

• Pair with nachos, tacos, or grilled meats.
• Spoon over baked potatoes or nachos for extra flair.
• Spread on toasted bread for a creamy Mexican bruschetta.

Conclusion

This Mexican Street Corn Dip is creamy, tangy, spicy, and utterly addictive — everything a party snack should be! Whether served warm and melty or cool and refreshing, it captures the magic of elote in every bite.