Mexican Corn Dip

This Mexican corn dip combines grilled corn, creamy feta cheese, Greek yogurt, sour cream, freshly squeezed lime juice, cilantro, and Southwestern flavors! It’s guaranteed to be a hit at summer parties, cookouts, and potlucks. It’s just like Elote or Mexican street corn but in a convenient creamy dip form.

Mexican street corn turned into a creamy dip!

As delicious as it is, eating grilled corn on the cob (such as Elote or Mexican street corn) can be messy and a bit of a challenge—the corn can get stuck in your teeth and the sauce might drip on your clothes! Personally, I always opt for cutting the corn off the cob—no mess, all the flavor! This dip tastes just like Mexican street corn but in a convenient dip form. You can use tortilla chips, crackers, pita bread, or even silverware for dipping allowing you to enjoy those irresistible and familiar flavors without the hassle. Another thing that I love about this recipe? Traditional Mexican street corn often includes mayonnaise and butter, but this recipe opts for more flavorful and healthier ingredients like feta cheese, Greek yogurt, and sour cream. No mayo and no butter here! Serve it with tortilla chips, potato chips, crackers, or even grilled veggies! Keep it refrigerated and it only gets better the next day! Pair it with Mexican street corn pasta salad or with cilantro-lime chicken and corn.

Why you’ll love it

• Perfect for Meal Prep and Making Ahead. This dip stores well in the fridge and actually improves in flavor the next day. The ingredients like feta cheese, Greek yogurt, and sour cream are stable and maintain their freshness when refrigerated. Great for summer gatherings like parties, potlucks, picnics, and cookouts because you can prepare it ahead of time.
• Eye-Catching Presentation. Its vibrant yellow color and appealing texture of the Mexican street corn dip are sure to draw attention and appetites at any summer cookout or gathering!
• Year-Round Appetizer. While my recipe uses grilled fresh corn, you can make it with boiled corn or canned corn, making it a go-to dip that can be enjoyed any time of year.

Ingredients you need

• Fresh Corn on the Cob. I grilled for optimal flavor. Use 3 ears of corn. You can also use boiled or canned corn.
• Feta Cheese. Opt for a block of feta cheese (vs pre-crumbled) for better blending in the food processor.
• Greek Yogurt. I used low-fat plain Greek yogurt, but any plain Greek yogurt will work—whether fat-free or whole milk.
• Sour Cream. I always use full-fat sour cream for the best flavor.
• Chili Powder adds heat and enhances the overall flavor profile of the dip.
• Olive Oil is for sautéing the grilled corn seasoned with chili powder.
• Fresh Limes are essential for squeezing fresh lime juice into the dip and garnish.
• Fresh Cilantro adds a burst of fresh flavor and enhances the presentation of the dip.

How to make Mexican Street Corn Dip

This recipe was super easy to make. Here is an overview, more details are in the recipe card below, at the bottom of this post.

1) I started by grilling 3 ears of corn on the grill (you can also skip the grill and boil the corn in a large pot of water instead). When the grilled/cooked corn is cool enough to handle, slice off cooked corn kernels with the knife.

2) I then cooked grilled corn kernels in a skillet with some olive oil and chili powder for 2 minutes. I set aside ⅓ of the corn in a bowl and added more seasoning to it.

3) Next, I whipped up feta by blending sour cream, Greek yogurt, and most of the feta until smooth in a food processor.

4) I mixed this creamy mixture into the skillet with the rest of the corn (off heat) and added some lime juice.

5) Finally, I topped the dip with the reserved corn, the remaining crumbled feta, chopped cilantro, and lime slices.

6) You can serve the dip in a bowl or right from the skillet with tortilla chips, crackers, pita bread, or veggies.

What is Mexican street corn?

• Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. It is also called Mexican corn on the cob (Elote).
• In this recipe, you can either grill the corn, or, to make it super easy, boil the corn on the cob in a pot of water. If you’re in a time crunch, use canned corn kernels – drained.

Do you have to use fresh corn?

Since it’s summer and fresh corn is in season, using the freshest corn will give you the best flavor. At other times of the year, you can use drained canned corn or thawed frozen corn.

How to grill the corn on the cob

Grilling corn is super easy and takes no time!

1. First, preheat your outdoor grill to medium-high heat.
2. Prepare the corn. Peel the husks and remove the silks.
3. Then, brush corn with olive oil, salt, and pepper all over. I used 3 ears of corn on the cob.
4. Grill until lightly charred for about 10 or 15 minutes (depending on your grill). Rotate the corn frequently while grilling.

How to boil corn on the cob

The easiest way to cook corn is to simply boil it in water.

1. Bring a pot of water to boil.
2. Add the corn ears and boil for about 5 minutes.
3. Drain and let the corn cool.
4. Once the corn is cooled, cut the corn off the cob using a knife.

What cheese can you use?

• To make authentic Mexican Street Corn, you have to use Cotija cheese. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. It’s a pretty firm cheese and is perfect for grating over corn. It’s super tasty!
• Or, use Feta cheese instead – which is what I did in this recipe. I actually liked it better since it’s creamier than Cotija and blends perfectly with the other ingredients.

What can you substitute for Greek yogurt?

You can use regular plain yogurt, mayo, sour cream, or a combo of all these ingredients.

Add-ins and variations

This recipe is not only ridiculously easy to make, but also quite versatile with so many possible variations. Dress up Mexican street corn dip with these delicious additions:

• Add other veggies, such as halved cherry tomatoes, chopped tomatoes, and chopped fresh or roasted bell peppers.
• Add canned black beans. Rinse them under cold water until water runs clear, drain, and stir them in!
• Add cooked bacon. Chop it up finely and mix it in or sprinkle on top.
• Mix in cooked chorizo. That will take your dip to the next level!
• Add cooked chicken. Chop it or shred it and stir it in.
• Toppings include fresh cilantro, chopped green onions, chopped avocado, pico de gallo, or chives as garnish.

Can you make it ahead?

Yes, this recipe can be made up to a day in advance, refrigerated, and then served slightly warmed up or at room temperature.

Storage and reheating tips

• Fridge. Refrigerate the Mexican street corn dip in an air-tight container for up to 4 days.
• Serve it slightly warmed or at room temperature.
• Warm it up in the microwave oven on low setting, if desired.
• I do not recommend freezing this dip as it is made with dairy ingredients which do not freeze well.

What to serve with it

You can serve the Mexican street corn dip in a bowl or right from the skillet with tortilla chips, crackers, pita bread, or veggies. However, this corn dip is not just a fantastic party appetizer but also an ideal starter for a delicious Mexican-inspired dinner. If you’re looking for main dishes to pair with it, here are my recommendations:

• Mexican Street Corn Pasta Salad
• Cilantro-Lime and Black Bean Shrimp and Rice
• Cheesy Fajita Chicken Bake with Bell Peppers
• Mexican Chicken Pasta
• Mexican Street Corn Black Bean Chicken Bake
• The Best Shrimp Fajita Bowls