This easy Mexican Street Corn Dip recipe only takes 15 minutes and has all of the flavors we love, made with fresh or frozen corn.
This Street Corn Dip vanishes FAST!
This Street Corn Dip vanishes FAST!My family has been obsessed with the elote dips from Trader Joes and Costco so I new I wanted to make my own version that tasted just as good but was healthier and more budget friendly. I modeled the recipe after our street corn elote and esquites, and this elote dip recipe is just fantastic! The best part is it can be made in only 15 minutes. Serve it warm or cold; we prefer it cold, so I make it one day ahead.
It's also a great recipe to make if you have any leftover corn on the cob. We love this dip so much it inspired our Street Corn Pasta Salad recipe–a must make!
If you love dip recipes like this, try our 7-layer dip, Cowboy Caviar, Whipped Goat Cheese, or Vegetable Dip.
How to make Street Corn Dip:
Sauté Veggies and Make Sauce: Sauté onion in hot oil over medium heat for 3 minutes then add corn, diced green chiles, and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes) then remove from heat. In a separate bowl, mix mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese.
Combine: Stir corn mixture from the skillet into the sauce. Season with salt and pepper, fresh cilantro and cotija cheese on top. Serve warm or cold (it will thicken as it cools) with chips for dipping.
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Recipe
Street Corn Dip (Elote Dip)
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1/3 cup white onion (43g), diced
- 4 oz can mild diced green chiles
- 1/3 cup water (79g)
- 1 cup corn kearnals* , or more, if desired
- 2/3 cup mayonnaise (151g)
- 1 cup plain Greek yogurt* (227g)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon tajin
- 1 lime , juice from
- 2 Tablespoons fresh chopped cilantro , plus extra for garnish
- 1 cup shredded cheddar cheese (113g)
- 1/2 cup shredded cotija cheese or queso fresco* (60g)
- Salt and pepper , to taste
- Chips , for serving
Instructions
- Saute veggies: Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes. Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.1 Tablespoon olive oil, ⅓ cup white onion, 4 oz can mild diced green chiles, 1 cup corn kearnals*, ⅓ cup water
- Make creamy sauce: In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese.2/3 cup mayonnaise, 1 cup plain Greek yogurt*, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon tajin, 1 lime, 2 Tablespoons fresh chopped cilantro, 1 cup shredded cheddar cheese, Salt and pepper, ½ cup shredded cotija cheese or queso fresco*
- Finish: Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired.
- Serve warm or cold (dip will thicken as it chills), with tortilla chips for dipping.Chips
Notes
Nutrition
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I originally shared this recipe May 2023. Updated April 2025.
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Fantastic. I made this to take to a last minute party and used what I had on hand- canned corn instead of fresh, feta instead of cojita, and a sprinkle of smoked paprika in place of the tajin. It’s delicious like every recipe I’ve tried from this blog. Great job, Lauren.
For the green chiles, is it 1 whole can??
Yes! Thanks for catching that typo.
Looks great, but what kind of chips are those?? Those look like chili cheese fritos, but I don’t think they are? Please share!
They are the “elote dippers” corn chips from Trader Joes.
Super easy recipe with things I typically have on hand. Made it to take to a last minute party. It was a hit!
So good!!!!
I brought this to a friend and it was literally the most delicious thing ever!!