For a fun twist, traditional Mexican Street Corn is turned into a flavorful, fabulous dip. This easy to make dip is just begging your guests to dig in!
This Elote-inspired dip is great for Cinco de Mayo, a summer party or game day gathering, or even your next Taco Tuesday! And if you love Mexican Street Corn be sure to check out this Mexican Street Corn Pasta Salad!
This dip was inspired by something a friend's mother made for a backyard happy hour one summer. As I often do, I decided to put my spin on it before I shared it with you.
Have you tried Mexican street corn?? Unless you are not a fan of corn, you most likely loved it as soon as you tried it. If you are a fan, you'll definitely love this Mexican Street Corn Dip, which takes those same Elote flavors and incorporates them into a quick and easy to make dip.
The ingredients are what make this dip pop. The mayo and creme fraiche give it a nice creamy texture. The lime juice and cilantro add some brightness. The spices add just a bit of smokiness.
Contents:
Recipe ingredients + substitutions
The full list of ingredients and quantities can be found in the recipe card below.
- Frozen corn: My favorite frozen corn is petite white corn kernels. You can also use petite sweet corn kernels.
- Mayonnaise: You can use any type of non-flavored mayonnaise for this dip. I prefer avocado oil mayo.
- Creme Fraiche: I typically keep a container of this in my refrigerator as I use it all the time. You can find it at Whole Foods and other major chain markets. Technically, sour cream is a suitable substitute however sour cream is more tart so you'll slightly alter the taste of the dip. If you want some ideas for using up what's left, just search "creme fraiche" on the blog.
- Queso Fresco: This is a traditional mild Mexican cheese that crumbles easily, making it ideal for topping just about any Mexican-inspired dish. You can find it in nearly any major grocery store.
- Cilantro: You want fresh cilantro for the slightly peppery taste it adds to this dip.
How to make Mexican Corn Dip
This dip is super simple to make and comes together in less than 20 minutes, making it the ideal choice for a last-minute appetizer.
Step 1 | Cook the corn: I always cook frozen corn just to be safe so you'll start this recipe by heating the bag of corn. Just toss the kernels in the pan and cook until heated through.
Step 2 | Assemble the dip: Once the corn is heated you'll transfer it to a big mixing bowl and add most of the remaining ingredients. Be sure to mix well to fully incorporate the creme fraiche and mayonnaise.
Step 3 | Add the toppings: You can make this dip ahead of time, up to a day in advance, however, it's best if you don't add the cheese and cilantro until slightly before you are ready to serve it.
Things you might want for this recipe
Savory Spice Mexican Street Corn Seasoning - Since I moved to Denver I've been buying about 80% of my spices from Savory Spice Shop. I found this blend early this summer and knew I needed to buy it! If you are a fan of Mexican Street Corn inspired dishes, I'd recommend ordering some of this spice blend. In this recipe, substitute the Savory Spice Shop Mexican Street Corn seasoning for the cumin, chili powder, sugar, garlic powder, and ground chipotle. Start with about a tablespoon and season to your liking.
How to serve Mexican Street Corn Dip
This dip is great for any party or gathering, especially summer BBQs and picnics. If you want to create an easy backyard BBQ menu you can include:
More dip recipes
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Mexican Street Corn Dip Recipe
Ingredients
- 1 (16 ounce) bag frozen corn
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 1 teaspoon finely minced jalapeno
- ½ cup chopped green onion
- ½ tablespoon fresh lime juice
- 2 tablespoons mayonnaise
- 4 tablespoons creme fraiche
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon sugar
- pinch of ground chipotle, more if you like spicy
- ⅓ cup crumbled queso fresco
- ¼ cup cilantro leaves, chopped
Instructions
- Cook the corn. Add corn, salt, and butter to a skillet over medium-low heat. Cook until the corn is heated (about 5 minutes). Add the jalapeno and cook for another minute. Remove from heat and transfer to a mixing bowl.
- Assemble the dip. Add the green onion, lime juice, mayonnaise, creme fraiche, cumin, chili powder, sugar, garlic powder, and chipotle. Mix until combined.
- Add the toppings. About 30 minutes before you are ready to serve the dip, add the queso fresco and the cilantro. Stir to combine and refrigerate until ready to serve. Serve with a sturdy tortilla chip.
Notes
- You can substitute the Savory Spice Shop Mexican Street Corn seasoning for the cumin, chili powder, sugar, garlic powder, and ground chipotle. Start with about a tablespoon and season to your liking.
This post was originally published in July 2020. It was updated in April 2024 with some new information and photos. No changes were made to the original recipe.
Allyssa
Thanks a lot for sharing this sweet corn recipe,