Chef John’s Mexican Street Corn Dip

Cheesy, creamy, and irresistibly smoky-sweet, Chef John’s Mexican Street Corn Dip takes everything you love about classic elote and turns it into the ultimate hot party dip. Inspired by the flavors of street vendors in Mexico, this dish blends sweet corn with mayo, cotija cheese, lime, and a touch of chili powder — delivering that beloved tangy-creamy-spicy combo in every bite.

Perfect for scooping with crunchy tortilla chips or spooning onto tacos, nachos, or even grilled meats, this dip is more than an appetizer — it’s a crowd favorite waiting to happen. Whether you’re hosting game night or a summer BBQ, this elote dip guarantees there won’t be leftovers.

Origin Chef John’s Mexican Street Corn Dip

Elote, or Mexican street corn, is typically grilled on the cob and slathered with mayo, lime, chili, and Cotija cheese. This dip takes all those flavors — roasted corn, tangy lime, salty cheese, and a little kick — and bakes them into a warm, melty dish.

What I Love About This Recipe

It’s simple to throw together and can be prepped ahead. The combination of sweet corn, creamy base, and chili-lime seasoning hits every note: salty, tangy, and just a bit spicy.

Also Read : No-Bake Cheesecake Flag Cake

Chef John’s Mexican Street Corn Dip

Recipe by RecipeWikkiCourse: Appetizer, SnackCuisine: Mexican-AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Chef John’s Mexican Street Corn Dip is a creamy, tangy, and slightly smoky appetizer inspired by the flavors of classic elote. It features roasted or charred corn mixed with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and fresh herbs like cilantro. Served warm or chilled with tortilla chips, this dip delivers the perfect balance of sweetness, spice, and richness. It’s a crowd-pleaser at parties, potlucks, or game-day gatherings.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)

• ½ cup mayonnaise

• ½ cup sour cream

• 1 (8 oz) package cream cheese, softened

• 1½ cups shredded Monterey Jack or cheddar cheese

• ½ cup Cotija cheese, crumbled (plus more for topping)

• 2 cloves garlic, minced

• 2 green onions, thinly sliced

• Juice of 1 lime

• 1 tsp chili powder (or Tajín)

• ½ tsp smoked paprika

• ¼ tsp cayenne (optional)

• Salt and black pepper, to taste

Directions

• Preheat oven to 350°F (175°C).
• If using fresh or frozen corn, cook it in a dry skillet over medium-high heat for about 5 minutes until lightly charred. Let cool slightly.
• In a large bowl, mix together mayonnaise, sour cream, and cream cheese until smooth.
• Fold in corn, shredded cheese, Cotija, garlic, green onions, lime juice, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
• Spread mixture evenly into a 2-quart baking dish.
• Bake for 20–25 minutes, until hot and bubbly.
• Sprinkle with extra Cotija and chopped green onions before serving.
• Serve warm with tortilla chips, pita chips, or sliced veggies.

Notes

• You can swap Cotija with feta if needed.
• For extra smokiness, use grilled corn.
• This dip can be assembled a day ahead and baked just before serving.