Can I make Mexican Street Corn Dip ahead of time?

Absolutely. In fact, it tastes better after sitting for a few hours. Just keep it chilled in an airtight container and stir before serving.

What kind of corn is best for this dip?

Fresh grilled corn is unbeatable for flavor, but frozen or canned works perfectly when sautéed well. Just avoid using raw corn without cooking.

Can I serve this dip warm?

Yes! It’s excellent at room temp or even slightly warmed. Just avoid overheating, which can cause the mayo base to break.

What can I use instead of Cotija?

Feta cheese is the closest alternative. Queso fresco is another option, though it’s milder and less salty.

How long does Mexican Street Corn Dip last in the fridge?

You can store it for 3–5 days. For best texture, stir well before serving each time.

Mexican Street Corn Dip in 20 Minutes – Easy, Flavor-Packed Appetizer

Irresistible Mexican Street Corn Dip for Any Occasion

Print Recipe

This Mexican Street Corn Dip is a quick and creamy appetizer inspired by the flavors of traditional elote. It combines caramelized corn, mayo, sour cream, Cotija cheese, lime, and spices for a zesty, crowd-pleasing dip.

Author: Benchi
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 14 servings
Category: Appetizer
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
2 tablespoons salted butter
1/2 cup mayonnaise
3 tablespoons sour cream
Juice of 1/2 lime
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2/3 cup crumbled Cotija cheese
1 tablespoon minced fresh cilantro

Instructions

Melt butter in a large skillet over medium-high heat.
Add corn kernels and sauté for 10 minutes, stirring occasionally, until kernels caramelize and brown slightly.
Remove from heat and let the corn cool for 10 minutes.
In a bowl, combine corn with mayonnaise, sour cream, lime juice, garlic powder, and cayenne pepper. Mix until well combined.
Set aside a few tablespoons of Cotija cheese for garnish, then stir the remaining cheese into the mixture.
Transfer the dip to a serving bowl and top with reserved Cotija and fresh cilantro.
Serve immediately or refrigerate until ready to serve.

Notes

Use grilled fresh corn for added smoky flavor.
Feta cheese can be substituted for Cotija.
Add chopped jalapeños or hot sauce for extra heat.
Best served at room temperature but also delicious cold or warm.

Find it online: https://www.cookwithbenchi.com/mexican-street-corn-dip/