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Cold Mexican Street Corn Dip
Sana Yousaf

Cold Mexican Street Corn Dip Recipe

A creamy, zesty no-cook dip inspired by Mexican elote, perfect for parties.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 10
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mayonnaise or light mayo
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup crumbled cotija cheese or feta
  • 1/4 cup shredded cheddar cheese optional
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 jalapeño seeded and diced
  • 1/4 cup chopped fresh cilantro
  • 2 green onions thinly sliced
  • 1 4-oz can diced green chiles, drained (optional)

Method
 

  1. Prepare the creamy base: In a large bowl, whisk mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.
  2. Add the mix-ins: Fold in corn, cotija cheese, cheddar (if using), jalapeño, cilantro, green onions, and green chiles. Stir gently to combine.
  3. Chill and serve: Cover and refrigerate for 30 minutes. Stir, garnish with extra cotija and cilantro, and serve with tortilla chips.

Notes

  • Storage: Refrigerate in an airtight container for 3-5 days; stir before serving.
  • Substitutions: Use all Greek yogurt for a healthier, mayo-free version.
  • Spice it up: Add cayenne or chipotle for extra heat.
  • Make-ahead: Prep up to 24 hours in advance for better flavor.

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