One of the signs of summer is Mexican street corn or elote. It’s taken up a level with this Mexican Street Corn Dip recipe.
The first time I tasted Mexican street corn was at a soccer game where they had an awesome concession stand with hot and cold street foods from around the world.
One taste and I was hooked—I wanted to hang out there instead of watching the game!
Elote simply means “corn on the cob” but the added seasoning that marks Mexican street corn elevates the flavor in the most amazing way. Grilled or roasted, you have to say it is one of summer’s best gifts.
And this easy recipe for a Mexican street corn appetizer makes one of the best party dips for chips you’ll ever taste.
Describe it as sweet, spicy, creamy, crunchy, or juicy. It’s all that and more. I might even say it’s one of the ultimate recipes for hot dip—it’s that good!
Although you can find variations, one of my friends made this particular Mexican street corn dip for her family reunion. She said it became topic of the day—everyone was hunting her down and asking for the recipe!
How to make Mexican street corn dip:
- Stating the obvious, it begins with fresh and flavorful corn.
- Before grilling, it’s seasoned with chili and garlic powders, lime juice, olive oil, salt, and pepper.
- After you roast the corn and char the jalapeno, combine the jalapeno, cilantro, mayonnaise, cotija cheese, green onions, and lime juice in a bowl. Don’t omit the lime juice. It adds magic.
- Cut the corn kernels from the ears, add it to the mix.
- Top the bowl with additional cotija and cilantro.
- Now you’re ready to pull out the chips and nosh on the best chip dip ever!
Variations on Mexican street corn dip:
Although I’m totally sold on the version I’m including below, a sudden craving out of season, or unexpected company might mean you need to know some alternate ingredients and methods. I’ve got you covered.
First off, yes, you can use bagged frozen corn if fresh ears aren’t available.
Cotija is a salty cheese but you can use Parmesan, feta, or even pepper jack if you don’t have cotija.
Ingredient adjustments include:
- butter instead of olive oil
- sour cream or Mexican creama in place of mayonnaise
- substitute taco seasoning mix or hot pepper sauce for the individual spices
- add a little cumin, sugar, and chicken stock for a different flavor
- instead of jalapeno, try poblano chiles; they’re not as hot
Of course I prefer individually wrapped ears of corn for this recipe but you can grill the corn without foil.
Just be watchful for the 10 minutes or so it takes over medium heat and be sure to turn the corn so all sides are lightly browned.
- grill the kernels in foil packets with the sauce already mixed in
- steam the corn on the stovetop, then add seasonings and sauce
- mix everything in a crock pot
The only other thing left to decide is what kind of chip to serve with this delightful dip.
Any corn-based chip is delicious but I’m partial to blue corn chip dippers because of the color contrast and the ability to scoop up a satisfying mouthful.
Fresh corn is in season right now. I’d say that means it is an excellent time to make this recipe. Whatever version you choose, you must try this Mexican street corn dip!
Mexican Street Corn Dip
- 6 ears of fresh corn on the cob
- chili powder to taste
- garlic powder to taste
- salt and pepper to taste
- 1 lime
- olive oil
- 1 jalapeno
- For the Sauce:
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese
- 1 lime
- 1/4 cup cilantro
- 3 green onions, diced
- Husk and wash corn.
- Place individual ears of corn on a sheet of foil. Drizzle with olive oil, a pinch each of salt, pepper, garlic powder, and chili powder. Squeeze about a teaspoon of lime juice over corn. Give the corn a rub with the oil and seasonings. Wrap in foil. Repeat with each ear of corn, wrapping each ear individually.
- Rub the jalapeno with olive oil.
- Place foiled corn and jalapeno on a grill over high heat. Rotate corn every 3-4 minutes (cooking time may be longer for tougher, out of season corn).
- Cook the jalapeno until entire pepper is charred and black. Remove jalapeno from the grill; place in a small bowl covered with plastic wrap. Let set 3-4 minutes. Remove from bowl; remove charred skin (use a paper towel to help). Remove seeds; dice jalapeno. Set aside until ready for use.
- When corn is cooked, remove from grill; let cool slightly.
- Remove foil from corn.
- Use a corn skewer to stand corn up on one end; cut corn kernels off cob (Note: Cut corn on a sheet pan with raised edges to contain corn).
- In medium-size bowl, whisk mayo, lime juice, cilantro, cotija, green peppers and diced jalapeno.
- Stir in corn. Top with additional cotija and cilantro.
- Serve with tortilla chips.
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