Mexican Street Corn Dip
Inspired by the bold, smoky flavors of elote, Mexican Street Corn Dip transforms a beloved street food into a creamy, shareable appetizer that’s as vibrant as it is comforting.
Charred corn kernels are infused with warm spices, lime juice, and chili oil, then folded into a rich base of whipped feta, sour cream, and Greek yogurt. The result is a dip that’s tangy, spicy, and irresistibly smooth—balanced by the fresh crunch of cilantro and a hint of citrus.
It’s perfect for summer gatherings, game days, or any time you want to bring people together around a bowl of bold, addictive flavor.
Why People Will Love This Mexican Street Corn Dip:
Bold, balanced flavor: Combines smoky, tangy, creamy, and spicy notes in every bite—mirroring the flavor complexity of authentic elote (Mexican street corn).
Incredibly creamy texture: The whipped blend of Greek yogurt, sour cream, and feta creates a luxurious base that coats the corn beautifully and feels indulgent without being heavy.
Visually stunning presentation: Topped with vibrant cilantro, crumbled cheese, chili-speckled corn, and lime slices, it’s a dip that looks as exciting as it tastes.
Customizable heat level: With adjustable chili powder and lime, the spice and acidity can be tailored to suit different palates—making it approachable for both spice lovers and milder tastes.
Perfect for gatherings: Easy to scoop, easy to share, and universally crowd-pleasing—whether served with tortilla chips, veggies, or toasted bread, it’s a party dip with personality.
Key Ingredients:
Fresh Corn Kernels: The soul of the dish—grilled, boiled, or roasted—offering sweetness, charred depth, and a satisfying bite that anchors every other flavor.
Greek Yogurt & Sour Cream: These two create a luxuriously tangy and creamy foundation. The yogurt brings brightness and protein, while the sour cream rounds it out with richness.
Feta Cheese: Crumbled and blended, feta provides a salty sharpness and creamy body that mimics the cotija used in traditional elote, elevating the dip with bold character.
Chili Powder: A warm, earthy spice that adds depth and subtle heat, echoing the smoky notes found in authentic Mexican street food.
Lime Juice: The acidity cuts through the richness and brightens the entire dip, while its citrus aroma adds a layer of freshness that lingers on the palate.
Fresh Cilantro: More than just garnish—it infuses the dip with herbal vibrance and a distinctly Mexican flavor that balances the spice and creaminess.
Expert Tips:
Char the corn for maximum flavor: If you have access to a grill or gas stove, lightly charring the corn before slicing off the kernels adds a smoky depth that mimics authentic street corn flavor more than boiling or steaming alone.
Use block feta, not pre-crumbled: Block feta has better moisture and texture. When blended, it creates a smoother, creamier base than pre-crumbled varieties, which often contain anti-caking agents that affect consistency.
Blend the base until ultra-smooth: Use a high-speed blender or food processor to whip the Greek yogurt, sour cream, and feta until completely silky. This creates a professional, restaurant-style mouthfeel and allows the corn texture to shine in contrast.
Balance heat and acidity with care: Chili powder and lime juice both intensify over time. Add conservatively at first, then adjust just before serving. This prevents the dip from becoming too spicy or too sour once it chills.
Chill for at least 30 minutes before serving: Allowing the dip to rest in the refrigerator helps the flavors meld and gives the creamy base time to thicken, improving both taste and scoopability.
Garnish with contrast in mind: Layering garnishes—crisp corn, fresh herbs, lime slices, and chili oil—adds visual appeal, but also provides a contrast of texture and flavor with each dip.
Serve at room temperature: While chilling is important for setting, bringing the dip slightly back to room temp before serving enhances its creaminess and allows the flavors to open up fully on the palate.
Mexican Street Corn Dip
Ingredients
3 ears of corn, grilled, boiled, or roasted (kernels removed)
3 tablespoons olive oil, divided
2 teaspoons chili powder, divided
7 ounces feta cheese block, crumbled and divided
1 cup plain Greek yogurt (preferably whole milk for creaminess)
½ cup sour cream
2 tablespoons freshly squeezed lime juice (plus more to taste)
½ bunch fresh cilantro, finely chopped
1 whole lime, thinly sliced (for garnish)
Instructions:
Step 1: Prepare the Corn
Cut the kernels off the cooked corn cobs using a sharp knife. In a skillet over medium heat, sauté the corn kernels in 2 tablespoons of olive oil with 1 teaspoon chili powder for about 2 minutes, just until lightly toasted and seasoned.
Step 2: Season the Garnish Portion
Scoop out ⅓ of the corn and transfer it to a small bowl. Mix it with 1 tablespoon olive oil and ½ teaspoon chili powder. Set this aside—this will be your topping.
Step 3: Make the Creamy Base
In a food processor or blender, combine the Greek yogurt, sour cream, and ⅔ of the feta cheese block. Blend until smooth and creamy.
Step 4: Mix and Build the Dip
Remove the skillet from heat. Stir the whipped feta mixture into the warm corn still in the pan. Add 2 tablespoons of fresh lime juice and mix well. Adjust with more lime juice to taste.
Step 5: Assemble and Garnish
Transfer the dip to a serving bowl or leave it in the skillet for a rustic presentation. Spoon the reserved corn mixture over the top, along with any chili-oil juices.
Finish with the remaining crumbled feta, a generous sprinkle of chopped cilantro, lime slices, and a dash of extra chili powder.
Serve with:
Tortilla chips, pita wedges, toasted baguette slices, or crisp veggie sticks.
Important Notes When Making Mexican Street Corn Dip:
Texture contrast is key: The creamy base and juicy corn must remain distinct. Overmixing can blur that contrast—fold the blended cheese mixture into the corn gently to maintain structure and bite.
