Mexican Street Corn Dip Recipe
A creamy, tangy, and smoky Mexican street corn dip inspired by authentic elote flavors ; perfect for parties, potlucks, or casual snacking.
Print Pin Servings: 8
Calories: 220kcal
Cost: $10
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Whisk
- 1 Sharp knife
- 1 Citrus Juicer
- 1 Serving bowl
Ingredients
Main Ingredients
- 4 cups Corn kernels Fresh or frozen, charred
- 0.5 cup Mayonnaise Creates the creamy base
- 0.25 cup Mexican crema or sour cream Adds tanginess
- 0.5 cup Cotija cheese Crumbled, traditional Mexican cheese
- 2 tablespoons Lime juice Freshly squeezed
- 1 Jalapeño Minced, adjust for heat preference
Seasonings & Aromatics
- 2 cloves Garlic Minced
- 1 teaspoon Chili powder Essential for authentic flavor
- 0.5 teaspoon Smoked paprika Enhances the charred taste
- 0.25 teaspoon Cayenne pepper Optional, for extra heat
- Salt and black pepper To taste
Garnish & Serving
- Cotija cheese For topping
- Fresh cilantro Chopped
- Lime wedges For serving
- Chili powder For dusting
- Tortilla chips or fresh vegetables For dipping
Instructions
- Heat a large skillet over medium-high heat, add corn kernels, and cook 8–10 minutes until some are charred and golden brown. Remove from heat and cool slightly.
- Mix Base – In a large mixing bowl, whisk mayonnaise, Mexican crema, garlic, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
- Combine Finish – Fold charred corn into creamy mixture, add cotija cheese and jalapeño, mix gently, and transfer to serving bowl. Garnish with cotija, cilantro, and chili powder.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 250mg | Fiber: 3g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 0.8mg