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Grab some chips and get ready to dip into this cheesy Mexican Street Corn Dip. Made with roasted corn, cream cheese, Greek yogurt, cheese and spicy flavors, this healthy elote corn dip is creamy, cheesy and delightfully spicy. Perfect for summer parties, BBQ, picnics, camping meals and Cinco de Mayo!
It all started with an innocent package of Everything but the Elote Dip from Trader Joe’s. We were in the States, visiting Trader Joe’s for the tenth time in two days. I was picking the yogurt while my girlfriend was looking for snacks. About to get caramelized onion dip (which eventually ended up in our cart too), a shining yellow package caught her attention. It was the beginning of a new obsession: Mexican corn dip with pita chips. Our favorite appetizer and dipping snack for the rest of our vacation. Creamy and cheesy, with a spicy kick. So delicious that we had to make our own version at home. A bit healthier, but with all the original good flavors and textures of course!
You will love Mexican street corn dip?
- Mexican corn dip is such a satisfying dish. Creamy and cheesy with slightly crispy tender corn, it offers the perfect combination of textures. It’s so rich and delicious, spiced to perfection and with cilantro lime flavors.
- This is a healthy street corn dip recipe. Or at least healthier. Instead of sour cream and full fat cottage cheese, it uses Greek yogurt in combination with light cream cheese. Oh, let’s not forget that its main ingredient is corn, which is rich in fibers and nutrients.
- The recipe for Elote dip is quick and simple. Roast Mexican corn with all the spices, mix in the cheese and bake. It won’t take more than 30 minutes to whip up your next favorite party dip.
- This cheesy dip goes well with anything, anytime. It’s so versatile, lending itself to appetizers, sides for barbecues, potlucks or party meals, picnics, camping meals, and even savory snacks.
What is street corn dip made of?
- Corn. For convenience I used canned corn kernels, drained and rinsed very well. As an alternative you can use deforested frozen corn or cooked fresh corn. If you have more time, think about grilling in the oven or in the air fryer corn on the cob.
- Cream cheese. The cream cheese adds creaminess and richness to this esquite dip. I made mine with low fat cream cheese, but you can opt for regular full fat cream cheese.
- Greek yogurt. In this healthy Mexican street corn dip recipe, Greek yogurt replaces the sour cream. We recommend 5% or 2% fat Greek yogurt, it’s so rich in taste and protein. Replace Greek yogurt with sour cream, if you prefer.
- Mayonnaise. Mix the cheesy Mexican corn dip with three tablespoons of mayo for the best experience. We prefer avocado mayonnaise or olive oil mayonnaise, they are tasty and healthier.
- Cotija cheese. If you can find it, use crumbled cotija cheese. Otherwise, substitute it with crumbled feta cheese and you’ll get pretty much the same result.
- Lime juice. Lime can never miss in an authentic elote dip recipe. Whenever possible, squeeze the juice of a fresh lime. It is more flavorful and aromatic.
- Herbs and spices. The combination of garlic, chili powder, paprika, onion, salt, pepper and a fresh touch of cilantro make it the very best street corn dip recipe.
How to make Mexican street corn dip
First of all, start by preheating the oven to 350°F (180°C) and spraying a 9×13-inch baking pan with olive oil. If you haven’t already, finely chop onion and cilantro, mince garlic, and drain the can corn. Make sure you rinse it well under cold running water.
While the oven is reaching the temperature, heat olive oil in a skillet over medium heat. Once the pan is hot, add drained and rinsed corn alongside minced garlic, chili powder, smoked paprika, salt and pepper. Sauté for about 3 to 5 minutes, until the corn has absorbed all the flavors and is nicely roasted. Remove from the heat so that it does not burn.
Add cream cheese, Greek yogurt, mayonnaise, crumbled cotija cheese or crumbled feta, the juice of a lime, chopped onions and chopped cilantro. Stir the mixture very well to combine all ingredients together. At this point, I recommend tasting and adjusting with more chili powder, salt and pepper if you feel it’s missing spiciness and sapidity.
Transfer street corn dip to the prepared baking dish, sprinkle the top with shredded cheddar if you want, and then bake in hot oven for 15 to 20 minutes. Before serving, finish off the dish with some more chopped cilantro and crumbled cotija. Enjoy warm for the best experience. Buen provecho!
Watch the video recipe
How to store baked Elote dip
Before storing, let leftovers cool completely to room temperature. Place cold Mexican street corn dip in an airtight container and refrigerate for a maximum of 3 days. To reheat, bake it in the oven until the dish is hot and cheesy once again. We also tried it cold, but I have to say that it is not the same. Warming it up allows the cheeses to melt and all the good spicy flavors to come out.
Can I freeze Mexican corn dip?
Homemade street corn dip does not freeze well. I do not recommend freezing this dish because it contains dairy, which would not maintain its freshness when frozen, defrosted, and reheated. Consume it freshly made, or store it in the fridge for up to 3 days.
