Easy Summer Dip Recipe: Mexican Street Corn Flavor

If you're looking for a dip that’s packed with flavor and perfect for any gathering, then this Mexican Street Corn Dip is a must-try! Imagine the deliciousness of traditional Mexican street corn, or "elite," but in the form of a creamy, spicy dip that pairs perfectly with your favorite chips. This dip is loaded with corn, spices, cheese, and a hint of lime, making it an irresistible addition to your appetizer spread.

What makes this dip special is the combination of smoky spices, creamy textures, and the fresh pop of grilled corn. The blend of chili powder, smoked paprika, and cayenne pepper gives it a wonderful kick that’s balanced by the creaminess of sour cream and cream cheese. Topped with crumbled cotija cheese and fresh cilantro, it’s not just tasty but also visually appealing.

Ready to make a dip that will have everyone asking for the recipe? Follow these simple steps to create your own Mexican Street Corn Dip. It’s easy to make and can be prepared ahead of time, so you can enjoy your party without any last-minute rush.


- 2 tablespoons chili powder

- 2 teaspoons smoked paprika

- 1/2-2 teaspoons cayenne pepper, to taste

- 2 tablespoons extra virgin olive oil

- 1 yellow onion, chopped

- 2 cups corn (from 3-4 raw ears of corn)

- 2 cloves garlic, chopped

- Kosher salt and black pepper to taste

- 6 ounces cream cheese, at room temperature

- 1/3 cup sour cream

- 4 tablespoons salted butter

- 1/3 cup olive oil mayo (or use plain Greek yogurt)

- 2 tablespoons fresh lime juice

- 3/4 cup crumbled cotija cheese

- 1 ear grilled corn, kernels removed from the cob

- 1/4 cup fresh cilantro, chopped


1. Prepare Spice Mix: In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Set aside.

2. Cook Onions and Corn: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook until it’s soft about 5 minutes. Add the corn and garlic, then mix in 1 teaspoon of the spice blend. Season with kosher salt and black pepper. Cook for another 5 minutes until the corn is tender.

3. Add Creaminess: Reduce the heat to low and mix in the cream cheese. Stir until it’s melted and creamy. Then, stir in the sour cream and cook until the mixture is warmed throughout. If the dip is too thick, you can thin it with a splash of milk.

4. Prepare Spicy Butter: In a separate skillet, melt the butter over medium heat until it turns golden. Add 3 teaspoons of the spice mix, along with a pinch of chili flakes and salt. Cook for another minute, then remove from heat.

5. Mix Mayo and Lime: In a small bowl, combine the mayo (or Greek yogurt) and lime juice with a pinch of salt.

6. Assemble the Dip: Spoon the creamy corn mixture into a wide serving bowl. Top with the grilled corn kernels. Drizzle the spicy butter and the lime mayo over the top. Finish by sprinkling crumbled cotija cheese and chopped fresh cilantro.

Serve this delicious Mexican Street Corn Dip with plenty of chips for scooping, and watch it disappear! Enjoy!