Description
This Mexican Street Corn Dip is a flavorful and creamy appetizer combining sautéed corn and onions with a blend of spices, cream cheese, sour cream, and mayonnaise. Topped with grilled corn kernels, spicy butter sauce, cotija cheese, and fresh cilantro, it’s a perfect crowd-pleaser served warm with tortilla chips.
Ingredients
Scale
Spice Mix
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2–2 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 (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 Sauce
- 4 tablespoons salted butter
- 3 teaspoons prepared spice mix (from above)
- Pinch of chili flakes
- Pinch of salt
Mayo-Lime Drizzle
- 1/3 cup olive oil mayonnaise or plain Greek yogurt
- 2 tablespoons fresh lime juice
- Pinch of salt
Toppings and Garnish
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
- Mix the spices: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt. Stir well to create a flavorful spice mix for the dish.
- Sauté onions and corn: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the corn kernels, chopped garlic, 1 teaspoon of the prepared spice mix, and season with kosher salt and freshly ground black pepper. Cook until the corn softens and becomes fragrant, about 5 more minutes.
- Create the creamy dip base: Reduce the heat to low. Add cream cheese to the skillet and stir continuously until melted smoothly into the vegetable mixture, forming a creamy base. Stir in sour cream and cook until the mixture is warmed through. If the dip is too thick, add a splash of milk to reach desired consistency.
- Prepare the spicy butter sauce: In a small separate skillet, melt salted butter over medium heat until golden and fragrant. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook for another minute to infuse the flavors, then remove from heat.
- Make the mayo-lime drizzle: In a small bowl, whisk together mayonnaise (or Greek yogurt), fresh lime juice, and a pinch of salt until smooth and well combined.
- Assemble and serve: Spoon the warm corn dip into a wide serving bowl. Evenly top with kernels from the grilled ear of corn. Drizzle the mayo-lime mixture over the corn, followed by the spicy butter sauce. Sprinkle crumbled cotija cheese and chopped fresh cilantro on top. Serve immediately with tortilla chips for dipping.
Notes
- Adjust the cayenne pepper amount based on your desired spice level.
- If you prefer a lighter dip, substitute sour cream with Greek yogurt.
- Grilled corn adds a smoky flavor, but you can substitute it with cooked corn if unavailable.
- Serve warm for the best texture and flavor.
- Taste and adjust seasoning before serving, adding more salt or lime juice as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn dip, elote dip, creamy corn dip, appetizer, party dip, spicy corn dip, cotija cheese dip