Mexican Street Corn Dip

A vibrant and creamy dip inspired by the beloved elote, perfect for gatherings.

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Prep Time 15

Total Time 15

Servings: 10 servings

Course: Appetizer, Snack

Cuisine: Mexican

Calories: 240

For the Dip

1 cup Mayonnaise Provides creaminess; Greek yogurt can be a lighter substitute.
2 tablespoons Lime juice Adds a fresh, tangy zing; fresh lime juice is best for flavor.
1 teaspoon Chili powder Infuses warmth and depth; feel free to adjust to personal taste.
1 teaspoon Kosher salt Enhances overall flavor; sea salt is a great alternative.
4 cups Corn kernels The star of the dish; fresh corn on the cob is recommended, but frozen corn works in a pinch.
1 can Chopped green chiles Introduces a mild kick; jalapeños could be used for more heat.
1 cup Cotija cheese Offers creamy, salty goodness; feta cheese can work as a substitute.
1/4 cup Fresh cilantro, chopped Adds a burst of herbal freshness; parsley can be used if cilantro isn’t your favorite.
1 medium Red bell pepper, chopped Adds a sweet crunch; yellow or orange peppers can also be used.
2 stalks Green onions, chopped Contributes mild onion flavor; shallots are a suitable alternative.

For Serving

1 bag Tortilla chips Perfect for dipping; veggie sticks are a healthy substitute.

Preparation

In a large bowl, whisk together mayonnaise, lime juice, chili powder, and salt until smooth.
Add the corn, chopped green chiles, cotija cheese, cilantro, red bell peppers, and green onions. Stir gently until fully combined.
Taste and season with additional salt and chili powder if needed.
Spoon into your favorite serving dish, and garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder if desired.
Serve with tortilla chips and watch your family and friends savor every bite.

Let the dip sit for at least 30 minutes before serving to allow the flavors to meld beautifully. Keep refrigerated for up to three days.