Description
A creamy, cheesy, Mexican-inspired street corn dip that’s smoky, tangy, and absolutely irresistible. Perfect for parties, game day, or anytime you need a crowd-pleasing appetizer.
Ingredients
4 ears fresh corn (or 3 cups frozen, thawed and patted dry)
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
8 ounces cream cheese, softened
½ cup sour cream (or Greek yogurt)
2 tablespoons lime juice (freshly squeezed)
2 tablespoons mayonnaise
2 tablespoons butter
½ cup crumbled cotija cheese (or feta as substitute)
¼ cup fresh cilantro, chopped
Tortilla chips, pita chips, or veggie sticks for serving
Instructions
Char the corn – Grill or roast fresh corn until lightly blistered, then cut off kernels. If using frozen, sauté until golden spots form.
Sauté the aromatics – Heat olive oil in a skillet. Add onion and cook until soft and caramelized, about 5 minutes. Stir in garlic and cook 30 seconds.
Bloom the spices – Sprinkle in chili powder, smoked paprika, and cayenne. Cook 1 minute to deepen flavor.
Make it creamy – Add cream cheese and sour cream to skillet, stirring until smooth. Stir in lime juice.
Add corn – Fold in most of the charred corn, reserving some for garnish. Mix well.
Make the drizzle – Whisk together mayonnaise and a splash of lime juice in a small bowl.
Spicy butter – Melt butter in a pan, stir in a pinch of chili powder and paprika.
Assemble & serve – Transfer dip to serving dish or serve from skillet. Top with reserved corn, mayo drizzle, spicy butter, cotija, and cilantro. Enjoy warm with chips or veggies!
Notes
Cheese swap: Feta works well if cotija isn’t available.
Make-ahead: Prepare up to 1 day ahead, refrigerate, then reheat gently before topping.
Storage: Keeps 3 days in the fridge; reheat with a splash of milk to loosen. Not freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Skillet + stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: ⅛ of recipe
- Calories: ~230
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: street corn dip, Mexican corn dip, elote dip, creamy corn appetizer
