Mexican Street Corn Dip – Recipes From A Pantry

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We love entertaining, and dips are our go-to. Not only are they easy to make, but you can also use local produce that is in season, making it taste extra special.

We love both cold and hot dips. These are our favorite Cold Dips, and these are the Best Dip Recipes we have. As you can see, you are spoilt for choice..

Why You’ll Love This

• It is so easy to make in just under 30 minutes.
• Guests love it, and it goes down a treat.
• Good use of corn, especially if you have an oversupply.

Ingredients And Simple Swaps

This recipe is simple, but you can switch it up depending on what you have on hand:

• Corn kernels: Fresh, frozen, or canned corn works in this Elote dip. Frozen can be used straight from the freezer. If you’re using canned corn, drain it and pat it dry so excess moisture doesn’t prevent it from browning. Any of these three options will char in the pan as long as the heat is high enough.
• Unsalted butter: Unsalted butter is better. Trust me on this, as Cotija adds salt on its own. You can also use a neutral oil such as canola or avocado oil.
• Garlic: Fresh minced garlic is my go-to, but jarred garlic or garlic powder can be substituted. If using garlic powder, start with ½ teaspoon and adjust as needed.
• Mayonnaise and sour cream: Any full-fat or light mayonnaise works. You can replace part of the mayo and all the sour cream with Greek yogurt if you prefer a lighter dip.
• Cotija cheese: I suggest Cotija, but if it isn’t available, feta is the closest substitute. Parmesan is another option, but it will be firmer and saltier.
• Monterey Jack or mozzarella: Feel free to use Pepper Jack if you want heat.
• Jalapeño: Optional, add some if you like heat. I remove the seeds to keep it mild for all guests. Serrano are a hotter alternative, canned diced green chiles are milder.
• Green onions: I use chives or finely diced red onion.
• Lime juice: Fresh juice is best but bottled lime juice works if fresh isn’t available.
• Herbs and spices: This dip gets it awesome flavor from chili powder, smoked paprika, salt and black pepper. If you don’t have chili powder, you can use a combo of paprika, cumin, and a small amount of cayenne pepper. Chipotle powder is a great addition if you want more heat. Start small and increase salt as needed, as Cotija cheese is salty.
• Optional garnish: Garnish with fresh cilantro, parsley, or thinly sliced green onion tops.

How To Make It

Get complete ingredients list and instructions from the recipe card further below.

1. Heat butter in a large skillet over medium-high heat.
2. Add the corn and cook until golden and slightly charred for about 5–7 minutes. Stir occasionally so you get that nice caramelization.
3. In a large bowl, stir the mayonnaise, sour cream, lime juice, garlic, chili powder, paprika, and half of the Cotija, and some pepper and salt.
4. Add the charred corn, jalapeño, green onions, and shredded cheese. Mix until everything is well coated.
5. Transfer mixture to a baking dish, sprinkle with extra cheese, and bake at 375 degrees F / 190 degrees C for 15–20 minutes, until bubbly and golden.
6. Garnish with remaining Cotija, cilantro, lime wedges, and chili powder. Serve this Elote Dip warm with tortilla chips, pita chips, or veggie sticks.

Bintu’s Recipe Tips

Here are a few tips for you to get the best results.

• Char the corn in a single layer, so get your widest pan. This will prevent it from steaming.
• The corn needs to be dry and the pan at the correct heat for it to caramelize and char.
• Let the corn cool slightly before adding it to the rest of the ingredients.
• Salt is in so many of the elote corn dip ingredients, so go easy on additional salt.
• Use freshly grated cheese for the best results. If it gets oily, you can give it a good stir before serving. You’ll lose the crispy, cheesy top, but it will bring it back together.
• The dip thickens when it cools, so prepare it as close to the arrival time of guests.

Storage

If you have some leftovers, here’s how you can store them.

• Let the leftovers cool and then place the dip into an airtight container in the fridge for up to 3 days. Reheat it by adding a few drops of milk, cream, or broth if it is too thick. I would not recommend freezing this dip.

Other Dip Recipes

Ok, so judging by the amount of dips on my site, you can see we love entertaining with them. We love them both hot and cold.

Thank you for reading my How To Make Mexican Street Corn Dip recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

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