Mexican Street Corn Dip – This Mexican Street Corn Dip Recipe. Is a vibrant and irresistible appetizer. That combines the smoky sweetness of charred corn. With the tangy richness of cotija cheese. A touch of creamy mayo and Greek yogurt. And the zesty kick of lime juice. Perfect for any gathering. This dip brings the flavors of Mexican street food. Straight to your table.
The first time I made this Mexican Street Corn Dip. I was trying to recreate the magic of the elote. We enjoyed at a street market. During a family vacation in Mexico. My husband was skeptical—how could anything compare to that authentic flavor? But as the corn began to char in the skillet. Filling the kitchen with its smoky aroma. I saw his expression change. By the time we sat down to enjoy it. Our little one was already dipping chips. Into the creamy mixture. And my husband was the first to say, “This is even better!”
What makes this Mexican Street Corn Dip truly stands out?
This recipe stands out. Because it captures the essence of traditional Mexican street corn. In a convenient. And shareable dip form. The combination of charred corn, creamy cotija, and tangy lime. Creates a perfect balance of flavors. Plus, it’s incredibly versatile. You can serve it warm or cold. Making it ideal for any occasion. From summer barbecues. To cozy indoor gatherings.
What You Need To Make This Mexican Street Corn Dip Recipe?
Corn Kernels: Fresh corn is the star here. Its natural sweetness shines. When charred. If you’re using frozen corn. Thaw and pat it dry. To avoid any extra moisture. Which can prevent that perfect char.
Butter: Just a tablespoon. But it’s essential for achieving that golden-brown char on the corn. It adds a rich, buttery flavor. That balances the heat from the jalapeño.
Jalapeño Pepper: This little pepper. Adds a spicy kick. If you’re heat-sensitive. You can reduce the amount or remove the seeds. But I find the spice really wakes up the dish.
Red Onion: Adds a nice crunch. And a mild sweetness. Plus it brings a lovely color contrast to the dish.
Chili Powder: It’s not just about the heat Chili powder adds depth. And a smoky flavor. That complements the corn perfectly.
Mayonnaise & Greek Yogurt: These create a creamy base for the dip. The yogurt adds a tang. That brightens the flavors. While the mayo adds richness.
Lime Juice: Freshly squeezed is a must! Lime juice adds a bright, zesty note. That cuts through the creaminess. And enhances the overall flavor.
Cotija Cheese: This crumbly, salty cheese is essential. For that authentic Mexican street corn flavor. If you can’t find it. Feta is a good substitute.
Cilantro: Adds a burst of freshness. And color. If cilantro isn’t your thing. You can swap it out for parsley. But it won’t have quite the same flavor.
Salt: A little goes a long way. Salt enhances all the other flavors. Making this dip irresistible.
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Steps To Make Mexican Street Corn Dip:
Step 1: Char the Corn: Start by heating your cast iron skillet over medium-high heat. And melting the butter. Toss in the corn kernels, stirring occasionally. Until they get that nice char—about 5-7 minutes. This step brings out the sweetness. And adds a slight smokiness.
Step 2: Mix in the Flavor: Lower the heat to medium. And add the minced jalapeño, red onion, and chili powder. Give it a good stir. To combine all those flavors.
Step 3: Creamy Goodness: Now, stir in the mayonnaise, Greek yogurt, lime juice, and cotija cheese. Mix until the cheese melts. And everything’s evenly coated. In creamy goodness.
Step 4: Finishing Touches: Remove the skillet from heat. And stir in the fresh cilantro. Season with salt to taste—don’t be shy with it. As it really makes the flavors pop.
Step 5: Serve: This dip is delicious warm. But it’s just as tasty at room temperature. Or even cold. Serve it up with tortilla chips. And watch it disappear!
Tip:
For the best flavor. Always use fresh corn on the cob. When making this Mexican Street Corn Dip. The natural sweetness of the corn. Is enhanced when it’s charred. Giving the dish that authentic, smoky flavor. Reminiscent of traditional elote. When charring the corn. Don’t rush it. Let it sit in the skillet for a few minutes. Without stirring to get those lovely brown spots. That adds both flavors. And texture. If you’re using frozen corn. Be sure to thaw and thoroughly dry it. Before charring to avoid steaming. Instead of charring. Finally, don’t skimp on the lime juice. And cotija cheese. These two ingredients bring the whole dish together. Adding a tangy and salty balance to the sweetness of the corn. And the creaminess of the mayo and yogurt.
Frequently Asked Questions:
Can I make this dip ahead of time?
Yes. You can prepare it in advance. And store it in the fridge. Just warm it up before serving. To bring back that creamy texture.
What can I substitute for cotija cheese?
Feta is a great substitute. If you can’t find cotija. It has a similar crumbly texture. And salty flavor.
Is there a way to make this dip spicier?
Absolutely! You can leave the seeds in the jalapeño. Or add extra chili powder. To kick up the heat.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mexican Street Corn Dip Recipe
Ingredients
- 3 c corn kernels about 4–6 ears of corn
- 1 tbsp butter
- 1 4-5 inch jalapeño pepper minced (about 4 tbsp)
- 1/4 c diced red onion
- 1 1/2 tsp chili powder
- 1/4 c mayonnaise
- 1/4 c Greek yogurt
- 1 1/2 tbsp lime juice about 1 lime
- 1/2 c crumbled cotija cheese
- 3 tbsp chopped cilantro
- Salt to taste
Instructions
- Char the Corn: Heat a cast iron skillet over medium-high heat. Melt the butter. Add the corn and cook, stirring occasionally. Until the corn is nicely charred. About 5-7 minutes.
- Add the Vegetables: Stir in the minced jalapeño, red onion, and chili powder. Letting the flavors meld together. As they cook for another minute or two.
- Make it Creamy: Lower the heat to medium. Mix in the mayonnaise, Greek yogurt, lime juice, and cotija cheese. Stir until the cheese melts. And everything is well combined.
- Finish with Cilantro: Remove from heat. Stir in the chopped cilantro. And season with salt to taste.
- Serve: Enjoy the dip warm, at room temperature, or cold. Alongside your favorite tortilla chips.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
