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This Mexican-Style Street Corn Dip is something everyone loves, kids included, and is a great way to use up all the lovely corn that is in season this summer.
Mexican-style street corn is undoubtedly one of my favorite ways to enjoy corn. If you’ve never had it, Mexican Street Corn is a common street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. It’s simply delicious which is why I wanted to create my own version as a Mexican Street Corn Dip.
I’ll never forget the first time my good friend, Carla, who is from Mexico, taught me how to make street corn. My mind was blown and I’ve been making it every summer ever since. I am forever grateful for that introduction and cooking tutorial.
We make this on the cob all the time, but it’s also super fun to whip up as a dip, like I’ve done here, for a fun summer-time appetizer.
For other corn recipes to create this summer, try my Grilled Steak with Corn Salsa and Veggies and Simple Summer Corn Chowder.
Mexican Street Corn Dip
Ingredients
- 4 ears corn, husk removed and cleaned
- 4 sheets of foil, about 8 inches long
- 1 tbsp avocado oil
For the Street Corn Sauce:
- 2 tbsp mayonnaise
- 2 cloves garlic, minced
- 1/2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper (optional)
- 3 tbsp cotija cheese, finely grated parmesan works too
- 2 tbsp cilantro, finely chopped
- Tortilla Chips, for serving (I like Siete grain-free tortillas)
Instructions
For the Corn:
- Preheat grill to medium (about 400-450 degrees F).
- Set each ear of corn on a sheet of foil. Brush the corn with oil. Then, roll the corn tightly into little packages.
- Place the foil wrapped corn onto the grill and cook, covered for 8 minutes total, rotating after 4 minutes. Carefully remove corn from foil and cook for an additional 2 minutes per side, until a nice char appears.
- Set aside to cool and prepare the sauce (below). Once cool, using a knife, carefully remove the kernels from the husk.
For Street Corn Sauce:
- In a large bowl, combine the mayo, garlic, lime zest, lime juice, kosher salt, pepper, chili powder, and cayenne (optional). Stir to combine.
- Add the corn to the sauce and stir until it is coated well.
- Add the cotija and sprinkle with cilantro. Toss once more to coat. Serve with tortilla chips and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
This is awesome! I’ve been searching for an elote adjacent recipe that reminds me of my fave restaurant and this is IT! love it! Thank you!!
This corn dip/salsa was delicious. I was asked for the recipe several times. It’s a keeper!
Loved it! Served with your Texas brisket tacos for the family and it was a big hit!
Glad you loved it!
Is this better served right away (semi-warm from the corn) or chilled? I’m making this for an event after work and wondering if it will keep well/serve well from the fridge?
it’s so great either way!!! and it’s delightful chilled! You can’t go wrong.
Have you ever roasted frozen corn and used it in place of corn on the cob since it is hard to find this time of year?
I haven’t but I think it will work very well here as a sub!!
Thoughts on whether or not this would freeze well? Heading to the beach soon and would like to make this ahead of time.
I typically don’t freeze stuff with mayo included in it, i find it doesn’t freeze well.