This creamy Mexican street corn dip delivers all the bold, comforting flavors of classic elote in an easy, scoopable appetizer. Sweet corn, tangy creaminess, gentle heat, and savory cheese come together in a chilled dip that’s perfect for parties, potlucks, or relaxed family gatherings. It’s rich without being heavy and irresistibly flavorful in every bite.
Why You’ll Love This Recipe
This dip is simple to prepare yet tastes like something you spent hours perfecting. It uses everyday pantry ingredients, comes together quickly, and can be made ahead of time, making it ideal for entertaining. The balance of creamy, crunchy, and mildly spicy flavors makes it appealing to a wide range of tastes, and it works just as well as a dip, spread, or topping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mayonnaise – 1 cup
Sour cream – ¾ cup
Chili powder – ½ teaspoon
Garlic powder – ½ teaspoon
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Southwest corn, well-drained – 45 ounces (3 cans)
Mild green chiles, chopped – 4 ounces
Green onions, sliced – ½ cup
Fresh jalapeno, minced and seeds removed – 2 tablespoons
Shredded Mexican cheese blend – 2 cups
Directions
In a large mixing bowl, whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper until smooth and fully combined.
Add the drained southwest corn, chopped green chiles, sliced green onions, and minced jalapeno. Gently fold the mixture until the vegetables are evenly distributed without crushing the corn.
Stir in the shredded Mexican cheese blend until incorporated throughout the dip.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. Before serving, give the dip a final stir and transfer it to a serving bowl.
Servings and timing
This recipe yields about 3 cups of dip, serving approximately 8 to 10 people as an appetizer.
Preparation time is about 15 minutes, with no cooking required. Chilling time is a minimum of 2 hours, though overnight chilling provides the best flavor.
Variations
For a lighter version, replace half of the mayonnaise with additional sour cream or thick plain yogurt.
For extra heat, add a pinch of cayenne pepper or an additional tablespoon of minced jalapeno.
For added freshness, mix in a tablespoon of finely chopped cilantro just before serving.
For a smoky twist, use fire-roasted corn instead of standard canned corn.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best enjoyed cold and is not recommended for reheating, as the texture may change.
FAQs
Can I make this dip ahead of time?
Yes, this dip is ideal for making ahead. Preparing it a day in advance actually improves the flavor.
Is this dip spicy?
It has mild heat. Removing the jalapeno seeds keeps it gentle, but you can adjust spice levels to taste.
Can I use fresh corn instead of canned?
Yes, about 4 cups of cooked and cooled corn kernels can be used in place of canned corn.
What should I serve with this dip?
It pairs well with tortilla chips, vegetable sticks, crackers, or as a topping for tacos and bowls.
Can I freeze this dip?
Freezing is not recommended, as the creamy ingredients may separate once thawed.
Is this recipe vegetarian?
Yes, all ingredients are vegetarian-friendly.
Can I reduce the fat content?
You can substitute part of the mayonnaise with sour cream or plain yogurt and use reduced-fat cheese.
How long can it sit out at a party?
For food safety, keep it out no longer than 2 hours, or 1 hour in warm conditions.
Can I add extra cheese on top?
Yes, an extra sprinkle of shredded cheese or green onions on top works well for presentation.
Why does the dip taste better after chilling?
Chilling allows the flavors to blend and deepen, creating a more balanced and cohesive taste.
Conclusion
This creamy Mexican street corn dip is a reliable crowd-pleaser that combines ease, flavor, and versatility. Whether you’re hosting a party or looking for a standout appetizer, it delivers rich, satisfying taste with minimal effort. Once you serve it, expect the bowl to come back empty every time.
A chilled, creamy dip inspired by Mexican street corn (elote), packed with sweet corn, cheese, mild spices, and zesty ingredients. It’s easy to make, crowd-pleasing, and perfect for parties or casual gatherings.
Ingredients
1 cup mayonnaise
3/4 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
45 ounces southwest corn, well-drained (3 cans)
4 ounces mild green chiles, chopped
1/2 cup green onions, sliced
2 tablespoons fresh jalapeno, minced and seeds removed
2 cups shredded Mexican cheese blend
Instructions
In a large mixing bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper until smooth.
Add the drained corn, chopped green chiles, sliced green onions, and minced jalapeno. Fold gently to combine.
Stir in the shredded Mexican cheese blend until evenly distributed.
Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.
Before serving, stir the dip and transfer to a serving bowl. Garnish with extra cheese or green onions if desired.
Notes
For added heat, include extra jalapeno or a pinch of cayenne.
Use fire-roasted or grilled corn for a smoky twist.
Add a spoonful of chopped cilantro just before serving for freshness.
Serve with tortilla chips, crackers, or veggie sticks.
