Street Corn Dip Recipe

I’ve been making this street corn dip for three years now. Every time I bring it somewhere, people ask for the recipe. And honestly, I get why.

Most street corn dips taste like regular corn dip with some lime thrown in. This one actually captures what makes Mexican street corn so good. The smoky char, the tangy lime, that salty cotija cheese. But you don’t need to balance a cob of corn covered in toppings while trying to eat it.

Why This Recipe Works

Street corn, or elote, has this perfect balance going on. Sweet corn, creamy mayo, salty cheese, bright lime, and a little heat. Most dip recipes miss the mark because they don’t get the proportions right.

I’ve tested this recipe probably fifteen times. Too much mayo and it gets heavy. Not enough lime and it tastes flat. The key is getting that tangy, slightly spicy base that lets the corn shine through.

The other thing that matters is the cheese. I see recipes calling for cheddar or Mexican blend cheese. That’s not right. Cotija cheese has this specific salty, crumbly texture that makes street corn what it is. It doesn’t melt completely, so you get these little pockets of flavor throughout the dip.

Getting the Corn Right

You can use fresh, frozen, or even canned corn for this. But here’s what makes a difference – charring it first.

Street vendors cook corn over open flames. That char flavor is part of the whole experience. You can recreate this at home pretty easily.

Heat a cast iron skillet until it’s really hot. Add the corn kernels and let them sit for a minute or two without stirring. You want some of them to get dark spots. Then stir and let them char in another spot.

The whole process takes maybe five minutes. And the difference in flavor is huge.

But let’s be real. Sometimes you’re making this last minute for a party and you don’t have time. Frozen corn straight from the bag works fine too. The other flavors will carry it.

The Creamy Base That Holds Everything Together

The base is cream cheese, mayo, and sour cream. Some recipes use just cream cheese, but that makes it too thick. Others use just mayo, but that’s too thin and greasy.

This combination gives you something that’s creamy but not heavy. It coats chips without being gloppy.

Make sure your cream cheese is actually soft before you start. I usually take it out of the fridge about an hour before I’m cooking. If you forget, you can microwave it for 15 seconds, but be careful not to melt it.

Mix the dairy ingredients first until they’re completely smooth. No lumps. Then add your seasonings to this base before folding in the corn.

Spice Level and Customization

The jalapeños give this dip a mild kick. I use two medium ones, but you can adjust based on your crowd.

If you’re making this for people who don’t like spice, use one jalapeño and scrape out the seeds. That gives you the flavor without much heat.

For people who want more kick, add a diced serrano pepper or a pinch of cayenne.

I’ve tried this with poblano peppers too. They add a different kind of heat – more smoky than sharp. That works really well if you can find good ones.

The Cotija Cheese Situation

This is where a lot of recipes go wrong. Cotija cheese is not optional. It’s not the same as queso fresco or feta or parmesan.

Cotija has this specific salty, aged flavor that’s perfect with corn. It crumbles instead of melting, so you get these little bursts of saltiness throughout the dip.

You can find cotija at most regular grocery stores now. Look in the specialty cheese section or near the other Mexican ingredients. If your store doesn’t carry it, ask at the deli counter. They might have it behind the counter.

Don’t buy the pre-crumbled stuff if you can help it. The blocks stay fresher and taste better.

Assembly and Baking

Mix everything except half the cotija cheese in a bowl first. This way you can taste it and adjust the seasoning before it goes in the oven.

The lime juice is important here. Don’t skip it or use bottled lime juice. Fresh lime brightens everything up and cuts through the richness.

Start with the juice of two limes, then taste. You might want more depending on how tart you like things.

Put the mixture in a baking dish – I use a 9×9 or something similar. Top with the remaining cotija cheese.

Bake at 375°F for about 25 minutes. You want it bubbly around the edges and golden on top. If it’s not browning after 25 minutes, turn on the broiler for a minute or two.

Serving and Storage

Let this cool for at least five minutes before serving. It’s molten hot straight from the oven.

For chips, get the thick, sturdy kind. The thin restaurant-style chips will break when you scoop this up. I like the white corn tortilla chips, but yellow work fine too.

You can also serve this with cut vegetables. Bell pepper strips, celery, even cucumber work well.

This keeps in the fridge for about four days. Reheat it in a 350°F oven for 10-15 minutes. Don’t microwave it – the texture gets weird.

Why People Love This Recipe

I think it’s because this actually tastes like street corn instead of just corn dip with Mexican seasoning.

The char on the corn, the tangy lime, the salty cotija – all those flavors are balanced. Nothing overpowers anything else.

And it’s easier to eat than actual street corn. No sticky fingers, no corn stuck in your teeth.

I’ve made this for game day parties, potlucks, and family gatherings. It works for all of them. People who don’t usually like Mexican food still eat this.

The recipe doubles easily if you need to feed a crowd. Just use a bigger baking dish and add maybe five more minutes to the cooking time.

Try this once and see what you think. I bet it becomes your go-to party dip too.

Street Corn Dip Recipe

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

185

kcal

Total time

40

minutes

This dip tastes just like Mexican street corn but in an easy-to-eat form. Perfect for parties, game day, or any gathering where you want something that disappears fast!

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)

• 8 oz cream cheese, softened

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 cup cotija cheese, crumbled (divided)

• 2 medium jalapeños, finely diced

• 3 garlic cloves, minced

• Juice of 2 fresh limes

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt to taste

• 1/4 cup fresh cilantro, chopped

• Tortilla chips for serving

Directions

• Preheat oven to 375°F (190°C).
• Char the corn (optional): Heat a large skillet over medium-high heat. Add corn kernels and cook for 5 minutes, stirring occasionally, until some kernels develop dark spots. Set aside to cool.
• Make the base: In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until completely smooth with no lumps.
• Add seasonings: Stir in minced garlic, lime juice, chili powder, and smoked paprika until well combined.
• Add cheese and corn: Fold in 3/4 cup of the crumbled cotija cheese, then add the corn kernels and diced jalapeños. Mix gently to combine.
• Season: Taste and add salt as needed (the cotija cheese is already salty, so start with a pinch).
• Transfer and top: Spread mixture evenly in a 9×9 inch baking dish or similar. Sprinkle remaining 1/4 cup cotija cheese on top.
• Bake: Place in preheated oven for 25 minutes, or until bubbly around edges and golden brown on top.
• Finish and serve: Let cool for 5 minutes. Garnish with fresh chopped cilantro. Serve hot with sturdy tortilla chips.

Notes

• Cotija cheese: Don’t substitute with other cheeses – cotija’s unique salty, crumbly texture is essential for authentic flavor
  Corn options: Fresh corn cut from cob works best, but thawed frozen corn is perfectly fine
  Heat level: Remove jalapeño seeds for milder heat, or add serrano pepper for more kick
  Make ahead: Can be assembled up to 4 hours ahead and refrigerated before baking
  Storage: Keeps in refrigerator for 4 days; reheat in 350°F oven for 10-15 minutes
  Serving: Use thick tortilla chips – thin ones will break when scooping