
A creamy, tangy dip inspired by elote—sweet corn, tangy crema, cheese, and a touch of jalapeño for brightness. Perfect for parties and easy to make ahead.

This Mexican street corn dip is one of those happy discoveries that quickly became a party favorite in my house. I first made it the summer I hosted a backyard potluck and wanted something with all the familiar flavors of elote but easy to serve to a crowd. The combination of mayonnaise and sour cream creates a silky, tangy base that lets the sweet southwest corn and smoky poblano bits sing. It’s creamy without being heavy, bright with fresh green onion and jalapeño, and comforting with melted Mexican cheese blend folded through.
I remember my neighbor taking a tentative spoonful and then returning with the entire family; the kids loved the cheesy bite while the adults appreciated the subtle heat. What makes this version special is the convenience: three cans of southwest corn (Del Monte’s mix of corn, poblano, and red pepper) provide that roasted, slightly charred flavor without firing up the grill, and Sargento’s Mexican blend melts smoothly and adds authentic tang. If you’re short on time, it’s ready in under 20 minutes to assemble and benefits greatly from chilling for at least two hours so the flavors meld.
In my experience this dip always disappears fast. Over the years I've doubled it for summer barbecues and even used it as a warm pasta sauce in a pinch—just heat gently and toss with cooked pasta and fresh cilantro. Family members request it for game nights and holiday appetizers because it feels festive yet unfussy.
My favorite aspect is the immediate smile it brings—there’s something about the sweet corn and tangy cream that makes it feel celebratory. At parties I’ve learned to double the recipe; it disappears faster than I expect and often becomes the centerpiece on the snack table.
Store in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface before sealing the lid to minimize air exposure and prevent a dryer top layer. For transport to potlucks, place the dip in a shallow container inside a cooler with ice packs to keep it chilled. To reheat a refrigerated portion, place it in an ovenproof dish and warm at 325°F for 10 to 12 minutes, or microwave in 30-second bursts until just warmed through—avoid overheating which can cause separation.
Swap Greek yogurt (3/4 cup) for sour cream for a tangier, slightly thicker texture and a protein boost. Use light mayonnaise if you prefer fewer calories though richness will be reduced. If you can’t find southwest corn, substitute grilled fresh corn cut from 4 to 5 ears and add 1/2 cup diced roasted red pepper and 1/4 cup diced poblano for a closer fresh version. For a vegetarian-friendly but dairy-free option, use vegan mayonnaise and dairy-free shredded cheese; keep in mind melt and flavor will vary.
Serve with thick kettle-style tortilla chips for crunch or warm small flour tortillas for scooping. It also works well as a filling for loaded tacos, spread on toasted baguette slices as crostini, or tucked into baked potatoes. Garnish ideas include cilantro leaves, crumbled cotija cheese, a drizzle of lime crema, or a few extra rings of pickled jalapeño to brighten presentation and texture.
Elote, or Mexican street corn, is a popular corn-on-the-cob preparation across Mexico often served with mayonnaise, cotija cheese, chili powder, and lime. This dip translates those vibrant, tactile flavors into a communal, scoopable format for gatherings. The ingredients here—corn, creamy dressing, chili, cheese—mirror traditional elote components, while canned southwest corn brings convenience. Regional variations exist across Mexico where different cheeses, chiles, or salsas alter the profile.
In summer, use fresh grilled corn for a smoky note and fold in charred poblano strips. In cooler months, boost warmth with 1/2 teaspoon smoked paprika and a pinch of cayenne. For holiday parties, serve the dip warm topped with toasted pepitas and cilantro. You can also mix in roasted red peppers or a spoonful of chipotle in adobo for a deeper, smoky flavor appropriate for autumn menus.
Prepare the dip up to 24 hours in advance; assemble, cover, and refrigerate. If you plan to reheat, reserve an additional 1/2 cup of shredded cheese to sprinkle on top before baking for a bubbly finish. Portion into smaller containers for grab-and-go snacking during the week, and use a slotted spoon when serving to limit excess liquid from any drained canned ingredients.
Whether you’re hosting a casual get-together or want a reliable snack to keep on hand, this version of Mexican street corn dip is simple, flavorful, and adaptable. It’s a recipe that brings people together and invites improvisation—make it your own and enjoy sharing it at your next gathering.
Drain canned ingredients thoroughly to prevent a watery dip; press in a fine mesh sieve if needed.
Chill for at least 2 hours so flavors meld; overnight resting gives the best depth.
Reserve some sliced green onion for garnish to add fresh color and crunch.
If using fresh jalapeño, remove seeds and membranes for mild heat; include them for spicier results.
For a smokier profile, use grilled fresh corn and add a pinch of smoked paprika.
This nourishing authentic mexican street corn dip recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. For a baked version, transfer to an ovenproof dish, top with an additional 1/2 cup shredded cheese, and bake at 350°F for 12 to 15 minutes until bubbly.
Keep refrigerated in an airtight container for up to 3 days. Do not freeze because texture will suffer.
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This recipe looks amazing! Can't wait to try it.
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