I introduce this Street Corn Dip as a vibrant, creamy, and tangy appetizer inspired by Mexican elote, blending smoky roasted corn with cheesy, zesty flavors that are ideal for game days, family gatherings, or casual snacking.

Why You’ll Love This Recipe

I love how it balances familiar pantry staples with bold, smoky chili and paprika notes. It works hot or cold, comes together quickly, and feels both comforting and exciting. It’s a versatile, crowd‑pleasing dip I can serve with chips, crackers, or veggies — and I can customize the heat and cheese to my guests' preferences.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups corn kernels (fresh, frozen, or canned)
1 cup mayonnaise
1 cup sour cream
1 cup crumbled cotija or feta cheese
½ cup shredded cheddar or Monterey Jack cheese
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
Salt and pepper to taste
Garnishes: fresh cilantro (chopped), optional jalapeño slices, extra cotija cheese, sprinkle of chili powder or Tajín

directions

I start by roasting the corn: I heat a cast‑iron skillet (or grill pan) over medium‑high, add the corn kernels (if fresh, cut from the cob), and roast for 5–7 minutes, stirring occasionally, until the kernels are golden and charred. (Skip this if using canned corn.)
In a mixing bowl, I combine mayonnaise, sour cream, crumbled cotija (or feta), shredded cheddar (or Monterey Jack), lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth and well‑blended.
I fold in the roasted (or canned) corn.
I transfer everything to a serving dish and garnish with chopped cilantro, optional jalapeño slices, extra cotija, and a dusting of chili powder or Tajín.
I serve it warm or chilled — both are delicious options.

Servings and timing

The recipe yields about 6 servings.

Prep time: around 10 minutes, including roasting.
Total time: approximately 15–20 minutes.

Variations

I can switch up cheeses — feta instead of cotija, or use only cheddar/Monterey Jack for milder flavors. I might swap smoked paprika or chili powder for Tajín to give it a zesty lime‑chili twist. For extra heat, I’ll add diced jalapeños or chili flakes. If I want it lighter, I’ll use Greek yogurt instead of sour cream, or reduce the mayo a bit.

storage/reheating

I store leftovers in an airtight container in the fridge. If I serve it cold, I keep it chilled; if it was served warm, I gently reheat on low in a skillet or microwave until just warmed through. It keeps well for about 3–4 days.

FAQs

Can I make this dip ahead of time?

I can! I usually prepare it a few hours in advance and refrigerate. If serving cold, I keep it chilled; if hot, I’ll reheat gently before guests arrive.

Can I use canned or frozen corn instead of fresh?

Absolutely—I’ve used all three. Fresh gives the best texture, but frozen (thawed) or canned corn work fine. If using canned, I’ll drain and skip roasting. If using frozen, I thaw and roast or sauté for more flavor.

What can I substitute for cotija cheese?

I often use feta if I don’t have cotija — both bring a salty, tangy element. I’ve also seen recipes swap in Parmesan or omit it entirely if needed.

Is it better served hot or cold?

I personally love it warmed up—so cheesy and melty—but it’s also delicious cold or at room temperature, especially when the flavors meld after chilling.

How spicy is it? Can I adjust the heat?

The spice level is moderate — chili powder and smoked paprika add warmth, but it's not fiery. I control the heat easily: omit the chili powder for milder, or add jalapeño, Tajín, or cayenne for a kick.

Conclusion

I find this Street Corn Dip recipe endlessly adaptable, bursting with smoky, tangy, cheesy flavors that guests love. I can whip it up quickly, make it ahead, and tailor it to any taste or occasion. Whether I'm serving it warm and gooey or cool and refreshing, it’s always a hit.