Mexican Corn Dip has all the flavors of Mexican street corn in an irresistible dip format, that you can actually feel good about eating! Only 123 calories per serving.
Why you’ll love it: Lots of veggies in a great tasting dip!
How long it takes: 15 minutes
Equipment you’ll need: sharp knife, mixing bowl, measuring utensils
Disclosure: I’m excited to partner with Old El Paso to bring you fresh and flavorful recipes. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
Imagine sitting poolside sipping on a cool beverage, watching kids splash around in the pool, and snacking on a flavorful dip made with fresh corn, cilantro, cotija, and more. When I served this dip to hubby, he said, “I closed my eyes and I woke up in Tijuana.” Sometimes he’s hilarious!
Sounds like a pretty good scenario, right? Especially since it’s still frigid in Michigan. That dip you’re snacking on has all the sunny flavors of Mexican corn on the cob (elote) except without the mess of having to eat the corn off the cob, cheese falling off (THE WORST), and stuff getting stuck in your teeth.
Plus, this way you get to enjoy tortilla chips, too. Always a good thing! Aren’t these blue corn tortilla chips pretty? By the way, they’re naturally blue and not dyed with food color.
Mexican corn dip is the party perfect dip and I just know it’s going to become a summer favorite of yours.
About This Corn Dip
This recipe is based on the popular street corn sold in Mexico called elote. Elote is basically grilled or roasted corn on the cob, slathered with mayo or Mexican creme and rolled in crumbled cotija cheese. It’s seasoned with salt, chili powder, and lime juice.
This dip incorporates the same ingredients with a few extras added. I think you’ll love it!
Look for the printable recipe card with complete directions and nutrition information at the end of this post.
What You’ll Need
- Corn: I like to use fresh corn cut off the cob but drained canned corn or frozen corn is a good substitute. Corn is the main ingredient of this dip so use the best tasting corn you can. If you like, char it lightly in a grill pan or on the grill.
- Red Bell Pepper: Finely diced bell pepper adds color, flavor, and a nice crunch. Use whatever color bell pepper you like best.
- Canned Green Chiles: I like Old El Paso green chiles and use them often. Try my Green Chile Mac and Cheese Recipe!
- Cotija Cheese: If you’re not familiar with cotija cheese, it’s a Mexican variety that’s made from cows’ milk and has a crumbly texture and salty flavor, somewhat similar to feta cheese. Look for the aged cheese, not fresh.
- Fresh Cilantro: Use the leaves and small stems. It’s so good in this dip!
- Lime Juice: Squeeze your own, don’t be tempted to use bottled juice.
- Chili Powder: A blend of spices that usually includes salt. Buy your favorite brand.
- Green Onions: Provide plenty of fresh onion flavor without overpowering the dip.
- Mayonnaise and Greek Yogurt: Keep the dip “skinny” by using Greek yogurt as the base, with just a touch of mayonnaise, which lends a smooth texture and tones down the sharp tanginess of yogurt.
How To Make This Dip
Mix all the ingredients in a bowl and serve! It’s so easy to make!
You’ll love Mexican corn dip all on its own (seriously, it’s so good!), on chips (obviously), and also on a salad. Simply top lettuce and a grilled chicken breast with this dip and you have an instant main course salad!
If you’re looking for a warm corn dip, try this cheesy baked corn casserole with bacon and jalapeño. It’s so creamy that it makes a wonderful dip even though it’s a casserole recipe.
Loving Mexican street corn? You have to try this Mexican street corn pasta salad!! It’s always a huge hit at picnics.
Store leftover dip in the fridge in a covered container for up to three days. Stir before serving.
more great Tex-Mex dips
- 7 Layer Dip Recipe – THE BEST!
- Mexican Spinach Dip Recipe
- Black Bean and Avocado Salad (great with chips!)
- Poblano Queso Dip – delicious & creamy!
- Healthy Queso Dip or Healthy Queso Dip with Butternut Squash
- Southwestern Black Bean Dip
- Restaurant Style Salsa or Chipotle Salsa (easy blender recipe)
- Salsa Verde (with roasted tomatillos)
- 4 cups corn kernels, canned or fresh (about 5 large ears fresh)
- 1 can 4.5 oz) Old El Paso Mild Green Chiles
- 1/3 cup plain Greek yogurt
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup diced red bell peppers
- 2 tablespoons mayonnaise (I like the kind made with olive oil)
- 2 green onions, thinly sliced
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Tortilla chips for serving, opt.
- Mix all ingredients together in a mixing bowl until well combined. Taste and season with salt and pepper as desired. Spoon into serving dish.
- Serve with tortilla chips.
- I charred my corn slightly using a grill pan before slicing it off the cob. You can also use canned or frozen corn. If using canned corn, drain well. If using frozen corn, thaw first.
- I like to make a meal out of this. Scoop some on top of chopped romaine lettuce and top with grilled chicken. Instant salad!
- Nutrition information does not include tortilla chips.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclosure: I’m excited to partner with Old El Paso to bring you fresh and flavorful recipes like this Mexican Corn Dip. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.