Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen or fresh corn kernels; 1 tbsp unsalted butter; 1/4 cup mayonnaise; 1/4 cup sour cream (or Mexican crema); 1/3 cup cotija cheese (or feta if unavailable), crumbled; 1 tsp chili powder; 2 cloves garlic, minced; 1 jalapeno, seeded, minced; 2 tbsp fresh lime juice; 1/2 tsp lime zest; 1/2 tsp salt; 1/4 cup fresh cilantro, chopped; 8 oz tortilla chips (for serving)

A scoopable, party-ready version of elote with charred corn, smoky chili powder, crumbled cotija cheese, and a tangy crema base. Rich, creamy, and loaded with bright lime flavor.

30 minEasyServes 6210 cal/serving

MexicanAppetizerStovetopVegetarianLow CarbHalal-friendlyGluten-FreePork-FreeAlcohol-Free

Ingredients

4 cups frozen or fresh corn kernels
1 tbsp unsalted butter
1/4 cup mayonnaise
1/4 cup sour cream (or Mexican crema)
1/3 cup cotija cheese (or feta if unavailable), crumbled
1 tsp chili powder
2 cloves garlic, minced
1 jalapeno, seeded, minced
2 tbsp fresh lime juice
1/2 tsp lime zest
1/2 tsp salt
1/4 cup fresh cilantro, chopped
8 oz tortilla chips (for serving)

Instructions

1

Melt 1 tbsp unsalted butter in a large skillet over high heat. Add 4 cups frozen or fresh corn kernels in a single layer and cook without stirring for 3 to 4 minutes until deeply charred. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
2

While the corn cools, stir together 1/4 cup mayonnaise, 1/4 cup sour cream (or Mexican crema), 2 cloves minced garlic, 1 tsp chili powder, 2 tbsp fresh lime juice, 1/2 tsp lime zest, and 1/2 tsp salt in a large bowl.
3

Add the charred corn, 1 seeded, minced jalapeno, half the 1/3 cup crumbled cotija cheese (or feta if unavailable), and half the 1/4 cup chopped fresh cilantro to the bowl. Stir to combine.
4

Transfer to a serving dish and top with the remaining cotija and cilantro. Add an extra pinch of chili powder for color.
5

Serve warm or at room temperature with 8 oz tortilla chips (for serving).

Questions

Can I make Mexican Street Corn Dip dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter, 1/4 cup sour cream (or Mexican crema), 1/3 cup cotija cheese (or feta if unavailable), crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Mexican Street Corn Dip keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mexican Street Corn Dip?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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