Recipe tips
- Before you bake it, sauté the corn with all the spices in a pan. This step is key, the best Elote dip recipe is a corn dip with Mexican corn that is spicy and flavorful. While roasting, it absorbs all the aromas that spices and herbs have to offer.
- Customize your dip with more spices and additional mix-ins. Our recommendations are shredded chicken, cooked ground meat, sausages, and jalapeños for extra spiciness.
- Sprinkle the top with shredded cheddar before you bake it. It will melt and form a to-die-for crust over your extra cheesy Mexican corn dip. Oh, and once it’s ready, make sure you sprinkle the top with some more chopped cilantro.
- Enjoy your smoked street corn dip when it still warm – but don’t burn yourself! Let it cool a bit. This is when it has the best flavors and the cheesiest, creamiest texture. So appetizing with chips, nachos, tortillas, or straight with a spoon.
Fresh, sweet corn kernels cut off from the cob are ideal, even better if you grill it or make air fryer corn on the cob. Look for corn that is plump, firm, and bright in color for the tastiest result. Also canned corn works well, it’s much quicker and convenient, and it still has a delicious flavor.
After roasting and mixing Mexican corn with cheeses, place the mixture in a slow cooker and cook on low for 3 to 4 hours. The dish is ready when cheesy and creamy.
If you follow a vegan diet or cannot eat dairy products, replace cream cheese, Greek yogurt, crumbled cotija cheese and cheddar with plant based alternatives. Some ideas are cashew or almond based cream cheese, soy yogurt, dairy-free feta, and vegan shredded cheese.
Serving ideas
Perfect for dipping, pair it with crispy tortilla chips or air fryer tortilla chips, homemade salsa and fresh guacamole for a Mexican Fiesta corn dip experience. As a versatile side dish, it also goes well with grilled meat and chicken for barbecues. If you are looking for vegetarian options, try it in a baked potato, with grilled vegetables or air fryer tofu. The ways how this easy elote dip can be served are endless, you can even scoop it inside of a breakfast burrito, tortillas, or have on top of nachos!
Mexican Street Corn Dip
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ to 1 tsp chili powder, to taste, more for extra spiciness
- ½ tsp smoked paprika
- salt and pepper, to taste
- 1 16 oz can corn kernels, drained and rinsed
- ¼ cup low fat cream cheese, or full fat cream cheese
- ¼ cup Greek yogurt, 5% fat, or sour cream
- 3 tbsp mayonnaise
- ½ cup crumbled cotija cheese, or feta cheese
- juice of a lime
- 2 tbsp finely chopped red onion
- ⅓ cup finely chopped cilantro
- 2 tbsp cheddar cheese, optional
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan with olive oil.
- Heat olive oil in a skillet over medium heat. Once the pan is hot, add drained and rinsed corn, minced garlic, chili powder, smoked paprika, salt and pepper. Sauté for about 3 to 5 minutes, until the corn is nicely roasted.
- Remove roasted corn from the heat. Add cream cheese, Greek yogurt, mayonnaise, crumbled cotija cheese or feta, lime juice, chopped onions and chopped cilantro. Stir the corn mixture very well to combine all ingredients together. Taste and adjust with more chili powder, salt and pepper if it is necessary.
- Transfer elote dip to the prepared baking dish, sprinkle the top with cheddar cheese (optional) and bake in hot oven for 15 to 20 minutes.
- Before serving, top the dish with more chopped cilantro if desired. Enjoy warm for the best experience.
My favorite Mexican side in a dip!!! First, Matteo, for a young person this is astonishing. I am a 70 YO seasoned cook and was so glad I came across your website. Good for you!!! This was delicious.
I know we want this healthy but would you think subbing Mexican crema with the cream cheese may result in a watery version? I always eat healthy but have some in my fridge and need to use it. will be making again for a friend within the next few days.
Thank you for sharing. 🙂
Hey dear Cindy,
thanks a LOT for your comment. I am SO happy that you liked my Mexican Street Corn Dip recipe. So so happy. Here at home we also love it a lot. Perfect as a satisfying Mexican side dish to satisfy our cravings. Regarding your question, yes you can use cream cheese. The recipe should work great 😉
Have a great day,
Matteo
Wow! Corn dip good fir snack time ?
Hey dear Liza,
thanks a lot your kind feedback! I completely agree with all you said, this cheesy Elote corn dip is so satisfying and delicious. Perfect for a Mexican snack or as a spicy appetizer.
I wish you a great day,
Matteo
Tks for your mexican recipe Matt. Very healthy
Hey my dear,
thanks a lot to you for the comment. This Mexican elote dip recipe is definitely a must-try. Cheesy and so tasty, it goes well with anything. Such a great way to eat Mexican corn 😉
Have a great day,
Matteo