Description
This vibrant Mexican Street Corn Dip is a creamy, spicy, and flavorful appetizer inspired by the classic Elote street corn. Made with sautéed corn, cream cheese, sour cream, and a blend of smoky and spicy seasonings, it's topped with grilled corn kernels, tangy mayo-lime drizzle, melted spicy butter, cotija cheese, and fresh cilantro. Perfect for gatherings, game days, or any party, it pairs wonderfully with crunchy chips for scooping.
Ingredients
Spice Mix
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2 to 2 teaspoons cayenne pepper, to your taste
- Pinch of kosher salt
Main Dip
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn kernels (from 3-4 raw ears)
- 2 cloves garlic, chopped
- Kosher salt and black pepper, to taste
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
Spicy Butter
- 4 tablespoons salted butter
- 3 teaspoons of the spice mix
- Pinch of chili flakes
- Pinch of salt
Mayo Lime Drizzle
- 1/3 cup olive oil mayo (or plain Greek yogurt)
- 2 tablespoons fresh lime juice
- Pinch of salt
Toppings
- 1 ear grilled corn, kernels removed from the cob
- 3/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
Instructions
- Mix the Spices: In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt. Set this spice mixture aside for use in multiple steps.
- Sauté Onion and Corn: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and cook until soft and translucent, about 5 minutes. Stir in the raw corn kernels, chopped garlic, and 1 teaspoon of the prepared spice mix. Season with salt and black pepper. Cook the mixture until the corn softens, about another 5 minutes.
- Create Creamy Base: Reduce the heat to low. Add the cream cheese to the skillet and stir until it melts completely and forms a creamy mixture with the corn and onion. Then, stir in the sour cream and cook until the dip is warmed through. If the dip is too thick, thin it slightly with a splash of milk.
- Prepare Spicy Butter: In a separate skillet, melt the salted butter over medium heat until it becomes golden and fragrant. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook the mixture for another minute, then remove from heat to prevent burning.
- Make Mayo Lime Drizzle: In a small bowl, combine the olive oil mayo (or Greek yogurt), fresh lime juice, and a pinch of salt. Mix well to create a tangy drizzle.
- Assemble the Dip: Spoon the warm corn dip into a wide serving bowl. Top evenly with the kernels from the grilled ear of corn. Drizzle the mayo-lime mixture and spicy butter over the corn layer. Sprinkle crumbled cotija cheese and chopped fresh cilantro on top for garnish.
- Serve: Serve immediately with plenty of crunchy tortilla chips for scooping and enjoying the flavorful dip.
Notes
- Adjust the cayenne pepper to control the heat level of the dip.
- For a lighter option, use plain Greek yogurt instead of mayo in the drizzle.
- Use fresh or frozen corn if raw corn is not available; thaw frozen corn before cooking.
- Grilling the corn for the topping adds a smoky depth, but you can also roast or pan-sear corn as an alternative.
- The dip can be kept warm in a low oven or served at room temperature.
- Best served fresh but leftovers can be refrigerated up to 3 days; reheat gently stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
