Creamy Mexican Corn Dip
This Creamy Mexican Corn Dip is a chilled, scoopable take on classic Mexican street corn (elote). Made with sweet corn, tangy lime, salty cotija or feta cheese, and a lightly spiced creamy base, it’s a no-cook appetizer that’s perfect for parties, cookouts, and taco nights.
Equipment
- Mixing bowl
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 2 Tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 22 oz Mexican-style corn, drained well
- 1 cup cotija cheese or feta cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
- Drain the corn very well. Pat dry with paper towels if needed to remove excess moisture.
- Add the drained corn, crumbled cheese, cilantro, green onions, and jalapeño to the bowl. Fold gently until evenly coated.
- Cover and refrigerate for at least 30–60 minutes to allow the flavors to meld.
- Stir once more before serving. Garnish with extra cilantro or chili powder if desired and serve chilled with tortilla chips.
Notes
For the best texture, drain the corn very well and use fresh lime juice instead of bottled.