Description
This street corn dip combines smoky charred corn, a creamy tangy base, fresh herbs, and a kick of spice for a festive, crowd-pleasing appetizer. Serve it hot or cold with chips or veggies for a snack that tastes like summer and disappears fast at any party.
Ingredients
Scale
- 3 cups sweet corn kernels (fresh, frozen, or canned – thawed and well-drained if using frozen or canned)
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin (optional)
- Salt & pepper to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and finely diced (optional or swap for poblano)
- Juice of 1 large lime (about 2 tablespoons)
- Tortilla chips, pita chips, or sliced veggies for serving
Instructions
- Heat a large skillet or grill pan over medium-high. Add butter and corn kernels. Stir occasionally for 6-8 minutes until corn is golden and slightly charred. Work in batches if needed.
- Transfer charred corn to a plate and let cool for 3-5 minutes.
- In a medium mixing bowl, combine mayonnaise, sour cream, and softened cream cheese. Mix until smooth and creamy.
- Stir in chili powder, smoked paprika, garlic powder, ground cumin, and salt & pepper. Taste and adjust seasoning as desired.
- Fold in cooled corn, cotija cheese, cilantro, green onions, jalapeño, and lime juice. Mix gently.
- Taste and adjust with more cheese, lime, cilantro, or spice as desired.
- For cold dip, chill in the fridge for 30 minutes (optional). For hot dip, transfer to an oven-safe dish, top with cheese, and bake at 350°F for 10-12 minutes until bubbly and golden.
- Garnish with extra cilantro, cheese, and sliced jalapeño or green onion. Serve with chips or veggie sticks.
Notes
Use fresh corn for best flavor, or fire-roasted frozen corn for convenience. For dairy-free, substitute plant-based mayo, sour cream, and cream cheese. Adjust spice level by adding more or less jalapeño or chili powder. The dip can be made ahead and tastes even better after chilling. Serve with gluten-free chips or veggies for a GF option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/2 cup per serving
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: street corn dip, elote dip, party appetizer, Mexican dip, creamy corn dip, gluten-free, vegetarian, easy snack, summer recipe, game day