Authentic Mexican Street Corn Dip

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.

Ingredients

• Mayonnaise (1 cup): Use a good-quality full-fat mayonnaise for richness and mouthfeel. Hellmann's or Duke's give a smooth, balanced tang; the egg in mayonnaise helps carry the flavors and gives a silky texture.
• Sour cream (3/4 cup): Adds tang and lightness. If you want a firmer dip, use full-fat sour cream. For a lighter version, substitute plain Greek yogurt 2%.
• Chili powder (1/2 teaspoon): Use a mild, smoky chili powder (ancho or a standard commercial blend) to echo elote’s exterior dusting without overpowering the dip.
• Garlic powder (1/2 teaspoon): Provides background savoriness. Fresh garlic would be stronger; powder blends in smoothly here.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon black pepper balance the cream and the sweetness of the corn. Taste and adjust.
• Southwest corn, with poblano and red peppers (45 ounces, Del Monte): Three 15-ounce cans, well drained. This ingredient is the star: it brings sweet corn kernels and bits of poblano and red pepper that mimic grilled char without the grill.
• Chopped mild green chiles (4 ounces): Ro-tel-style mild chiles add a subtle tang and an acidic lift. Drain well so the dip doesn’t get watery.
• Sliced green onions (1/2 cup): Fresh scallions deliver a crisp, oniony brightness. Reserve a few extra slices for garnish.
• Minced fresh jalapeño (2 tablespoons): Remove seeds and membrane unless you want extra heat; this adds fresh pepper aroma and a little kick.
• Shredded Mexican cheese blend (2 cups, 8-ounce bag Sargento): A blend of cheddar, Monterey Jack, and other melting cheeses—this melts into the dip for gooey, savory pockets.

Instructions

Combine the base: In a large mixing bowl whisk together 1 cup mayonnaise and 3/4 cup sour cream until smooth. Add 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the spices are fully incorporated and the mixture is homogenous. This step builds the creamy backbone and ensures even flavor distribution. Fold in the vegetables and cheese: Add the drained southwest corn (45 ounces total from three 15-ounce cans), 4 ounces chopped mild green chiles (drained), 1/2 cup sliced green onions, and 2 tablespoons minced fresh jalapeño. Sprinkle in the 2 cups shredded Mexican cheese blend. Use a rubber spatula to fold gently until everything is evenly combined; avoid overworking to preserve some corn texture. Chill to meld flavors: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight. Chilling allows the cheese to hydrate slightly and the spices to marry with the creamy base. For best texture, refrigerate uncovered for the last 15 minutes to firm the surface before serving if you prefer a slightly denser scoop. Serve and garnish: Transfer the chilled mixture to a serving bowl. Garnish with a sprinkle of sliced green onions and a pinch of chili powder for color. Serve with tortilla chips, toasted baguette slices, or crisp vegetables. If you want a warm variation, transfer to an ovenproof dish, top with an extra 1/2 cup cheese, and bake at 350°F for 12 to 15 minutes until bubbly.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.