Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This Mexican street corn dip captures the essence of traditional elote, transforming it into a creamy, flavorful dip that’s perfect for parties or casual gatherings. With a delightful combination of roasted corn, creamy cheese, and zesty spices, this dish will have everyone reaching for more. Let’s dive into this easy-to-make recipe!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 10 minutes.
Nutritional Value
This dip contains about 250 calories per serving (1/4 cup). It has 10g of fat, 30g of carbohydrates, and 6g of protein, making it a flavorful yet indulgent treat. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by preheating your oven to 400°F (200°C).
2. Place 4 cups of fresh corn kernels on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast the corn in the oven for about 10-15 minutes until slightly charred.
5. In a mixing bowl, combine 1 cup of sour cream and 1 cup of mayonnaise.
6. Add 1 cup of crumbled feta cheese to the mixture.
7. Stir in 1-2 minced jalapeños for heat.
8. Chop 1/4 cup of cilantro and add it to the bowl.
9. Squeeze the juice of 1 lime into the mixture and stir well.
10. Once the corn has cooled, fold it into the creamy mixture until well combined.
11. Serve with tortilla chips or fresh veggies for dipping.
Alternative Ingredients
If you’re looking to make this dip healthier, you can substitute Greek yogurt for sour cream. Additionally, use low-fat mayonnaise to reduce calories. For a vegan version, try plant-based sour cream and cheese alternatives.
Serving and Pairings
This Mexican street corn dip pairs wonderfully with tortilla chips, fresh vegetable sticks, or as a topping for tacos. It also makes a great companion to grilled meats or as a side dish at barbecues.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dip can be served cold or at room temperature. We do not recommend freezing, as the texture may change upon thawing.
Cooking Mistakes
- Overcooking the corn can make it tough; roast just until charred.
- Not letting the corn cool before mixing can cause the dip to become watery.
- Using too much lime juice can overpower the flavors.
- Forgetting to season the dip can result in blandness.
- Not mixing well can lead to uneven flavor distribution.
Helpful Tips
- For added smokiness, grill the corn instead of roasting it.
- Experiment with different cheeses for unique flavors.
- Adjust the spice level by adding more or fewer jalapeños.
- Fresh corn works best, but you can use frozen if needed.
FAQs
Can I use canned corn for this recipe?
Yes, you can use canned corn, but be sure to drain and rinse it well to remove excess sodium.
How can I make this dip spicier?
To add more heat, include additional jalapeños or even a dash of hot sauce in the mix.
Is this dip suitable for vegans?
You can make a vegan version by using plant-based sour cream and cheese alternatives.
What can I serve with this dip?
Tortilla chips, fresh veggies, or use it as a topping on grilled meats or tacos.
How long does this dip last in the fridge?
The dip can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This Mexican street corn dip is a delightful blend of flavors that brings the vibrant essence of street food into your home. Easy to prepare and versatile for various occasions, it’s sure to become a favorite at any gathering. Enjoy this creamy, zesty dip with friends and family, and watch it disappear quickly!

Mexican Street Corn Dip
Ingredients
- 4 cups fresh corn kernels
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup crumbled feta cheese
- 1-2 minced jalapeños
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place corn on a baking sheet, drizzle with olive oil, and roast for about 10-15 minutes until charred.
- In a mixing bowl, combine sour cream and mayonnaise.
- Add crumbled feta cheese to the mixture.
- Stir in minced jalapeños and chopped cilantro.
- Squeeze lime juice into the mixture and mix well.
- Once the corn has cooled, fold it into the creamy mixture.
- Season with salt and pepper to taste.
- Serve with tortilla chips or fresh veggies.