Corn dip isn’t just another appetizer. It’s the one everyone hovers over until the bowl’s scraped clean. Warm, cheesy, slightly smoky, and full of bold flavor, this street corn dip brings the punch of elote with a creamy twist. Whether you’re feeding a crowd or making something cozy for home, this recipe gives you that hot-corn-hit with just the right amount of kick. Grab your chips. You’ll want in early.
Table of Contents
Why You’ll Love This Corn Dip Recipe
- Quick to make with simple steps and minimal prep
- Uses everyday ingredients found in most kitchens
- Perfect for game day, potlucks, or casual get-togethers
- Bold flavor with a creamy texture and smoky finish
- Can be served warm or at room temperature without losing taste
What sets this corn dip apart is its layered flavor. It starts with sautéed onions and corn for sweetness, blends in creamy cheese for richness, and finishes with a swirl of warm spiced butter.
Ingredients You’ll Need
For the Spiced Butter Swirl
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- Up to 2 teaspoons cayenne pepper, adjust to your heat preference
- 4 tablespoons salted butter
For the Base Dip
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 cups fresh corn kernels from 3 to 4 raw cobs
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 6 ounces cream cheese, softened to room temperature
- 1 third cup sour cream
- 1 third cup olive oil mayonnaise or plain Greek yogurt
Fresh Additions and Toppings
- 1 grilled corn cob, kernels removed
- 2 tablespoons fresh lime juice
- Three fourths cup crumbled cotija cheese
- One fourth cup fresh cilantro, chopped finely
These ingredients blend sweet corn, smoky spices, and creamy textures into one crowd-pleasing dip. You can make small swaps if needed without losing flavor.
How to Make Street Corn Dip
Step 1: Prep the Spice Mix
In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Set it aside so it’s ready when you need to layer in flavor.
Step 2: Cook the Corn Base
Warm olive oil in a large skillet over medium heat. Add the chopped onion and cook for about five minutes until soft and translucent. Stir in the fresh corn, minced garlic, and one teaspoon of your prepared spice mix. Sprinkle with salt and black pepper. Cook for another five minutes until the corn starts to soften and caramelize slightly.
Step 3: Melt the Creamy Components
Lower the heat to a gentle simmer. Add the cream cheese and stir constantly until it’s fully melted and smooth. Fold in the sour cream and continue stirring until the dip is warmed through and creamy. If it feels too thick, you can loosen it slightly with a splash of milk.
Step 4: Make the Spiced Butter Topping
In a separate skillet, melt the salted butter over medium heat. Stir in about three teaspoons of the reserved spice mix and a small pinch of chili flakes and salt. Let it bubble for one minute to bloom the spices. Remove it from the heat and set it aside.
Step 5: Mix the Lime Mayo Drizzle
In a small bowl, whisk together the mayonnaise with fresh lime juice and a tiny pinch of salt. This tangy drizzle will brighten up the dip and balance the richness.
Step 6: Assemble and Serve
Spoon the hot corn dip into a wide bowl or shallow dish. Top it with the grilled corn kernels, then drizzle the lime mayo and the warm spiced butter across the top. Finish with crumbled cotija cheese and chopped cilantro. Serve right away with sturdy chips for scooping.
Pro Tips for Perfect Corn Dip
Use the Bundt Pan Hack
Place an ear of corn upright in the center hole of a Bundt pan. As you slice down the sides, the kernels fall neatly into the pan without scattering across the counter. It keeps the prep clean and efficient.
Avoid Watery Dip
If you’re using canned corn, drain it thoroughly in a fine mesh sieve and pat it dry with paper towels. For frozen corn, thaw it completely and remove any excess moisture. This keeps the dip thick and prevents it from separating.
Keep It Warm for Guests
This dip tastes best when served warm. If you’re setting it out for a party, transfer it to a small slow cooker set to Low or Warm. It will stay creamy and easy to scoop throughout the event.
What to Serve With Street Corn Dip
Main Dish Pairings
This dip works great alongside tacos filled with grilled steak or roasted vegetables. It also complements cheesy quesadillas or juicy grilled chicken, adding a creamy contrast to the main plate.
