This Mexican Street Corn Dip takes everything great about elote; charred corn, jalapeño, lime, cheese and turns it into a delicious party dip. Ready in under 30 minutes.
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Elote Corn Dip
Hello my friend! How you this fine day? I hope you’re staying cool during the hot summer months! Since corn is in season, I decided to share this delicious app with you. You’ll love this Mexican street corn dip. Made with grilled corn, diced jalapeño, and a creamy, tangy base loaded into one bowl and served with tortilla chips.
It’s got the same charred-corn flavor as elote on a stick, minus the mess of eating it off the cob. Grill the corn and jalapeños together, cut the kernels off, and stir everything into a bowl with cheese, mayo, sour cream, scallions, lime juice, and spices. Twenty minutes of active work, and it’s the first thing gone at any get-together.
Serve it warm or at room temperature with a big bowl of tortilla chips and watch it disappear!
♥️ xo, Ana
Ingredient Notes
- The Corn: Fresh ears, grilled in the husk-off, give you that char you can’t get from a bag of frozen kernels. Grab corn the day you plan to cook it – it starts losing sweetness the moment it’s cut from the stalk.
- Jalapeños: Grilling them alongside the corn softens the heat and adds a smoky edge. Pull the seeds and ribs if you want it milder, or leave them in for a real kick.
- Mexican-blend cheese: A pre-shredded blend (usually cheddar, Monterey Jack, queso quesadilla, and asadero) melts into the mix and holds everything together. Freshly shredded from a block melts smoother than the bagged stuff, which is coated in anti-caking starch.
- Mayonnaise and Greek yogurt or sour cream: This duo is what makes the dip creamy instead of chunky.
- Scallions: They add a fresh, mild bite that keeps the dip from tasting heavy. Slice them thin so they blend in rather than overpower a bite.
- Lime juice: Fresh-squeezed, not bottled please!
- Chili powder and granulated garlic: Two pantry staples doing a lot of work.
- Tortilla chips: Sturdy, thick-cut chips hold up best. Thin, restaurant-style chips tend to snap under the weight of a good scoop.
How To Make Street Corn Dip
- Fire up the grill: Get it to medium-high and give the grates a quick brush of oil so nothing sticks.
- Rub both with olive oil, hit them with salt and pepper, and grill uncovered. You’re looking for the kernels to start browning and softening – about 20 minutes total, turning here and there so they char evenly.
- Cut the corn off the cob. Stand each ear up in a bowl and run a knife down the sides. You should land around 3 cups from 4 ears. Dice the jalapeños. Pull the seeds if you want less heat, or leave a few in if you don’t.
- Corn, jalapeño, cheese, mayo, sour cream, scallions, lime juice, chili powder, and garlic go in one bowl. Mix until everything is coated and creamy.
- Mix until everything is coated and creamy.
Scoop and serve: Grab the tortilla chips and go! 🥳
Ana’s Recipe Tips
- Buy your corn the day you plan to use it. Corn starts losing sweetness the moment it’s cut from the stalk, so day-of is best. Look for ears with spot-free, moist cut ends.
- No grill? A grill pan or even a hot cast-iron skillet on the stovetop will char the corn and jalapeños just fine.
- Want more heat? Leave the jalapeño seeds in, or add a diced serrano.
- Let the dip sit for 10 minutes before serving. The flavors settle and it gets even better.
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days. Serve cold or let it sit out for 15–20 minutes to take the chill off before digging back in.
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Print recipe:
Mexican Street Corn Dip
Ingredients
- 4 large corn - shucked
- 2 medium fresh jalapeños
- 2 teaspoons olive oil
- salt and black pepper
- 1 ¼ cups shredded Mexican-blend cheese (about 5 oz.)
- ⅔ cups mayonnaise
- ⅔ cups plain nonfat Greek yogurt
- ⅓ cup chopped scallions (about 2 scallions)
- 2 Tablespoons fresh lime juice
- 1 teaspoon chili powder
- ¾ teaspoon granulated garlic
- Tortilla chips, for serving
Instructions
- Preheat grill to medium-high. Brush grill grates with oil.
- Rub corn and jalapeños with olive oil; season with salt and pepper. Grill corn and jalapeños, uncovered, until kernels start to brown and soften, about 10 minutes.
- Cut kernels off cobs (you should have about 3 cups); transfer to a bowl. Dice jalapeños, remove seeds if desired; add to bowl with corn. Stir in cheese, mayonnaise, Greek yogurt, scallions, lime juice, chili powder, and granulated garlic.
- Serve dip with tortilla chips.
Notes
Tips and Notes
- Buy your corn the day you plan to use it. Corn starts losing sweetness the moment it’s cut from the stalk, so day-of is best. Look for ears with spot-free, moist cut ends.
- No grill? A grill pan or even a hot cast-iron skillet on the stovetop will char the corn and jalapeños just fine.
- Want more heat? Leave the jalapeño seeds in, or add a diced serrano.
- Let the dip sit for 10 minutes before serving. The flavors settle and it gets even better.
Your Private Notes
Nutrition
Frequently Asked Questions
Yes. Grill the corn and jalapeños and mix the dip up to a day ahead. Store it covered in the fridge and give it a good stir before serving.
You can, though you’ll lose the char flavor that makes this dip taste like elote. If using frozen or canned corn, char it in a dry skillet over high heat for a few minutes to get some color before mixing it in.
With the seeds removed, it’s mild-to-medium. Leaving the seeds in bumps it up a good amount, so adjust based on who’s eating.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana