Loaded with chilies and corn, this dip is a fun and an amazingly tasty twist on Mexican street corn. It’s super easy to make, and the crunchy, creamy, cheesy flavors will have everyone asking for more.
I’ve made this dip countless times, and it’s a crowd pleaser every time. What’s not to love about it? It has sweet, crunchy corn in it and tons of flavors inspired by Elote, a Mexican street corn.
Elote is corn on the cob slathered with mayonnaise-based seasonings and covered in Cotija cheese. If you want to try Elote, give my Fiesta Grilled Corn on the Cob a try. It’s the recipe I used as the starting point when I first made this fiesta dip.
Unlike other yogurt- or cream cheese-based versions, this dip uses mayonnaise to give it an authentic street corn flavor. Popular street corn seasonings like chili powder, cilantro, lime juice, and a few others also add authentic flavors to the dip. And it’s so easy to make. You can throw this together and have it on the table in less 10 minutes — though it does taste better when you make ahead of time and let it rest in the fridge for at least an hour.
My niece especially loves this corn dip, and I promised her I’d post this recipe for her. She’s the size of a twig; but she can put away the food when she likes it. And, boy, can she put this dip away like nobody’s business.
So, Renee, with all my heart, this one is for you. Enjoy!
- Using a mixing bowl with a lid like this Pyrex 4-quart mixing bowl is ideal for this recipe. It’s exactly what I use. Not only is the size perfect, I can also easily pop the lid on and toss it in the fridge until I’m ready to serve. Love these bowls!
- Make your appetizer stand out on the table when you serve in a modern serving dish like this chip and dip bowl. Or, if you’re on the go, consider using serving bowls with lids and suction bottoms — they’re the perfect party bowls!
- This is a great make-ahead appetizer. Make and store in a tightly sealed container in the refrigerator for up to 5 days.
- Corn dip is the ideal party food. Perfect for game day, covered dish gatherings, and, of course, Cinco de Mayo. Just add a side of tortilla chips for dipping and you’re ready to get the party started. This dip is so versatile, you can also serve with corn chips, crackers, celery, and other raw veggies you may have on hand.
- Skip the chips altogether and serve as a side dish on taco Tuesdays or any Hispanic meal. Can’t go wrong with a side of savory corn!
- Store leftovers in a tightly covered container and refrigerate for up to four days. Not recommended for freezing.
- I use Del Monte whole kernel Southwest corn for the added pepper flavors; however, regular canned corn will work just as well.
- Ramp up the flavors in this dish by using fresh grilled corn. Follow the directions in my Fiesta Grilled Corn on the Cob for grilling and shucking corn on the cob.
- If you want to use fresh or frozen corn, you will need to cook the corn first. Follow the directions on the packaging or cook with a drizzle of oil or butter for about 10 minutes in a skillet over medium heat.
- For a lighter version, use ½ cup Greek yogurt in place of the sour cream and mayonnaise. A little less creamy, yet still yummy!
- Cotija cheese is an aged Mexican cheese that’s made from cow’s milk with bold, tangy, salty flavor. Parmesan and feta cheeses are ideal substitutes if you’re unable to find Cotija in your local market.
- This recipe taste even better if you make it ahead of time and let it rest in the fridge for at least an hour before serving. If you can’t wait to dig in, though, it’s perfectly fine to serve immediately.
- Prefer a warm dip instead? Pour the corn mixture into a baking dish and top with sprinkles of grated Cotija cheese. Bake in a preheated 350° F oven for about 15 minutes or until bubbly.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!