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Easy Mexican Street Corn Dip




This Mexican Street Corn Dip is one of the easiest and tastiest appetizers you can make for game day, potlucks, BBQs, Cinco de Mayo, and more!
Mexican Street Corn Dip

If you’ve ever tried Mexican Street Corn, you’ll know how delicious it is: corn on the cob smothered with mayonnaise, cotija cheese, and chili powder, among other things. The addition of cream cheese and sour cream turns that winning flavor combo into a delicious dip. I use great ingredients to craft a hot corn dip that will be the highlight of any appetizer spread.




Mexican Street Corn Dip

This Ultimate Mexican Street Corn Dip is everything you could possibly want in a dip and more. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

 It's impossible to resist the smoky, spicy allure of the corn dish sold by street vendors throughout Mexico and parts of Central America often referred to as simply, "elotes." 




How to Make Mexican Street Corn Dip

Let's start with the ingredients:

  • Corn: Canned corn, frozen corn, or off the cob all work for this recipe.

  • Butter: I use unsalted butter because cotija and feta cheese both are a little salty in taste, and I rather control the amount of salt in the recipe.

  • Cream: Mayonnaise, sour cream, and cream cheese. Mexican crema can be used instead of sour cream.

  • Cheese: Pepperjack cheese or Quesadilla cheese are optional toppings for a cheesy dip. Cotija cheese is what I use if available, but feta cheese is a perfect substitute.

    • Chile Peppers: Jalapeños are perfect, but for spiciness, you can use serrano chile peppers.
  • Vegetables: Cilantro adds flavor to dip, and finely diced red onions add the perfect crunch. Diced green onions, diced green chiles, or diced red bell pepper are optional vegetables to be added to the dip.

  • Miscellaneous: Lime juice, chile powder, and salt are typical ingredients for Mexican street corn.





  • Mexican Street Corn Dip
    Charring the Corn

    1. Melt butter in a large skillet over medium-high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 10-15 minutes.


    2. Mexican Street Corn Dip
    3. In a medium bowl, combine softened cream cheese, mayonnaise, sour cream, lime juice, salt, chili powder, 1/2 cup pepper jack cheese, red onions, and 2 tbsp of cotija (or feta)cheese. ( You can use a stand mixer, or handheld mixer to make it extra creamy)

    4. Combine charred corn kernels and jalapeños with cream cheese mixture. 



    5. Place in an ungreased baking dish, and top with more pepper jack cheese (optional). Bake for 15-20 minutes, or until melted and bubbly. That's it, Enjoy!






      Cheesy Mexican Street Corn Dip
      Mexican Street Corn Dip with Pepper Jack topping



      What else can I use Mexican Street Corn Dip with?
      • Make a rice bowl with street corn dip
      • Kick up your bean burrito with this dip for extra crunchiness
      • Add a layer of this dip to a tostada shell for a Street Corn Tostada




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