Inspired By Mexican Street Corn
This Mexican corn dip is inspired by elote, or Mexican street corn. It’s slightly sweet, a touch spicy, creamy, and loaded with cheese — everything you want on a chip. Best of all, it comes together in about five minutes with simple ingredients.
The original recipe uses three 11-ounce cans of Mexican-style whole-kernel corn. If your store doesn’t carry that brand, two 15.25-ounce cans of Southwest-style corn work well as a substitute.
Drain the corn into a mixing bowl. Remove the stems, seeds, and membranes from a jalapeño and finely chop the pepper. Chop the green onions, including some of the green tops, for added flavor.
After handling jalapeños, wash your hands thoroughly with soap and water. The capsaicin in the seeds and membranes can irritate your eyes.
How To Make This Mexican Corn Dip Recipe
Combine the drained corn, mayonnaise, and sour cream in a bowl and mix until well blended. Fold in shredded cheese, and if you like, garnish with a few thin jalapeño rings.
Chill the dip in the refrigerator for at least two hours so the flavors can meld. Serve with your favorite chips, crackers, vegetables, or bread; this dip is reliably popular and often returns home from parties with an empty bowl.
You Can Shake Up This Mexican Corn Dip Recipe
There are many easy ways to customize this dip. Try canned fire-roasted corn for a slightly charred flavor. Omit jalapeños for a mild dip, or increase the heat with more jalapeños, serranos, or even habaneros if you dare. Add chili powder or red pepper flakes for extra warmth, or a squeeze of lime for brightness.
If you want more vegetables, stir in chopped red and green bell peppers. Cilantro is a classic addition if you enjoy its fresh, herbal note.
Cheese options are flexible: cheddar, Cotija, feta, or even Parmesan will work. You can also create a custom blend of cheeses to suit your taste.
Serve with scoopy corn chips, Doritos, Sun Chips, tortilla chips, chunks of sweet Hawaiian bread, or vegetable sticks. You can also spoon it over a baked potato or tater tots for a fun twist.
This dip is perfect for Cinco de Mayo, game days, parties, holidays, or a casual weekend snack. It’s easy, versatile, and crowd-pleasing — give it a try!
PRINTABLE RECIPE CARD
Mexican Corn Dip
This corn dip is cool and refreshing. It’s a little sweet, a little creamy, a little spicy, and so cheesy! It’s great on chips, vegetables, crackers, or Hawaiian bread.
5 minutes
2 hours
2 hours 5 minutes
Ingredients
- Three 11-ounce cans of Mexican-style corn or two 15.25-ounce cans of Southwest corn, drained
- 1 1/2 cups grated Mexican blend cheese (or substitute cheddar, Cotija, feta, or Parmesan)
- 1 cup sour cream
- 3/4 cup mayonnaise
- One 4-ounce can green chiles, drained
- 5 green onions, chopped fine, including some green tops
- 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions
- Drain the corn and place it in a medium mixing bowl.
- Add sour cream, mayonnaise, drained green chiles, chopped green onions, and chopped jalapeño. Stir until combined.
- Fold in the shredded cheese and garnish with a few jalapeño rings if desired.
- Refrigerate at least two hours before serving to allow the flavors to blend.
Notes
* Use whatever cheese you have on hand. Add taco seasoning, chili powder, or a squeeze of lime to taste.
Nutrition Information:
Yield:
15
Serving Size:
1
Amount Per Serving:
Calories: 217
Total Fat: 15g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 24mg
Sodium: 115mg
Carbohydrates: 17g
Fiber: 2g
Sugar: 4g
Protein: 6g
If you’re planning other Cinco de Mayo dishes, try a Mexican chocolate sheet cake or an easy beer cheese dip. Do you have a favorite festive recipe? I’d love to hear about it.
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