Drink Pairings
Balance the rich flavors with something fresh. Try icy margaritas, crisp mojitos, or a tall glass of lemonade. These drinks lift the heat and refresh the palate.
Use thick-cut tortilla chips or Fritos Scoops for dipping. Their shape and strength hold up well with the chunky, cheesy texture of the dip.
Final Thoughts on This Street Corn Dip
This corn dip brings big flavor with simple steps. The creamy base, spiced butter swirl, and fresh toppings come together to create something bold, comforting, and totally snack-worthy. It’s quick to make, easy to serve, and always disappears fast.
If you try this recipe, leave a comment and add a star rating to let others know how it turned out. Snap a photo and share it on Pinterest or Facebook to spread the love.
Tried a twist of your own? Maybe used feta instead of cotija or added roasted peppers? Tell us in the comments. We’d love to hear your version.
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Mexican Street Corn Dip
Ingredients
Spiced Butter Swirl
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 2 tsp cayenne pepper adjust to taste
- 4 tbsp salted butter
Base Dip
- 2 tbsp extra virgin olive oil
- 1 yellow onion finely chopped
- 2 cups fresh corn kernels from 3 to 4 raw cobs
- 2 cloves garlic minced
- 1 tsp kosher salt and black pepper to taste
- 6 oz cream cheese softened to room temperature
- ⅓ cup sour cream
- ⅓ cup olive oil mayonnaise or plain Greek yogurt
Fresh Additions and Toppings
- 1 grilled corn cob kernels removed
- 2 tbsp fresh lime juice
- ¾ cup cotija cheese crumbled
- ¼ cup fresh cilantro chopped finely
Instructions
- In a small bowl, mix chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Set aside for layering flavor later.
- Heat olive oil in a large skillet over medium. Add chopped onion and cook for 5 minutes until translucent. Stir in corn, garlic, and 1 tsp of spice mix. Season with salt and pepper. Cook 5 more minutes until corn softens and caramelizes slightly.
- Lower heat to a simmer. Add cream cheese, stirring until melted and smooth. Fold in sour cream and stir until fully blended and warmed through. Add a splash of milk if it feels too thick.
- In a separate skillet, melt salted butter over medium heat. Stir in 3 tsp of spice mix and a pinch of chili flakes and salt. Let bubble for 1 minute, then remove from heat.
- Whisk together mayonnaise and lime juice with a pinch of salt to create the drizzle.
- Spoon hot dip into a serving bowl. Top with grilled corn, drizzle with lime mayo and spiced butter, then sprinkle with cotija cheese and cilantro. Serve warm with chips.
Notes
Nutrition Facts (Per Serving)
- Calories: 280
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 40mg
- Sodium: 410mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugars: 4g
- Protein: 6g
FAQs
What is street corn dip?
Street corn dip is a creamy, savory appetizer inspired by Mexican elote. It combines roasted or sautéed corn with cheese, spices, lime, and creamy elements like mayo or sour cream. It’s perfect for scooping with chips.
Is Mexican street corn dip served hot or cold?
It can be served both ways. Most people enjoy it hot because the cheese melts into a smooth texture, but it’s also delicious at room temperature. For parties, keeping it warm in a slow cooker works best.
What is in street corn dip?
Common ingredients include fresh corn, cream cheese, sour cream, mayonnaise or Greek yogurt, cotija cheese, chili powder, lime juice, and cilantro. Some recipes add extras like garlic or grilled corn for depth.
What do you eat with corn dip?
Tortilla chips and corn chips are top choices. You can also serve it with warm pita, crunchy veggie sticks like bell peppers or celery, or as a topping for tacos and nachos.
How do you make easy sweetcorn dip?
Start with canned or frozen sweetcorn. Sauté it with onion and garlic, then stir in cream cheese and sour cream. Finish with lime juice and spices. You can skip the grilling for a faster version.
Can you freeze corn dip?
Technically yes, but it’s best eaten fresh. Freezing may affect the texture, especially with dairy. If you do freeze it, reheat slowly and stir well to bring back its creaminess.