Hey, y'all! Confession: I love dips. They are easy-to-make, versatile, and always a crowd favorite. While I have my tried and true recipes, I decided to experiment with a new one for y'all - and I'm so excited to share the result with y'all today. Ever had an elote (or Mexican street corn?). Well, here's a much easier version to make at home: my Mexican Street Corn Dip!
Mexican Street Corn Dip: An Easy, No-Cook Recipe
What is an elote?
An elote is a classic Mexican street food (and one of my very favorites). The corn is charred on a grill and then slathered with mayonnaise, chili, citrus, herbs, and Cotija cheese. Yes, they are absolutely as delicious as they sound. If you haven't had one -- start checking out local menus immediately.
Want a similar, no-grill recipe to try at home? This dip comes together in minutes and is absolutely divine!
FAQ
When in season, fresh corn is absolutely the move and your best option. However, we don't always have access to it. As such, this recipe features canned corn. Feel free to substitute as you see fit.
I purchased the Cotija pictured in this recipe at my local Walmart. You will find it in the refrigerator section near the other Mexican cheeses (most specifically: the store-bought white quesos).
Cotija is a Mexican cheese made from cow's milk. It's white, firm, dry, and has a delicious salty flavor. It's delicious -- and absolutely necessary for both elotes and my Mexican street corn dip!
The Recipe
Enjoy my Mexican Street Corn Dip? Check out my other recipes here!
Mexican Street Corn Dip
Ingredients
- 3 c corn canned or fresh
- 8 oz cream cheese room temperature
- ½ c good mayonnaise such as Duke's
- ⅓ c sour cream full-fat
- ½ c Cotija cheese
- 2 teaspoon Tajin seasoning
- 2 bell peppers diced
- 1 c cherry tomatoes halved
- 1 lime juiced
- ½ red onion diced
- 1-2 jalapeños seeded and diced
- 1 teaspoon garlic powder
- cilantro to taste
- kosher salt to taste
- black pepper to taste
- tortilla chips for serving
- avocado for topping
Instructions
- Combine cream cheese, mayonnaise, sour cream, Cotija cheese, Tajin, garlic powder, salt, and black pepper in a large mixing bowl until well combined.
- Add in corn, bell peppers, red onion, jalapeños, lime juice, and cilantro. Mix well.
- Cut the tomatoes in half and sprinkle with salt. Allow the salt to rid of excess tomato juice. Pat dry and fold tomatoes into the dip.
- Garnish with extra Cotija cheese, Tajin, and sliced avocado. Serve with tortilla chips.
Notes
Nutrition
How easy is that? I know you are going to love my homemade Mexican Street Corn Dip!
My best,
JC
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Enjoy my Mexican Street Corn Dip? Check out my other recipes here!
