What is Mexican Street Corn Dip made of?

Mexican Street Corn Dip typically includes corn (fresh, frozen, or canned), mayonnaise, sour cream or Greek yogurt, cotija cheese, chili powder, lime juice, cilantro, and sometimes jalapeño for a kick. Variations may include different cheeses or spices.

What do you eat with Mexican Street Corn Dip?

Mexican Street Corn Dip is delicious served with tortilla chips, crackers, or vegetable sticks. It can also be enjoyed as a topping for grilled meats, tacos, or salads.

How long does Mexican Street Corn Dip last?

Mexican Street Corn Dip will last for 3-4 days in the refrigerator when stored in an airtight container. Be sure to check for any signs of spoilage before consuming.

Can you freeze Mexican Street Corn Dip?

While you can freeze Mexican Street Corn Dip, the texture may change upon thawing due to the dairy content (mayonnaise and sour cream). It's best enjoyed fresh for optimal quality.

Elote Dip is another name for Mexican Street Corn Dip. Elote is the Spanish word for corn on the cob, and this dip is inspired by the flavors of traditional Mexican street corn (elote).

Can I make Mexican Street Corn Dip ahead of time?

Yes! Mexican Street Corn Dip can be made a few hours ahead of time. In fact, the flavors often meld together and improve as it sits. Just give it a good stir before serving.

Party Platter Mexican Street Corn Dip: The Ultimate Crowd-Pleasing Appetizer 2026

Name: Party Platter Mexican Street Corn Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 ears fresh corn, husked (or 4 cups frozen corn, thawed and patted dry); 1 tablespoon olive oil or avocado oil; 1 cup mayonnaise; 1/2 cup sour cream; 1 cup crumbled cotija cheese; 1/2 cup finely chopped red onion; 1/2 cup chopped fresh cilantro; 1-2 jalapeños, seeds removed and finely diced; 2 cloves garlic, minced; 2 tablespoons fresh lime juice (about 1 large lime); 1 teaspoon chili powder, plus more for garnish; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; For serving: sturdy tortilla chips, sliced baguette, or crunchy vegetable sticks

Party Platter Mexican Street Corn Dip

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This dip captures the vibrant, smoky, and creamy joy of authentic street corn in a shareable bowl. Charred fresh corn is mixed with a tangy, spicy base of mayo, sour cream, lime, and cotija cheese. It is the ultimate crowd-pleasing appetizer for any gathering.

Author: Harmony
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: About 6 cups 1x
Category: snack
Method: skillet charring, mixing
Cuisine: Mexican

Ingredients

Scale

6 ears fresh corn, husked (or 4 cups frozen corn, thawed and patted dry)
1 tablespoon olive oil or avocado oil
1 cup mayonnaise
1/2 cup sour cream
1 cup crumbled cotija cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1-2 jalapeños, seeds removed and finely diced
2 cloves garlic, minced
2 tablespoons fresh lime juice (about 1 large lime)
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
For serving: sturdy tortilla chips, sliced baguette, or crunchy vegetable sticks

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Instructions

Char the corn. Heat a large cast-iron skillet or grill pan over medium-high heat. Brush the corn ears with oil. Cook the corn, turning occasionally, until kernels are charred and blistered in spots, about 8-10 minutes. Let cool slightly, then use a sharp knife to slice the kernels from the cobs. If using frozen corn, spread it in the hot skillet and cook until browned.
Mix the creamy base. In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and optional cayenne. Whisk until smooth and well-blended.
Combine everything. To the creamy base, add the charred corn kernels, crumbled cotija cheese, red onion, jalapeño, and most of the chopped cilantro (reserve a little for garnish). Gently fold everything together until evenly coated.
Season and rest. Taste the dip and season with salt and black pepper as needed. Let the dip sit for at least 15-20 minutes before serving to allow the flavors to meld.
Serve. Transfer to a serving bowl. Garnish with reserved cilantro, an extra sprinkle of cotija, and a dusting of chili powder. Serve with chips, bread, or vegetables.

Notes

For a lighter version, use Greek yogurt or light sour cream. The dip can be made up to a day ahead; store covered in the fridge and let sit at room temperature for 20 minutes before serving. Do not freeze. The char on the corn is essential for authentic flavor.

Nutrition

Serving Size: 12
Calories: 180
Sugar: 2
Sodium: 250
Fat: 15
Saturated Fat: 4
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 4
Cholesterol: 20

Find it online: https://harmonymeal.com/party-platter-mexican-street-corn-dip/