Street Corn Dip

Street Corn Dip transforms the irresistible flavors of Mexican street corn (Elote) into a creamy, spicy, and ridiculously delicious dip that’s perfect for parties and gatherings alike. Bursting with sweet corn, smoky spices, zesty lime, and tangy Cotija cheese, this dip is a true flavor explosion.

It’s everything you love about classic Elote but in a shareable, scoopable form. Served warm with tortilla chips, pita chips, or fresh veggies, every bite delivers a creamy, cheesy, and slightly smoky punch that keeps everyone coming back for more.

Why You’ll Love This Street Corn Dip

This Street Corn Dip takes all the best parts of classic Elote and transforms them into a creamy, crave-worthy appetizer that’s guaranteed to steal the show. The combination of smoky heat, creamy texture, and bursts of lime makes every scoop irresistible.

It’s incredibly versatile, easy to customize, and made from simple ingredients that come together in under 30 minutes. Whether you’re hosting a party, bringing a dish to a potluck, or just craving something cheesy and flavorful, this corn dip will be your go-to crowd-pleaser.

Ingredients

• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• ½ to 2 teaspoons cayenne pepper (adjust to your spice preference)
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 cups corn kernels (about 3–4 fresh ears or 1 can of corn, drained)
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces cream cheese, softened
• ⅓ cup sour cream
• 4 tablespoons salted butter
• ⅓ cup olive oil mayo (or substitute plain Greek yogurt)
• 2 tablespoons freshly squeezed lime juice
• ¾ cup crumbled Cotija cheese
• Kernels from 1 ear of grilled corn (for topping)
• ¼ cup chopped fresh cilantro (for garnish)

Step-by-Step Method

Step 1: Prepare the corn and aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

Add 2 cups of corn and sauté until lightly golden and roasted, about 6–8 minutes. The slight char adds authentic street corn flavor. Add the garlic and cook for another 30 seconds until fragrant.

Season with chili powder, smoked paprika, cayenne, salt, and pepper. Stir to coat the corn mixture evenly in the spices, then remove from heat.

Step 2: Make the creamy base

In a separate bowl, combine the softened cream cheese, sour cream, mayo (or Greek yogurt), and butter. Mix until smooth and creamy using a hand mixer or a sturdy spatula.

Add the lime juice and half of the Cotija cheese, stirring until well blended. This forms the rich, tangy base that will coat the corn.

Step 3: Combine everything

Add the sautéed corn and onion mixture into the creamy base while still slightly warm. Stir until everything is well combined and the cheese starts to melt into the dip.

Taste and adjust seasoning, adding extra salt, pepper, or lime juice if needed.

Step 4: Add the final touches

Transfer the dip to a serving dish or shallow skillet. Sprinkle with the kernels from 1 ear of grilled corn for extra texture and smoky flavor. Top with the remaining Cotija cheese and chopped cilantro.

Serve the dip warm or at room temperature with tortilla chips, pita chips, or fresh veggie sticks.

Expert Tips for Success

• Use fresh corn if possible: Fresh corn gives the best flavor, but frozen or canned corn works perfectly in a pinch.

• Don’t skip the lime juice: It brightens the dip and cuts through the richness for perfect balance.

• Adjust the spice: Start on the low side with cayenne and build up to your desired heat level.

• Use soft cream cheese: Room temperature cream cheese blends smoothly for the creamiest consistency.

• Grill an extra ear: Charring the corn adds smoky flavor that elevates the dip from good to unforgettable.

Tasty Variations to Try

• Baked version: Spread the mixture into an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes until hot and bubbly.

• Cheesy twist: Add ½ cup of shredded Monterey Jack or pepper jack cheese for extra meltiness.

• Bacon upgrade: Stir in ¼ cup of crispy turkey bacon bits for a savory, smoky crunch.

• Vegan option: Use vegan cream cheese and mayo, plus nutritional yeast instead of Cotija.

• Tex-Mex style: Add diced jalapeños and black beans for a heartier variation.

Serving Ideas

• Party appetizer: Serve warm in a cast-iron skillet surrounded by tortilla chips for dipping.

• Taco bar addition: Add a few spoonfuls inside tacos or burritos for an extra kick.

• Side dish: Pair with grilled meats, fajitas, or burgers for a flavorful complement.

• Snack platter: Include it on a game-day snack board with guacamole and salsa.

• Festive garnish: Sprinkle pomegranate seeds or diced red bell pepper for a Christmas party version.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes! You can prepare the dip up to a day ahead. Store it covered in the fridge, then reheat gently on the stove or in the oven until warm before serving. Garnish with cilantro just before serving.

Can I serve it cold?

Absolutely. While warm is traditional, this dip tastes amazing chilled specially in summer.

What can I use instead of Cotija cheese?

Feta is a great substitute if Cotija isn’t available. It provides a similar salty, crumbly texture.

How long does it last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed in the microwave or skillet.

Can I use frozen corn?

Yes! No need to thaw just toss frozen corn kernels directly into the hot skillet and cook until roasted.

Street Corn Dip

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• Author: Emma Hart
• Total Time: 20
• Yield: 8 servings 1x

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Description

Creamy, zesty dip inspired by classic Mexican Elote flavors, featuring smoky spices, juicy corn, cream cheese, sour cream, and Cotija cheese. Perfect for parties with tortilla chips or veggies.

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Ingredients

Scale 1x2x3x

• 2 tbsp chili powder
• 2 tsp smoked paprika
• ½–2 tsp cayenne pepper (adjust to taste)
• 2 tbsp extra virgin olive oil
• 1 yellow onion, diced
• 2 cups corn kernels (fresh, frozen, or canned and drained)
• 2 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 6 oz cream cheese, softened
• ⅓ cup sour cream
• 4 tbsp salted butter
• ⅓ cup olive oil mayo (or plain Greek yogurt)
• 2 tbsp lime juice, freshly squeezed
• ¾ cup crumbled Cotija cheese (divided)
• Kernels from 1 grilled corn ear, for topping
• ¼ cup chopped fresh cilantro, for garnish

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Instructions

1. Heat olive oil in skillet over medium heat. Cook onion 5 minutes until soft. Add corn and sauté 6–8 minutes until lightly charred. Add garlic, cooking 30 seconds. Stir in chili powder, paprika, cayenne, salt, and pepper. Remove from heat.
2. In large bowl, mix cream cheese, sour cream, mayo, and butter until smooth. Stir in lime juice and half the Cotija cheese.
3. Add warm corn mixture to bowl and stir until creamy and blended. Adjust seasoning as needed.
4. Transfer to serving bowl. Top with grilled corn kernels, remaining Cotija, and cilantro. Serve warm or at room temperature with chips or veggies.

Notes

Use fresh corn for best flavor or char frozen/canned kernels for smoky depth.

Lime juice is essential for brightness; don’t omit.

For extra heat, add cayenne or jalapeño slices.

Cotija cheese adds salty tang; feta can be a good substitute.

Serve warm for creamy texture or chilled for fresh summer vibe.

• Prep Time: 10
• Cook Time: 10
• Category: Appetizer, Dip
• Method: Skillet / Stovetop
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1/8 recipe
• Calories: 275
• Sugar: 4g
• Sodium: 340mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg

Keywords: street corn dip, mexican elote dip, creamy corn appetizer, cotija corn dip, fiesta party dip