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!

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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.

Ingredient Notes

• 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:

1. Cut off the root end.
2. Make a vertical cut up the middle of the white section.
3. Mince horizontally into thin slices. This is the part you will mix in the dip.
4. Discard the middle section of the scallion, the tough light green part.
5. Chop the dark green part of the onion, this will be your garnish.

To mix the dip:

1. Start by placing the corn kernels in a mixing bowl.
2. Add the green onion.
3. Zest the lime into the bowl, then squeeze in the lime juice.
4. Add the chopped cilantro.
5. Measure in the sour cream.
6. Crumble the cotija cheese into the bowl.
7. Mix until combined.
8. Transfer to the serving dish.
9. 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:

1. Pull off the tough outer layers of the husks. Cut off the silk (hairy) ends (optional).
2. Rinse the corn cobs in water and place on a baking sheet lined with parchment paper or foil.
3. Bake in a preheated 400°F oven for 30 minutes.
4. Remove from the oven and let cool.
5. Peel away the husks and silk from the ears of corn.
6. 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!
• Crackers
• Celery
• Carrot
• Bell peppers

Or use this corn dip like you would a salsa! Try it with:

• Tacos
• Burrito bowls
• Quesadillas
• Nachos
• Salads
• Fajitas
• Burgers
• 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.