This Mexican street corn dip is the perfect blend of spicy, tangy and savory flavors. It so fun and easy to make at home!
Before You Begin…
If you’re roasting your own corn, then get those cobs out on the grill and get those tasty grill marks on the corn!
What is in Mexican Street Corn Dip?
I can’t stop eating this hot street corn dip! It’s so tasty and it comes together so quickly. Here is what you will need:
- Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
- Cheeses: Cotija Cheese and Mexican Shredded Cheese
- Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, Chorizo
- Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, Smoked Paprika
The measurements for all the ingredients can be found in the recipe card at the end of the post.
Can I Use Frozen or Canned Corn?
Yes, either one will work, but nothing will have the fresh delicious flavor of corn on the cob. 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.
Why is it Called Street Corn?
Elote, or Mexican street corn, is a common street food that you can find in Mexico. It is grilled corn on the cob that is then lathered in mayo, sour cream, lime juice, chili powder and cotija cheese.
Variations for Street Corn Dip
There are all sorts of things you could do to change things up on this dip recipe depending on your favorite flavors.
Additions: diced jalapenos, chopped cilantro, black beans (drained and rinsed), bacon crumbles, avocado, tajin seasoning
Substitutions: swap sour cream for the plain yogurt, or add pepper jack cheese instead of the Mexican shredded cheese (either all or part of it)
Removals: you can totally eliminate the chorizo
You can also go totally crazy and eat this dip cold. Just mix everything together and let it sit in the fridge for an hour or so to let the flavors meld.
How to Eat Mexican Corn Dip
You all know that I am obsessed with dips of all shapes, sizes and flavors! I’m honestly not picky when it comes to what vessel is going to transport this dip to my mouth, but here are some ideas:
- Tortilla chips
- Baguette slices
- Pita chips
- Pretzel chips
How to Store and Reheat
This dip recipe is a great make ahead recipe. You can mix everything together up to a day ahead of time and then throw it into the slow cooker 2-3 hours ahead of serving it to let it warm up.
If you have leftovers, they should be stored in the refrigerator and will keep for 3-4 days. It can be eaten cold or reheated either on the stove top or in the microwave.
Unfortunately, this dip does not freeze well because of all the dairy in it.
This corn dip takes all the flavors of Mexican street corn and combines them into a creamy and totally irresistible dip! You aren’t going to be able to stop dipping in this one!
More Delicious Dips to Try:
Slow Cooker Mexican Street Corn Dip
- 1 1/2 Cups Plain Yogurt
- 1 1/2 Cups Mayo
- 2/3 Cup Cotija Cheese
- 3 Cups Mexican Shredded Cheese
- 1 Can Diced Green Chiles, 4oz
- 1 1/2 teaspoons Chili Powder
- 1/4 teaspoon Cayenne, or to taste
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 2 Cups Fire Roasted Corn
- 1 Squeeze Lime Juice
- 1 Tablespoon White Vinegar
- 2 Green Onions, chopped
- 1/2 lb Chorizo, cooked
- Stir together and place it in a slow cooker on low for 2-3 hours.1 1/2 Cups Plain Yogurt, 1 1/2 Cups Mayo, 2/3 Cup Cotija Cheese, 3 Cups Mexican Shredded Cheese, 1 Can Diced Green Chiles, 1 1/2 teaspoons Chili Powder, 1/4 teaspoon Cayenne, 1 teaspoon Salt, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Smoked Paprika, 2 Cups Fire Roasted Corn, 1 Squeeze Lime Juice, 1 Tablespoon White Vinegar, 2 Green Onions, 1/2 lb Chorizo
- Serve with tortilla chips or chunks of bread.