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–+ servings
A blue tortilla chip is dipped into a mixture of corn, diced red and green onions, and crumbled cheese.
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4.67 from 15 votes

Mexican Street Corn Dip

With kernel corn, chili-flavored mayonnaise, and crumbled cotija cheese, Mexican street corn dip has all the flavors of elote in an irresistible dip format.
Prep Time15 minutes
Total Time15 minutes
Course: Dips & Spreads
Cuisine: Mexican
Servings: 8
Author: Rachel Gurk

Ingredients

  • ⅓ cup mayonnaise
  • 2 tablespoons lime juice (from 1 lime)
  • 1 teaspoon chili powder, or to taste (additional for garnishing, optional)
  • ¼ teaspoon kosher salt
  • 3 cups corn kernels (about 3 large ears fresh, see note)
  • 1 can (4 oz.) chopped green chiles
  • ½ cup crumbled cotija cheese (additional for garnishing, optional)
  • ¼ cup minced fresh cilantro leaves (additional for garnishing, optional)
  • ¼ cup finely diced red bell peppers
  • 2 green onions, minced
  • tortilla chips for serving

Instructions

  • In a large bowl, whisk together mayonnaise, lime juice, chili powder, and salt.
    ⅓ cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, or to taste, ¼ teaspoon kosher salt
  • Add corn, green chiles, cotija cheese, cilantro, bell pepper, green onion and stir until combined.
    3 cups corn kernels, 1 can (4 oz.) chopped green chiles, ½ cup crumbled cotija cheese, ¼ cup minced fresh cilantro leaves, ¼ cup finely diced red bell peppers, 2 green onions, minced
  • Taste and season with additional salt and chili powder, as needed.
  • Spoon into serving dish. Garnish with additional cotija, cilantro, and/or chili powder if desired. Serve with tortilla chips.

Video

Notes

  • Corn options: If you like, you can char the fresh corn on the grill or in a grill pan before slicing it off the cob. You can also use canned or frozen corn. If using canned corn, drain 2 cans of corn (15 oz. each) well. If using frozen corn (one 16 oz. bag contains 3 cups), thaw overnight in the fridge before preparing the recipe.
  • Make it a meal: Top chopped romaine lettuce with a scoop of corn dip and grilled chicken.
  • Storage: Refrigerate corn dip in an airtight container for up to 3 days. Stir well before serving.
  • Recipe retested and revised 2/2025.

Nutrition

Serving: 0.5cup | Calories: 136kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 130mg | Fiber: 2g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 1mg

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