Street Corn Dip

Name: Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp Olive Oil; 16 oz Frozen Corn ((or fresh corn)); 4 Scallions/Green Onions ((diced the entire scallion, then separate the greens from the white bottoms)); 2 cloves Garlic ((diced)); 1 tsp Smoked Paprika; 1 tsp Chili Powder; 1 tsp Sugar; Salt and Black Pepper ((to taste)); 4 oz Cream Cheese ((room temperature)); 8 oz Pepper Jack Cheese ((shredded)); 1 cup Mozzarella Cheese ((shredded)); 1/2 cup Sour Cream; 1/3 cup Mayo; 2 tbsp Lime Juice; 2 tsp Tajin ((more for garnish)); Cotija; Fresh Cilantro ((diced)); Lime Zest; Tajin

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This Mexican street corn dip is the kind of appetizer that disappears before you even set the bowl down. It’s creamy, cheesy, a little smoky, and has that zesty chili lime flavor we all love. Grab your tortilla chips, because once you start dipping, there’s no turning back!

For more Mexican inspired recipes, make my street corn pasta salad and elotes fries!

street corn dip in a bowl with limes and tortilla chips.

Mexican street corn dip merges all of the flavors of an elotes into a creamy, cheesy dip. The sweetness of the corn comes together with the smoky flavors of chili powder and smoked paprika, and a little tang from fresh lime juice that just sends this dip over the top.

The base of the dip is cream cheese, mayo, and sour cream which gives it a creamy richness that is downright addictive.

Best of all, minimal cooking and no baking in the oven! Top it with some fresh cilantro, tajin, and cotija and you’ve got an easy dip that is absolutely impossible to stop eating!

This recipe is ideal for game day, cinco de mayo parties, or even girls night! Grab a chip, because once you start scooping, it’s impossible to stop!

Street Corn Dip Ingredients
Substitutions
How To Make Mexican Street Corn Dip
Tips for Making Street Corn Dip Tip
How to Serve
Recipe FAQs
More Dips Recipes
Street Corn Dip Recipe

Street Corn Dip Ingredients

ingredients to make street corn dip on a baking tray.

(full list of ingredients can be found in the recipe card below)

Frozen Corn or Fresh Corn both work here. I used frozen corn and cooked it until it was thawed and the water evaporated, then continued to make the dip. For charred flavor like blackened corn, I used fire roasted frozen corn from Whole Foods but you can use whichever you like.
Fresh Garlic is a must to bring extra flavor to this elote dip recipe!
Tajin has a bold flavor that is unlike any other spice mix.
Smoked Paprika and Chili Powder bring the smoky flavor that we love in traditional elotes.
Scallions (aka Green Onions) are diced to separate the white bottoms and the green tops. The white bottoms resemble the flavor of onions and are cooked with the corn for extra flavor. The green tops are folded into the sauce for color when the cheeses are all melted.
Pepper Jack Cheese brings a touch of spicy flavor to waken everything up a bit.
Mozzarella Cheese is for the melty cheese pull when you sink your tortilla chips into the dip.
Sour Cream (or Mexican Crema if you can find it!) add a little tang and richness to the dip. It really plays up that zingy elote flavor.
Mayo and Cream cheese are the creamy base of the sauce. Cream cheese adds richness while the mayo binds everything together and prevent the sauce from splitting while hot.

Substitutions

Monterey Jack cheese works as a good substitute for pepper jack cheese. It won’t have as much heat but the base flavor will be similar.
If you can’t find cotija cheese, try feta cheese or parmesan cheese instead.
For a spicier version, add some green chiles or chop up some chipotles in adobo and fold it into the dip for some heat!

How To Make Mexican Street Corn Dip

Step 1: Add a drizzle of olive oil to a cast iron skillet over medium heat. Add frozen corn and cook for 8-10 minutes, until thawed, then add in scallion whites and continue to cook for another 5 minutes, until slightly browned. Add in the diced garlic, chili powder, smoked paprika, sugar, salt, and black pepper. Cook for 3 minutes to allow the spices to bloom and garlic to become fragrant.

corn in a skillet with cream cheese and melted cheeses.

Step 2: Reduce the heat to medium low heat and add in the cream cheese and stir until fully melted, then add the pepper jack cheese, shredded mozzarella, sour cream, and mayo. Stir until everything is fully melted and combined, then stir in the lime juice, diced scallion greens, and tajin.

Remove from the heat and add to a serving bowl. Top with lime zest, cotija cheese, fresh cilantro, an additional sprinkle of tajin, and a few dashes of hot sauce. Serve with tortilla chips and fresh veggies.

a tortilla chip being dipped into the street corn dip.

Tips for Making Street Corn Dip Tip

This dip is best served warm! Keep this in mind when serving. Keep it warm in a skillet so it stays creamy while scooping.

Cotija is traditional, but queso fresco, feta, or even parmesan can work.

You can mix everything up the day before, then bake or warm it in a skillet just before serving. This helps the flavors develop and makes entertaining easy.

How to Serve

This dip is a total crowd pleaser, and honestly, you can scoop it up with just about anything. Tortilla chips are the obvious choice (and my personal favorite), but pita chips or crostini are great if you want to mix things up. For a lighter option, try fresh veggies like sliced bell peppers or cucumbers.

You can even warm up a few tortillas and spread the dip inside for a quick street corn taco situation. If you’re feeling extra, drizzle it over nachos or serve it alongside grilled chicken, shrimp, or steak frites for a fun, flavor packed side.

Recipe FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can! Just be sure to drain it really well and give it a quick sear in a skillet so it has that roasted flavor instead of tasting watery.

Can I make this dip ahead of time?

Definitely. Cook the corn, mix everything together, cover, and refrigerate, then warm it up on the stove over medium low heat before serving.

Can I serve this dip cold?

You can but I recommend serving fresh out of the skillet or after it’s been reheated. When it’s cold, it solidifies a bit because of all of the cheeses.

How do I make this dip spicier?

Stir in diced jalapeños, a dash of cayenne, or habaneros if you want it super hot.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave or skillet, stirring constantly so it stays creamy.