Inspired by Mexico's famous elote street corn, this Mexican Street Corn Dip packs all the bold, tangy flavors of elotes into a warm and cheesy appetizer. Roasted corn, crema, lime, cotija cheese and a touch of Tajin come together to create a flavorful, creamy dip that's impossible to resist. Serve it with tortilla chips and you've got a crowd pleasing dip that will disappear fast.
Sweet corn on the cob is a summer favorite, but it's not always in season. It's also more time consuming to use if you're just going to cut it off the cob anyway for an appetizer. So fire roasted corn is a great alternative to use in this Mexican street corn dip. It gives you that same smoky sweet flavor without any extra work. Stir it together with Mexican crema, Cotija, lime, Tajín and you've got a dip so good you might just skip the chips and eat it straight with a spoon. But, at that point, I'd just call it a side dish. So this dip works great as a side dish too!
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Ingredients
- Sweet corn (on the cob, frozen or canned)
- Mexican crema
- Garlic
- Jalapeno
- Lime
- Cotija cheese
- Cilantro
- Tajin
See recipe card for quantities.
Elotes vs. Esquites
Elotes are corn on the cob, usually boiled or grilled, and topped with Mexican crema, cotija cheese, lime and chili powder or Tajín. Esquites are cooked corn kernels, often sautéed or simmered, with similar toppings and served in a cup rather than on the cob. Both are very popular Mexican street foods that are gaining in popularity in the U.S. too. This dip captures the best of both, combining the flavors of elotes and esquites in a creamy, shareable dip.
Substitutions
- Mexican Crema - I strongly suggest trying Mexican Crema. It has a unique flavor that's similar to but not quite sour cream, and the consistency is a mix between sour cream and mayo. But if you don't want to buy Mexican Cream or can't find it, you could substitute a mix of half sour cream and half mayonnaise.
- Cotija - You could substitute Feta for the cotija cheese as Feta is also tangy and crumbly.
- Tajin - I like using classic Tajin with lime. But if you already know you want an extra spicy version, you can use a spicier version of Tajin or straight red chili powder
Storage
Store in an airtight container in the refrigerator forum to 3 to 4 days.
Next Level Tips
- To make a creamier dip, you can double the amount of Mexican crema to 1 cup instead of ½ cup.
- I'm not going to lie, I eat leftover Mexican street corn dip with a spoon. This dip would also make a good side dish.
- The garlic and jalapeño are optional as they're not typically used in elotes street corn, but they're quick additions and add another layer of flavor. Try them!
FAQ
Mexican crema is a smooth, slightly tangy cream similar to sour cream, but it has a thinner consistency and a richer flavor. It's often drizzled over tacos, enchiladas, soups and roasted vegetables and slathered over elotes and esquites to add a cool, creamy finish that balances spicy or bold dishes.
Cotija cheese is a crumbly Mexican cheese made with a salty, tangy flavor that intensifies as it ages. It's commonly sprinkled over tacos, elotes, esquites, beans and salads. It adds a savory punch and a delicious texture.
Related
Looking for other recipes like this? Try these:
Mexican Street Corn Dip (Elotes)
Ingredients
- 1 tablespoon olive oil
- ½ jalapeno minced, optional
- 2 cloves garlic minced, optional
- 1 12 ounce bag frozen fire roasted corn
- ½ cup Mexican crema
- ¼ cup cotija cheese crumbled
- ½ of a lime, juiced
- 2 packed tablespoons cilantro finely chopped
- 2 teaspoons Tajin Clasico
Instructions
- Mince the garlic and jalapeño. For a spicier dip, leave in the jalapeño seeds.
- Heat one tablespoon of olive oil in medium skillet over medium high heat. Add the minced garlic and jalapeño and sauté for 1 minute, stirring.
- Add the frozen corn and heat until corn is hot, 3-5 minutes. Stir occasionally.
- Add the cooked corn to a medium bowl. Reserve some cotija, cilantro and Tajin for garnish. Add the rest of the cotija, cilantro and Tajin plus the crema and the lime juice to the bowl and stir until combined. Garnish with the set aside cotija, cilantro and/or Tajin.
- Serve warm, or at room temperature, with tortilla chips.
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