Cold Street Corn Dip Recipe
Mexican street corn, AKA elote, inspired this easy corn dip recipe! Simple ingredients including sweet corn, salty cotija cheese, and fresh lime are sprinkled with Tajín for the best mix of flavors. Serve as a dip with chips for an appetizer or snack, or use as a topping for tacos, salads, and even burgers!For detailed instructions and substitutions keep reading, or click this link to jump to the recipe card!
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Living in Southern California we get a ton of influence in our cuisine from our neighbors to south in Mexico. If you’re lucky in LA or San Diego you might come across a treat known as elote, or Mexican street corn.
Elotes are grilled ears of corn slathered in mayo or crema, then dressed up with chili seasoning and cotija cheese. This recipe uses many of the same flavors to create a dish that can be served as a dip or a topping.
- Corn: It is highly recommended to use fresh corn kernels cut fresh off the cob. Frozen or canned corn may be substituted, however the flavor will not be as good.
- Green Onion: Finely mince the white part of the green onion to mix into the dip, and chop the green part to use as a garnish.
- Lime: You need both the zest and the juice from a lime. Zest the lime with a microplane grater while it is still hole, before squeezing the juice.
- Cheese: Crumbled cotija cheese is the absolute best to make this elote dip. Other cheeses that would taste good include queso fresco, panela, and even feta cheese in a pinch.
- Sour Cream: Feel free to add extra sour cream to make this more of a creamy corn dip. Crema is another good option but it is a bit thinner so start with less and add more as desired. Mayonnaise or plain yogurt such as Greek yogurt or skyr may be swapped out as well, but the flavor will change a bit.
- Cilantro: Pick the leaves off of the stems and chop them up. If you can’t stand the taste of cilantro you may leave it out, the dip will still be delicious!
- Tajín: This Mexican seasoning is made with chili peppers, lime, and salt. It really takes the flavor of this corn dip to the next level. You can leave it off if you prefer, or sprinkle on chili powder, paprika, salt, and extra lime juice and zest.
How To Make Street Corn Dip
This elote dip recipe is super simple, once the corn is cooked it is done in minutes!
To prep the green onion:
- Cut off the root end.
- Make a vertical cut up the middle of the white section.
- Mince horizontally into thin slices. This is the part you will mix in the dip.
- Discard the middle section of the scallion, the tough light green part.
- Chop the dark green part of the onion, this will be your garnish.
To mix the dip:
- Start by placing the corn kernels in a mixing bowl.
- Add the green onion.
- Zest the lime into the bowl, then squeeze in the lime juice.
- Add the chopped cilantro.
- Measure in the sour cream.
- Crumble the cotija cheese into the bowl.
- Mix until combined.
- Transfer to the serving dish.
- Garnish and serve!
How to Prepare the Corn
As I mentioned, the very best street corn dip is made with fresh corn on the cob. Cook it on the grill, in the oven, or with any other method you like.
To easily cook the corn in the oven here is what to do:
- Pull off the tough outer layers of the husks. Cut off the silk (hairy) ends (optional).
- Rinse the corn cobs in water and place on a baking sheet lined with parchment paper or foil.
- Bake in a preheated 400°F oven for 30 minutes.
- Remove from the oven and let cool.
- Peel away the husks and silk from the ears of corn.
- Use a sharp knife to cut the kernels off the cob.
What To Serve With Corn Dip
For an appetizer or snack this elote dip is best scooped up with:
- Tortilla chips – the sturdier the better!
- Bell peppers
Or use this corn dip like you would a salsa! Try it with:
- Burrito bowls
- Grilled cheese sandwiches
- Grilled steak or chicken
Make Ahead and Storage Suggestions
- Cook the corn and cut it off the cob up to 3 days in advance.
- You can also make this dip entirely ahead of time.
- Store street corn dip in an airtight container in the refrigerator for up to 3-5 days.
- Do not freeze, the consistency of the sour cream will change.
Cold Street Corn Dip
- 2 Cups Corn Kernels About 3-4 ears
- 2 Tablespoons Green Onion
- 1 Lime Zest and Juice Approx. 1 tablespoon
- 1 Cup Cotija Cheese Crumbled
- 1/2 Cup Sour Cream
- 1/2 Cup Cilantro Leaves Loosely packed
- Mince the white part of the green onion.
- Add the corn to a mixing bowl along with the green onion.
- Use a microplane to zest the lime over the corn.
- Juice the lime into the bowl.
- Chop the cilantro leaves and add to the bowl.
- Measure the sour cream and crumbled cotija cheese into the corn mixture.
- Stir to combine thoroughly.
- Spread into the serving dish and shake the Tajín over the top.
- Chill for a minimum of 20 minutes then serve!