Creamy Street Corn Dip

This creamy, smoky, and zesty dip brings the vibrant flavors of Mexican street corn (elote) straight to your snack table. Packed with sweet corn kernels, rich cheeses, and zesty spices, it is served cold or warm alongside crisp tortilla chips.

Ingredients

• Core & Vegetables:

  • 4 cups corn kernels (freshly grilled, canned, or thawed frozen corn)

  • 1/2 cup red onion or green onions, finely diced

  • 1 jalapeño pepper, seeded and finely minced (optional)

  • 1/2 cup fresh cilantro, chopped

• Creamy Base:

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream (or Mexican crema)

  • 1 cup cotija cheese or crumbled feta cheese (plus extra for topping)

  • 1 cup shredded cheddar or Monterey Jack cheese

• Spices & Seasonings:

  • 1 teaspoon chili powder or smoked paprika

  • 1/2 teaspoon garlic powder

  • Juice of 1 fresh lime

  • Salt and freshly ground black pepper, to taste

Instructions

1. Char the Corn (Optional): For a traditional smoky flavor, heat a cast-iron skillet over high heat and add the corn kernels without oil. Cook, stirring occasionally, until the corn is lightly charred and blistered (about 5 to 7 minutes). Remove from heat and let cool.

2. Mix the Creamy Base: In a large mixing bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, garlic powder, salt, and black pepper. Whisk until smooth.

3. Combine Ingredients: Add the cooled corn, diced red or green onions, minced jalapeño, chopped cilantro, cotija cheese, and shredded cheddar/Monterey Jack cheese into the bowl with the creamy mixture.

4. Stir Well: Gently toss and stir everything together until all the corn and vegetables are evenly coated in the creamy dressing.

5. Chill or Serve: Transfer the dip to a serving bowl. Garnish the top with an extra sprinkle of chili powder, chopped green onions, and remaining cheese. Serve immediately with a generous side of crunchy tortilla chips.