Mexican Street Corn Dip Elote Dip

This Mexican Street Corn Dip is the best appetizer or side for any Taco Tuesday! Try serving it with some delicious meals like these Homemade Empanadas, these yummy Chalupas, or these Enchiladas Suizas.

Ingredients in Mexican Corn Dip

The best part about this dip is how easy it is to get the delicious flavors. This dip uses simple ingredients (most of which you probably have on hand)! Check out the recipe card at the bottom of the post for all of the exact measurements.

Charred Corn: Grilled to perfection, the ears of corn add a smoky sweetness. Diced Green Chilies: Adds some subtle heat and a touch of spiciness. Mayonnaise: The mayo creates a creamy, rich texture for the dip. Cotija Cheese: Tangy and crumbly, this is a must when making this dip. Fresh Cilantro: I know this is a take-it-or-leave-it ingredient. Feel free to add more if you love it, or leave it out completely if you hate it! Red Onion: The red onion adds a mild flavor. Jalapeño: This is optional because it has a spicy kick! Use more or less depending on the amount of heat that you like. Lime Juice: This provides a zesty, citrusy brightness to the dip. Garlic Powder: I love adding in a hint of savory garlic flavor. Chili Powder: Gives the dip a warm, earthy spice. Use more if you love the heat. Kosher Salt: Enhances all of the flavors in the dip. Cracked Black Pepper: Freshly cracked black pepper is the best!

How to Make Mexican Street Corn Dip

Simple and easy, this dip comes together so fast. Not to mention, it’s so delicious that I know it’s going to fly off the table! You may want to consider doubling the batch… It’s that good!

Protein: To reach your protein goals, add grilled chicken or substitute Greek yogurt for the mayonnaise. Cheese: If you don’t have cotija cheese, you can use feta cheese or parmesan cheese instead. Spice: Want more spice? Add a few splashes of your favorite hot sauce!

Over the Stove: Remove the kernels from the cob and place them into a dry pan over medium-high heat. Stir occasionally until the kernels darken. Broiler: Turn on the broiler and cook the shucked corn for a couple of minutes. Use tongs to rotate and char the corn carefully. Watch it closely under the broiler! Frozen Corn: Thaw frozen corn ahead of time and then pat it dry with a paper towel before toasting over the stove. Canned Corn: Drain the canned corn, and pat dry with a paper towel before toasting over the stove. Don’t Overcook the Corn: You want the corn charred, not cooked. The added crunch gives this dip the best texture!