Elote Ecstasy: The Creamy Corn Concoction That’ll Make Your Taste Buds Do the Salsa!

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Street corn dip has a way of turning any gathering into a party. Inspired by the vibrant flavors of Mexican street corn, this dip is a celebration of bold, smoky, and creamy goodness all in one bowl.

Roasted corn kernels, smothered in a tangy mix of mayo, lime juice, and crumbled cotija cheese, create a perfectly balanced dish with just the right amount of heat from chili powder.

The charred corn adds a hint of smokiness, while fresh cilantro brightens up every bite. This dip is the ultimate crowd-pleaser, ideal for summer barbecues or cozy nights in with friends.

What I love most about this recipe is how versatile it is. Serve it warm or cold, alongside some tortilla chips, or even as a side dish for Avocado Shrimp Salsa—the pairing is unbeatable! It’s quick to throw together, but the flavors are anything but simple.

This dip is one you’ll come back to again and again, and I can’t wait to hear how you make it your own!

Top-down view of the warm Mexican street corn dip served in a bowl, garnished with extra cotija cheese and cilantro. The creamy, colorful dip is ready to be enjoyed, highlighting the fresh toppings.

Street Corn Dip

Street corn dip is a creamy, tangy, and slightly spicy appetizer inspired by Mexican street corn. Blending roasted corn, tangy lime, creamy mayo, and cotija cheese, it’s the perfect dip for chips or a flavorful topping for tacos!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dips and sauces
Cuisine Mexican
Servings 10 people
Calories 143 kcal

Equipment

  • Spatula
  • Skillet

Ingredients
  

  • 1 tsp chili powder
  • 1 medium lime, juiced
  • 1 clove garlic, minced
  • 1 medium jalapeño pepper, seeded and diced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp salted butter
  • 3 tbsp mayonnaise
  • 6 tbsp crumbled cotija cheese
  • 4 cups frozen corn, thawed

Instructions
 

  • Heat butter in a skillet over medium-high heat.
  • Add the corn, jalapeño, and garlic, cooking until the corn is nicely charred, about 8 to 10 minutes.
    Top-down view of the skillet as the corn becomes golden and slightly charred after 8-10 minutes of cooking. The caramelized corn is combined with tender jalapeño and garlic, showcasing rich color and texture.
  • Take the skillet off the heat and mix in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
    Top-down view of the skillet off the heat, with charred corn, crumbled cotija cheese, mayonnaise, cilantro, lime juice, and chili powder being mixed together. The ingredients are combining into a creamy and flavorful street corn dip.
  • Serve the dip warm.
    Top-down view of the warm Mexican street corn dip served in a bowl, garnished with extra cotija cheese and cilantro. The creamy, colorful dip is ready to be enjoyed, highlighting the fresh toppings.

Notes

  • For a milder dip, remove the seeds from the jalapeño or use a milder chili pepper.
NutritionValue
Calories143 kcal
Carbohydrates15 g
Protein4 g
 Vitamin C7 mg
Sugar2 g
Calcium65 mg

What To Serve With Street Corn Dip?

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