This Mexican-Style Street Corn Dip is a crowd-pleasing summer appetizer that kids and adults both love. It captures the bright, smoky flavors of classic Mexican street corn—grilled kernels mixed with a creamy, tangy sauce, salty cotija cheese, chili heat, and fresh lime. This dip is an excellent way to use seasonal corn and makes a standout snack for barbecues, potlucks, and casual gatherings.
Traditionally known as elote when served on the cob, Mexican street corn is grilled and then coated in a combination of mayonnaise, sour cream, cotija cheese, lime, and chili powder. The dip version keeps all of those signature flavors but makes the dish shareable and easy to eat with tortilla chips, vegetables, or crackers. The following recipe is a simple, reliable version you can make on the grill or with stovetop-charred corn.
Why you’ll love this dip
The combination of smoky grilled corn, creamy sauce, salty cotija, and bright lime is irresistible. It’s quick to prepare and can be served hot, warm, or at room temperature, which makes it ideal for summer entertaining. You can easily adapt the recipe for dietary preferences by swapping ingredients—use Greek yogurt in place of sour cream or choose a different salty cheese if cotija isn’t available.
Mexican Street Corn Dip
Servings: 4 people
Ingredients
- 4 ears corn, husks removed and cleaned
- 4 sheets of foil, about 8 inches long
- 1 tbsp avocado oil (or other neutral oil)
For the Street Corn Sauce
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1/2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper (optional, for extra heat)
- 3 tbsp cotija cheese, finely grated (parmesan works in a pinch)
- 2 tbsp cilantro, finely chopped
- Tortilla chips, for serving (choose your favorite)
Instructions
For the Corn
- Preheat your grill to medium, about 400–450°F (200–230°C). If you don’t have a grill, you can char the kernels in a hot skillet or under a broiler.
- Place each ear of corn on a sheet of foil. Brush the corn with the oil and roll the foil tightly to form little packages.
- Grill the foil-wrapped corn, covered, for about 8 minutes total, rotating after 4 minutes so the corn cooks evenly.
- Carefully open the foil and remove each ear. Return the corn directly to the grill for an additional 2 minutes per side, until a light char appears. This step adds the smoky, grilled flavor that defines street corn.
- Set the corn aside to cool slightly. Once cool enough to handle, slice the kernels off the cob with a knife and transfer them to a large mixing bowl.
For the Street Corn Sauce
- In a large bowl, whisk together the mayonnaise, minced garlic, lime zest, lime juice, kosher salt, pepper, chili powder, and cayenne if using.
- Add the warm grilled corn kernels and stir until every kernel is well coated in the sauce.
- Fold in most of the cotija cheese and cilantro, reserving a little for sprinkling on top. Taste and adjust seasoning—add more lime or salt if needed.
- Transfer the dip to a serving bowl, sprinkle with the remaining cotija and cilantro, and serve with tortilla chips.
Tips and variations
- If you prefer a lighter sauce, replace half the mayonnaise with plain Greek yogurt or sour cream.
- To make this dairy-free, omit the cotija and use a dairy-free yogurt or mayonnaise alternative; a sprinkle of toasted nutritional yeast can add a savory note.
- For extra smokiness, char some kernels directly on the grill grates or use a cast-iron skillet over high heat.
- Add diced jalapeño or a dash of smoked paprika for additional depth of flavor.
- This dip can be made ahead—store in an airtight container in the refrigerator for up to 3 days. Warm gently before serving, or serve chilled at room temperature.
Nutritional note
Nutrition information varies based on ingredient choices and portion size. Use the ingredient labels you buy to estimate calories and nutrients if needed.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
