Best 3 Mexican Street Corn Dip Recipes

Get ready to transport your taste buds to the vibrant streets of Mexico with our tantalizing recipe for Mexican street corn dip. This delectable dish combines the bold flavors of roasted corn, zesty chili powder, creamy mayonnaise, and tangy cotija cheese, creating an irresistible dip that will be the star of any party or gathering. With just a few simple ingredients and a dash of Mexican magic, you can recreate the auténtico taste of elote en vaso, a popular Mexican street food, in the comfort of your own kitchen. So gather your ingredients, fire up the stove, and let's embark on a culinary adventure that will leave you craving more!

Here are our top 3 tried and tested recipes!

MEXICAN STREET CORN DIP

Mexican Street Corn Dip image

Great use for sweet summer corn. Serve with tortilla chips.

Provided by Ashley Wellner's Kitchen

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons salted butter
4 cups frozen corn, thawed
1 medium jalapeno pepper, seeded and diced
1 clove garlic, minced
6 tablespoons crumbled cotija cheese
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 medium lime, juiced
1 teaspoon chili powder

Steps:

Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 15.2 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 141 mg, Sugar 2.4 g

CHIPOTLE MEXICAN STREET CORN DIP WITH GOAT CHEESE

Chipotle Mexican Street Corn Dip with Goat Cheese image

I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. -Joseph A Sciascia, San Mateo, California

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 3 cups

Number Of Ingredients 14

Ingredients

3 medium ears sweet corn
1 tablespoon olive oil
1 cup crumbled goat cheese
3/4 cup mayonnaise
1 can (4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos, drained
2 green onions, chopped
2 tablespoons finely chopped chipotle peppers in adobo sauce
1 tablespoon minced fresh cilantro
1 to 2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
Tortilla chips

Steps:

Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly., Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 157 calories, Fat 14g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 182mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN STREET CORN DIP

Mexican Street Corn Dip image

Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.

Provided by Amanda Uher

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup plain Greek yogurt
2 limes, juiced
3 tablespoons chopped cilantro, or to taste
3 tablespoons butter
5 (11 ounce) cans Mexican-style corn, drained
1 jalapeno pepper, chopped
2 teaspoons chile powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ cup crumbled cotija cheese

Steps:

Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
Transfer to a slow cooker to keep warm.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 71.2 g, Cholesterol 34.4 mg, Fat 12.5 g, Fiber 10.1 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 2577 mg, Sugar 20.6 g

Tips:

For the freshest flavor, use fresh corn on the cob. If using frozen corn, thaw it completely before using.
If you don't have a grill, you can roast the corn in the oven at 400 degrees Fahrenheit for about 20 minutes, or until the kernels are tender and slightly charred.
Feel free to adjust the amount of mayonnaise and sour cream to taste. You can also use Greek yogurt in place of sour cream for a healthier option.
For a spicier dip, add a pinch of cayenne pepper or chili powder.
Garnish the dip with chopped cilantro, cotija cheese, and a squeeze of lime juice before serving.

Conclusion:

Mexican Street Corn Dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is also a great way to use up leftover corn on the cob. With its creamy, cheesy, and slightly spicy flavor, this dip is sure to be a hit at your next party or gathering. So next time you are looking for a quick and easy snack or appetizer, give this Mexican Street Corn Dip a try. You won't be disappointed!