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This Mexican corn dip is everything we love about Mexican street corn in a tasty corn-filled dip! It's charred corn mixed with a creamy chili-lime yogurt sauce, chunks of ripe avocado, and salty cotija (or feta) cheese. It's a quick and easy snack or appetizer, and it's ready in just 15 minutes!
This creamy Mexican corn dip is inspired by elotes, a popular Mexican street food of corn on the cob. Elotes is a cob of charred corn slathered in a creamy, chili-seasoned sauce and topped with cotija cheese. This street corn dip incorporates all these flavors into one easy-to-make dip.
The great thing about this dip is how quickly it comes together. You don't need to wait until corn on the cob is in season either, because this recipe works great with frozen corn.
Simply sauté the sweet corn until it starts to char, then mix in all the other ingredients. Serve it warm with some chips (or anything you can scoop with) and dig in!
This Mexican corn dip is always on the menu for our Cinco de Mayo celebrations. It's also the perfect summertime snack while sitting on a patio, and tastes especially delicious with a margarita in hand!
Mexican corn dip ingredients
Here's what you need to make this Mexican corn dip recipe:
- Avocado oil – for sautéing the corn. You can also use olive oil or coconut oil instead.
- Frozen corn – we use frozen corn kernels, but if corn is in season you can slice the kernels off the cob and use it fresh.
- Jalapeño pepper – jalapeńo peppers vary from mild to quite spicy so we generally taste a small piece first to make sure we're adding the right amount.
- Avocado – chunks of ripe avocado add amazing texture to this dip.
- Red onion + cilantro – minced red onion is mild and a bit sweet, and fresh cilantro is bright and citrusy. They both add beautiful color and texture to the dip.
- Greek-style yogurt – this is a healthy swap for sour cream or mayonnaise and makes this dip creamy while bringing it all together.
- Cotija or feta cheese – authentic Mexican cotija cheese is salty and crumbly, much like feta cheese. If you can't find Mexican cheese, feta cheese is a great substitute.
- Lime juice – for a bright pop of citrus flavor.
- Garlic + chili powder + sea salt – give lots of flavor.
How to make Mexican corn dip
This Mexican street corn dip recipe makes a great snack or appetizer for any occasion! It's fresh-tasting and super easy to toss together in just three simple steps:
- Cook the corn in a skillet until it's slightly charred, then add the jalapeño and garlic.
- Add all the remaining ingredients and stir to combine.
- Serve warm in a dish with some corn tortilla chips or favorite dippers on the side, and dig in!
Can I use fresh corn instead of frozen?
Definitely! If corn is in season and you prefer to use fresh, go for it. Use a sharp knife to slice the kernels off the cob. You'll likely need five ears of corn for this recipe.
Can I use canned corn instead of frozen?
Frozen corn is fresher (and less processed) than canned corn so it's our first choice, but canned corn will work in a pinch.
Can I make it ahead of time?
This dip is one that actually tastes best served right away and slightly warm. The avocado will also begin to oxidize (turn brown) shortly after it's cut. A squeeze of fresh lime juice overtop may help slow down the oxidization.
How do I store leftovers?
Store any leftovers in an airtight container in your fridge for 1-2 days. The avocado will brown a bit, but it won't affect the overall taste.
What to eat with Mexican corn dip
This Mexican street corn dip is delicious on its own as an appetizer or snack with a bowl of crispy tortilla chips, corn chips, or anything else you can scoop with. It naturally pairs with all your favorite Mexican foods and of course a refreshing margarita! You can even use it in as a filling or topping for tacos, burritos, or nachos.
A few of our most popular Mexican mains
- 1 tablespoon avocado oil (or sub any neutral-flavored oil)
- 5 cups frozen corn (thawed)
- 1 jalapeno pepper (minced (seeds removed if you don't like it spicy))
- 2 cloves garlic (very finely minced)
- 1 ripe avocado (diced)
- ¼ cup EACH: minced red onion and chopped cilantro
- 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¼ teaspoon sea salt (to taste)
- Your favorite dippers (to serve)
- Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots. Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes.1 tablespoon avocado oil, 5 cups frozen corn, 1 jalapeno pepper, 2 cloves garlic
- Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed.1 ripe avocado, ¼ cup EACH: minced red onion and chopped cilantro, 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ teaspoon sea salt
- Serve with corn chips or your favorite dippers.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.