Cheesy Mexican Street Corn Dip is a Must-Try

Mexican street corn dip, ready to serve
Prep Time
5 min
Cook Time
30 min
4-6 servings

When I visited Mexico City a few years ago, street corn (AKA elote) instantly became my favourite snack. Loaded with tangy cheese and fiery spices, it was available on almost every busy corner. Since returning, I’ve recreated my beloved corn on the cob experience at home many times, but my new favourite way to enjoy Mexican street corn flavours is in the form of this creamy dip. It’s a total crowd-pleaser that’s perfect for late-summer parties when fresh corn is at its peak.

Related: This Delightfully Chewy Mochi Cake is Made With Fresh Corn



cobs corn, or 1 cup frozen corn kernels
Tbsp olive oil
cloves garlic, minced
cream cheese, cut into 1-inch cubes
cup sour cream
Tbsp mayonnaise
cup pickled jalapenos, finely chopped
tsp cayenne, plus more for garnish
cup queso fresco or cotija cheese, crumbled
handful cilantro leaves
lime wedges, for garnish
Tajin, to taste
Tortilla chips, to serve


Mexican street corn ingredients
Step 1

Turn grill on to medium-high. Grill corn on the cob for 12 to 15 minutes, turning every 3 to 4 minutes so that all sides are charred. Remove from grill, let cool, then cut corn from cob and set aside. If using frozen corn kernels, skip this step.

Grilled corn for Mexican street corn dip
Step 2

Heat the olive oil in an 8-inch (preferably oven-safe) skillet over medium. Sauté garlic until fragrant, 1 to 2 minutes.

Step 3

Reduce the heat to low. Mix in the cream cheese until melted and creamy.

Step 4

Stir in the sour cream, mayonnaise, ¾ of the corn, jalapenos and cayenne until warmed throughout.

Mexican street corn dip mixture in a cast iron skillet
Step 5

If using an oven-safe skillet, top mixture with queso fresco directly in the skillet. If skillet is not oven-safe, transfer mixture to an oven-safe dish and then top with queso fresco.

Step 6

Broil for 3 to 4 minutes, or until cheese is bubbling and golden.

Mexican street corn dip topped with golden queso fresco
Step 7

Top with additional grilled corn, cilantro, a squeeze of lime and a sprinkle of tajin and cayenne. Serve hot with tortilla chips for dipping.

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