Name: Mexican Street Corn Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups sweet corn kernels; 2 tbsp unsalted butter; 1/2 tbsp olive oil; 2 cloves garlic (minced); 1 jalapeño (finely diced); 1/2 cup mayo; 1/2 cup sour cream; 1 lime (juiced and zested); 1 1/2 tsp Tajín; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1 cup cotija (crumbled); 3/4 cup Monterey Jack (shredded); 1/3 cup cilantro (chopped); 3 green onions (thinly sliced); 1/4 cup cotija; 1 tbsp cilantro (chopped); Tajín; lime; tortilla chips (for serving)

Inspired by esquites, this Mexican street corn dip brings the bold flavors of elote off the cob and into a creamy, cheesy, baked dip. Sweet corn gets charred in butter with garlic and jalapeño, then folded into a tangy mayo and sour cream base with lime, Tajín, cotija and Monterey Jack. This hot street corn dip bakes up bubbly and golden in about 40 minutes.

It is always the first thing gone at parties and game days. Pair it with my Cowboy Caviar for the ultimate chip and dip spread.

Why You’ll Love This Street Corn Dip

All the elote flavor in a scoopable dip.
Charred corn for smoky, sweet flavor.
Creamy and cheesy with cotija and Monterey Jack.
A party favorite that feeds a crowd.

Ingredients for Mexican Street Corn Dip

The Charred Corn

Sweet corn kernels, unsalted butter, olive oil, garlic and a finely diced jalapeño.

The Creamy Base

Mayo, sour cream, lime juice and zest, Tajín, smoked paprika, chili powder, salt, black pepper and garlic powder.

The Cheese and Herbs

Crumbled cotija, shredded Monterey Jack, chopped cilantro and sliced green onions.

For Topping

Extra cotija, cilantro, a shake of Tajín, a squeeze of lime and tortilla chips for serving.

Dietary note: This street corn dip is naturally gluten free and vegetarian. Serve with corn tortilla chips and check your seasoning labels.

How to Make Mexican Street Corn Dip

Step 1: Char the corn

Heat the olive oil and butter in a large skillet over medium-high heat. Add the corn in an even layer and let it sit 3 to 4 minutes until charred, then stir and char 2 to 3 minutes more.

Step 2: Add the aromatics

Stir in the garlic and jalapeño for 1 minute. Remove from the heat and let it cool slightly.

Step 3: Make the base

Whisk the mayo, sour cream, lime juice and zest, Tajín and seasonings in a large bowl.

Step 4: Fold it together

Fold in the charred corn, cotija, Monterey Jack, cilantro and green onions.

Step 5: Bake

Transfer to a baking dish and bake at 375°F for 18 to 20 minutes until bubbly and golden.

Step 6: Finish and serve

Top with extra cotija, cilantro, Tajín and a squeeze of lime. Serve hot with tortilla chips.

Carly’s Expert Tips

Don’t stir the corn too soon. Letting it sit undisturbed is how you get that char.
Pat frozen corn dry if using it, so it chars instead of steams.
Seed the jalapeño for a milder dip.
Finish with fresh lime right before serving to brighten it up.

Make It Your Own

Spicier: Add an extra jalapeño or a pinch of cayenne.
Bacon: Fold in crispy chopped bacon.
Cold dip: Skip baking and serve it chilled.
Pepper jack: Swap the Monterey Jack for pepper jack.

Make-Ahead and Meal Prep: Mix the dip up to 1 day ahead and keep it covered in the fridge. Bake right before serving, adding a few extra minutes.

What to Serve With Mexican Street Corn Dip

Serve with tortilla chips, Fritos or veggie sticks. It is perfect with Carne Asada Tacos with HERDEZ® Marinade or Cajun Honey Butter Chicken Sliders with Tangy Coleslaw on game day.

Storing and Reheating

Store leftovers covered in the fridge for up to 4 days.

Reheat in a 350°F oven until hot, about 10 to 15 minutes.

What People Ask About Mexican Street Corn Dip

Can I use frozen corn for Mexican street corn dip?

Yes. Thaw and pat it dry first so it chars nicely.

What can I use instead of cotija?

Feta is the closest substitute.

Can I make street corn dip ahead?

Yes. Mix it up to a day ahead and bake before serving.

Is Mexican street corn dip served hot or cold?

This version is baked and served hot, but it is also tasty cold.