Mexican Street Corn Dip – A spin on classic Mexican elote that makes the perfect appetizer for any party or Cinco de Mayo! Charred corn mixed together with cojita cheese, Mexican crema, cilantro, lime, and a blend of spices. Great served with tortilla chips!
Mexican Street Corn Dip
I can’t get enough of this Mexican street corn dip! I first made a version of this recipe as a side dish before realizing that it would make an even better appetizer served with tortilla chips. To make it, you simply char corn in a pan and then mix the kernels with a smooth Mexican crema, salty cojita cheese, fresh cilantro, lots of lime for some acid, and a mix of spices that include chili powder and paprika to gives it a bit of spice. It’s addicting and sure to be a hit at any party served with a batch of strawberry or blueberry margarita!
Common Questions About Making Mexican Street Corn Dip
What is mexican street corn dip?
Mexican street corn dip is a spin on classic Mexican elote which instead involves charring corn on the cob before removing the kernels and mixing them with crema, lime, cojita cheese, cilantro, and a blend of spices. It is served with tortilla chips as a dip.
Do I have to use fresh corn?
Nope! You can use canned or frozen corn instead. If you use canned, make sure to drain it before sauteing it.
What can I dip in mexican street corn dip?
I love serving it with tortilla chips but fritos, crackers, or pita chips are all great too.
What should I do if I can’t find cojita cheese or Mexican crema?
I suggest using feta as a substitute for cojita as both are crumbly white cheeses and using sour cream or plain greek yogurt instead of creama.
Ingredient Notes –
- When fresh corn is in season, it makes this dip even more delicious! If you don’t have fresh corn, you can saute drained canned corn in a few tablespoons of olive oil until crisp.
- Olive oil helps the corn brown on the grill– it also helps keep it from sticking too much.
- Mexican crema is a smooth, usually pourable, tangy cream that is reminiscent of sour cream. It’s available in most grocery stores near the cotija and queso fresco.
- Using lime juice and lime zest really brings out the flavor of the lime. This should be the zest and juice of one large lime.
- Chili powder and smoked paprika add a deep, earthy and smoky flavor to the dip. If you have tajin at home, you can substitute the chili powder and paprika for 1.5 teaspoons of tajin.
- Cotija is a crumbly, salty cheese that is typically used in elote– I like to crumble it into very small pieces so it incorporates smoothly with the corn.
- Fresh cilantro adds an earthy, grassy flavor to the dip. If you aren’t a fan of cilantro, parsley works too!
Looking for more appetizer recipes? Check these out!
- 4 ears corn (shucked)
- 1 tablespoon olive oil
- 1/3 cup Mexican crema
- 2 tablespoons fresh lime juice
- 1 teaspoon fresh lime zest
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup crumbled cojita cheese
- 2 tablespoons fresh cilantro (chopped)
- Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil on all sides and grill for 3-4 minutes per side, or until the corn is lightly charred.
- Remove the corn from the heat and set it aside until it is cool enough to handle.
- In a large bowl, whisk together the crema, lime juice, lime zest, chili powder, and smoked paprika.
- Cut the corn kernels off the cob and add them to the crema mixture. Add the cojita and cilantro and stir to combine. Season with kosher salt, if needed. For a spicier dip, add 1/4 teaspoon cayenne pepper (or to taste).
- Serve immediately with tortilla chips. I like this dip at room temperature or slightly warm but it can also be served cold. Store any leftover dip in an airtight container in the fridge for up to three days.
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