Go Back
Welcome to the delightful world of creamy elote-inspired dip, a mouthwatering appetizer that encapsulates the vibrant flavors of fresh corn, tangy cheese, and zesty spices. This dip not only serves as a crowd-pleaser but also stands as a versatile dish that can elevate any gathering, whether it’s a casual get-together or a festive celebration. As the popularity of elote, or Mexican street corn, continues to soar, this creamy dip offers a unique twist that allows everyone to enjoy those beloved flavors in a convenient format.

Creamy Mexican Street Corn Dip Recipe

Discover the deliciousness of creamy elote-inspired dip! This delightful appetizer brings the vibrant flavors of Mexican street corn right to your table. Combining fresh or canned corn with a luscious blend of cream cheese, sour cream, and spices, this dip is perfect for gatherings and celebrations. Whether you enjoy it with tortilla chips, tacos, or veggies, this recipe offers a unique twist on a classic taste, making every dip a flavor-filled experience!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn) or 2 (15 oz) cans of corn, drained

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup cotija cheese, crumbled (or feta cheese as a substitute)

1/2 cup cilantro, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

1 jalapeño, finely diced (optional, for extra heat)

Tortilla chips, for serving

Instructions
 

Prepare the Corn: If using fresh corn, grill the corn on medium heat for about 8-10 minutes, turning occasionally until slightly charred. Allow to cool, then slice kernels off the cob. If using canned corn, drain and rinse the corn well before proceeding.

    Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a whisk to combine until smooth and creamy.

      Add Flavor: Stir in the crumbled cotija cheese, chopped cilantro, minced garlic, chili powder, smoked paprika, lime juice, and diced jalapeño (if using). Mix well until the ingredients are evenly incorporated.

        Combine with Corn: Fold in the grilled or canned corn into the creamy mixture. Gently stir until the corn is coated in the dip base. Season with salt and pepper to taste.

          Chill the Dip: Cover the bowl with plastic wrap and let the dip chill in the refrigerator for at least 30 minutes to enhance the flavors. If you’re short on time, you can skip this step, but chilling adds depth to the flavor.

            Serve: Once chilled, give the dip a good stir, then transfer to a serving bowl. Garnish with extra crumbled cotija and cilantro if desired. Serve with tortilla chips for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes (plus chilling) | 8-10 servings