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Creamy Mexican Street Corn Dip

Creamy Mexican street corn dip with cotija cheese and tortilla chips.
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This dip captures the vibrant, smoky-sweet-tangy magic of elote in a shareable, creamy appetizer. It's a guaranteed crowd-pleaser that comes together quickly, perfect for parties or a cozy snack.

Ingredients

Scale
  • 4 cups corn kernels (fresh, thawed frozen, or well-drained canned)
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 1 cup shredded cotija cheese, divided
  • 1/2 cup finely diced red onion
  • 2-3 cloves garlic, minced
  • 1-2 jalapeños, finely chopped (seeds removed for less heat)
  • 1/3 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 tsp chili powder, plus more for garnish
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • For serving: tortilla chips, sliced baguette, or crunchy vegetables

Instructions

  1. Prepare all ingredients: If using fresh corn, cut kernels from cob. Thaw frozen corn and pat dry. Soften cream cheese. Dice onion, mince garlic, chop jalapeño and cilantro.
  2. In a large bowl, combine softened cream cheese, mayonnaise, and Mexican crema. Beat with a spatula or hand mixer until smooth and lump-free.
  3. Add the corn, 3/4 cup of the cotija cheese, red onion, garlic, jalapeño, cilantro, lime juice, chili powder, smoked paprika, and cumin to the creamy base. Gently fold until everything is evenly combined.
  4. Taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Transfer to a serving bowl. Garnish with remaining cotija cheese and a sprinkle of chili powder. Serve with tortilla chips or preferred dippers.

Notes

For a warm version, spread mixed dip in an oven-safe dish and broil for 3-5 minutes until bubbly and lightly browned. Always pat corn dry to prevent a watery dip. Letting the dip chill is key for the best flavor.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-mexican-street-corn-dip/