Use freshly cooked corn when possible: While canned or frozen corn can work in a pinch, fresh corn (especially grilled or roasted) brings natural sweetness, chew, and a hint of smokiness that elevates the dip from good to unforgettable.
Chili powder intensity varies: Not all chili powders are equal—some are earthy, others smoky, and some quite spicy. Start with less, then layer more as needed. This keeps the dip flavorful without overwhelming the other components.
Temperature affects consistency: The dip will thicken as it chills and loosen slightly at room temperature. If preparing in advance, factor in 15–20 minutes out of the fridge before serving to bring back the creaminess.
Taste at multiple stages: After blending the base and again after adding the lime juice and corn. Each component affects the flavor balance—acidity, salt, spice, and creaminess must harmonize.
Use quality feta: Salty, tangy, and firm, feta is the heart of the flavor. Poor-quality feta can be too bland or crumbly, compromising both the taste and texture of the dip.
Layer garnishes thoughtfully: Don’t just sprinkle on top—garnishes like extra corn, chili oil, or cilantro create contrast, visual appeal, and allow guests to experience the dish’s full range of flavors with every scoop.
How To Enjoy Mexican Street Corn Dip After Cooking
Let It Rest, Then Stir
After assembling, let the dip chill in the refrigerator for at least 30 minutes. This allows the flavors—especially the lime, chili, and feta—to meld into the creamy base. Just before serving, give it a gentle stir to redistribute any settled ingredients and restore the smooth consistency.
Bring to Room Temperature Before Serving
For the best texture and flavor release, take the dip out of the fridge about 15–20 minutes before serving. The richness of the yogurt-feta base and the brightness of the spices come through more fully when it’s not ice cold.
Choose the Right Dippers
This dip pairs beautifully with:
Tortilla chips – classic and crunchy
Pita wedges or naan – for a slightly chewy contrast
Fresh veggie sticks like bell peppers, cucumbers, or jicama – for a lighter, refreshing bite
Toasted baguette slices – for a rustic, hearty option
Garnish Fresh Before Serving
Just before serving, add final touches: the reserved corn, fresh chopped cilantro, lime slices, a dusting of chili powder, and crumbled feta. These fresh elements elevate both flavor and presentation.
Serve Warm or Chilled (Your Choice)
While traditionally served chilled or at room temperature, you can warm the dip gently (not boiling) for a cozier, melted version—just skip the lime garnish and serve with warm bread or grilled tortillas.
Use Leftovers Creatively
If any dip remains:
Spread it on toast or sandwiches
Add a scoop to tacos or burrito bowls
Use it as a creamy base for baked potatoes or roasted veggies
It transforms easily into other meals and snacks.
Nutrition Information
For Mexican Street Corn Dip, based on approximately 1 serving (assuming the recipe makes about 8 servings):
Calories: 185 kcal | Total Fat: 13.6 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 5.2 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 25 mg | Sodium: 290–340 mg (depending on feta and added salt) | Total Carbohydrates: 9.8 g | Dietary Fiber: 1.5 g | Sugars: 3.3 g | Protein: 6.9 g
Note: This estimate includes corn, olive oil, feta, yogurt, sour cream, and garnishes, but excludes dippers like chips or vegetables.
Frequently Asked Questions:
Can I use frozen or canned corn instead of fresh corn?
Yes, both work well! If using frozen corn, thaw and pat dry before sautéing. For canned corn, drain and rinse thoroughly to remove excess salt and liquid, then dry slightly before toasting in the skillet to get that roasted flavor.
Is there a substitute for feta cheese?
Absolutely. While feta adds a salty, tangy bite, you can substitute with cotija for a more traditional elote flavor or use queso fresco for a milder, crumbly texture. If you prefer a creamier finish, mix in a little cream cheese.
How spicy is this dip, and can I adjust the heat?
This dip has mild heat from the chili powder, which is mostly smoky and earthy rather than hot. To increase spice, add cayenne pepper, diced jalapeños, or hot sauce. For a milder version, reduce the chili powder and skip the extra garnish.
Can I make this dip ahead of time?
Yes! It’s even better after resting. Prepare the dip up to 24 hours in advance and store it in the refrigerator. Wait to add garnishes like cilantro, lime slices, and the reserved corn topping until just before serving for maximum freshness.
How should I serve leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. You can enjoy it cold, or gently reheat it to use as a topping for tacos, spread for sandwiches, or filling for quesadillas—it’s incredibly versatile!
Do I need to cook the corn before cutting it off the cob?
Yes. Cooking the corn—whether grilled, boiled, or roasted—enhances its natural sweetness and gives the dip depth. For best flavor, grilling or charring adds a subtle smokiness that’s signature to Mexican street corn.
Why do I divide the corn into two parts?
Dividing the corn allows for textural contrast and visual appeal. The majority is mixed into the creamy base for body and flavor, while the reserved portion is seasoned separately and used as a garnish, adding a fresh layer and slight crunch on top.
Should I blend the feta base until completely smooth?
Yes. Blending the Greek yogurt, sour cream, and feta until velvety ensures a cohesive, luxurious texture. A high-speed blender or food processor works best. If the feta stays chunky, the dip may feel gritty rather than creamy.
Can I adjust the lime juice and chili powder amounts?
Absolutely. These two ingredients affect the dip’s brightness and spice, so start with less and adjust to taste after mixing. Too much lime can make the dip sour, and too much chili powder can overpower the balance.
Is it better to serve the dip warm or chilled?
The dip is traditionally served chilled or at room temperature to preserve the creamy texture. If you want to serve it warm, skip the lime slices and reheat gently—too much heat can cause the dairy to break or become oily.