Creamy, zesty, and gone in minutes.

You bring chips. I’ll bring the party. This dip is sunny, cheesy, and fast. One bite and the bowl starts shrinking. Blink and it’s empty. Ready?

The quick answer

Mexican street corn dip is a warm, creamy dip that tastes like elote in a bowl. It mixes corn with mayo or crema, lime, chili spice, and crumbly cotija cheese. Scoop it with chips, veggies, or put it on tacos. That’s it—simple and so good.

What you need

• 4 cups corn (fresh, frozen, or canned—drained)
• 1 tablespoon butter or oil
• 1/4 cup mayo
• 1/4 cup crema or sour cream
• 2 tablespoons lime juice (plus zest if you like)
• 1/2 cup cotija, crumbled (feta works in a pinch)
• 1 teaspoon chili powder (or Tajín)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped cilantro
• Optional heat: diced jalapeño or a pinch of cayenne

How to make it (fast)

1. Heat a large pan. Melt butter or add oil.
2. Add corn. Cook 4–6 minutes until hot and a bit charred.
3. Turn heat to low. Stir in mayo, crema, garlic, chili powder, salt, and pepper.
4. Add lime juice, cotija, and cilantro. Stir gently.
5. Taste. Add more lime or spice if you want. Serve warm.

Flavor upgrades (pick one or two)

• Smoky: Add a little chipotle in adobo.
• Fire: Stir in roasted poblano or jalapeño.
• Crunch: Top with toasted panko or crushed chips.
• Sweet heat: Drizzle a touch of hot honey.
• Street vibe: Sprinkle extra Tajín and lime zest.
• Bacon bonus: Crumble crisp bacon on top.

How to serve it

• Tortilla chips or warm tortillas
• Veggie sticks: bell pepper, cucumber, jicama, carrots
• On tacos, nachos, quesadillas, or burrito bowls
• On baked potatoes or with scrambled eggs

Make-ahead and storage

Cook the corn and mix everything except the cheese and cilantro. Chill up to 2 days. Reheat gently on low, then fold in cheese and cilantro. Keep it cold when serving outside. Don’t let it sit out more than 2 hours. Store leftovers in the fridge for up to 3–4 days.

Quick swaps

• No cotija? Use feta or grated Parmesan.
• No crema? Use sour cream or Greek yogurt.
• No fresh lime? Use bottled lime juice plus a pinch of zest if you have it.
• Dairy-free? Use dairy-free yogurt and a dairy-free crumbly cheese.

Why it works

• Corn brings sweet and toasty notes.
• Lime adds bright, fresh pop.
• Mayo and crema make it silky.
• Chili and garlic build warm flavor.
• Cotija adds salty bite and crumbly texture.

Mini recipe card (print-friendly)

Mexican Street Corn Dip: Sauté 4 cups corn in 1 tbsp butter until a bit charred. Lower heat. Stir in 1/4 cup mayo, 1/4 cup crema, 1 tsp chili powder, 1/2 tsp garlic powder, salt, pepper, and 2 tbsp lime juice. Fold in 1/2 cup cotija and 2 tbsp cilantro. Serve warm with chips.

Tiny tips for big wins

• Char equals flavor. Let the corn sit to brown.
• Season at the end after adding cheese and lime.
• Thin it with a splash of milk if too thick.
• Thicken with more cotija if too loose.

FAQ

Can I use frozen corn? Yes. No need to thaw fully—just cook a bit longer.

Can I serve it cold? Yes. It’s tasty warm or chilled.

Is it spicy? Only if you want. Add heat to taste.

Party tip? Keep extra lime and Tajín on the side for guests.

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