Flavorful Mexican Street Corn

This creamy Mexican Street Corn Dip is the perfect party starter that bursts with bold and zesty flavors inspired by the beloved Mexican street food elote. It combines smoky charred corn with creamy cheeses, a touch of heat from jalapeño, and fresh lime to make a dip that satisfies every craving. Whether served warm and bubbly or cold and refreshing, this dip always steals the show and comes together in just 15 minutes.

I started making this dip for family game nights, and it quickly became the star appetizer that everyone asks for again and again.

Ingredients

• Corn: Fresh corn adds sweet crunch and that authentic grilled flavor. Frozen fire-roasted corn works well too, just thaw it first.
• Mexican crema and whipped cream cheese: These give the dip a rich, smooth tangy creaminess that makes every bite velvety.
• Jalapeño pepper: Add as much or as little heat as you like, keeping the seeds intensifies the spice.
• Red onion: Brings bright bite and balances the creamy, rich ingredients with its sharpness.
• Street corn seasoning: A blend of smoked paprika, onion powder, salt, pepper, and Tajín, this mix provides smoky depth with a touch of tang and spice.
• Honey: A little sweetness softens the chili heat and bright acidity.
• Lime juice: Fresh lime perks everything up with a citrusy pop.
• Cotija cheese: Salty and crumbly, this cheese is essential to capture the elote flavor.
• Cilantro: Adds fresh herbal brightness and a pop of color. You can substitute parsley if you prefer.
• Tortilla chips or crackers: Perfect for scooping up all that creamy cheesy goodness.

Step-by-Step Instructions

Blend Corn and Crema:

Combine corn kernels sliced off the cob with the Mexican crema in a blender or small food processor. Pulse until creamy but still textured. Set this aside to build flavor while you prepare the rest.

Char Corn on the Cob:

Brush the corn with olive oil. Heat a skillet over medium-high heat and cook the corn, turning every few minutes until evenly charred. This usually takes about 10 to 12 minutes and adds that smoky, roasted element that's key to the dip.

Mix the Dip:

In a large bowl, combine the whipped cream cheese with the corn and crema mixture. Add minced jalapeño, finely chopped red onion, smoked paprika, onion powder, salt, pepper, Tajín seasoning, honey, lime juice, crumbled Cotija cheese, and chopped cilantro. Stir well to combine all the flavors evenly.

Fold In Charred Corn Kernels:

Once the corn from the cob has cooled slightly, slice off the kernels and gently fold them into the creamy dip mixture. This adds texture and fresh roasted corn flavor to the dip.

Garnish and Serve:

Transfer the dip to a serving bowl, sprinkle with additional chopped cilantro, and serve with lime wedges on the side. Offer tortilla chips, crackers, or fresh veggies for dipping and enjoy the layers of smoky, creamy, tangy goodness.

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Cotija cheese is my favorite ingredient in this dip because it gives the authentic salty, crumbly texture that reminds me of warm evenings spent enjoying street food with family in Mexico. Every time I make this dip, it brings back those happy memories and makes the snack taste extra special.

Storage Tips

Store any leftovers in an airtight container in the refrigerator where it will keep fresh for up to three days. The dip tastes great chilled, but if you prefer it warm, gently reheat it in the microwave or on the stovetop stirring well before serving. Avoid freezing as the texture can become grainy when thawed.

Ingredient Substitutions

If you can’t find Mexican crema, substitute sour cream or Greek yogurt for similar tangy creaminess. For cream cheese, either whipped or softened block cream cheese works fine. Feta cheese can replace Cotija cheese with a similarly crumbly salty texture. For less spice, swap the jalapeño with a milder green bell pepper or poblano. A dash of hot sauce adds an extra kick if you like it spicy.

Serving Suggestions

This dip is incredibly versatile served with crunchy tortilla chips, crackers, or fresh cut veggies. It’s also delicious on top of tacos or spread inside warm tortillas for a delicious snack or appetizer. Try tossing in diced avocado or black beans for a heartier version that doubles as a light meal.

Pro Tips

• To get the best smoky flavor char the corn well but avoid burning it.
• Use fresh lime juice rather than bottled for the best brightness and flavor.
• I learned the hard way not to skip the step of blending half the corn with crema first, as it gives the dip a smoother, creamier texture that makes all the difference.

Commonly Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen fire-roasted corn works well and maintains the smoky flavor essential to the dish’s character.

→ How can I adjust the heat level?

Modify the amount of jalapeño seeds or substitute with milder peppers like poblano to control the spice intensity.

→ Is this dip served hot or cold?

Both options work well. It can be served chilled for a refreshing bite or warmed gently to enhance creamy textures.

→ What cheese alternatives can I use?

Feta or cheddar offer good substitutes for Cotija, providing different textures while maintaining a tangy, salty element.

→ How should leftovers be stored?

Keep refrigerated in an airtight container for up to 3 days. Stir well before serving again for consistent texture.

→ Can I add extra ingredients for variety?

Yes, diced avocado, black beans, or a dash of hot sauce can add creaminess, heartiness, or an extra kick to the flavor.