Mexican Street Corn Dip: A Cozy, Creamy Treat for Any Gathering
As the golden sun begins to set, casting long shadows over the backyard, the tantalizing aroma of grilled corn fills the air, awakening memories of summer barbecues and sun-soaked afternoons. Mexican street corn, or elote, has always held a special place in my heart. The sweet, tender kernels slathered in creamy goodness and a sprinkle of chili powder take me back to warm evenings spent with friends and family, laughter echoing in the background. Today, I’m excited to share with you a cozy twist on this beloved classic—Mexican Street Corn Dip! Perfect for gatherings, game days, or simply a late-night snack, this dip is an easy crowd-pleaser that’s sure to warm your heart and fill your belly. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it the perfect addition to your next cozy get-together.
- No-bake goodness means you can whip it up in minutes without turning on the oven.
- Crowd-pleasing flavors that will have everyone coming back for seconds, ideal for holidays or casual gatherings.
- Family-friendly and kid-approved—this dip is a hit with both young and old.
- Versatile ingredients mean you can customize it to fit your taste or what you have on hand.
Ingredients You’ll Need for Mexican Street Corn Dip
- 4 cups corn (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cotija cheese (or feta cheese)
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro (for garnish)
- Tortilla chips (for serving)
How to Make Mexican Street Corn Dip
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If using fresh corn, grill or roast the corn until slightly charred, then cut the kernels off the cob. If using frozen corn, cook until heated through. If using canned corn, simply drain it well.
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In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until fully combined, creating a creamy, delightful mixture.
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Transfer the dip to a serving dish and garnish with chopped cilantro for a fresh, colorful touch.
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Serve immediately with tortilla chips for dipping, and watch it disappear!
Delicious Variations to Try
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Spicy Twist: Add diced jalapeños or a few dashes of hot sauce for an extra kick of flavor.
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Herb Infusion: Mix in fresh basil or green onions alongside the cilantro for a fragrant, earthy aroma.
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Smoky Flavor: Incorporate smoked paprika instead of chili powder for a deeper, richer taste profile.
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Creamy Avocado: Blend in ripe avocado for an ultra-creamy texture and a touch of freshness that balances the richness of the dip.
Chef Emma’s Helpful Tips
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Make-Ahead: This dip can be made a few hours in advance! Just keep it covered in the fridge until you’re ready to serve.
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Ingredient Swaps: If you can’t find cotija cheese, feta makes a wonderful substitute, adding a similar tanginess.
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Storing Leftovers: Store any leftover dip in an airtight container in the fridge for up to three days. Just give it a good stir before serving again.
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Fresh Corn Perfection: If you’re grilling fresh corn, keep the husks on while grilling to preserve moisture. Char it just right for that perfect sweetness!
What’s Inside – Nutrition Breakdown
- Serving Size: 1/4 cup
- Calories: 210
- Carbs: 18g
- Sugar: 4g
- Fat: 14g
- Protein: 4g
- Sodium: 320mg
Frequently Asked Questions
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Can I make this ahead? Yes! This dip can be prepared a few hours in advance; just keep it chilled in the fridge until serving.
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Can I use different ingredients? Absolutely! Feel free to swap cheese or incorporate additional spices to suit your taste.
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How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to three days.
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How long does it last? Enjoy Mexican Street Corn Dip within three days for optimal freshness and flavor.
A Cozy Closing Note
There’s something incredibly heartwarming about sharing a delicious dip, where every scoop is filled with color, flavor, and memories. This Mexican Street Corn Dip is not only a hit at every gathering; it’s a reminder of the cozy moments spent together, the laughter shared over a bowl of creamy goodness, and the tantalizing tastes that bring us closer. So save this Mexican Street Corn Dip to your favorite recipe board so it’s ready to create more beautiful memories when you need a cozy treat!
Mexican Street Corn Dip
Ingredients
Dip Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup cotija cheese (or feta cheese) Cotija cheese is preferred, but feta can be used as a substitute.
- 1 lime (juiced)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper To taste
- Chopped cilantro (for garnish)
- Tortilla chips (for serving)
Instructions
Preparation
- If using fresh corn, grill or roast the corn until slightly charred, then cut the kernels off the cob. If using frozen corn, cook until heated through. If using canned corn, simply drain it well.
- In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until fully combined.
- Transfer the dip to a serving dish and garnish with chopped cilantro.
- Serve immediately with tortilla chips for dipping.
