Description
There’s something magical about summer evenings, especially when the sweet scent of roasted corn mingles with laughter and music. I still remember the first time I tasted authentic Mexican street corn, or Elote, at a bustling street fair. The spicy, creamy flavors danced across my palate, leaving me craving more.
Now, as the sun sets and friends gather for a casual get-together, I find myself effortlessly recreating those beautiful memories with my Creamy & Spicy Mexican Street Corn Dip. This quick and easy appetizer transforms the beloved flavors of Elote into a delectable dip that’s perfect for tortilla chips, veggies, or even a spoon straight from the bowl!
Ingredients
Scale
- 2 cups corn kernels (3-4 raw cobs or canned corn)
- 1 yellow onion
- 2 cloves garlic
- 6 ounces cream cheese, room temperature
- 1/3 cup sour cream
- 1/3 cup olive oil mayo
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed
- 1/4 cup fresh cilantro, chopped
- 4 tablespoons salted butter
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt
- Black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Mix Spices: In a small bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt. This spice mix will give your dip its signature bold flavor.
- Sauté Aromatics & Corn: Heat extra virgin olive oil in a skillet over medium heat. Sauté the chopped yellow onion until it’s soft and translucent, about 3-4 minutes. Add in the corn and minced garlic, then sprinkle in 1 teaspoon of your spice mix. Cook for another 5 minutes until the corn is tender.
- Combine & Warm Dip: Lower the heat and add the room temperature cream cheese to the skillet. Stir until it melts beautifully into the corn. Mix in sour cream for extra creaminess; if the dip is too thick, thin it with a splash of milk.
- Prepare Spicy Butter: In a separate pan, melt the salted butter over low heat. Stir in 3 teaspoons of the remaining spice mix and a pinch of chili flakes for an extra kick. Cook for just 1-2 minutes, then set aside.
- Make Lime Mayo: In a small bowl, mix the olive oil mayo with fresh lime juice and a pinch of salt. This creamy topping will balance all the flavors perfectly!
- Assemble & Serve: Spoon the creamy dip into a serving bowl. Top with the grilled corn, drizzle with the lime mayo, and finish with the spiced butter. Sprinkle crumbled cotija cheese and chopped cilantro on top before serving with crispy tortilla chips.
Notes
- Warm It Up: Gently heat the dip before serving; it enhances creaminess and melds the flavors perfectly.
- Adjust Spice Levels: Customize the heat by adjusting cayenne pepper to your liking; it's better to start small and build up.
- Don't Skip the Butter: The buttery topping is essential for adding rich flavor; it truly elevates your Mexican Street Corn Dip.
- Use Fresh or Canned Corn: Fresh corn delivers a great texture, but canned corn is a convenient alternative—just rinse and drain!
- Make Ahead: This dip stores well in the fridge. Make it a day in advance, then warm it gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: no-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg