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Spice up your next party with this mouth-watering Mexican Street Corn Dip! Made with creamy cotija cheese, spicy jalapenos, and fresh corn, this dip is sure to be a hit.

It’s easy to make and full of Mexican flavors and spices. We love it as an appetizer for game day, Cinco de Mayo, or for a gathering with friends. It’s even better than the tub you can buy at Costco!

a photo of a large wooden bowl full of Mexican corn dip with tortilla chips scattered around the bowl.

Before You Begin…
What’s in Mexican Street Corn Dip?
How to Make Elote Mexican Street Corn Dip
Can I Use Canned or Frozen Corn?
Substitutions and Variations For Mexican Street Corn Dip
How to Eat Elote Mexican Street Corn Dip
What to Serve with Mexican Street Corn Dip
How to Store and Use Mexican Street Corn Leftovers
More Delicious Mexican Dips to Try:
Now Watch it Be Made…
Mexican Corn Dip Recipe

We love elote Mexican street corn in our house! Those flavors are just heaven! Then we thought…why not take those same flavors and make a dip?! Less mess, less corn stuck in your teeth but all the same deliciousness!

We posted our slow cooker corn dip with chorizo a little while ago and it is fabulous, but I wanted to create a cold dip version. So this edition of corn dip skips the chorizo (though you could keep the chorizo if you want) and adds some minced jalapeno. You’re going to love it!

Before You Begin…

If you’re roasting your own corn, start by firing up the grill and getting the corn ready. It really does make a difference to roast your own fresh corn on the cob (yummmmm!), but there are other options if you don’t want to roast your own. Keep scrolling down…

a close up photo of someone dipping a tortilla chip into a bowl of Mexican corn dip.

What’s in Mexican Street Corn Dip?

The ingredients for this elote dip recipe are simple and easy to find! Here is what you will need…

Dip Base

Plain Greek yogurt: the creamy, tangy base that keeps this dip light without sacrificing any of the richness
Mayonnaise: adds that classic street corn creaminess and helps everything come together into a thick, scoopable dip
Lime juice: bright and citrusy, it cuts through the richness and gives the whole dip that fresh, zesty lift
White vinegar: a little splash of acidity that sharpens all the other flavors and keeps the dip from feeling heavy
Cotija cheese: salty and crumbly, it brings that authentic Mexican street corn flavor you simply cannot replicate with anything else
Mexican shredded cheese: melty, mild, and creamy, it adds another layer of cheesy goodness throughout every bite

Spice Mix

Chili powder: warm and earthy, it gives the dip that signature street corn spice and a beautiful depth of flavor
Cayenne: just a little kick of heat that sneaks up on you in the best possible way
Salt: pulls every single flavor into focus and makes the whole dip taste like itself
Onion powder: subtle and savory, it rounds out the spice blend without overpowering anything
Garlic powder: adds a quiet, savory backbone that makes the dip taste full and well-seasoned
Smoked paprika: deep, smoky, and slightly sweet, it adds a layer of complexity that takes this dip over the top

Add-Ins

Diced green chiles: mild and tangy, they add a little texture and a gentle heat woven throughout
Fire-roasted corn: sweet, smoky, and slightly charred, this is the heart of the dip and what gives it that irresistible street corn soul
Green onions: fresh and crisp, they add a pop of color and a light oniony bite to every scoop
Roasted jalapeños: smoky, slightly spicy, and absolutely delicious, they bring the heat and a rich roasted flavor that makes this dip unforgettable

The measurements for all of the ingredients can be found in the recipe card at the end of this post.

a photo taken over the top of a large wooden bowl full of Mexican corn dip surrounded by tortilla chips and a bag of tortilla chips laying on its side and a halved jalapeno.

How to Make Elote Mexican Street Corn Dip

This dip could not be easier to throw together.

Combine: Add the yogurt, mayo, cotija cheese, Mexican shredded cheese, green chiles, chili powder, cayenne, salt, onion powder, garlic powder, smoked paprika, fire-roasted corn, lime juice, white vinegar, green onions, and roasted jalapeños to a large mixing bowl and stir everything together until well combined.
Chill: Cover the bowl and refrigerate for at least 30 to 60 minutes or up to overnight to let all the flavors meld together.
Serve: Scoop into a serving bowl and enjoy with your favorite chips or crackers.

Can I Use Canned or Frozen Corn?

I know that fresh corn on the cob isn’t accessible most places all year round. So I definitely use canned or frozen corn on occasion because I NEED to make this corn dip all year round! Either canned or frozen corn will work.

Corn Pro Tip

Fresh corn on the cob freezes extremely well. Sometimes I will buy them in bulk, shuck them, give them a quick blanch and then cut the corn kernels off the cob. I use my food saver to seal up bags of fresh corn and then pull one out of the freezer when I need to make this dip in the winter!

If you need to use frozen corn, make sure to let it thaw and dry any excess water. Canned corn needs to be drained thoroughly. You can roast canned or frozen corn to get that charred smoky flavor in the oven or on the stove top in a cast iron skillet.

a photo of a wooden bowl full of cold mexican street corn dip.

Substitutions and Variations For Mexican Street Corn Dip

One of the things I love about dip recipes is that they can be flexible and open to customization. Here are a few ideas:

Swap or Replace: Use sour cream in place of plain yogurt, or swap in pepper jack cheese for all or part of the Mexican shredded cheese for an extra kick. If you cannot find cotija cheese, feta or queso fresco work beautifully as substitutes.
Turn Down the Heat: Simply leave out the jalapeños if you prefer a milder dip that everyone at the table can enjoy.
Add Some Extras: Stir in shredded chicken, black beans or pinto beans, cooked chorizo, bacon crumbles, avocado, black olives, or chopped cilantro to bulk it up and make it even heartier.
Serve It Hot: This dip is just as delicious warm. Add everything to a saucepan or slow cooker, stir to combine, and let it simmer until heated through. It is perfect for cooler days or whenever you want something a little cozier.

How to Eat Elote Mexican Street Corn Dip

Honestly, just about anything works as a vessel for getting this dip into your mouth. Tortilla chips and pita chips are the obvious go tos, but baguette slices and pretzel chips are equally delicious. If you want to keep things a little lighter, carrots and celery are great for scooping too.

a photo taken over the top of a bowl of creamy hispanic veggie dip surrounded by tortilla chips.

What to Serve with Mexican Street Corn Dip

This dip pairs perfectly with just about any Mexican inspired main dish. Some favorites around here include Mexican Cheesy Ground Beef and Rice Casserole, Chicken Fajitas, Carne Asada Tacos, Classic Quesadilla, and Carnitas. Any of these alongside a big bowl of this dip and you have got a meal the whole table will love.

How to Store and Use Mexican Street Corn Leftovers

Store leftover mexican street corn dip in the refrigerator in an airtight container. It will keep for 3-4 days.

If you have a lot of leftovers, one of my favorite ways to use this dip is in enchiladas. Mix some shredded cooked chicken into the dip, and then wrap about a half cup of the filling into flour tortillas and line them in a baking dish. Top with some green enchilada sauce and shredded cheese, and bake at 350 degrees for 25-30 minutes. Totally delicious!!

a photo of a tortilla stuck into a bowl of mexi creamy veg dip topped with diced green onions.

Mexican corn dip is creamy, a little spicy, perfectly chunky, and has all the flavors you love in Mexican street corn! You’re going to totally flip for this dip recipe!