We create a wide array of mouthwatering party dip recipes, but among them, this particular street corn dip stands out as my absolute favorite cold dip. It definitely ranks in my top five dips of all time. This appetizing dip features the delightful flavors of lightly charred corn. It is perfectly mixed in a rich and creamy base made from sour cream and fresh homemade mayonnaise. Street corn dip offers a vibrant crunch from freshly chopped red onions. A refreshing burst of cilantro adds a citrusy touch. The hint of sweetness from lime juice balances the dip beautifully, while a dash of chili spices introduces just the right amount of heat. To top it all off, a sprinkle of crumbled cotija cheese gives the dip a savory cheesy finish that truly elevates every bite.
What is Street Corn?
Street corn, also known as Elote, is a beloved street food hailing from Mexico. It consists of a cob of corn skewered on a stick and grilled to perfection. The charred kernels are then slathered in a creamy sauce. Next, it is generously coated with cotija cheese and an array of spices. It’s a classic food vendor offering that delights crowds. Thus, it is given this name because it is a popular street food in Mexico. There are many variations of street corn based on the region of Mexico in which it is prepared.
Preparation, Servings, and Storage
This cold street corn dip is a breeze to whip up, taking as little as 15 minutes from start to finish. For the best flavor experience, be sure to refrigerate the dip for at least 30 minutes before serving. This resting period allows the flavors to blend beautifully. Refrigerating also gives the creamy mixture a chance to become slightly firmer. Whether you’re taking it to a gathering or hosting a celebration at your home, this street corn dip is guaranteed to be a hit among your guests.
One batch of street corn dip yields an impressive 16 servings, but feel free to double or triple the recipe if you’re catering to a larger crowd. Traditionally, this dip is served with crunchy tortilla chips. If you’re looking for a lighter option, crisp celery sticks make for a refreshing vegetable alternative. Street corn dip keeps exceptionally well when stored in an airtight container in the refrigerator. It remains fresh and flavorful for up to five days if properly stored.
Street Corn Dip
Equipment
- Large cast iron skillet
- Large serving bowl
Ingredients
- 1 tbsp Butter
- 3 cups Corn
- 2 Jalapeños, diced
- 1/4 cup Mayonnaise
- 1 cup Sour cream
- 1/2 tsp Chili powder
- 1/4 tsp Cayenne pepper
- 1/4 tsp Chipotle powder
- 1 Lime
- 1/2 cup Cotija cheese
- 1/2 cup Cilantro
- 1/4 cup Red onion, diced
- 1/4 tsp Tajin seasoning
Instructions
- Heat the butter in a large cast iron skillet over medium heat.
- Add the corn and jalapeño. Do not stir. You want the corn to slightly char. After a few minutes, stir and again- let it sit on the hot pan.
- Once the corn and jalepeno are slightly charred all around, remove from the heat and allow to cool slightly.
- In a large bowl, combine the mayonnaise, sour cream, chili powder, cayenne pepper, chipotle powder, and lime juice.
- Add the charred corn and jalapeño, cilantro, and red onion. Stir to combine.
- Add 1/4 cup of cotija cheese to the bowl and stir to combine with the rest of the ingredients.
- Sprinkle the remaining 1/4 cup of cotija cheese on top of the dip.
- Top off the dip with the Tajin seasoning.
- Refrigerate, covered, for at least 30 minutes before serving.
Nutrition
Tastes just like the original in dip form. Great for an appetizer.