Mexican Street Corn Dip is a mouthwatering and flavorful appetizer that is made in less than 10 minutes! Packed with corn, green chilis, sour cream, and 3 different types of cheese, you won’t want to skip this dip!
This Mexican street corn dip is creamy, spicy, and full of flavor! The pepper jack cheese, cumin, jalapenos, green chilies, and red pepper flake give this dip a great kick. The heat mixed in with the cream cheese, sour cream, and mayonnaise is the perfect combination. This is a dip that I make every summer, as corn is a family favorite of ours!
If you love this dip, try my Rotel Dip for another flavor-packed dish!
What Is Mexican Street Corn Dip?
Mexican street corn dip, inspired by the popular Mexican street food “elote,” is a vibrant and flavorful dish that transforms traditional grilled corn on the cob into a creamy, tangy dip. This appetizer combines corn kernels with a blend of mayonnaise, sour cream, cotija cheese, lime juice, and spices like chili powder and cumin, creating a rich and zesty flavor profile. It’s perfect for dipping tortilla chips or vegetables, making it a crowd-pleasing addition to any gathering or fiesta!
Why You’ll Love This Recipe
- This is a spicy dip loaded with tons of flavor!
- If you love a morish dip this one is it.
- In 10 minutes you will have an amazing appetizer.
Mexican Street Corn Dip Ingredients
- Cream Cheese
- Sour Cream
- Mayonnaise
- Garlic Cloves
- Lime
- Chili Powder
- Paprika
- Cumin
- Red Pepper Flakes
- Coarse Kosher Salt
- Black Pepper
- Frozen Corn
- Monterey Jack Cheese
- Cotija Cheese
- Green Chiles
- Jalapeno Pepper
- Red Onion
- Cilantro
Variations & Substitutions
- Garlic powder can be used in place of fresh garlic.
- You can use low fat versions of the sour cream, mayonnaise, and cream cheese.
- You may omit the Jalapeno pepper if you want it less spicy.
How To Make Mexican Street Corn Dip
Step One: In a large bowl, add the cream cheese, sour cream, mayonnaise, minced garlic, lime juice, chili powder, paprika, cumin, red pepper flakes, salt, and pepper. Mix until combined.
Step Two: Add the corn, Monterey jack cheese, cotija cheese, green chiles, jalapeno peppers, red onion, and cilantro. Mix until combined. Serve!
FAQ’S
How Do I Store The Leftovers?
You can make this up to two days before serving. It will last up to 4 days in the fridge. I like to take it out 10 minutes before serving so it softens up a bit.
How Do I Serve Mexican Street Corn Dip?
This dip can be served with tortilla chips, crackers, or even vegetables. It also makes a great topping for salads, tacos, and wraps.
Can This Dip Be Prepared Hot?
Yes! This appetizer can be baked at 350° F for 15 minutes or until the dip is hot and the top is golden brown and bubbly. You can also throw everything in a crockpot and cook on low for 1-2 hours before serving.
Can I Make This Dip Ahead Of Time?
This is a great dip to make a day or two ahead of time. The extra time allows the flavors to come together more!
EQUIPMENT
- Cutting Board
- Knife
- Bowl
- Spoon
- Measuring Cups
INGREDIENTS
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves minced
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 12 ounces frozen corn defrosted
- 1 cup Monterey Jack cheese
- ½ cup cotija cheese
- 4 ounces can green chiles drained
- 1 jalapeno pepper ⅛ cup, seeded and diced
- 2 tablespoons red onion chopped
- ¼ cup cilantro chopped
INSTRUCTIONS
- In a large bowl add the cream cheese, sour cream, mayonnaise, minced garlic, lime juice, chili powder, paprika, cumin, red pepper flakes, salt, and pepper. Mix until combined
- Add the corn, Monterey jack cheese, cotija cheese, green chiles, jalapeno peppers, red onion, and cilantro. Mix until combined.
Author
yum
Tried this for the first time tonight, delicious!