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Hot Mexican Street Corn Dip
5 from 3 votes

Hot Mexican Street Corn Dip

This creamy Mexican street corn dip combines the bold flavours of traditional elote with creamy sauce and a spicy topping for the perfect party snack.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 8
Calories: 178 kcal
Course: Appetizer, Condiments, Snacks
Cuisine: American, Mexican

Ingredients

  • 2 tablespoons mayonnaise , or plain Greek yoghurt
  • 1 tablespoon lime juice from 1 or 2 juicy lime, fresh
  • 1 tablespoon extra virgin olive oil
  • 1 onion , finely chopped
  • 2 cups corn kernels
  • 2 cloves garlic , minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin ground
  • ½ teaspoon cayenne pepper , add more to taste or omit for a mild dip
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • ½ cup cream cheese , room temperature
  • ⅓ cup sour cream
  • ¾ cup feta cheese or crumbled cotija cheese, crumbled
  • 4 tablespoons salsa macha or chilli crisp, optional
  • cilantro roughly chopped, handful fresh
  • 1 jalapeno chili thinly sliced, optional

Instructions

    Cup of Yum
  1. Combine the mayonnaise (or Greek yoghurt) with lime juice and a pinch of salt in a small bowl and set aside.
  2. Heat a skillet over medium-high heat, then add the olive oil and spread it across the pan. Add the chopped onion and sauté, stirring occasionally, until translucent – about 5 minutes. Next, add the corn kernels, garlic, smoked paprika, cumin, and cayenne pepper. Season with a pinch of salt and freshly ground black pepper. Cook until the corn is tender, about 5 more minutes.
  3. Turn the heat down low, and stir in the cream cheese until smooth. Remove the skillet from the heat and stir in the sour cream. If the mixture is too thick, you can add a splash of milk or water. Taste and add more salt if needed.
  4. Serve the dip warm straight from the skillet, or transfer it to a serving dish. Drizzle with the lime mayo, sprinkle with the crumbled cheese, then spoon over the salsa macha. Finally, sprinkle with the fresh cilantro.
  5. Serve with tortilla chips for dipping.

Notes

  • If using fresh sweetcorn, slice the kernels from roughly 4 ears of corn. Or, use frozen corn kernels – no need to thaw them first, add them frozen and cook for a minute or so longer. You can even use canned corn – drained and rinsed.
  •  
  • This is a simplified Mexican corn dip recipe adapted from Half Baked Harvest's Mexican Street Corn Dip.
  • If using fresh sweetcorn, slice the kernels from roughly 4 ears of corn. Or, use frozen corn kernels – no need to thaw them first, add them frozen and cook for a minute or so longer. You can even use canned corn – drained and rinsed.
  • If you don't have salsa matcha: Melt 4 tablespoons of butter in a skillet over medium heat. Remove from the heat and stir in a teaspoon of red pepper flakes, chilli flakes (like gochugaru), or smoked paprika (for a non-spicy version). Set the melted butter aside until needed.
  • Refrigerate leftovers in an airtight container for 3 days. It's delicious when stirred into a pasta salad!

Nutrition Information

Calories 178kcal (9%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Cholesterol 33mg (11%) Sodium 298mg (12%) Potassium 137mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 626IU (13%) Vitamin C 3mg (3%) Calcium 95mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 33mg 11%
Sodium 298mg 12%
Potassium 137mg 3%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 626IU 13%
Vitamin C 3mg 3%
Calcium 95mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.