Mexican Street Corn Dip

Turn traditional Mexican Street Corn (aka Elote) into an amazing cold corn dip. Rich and creamy with smoky grilled corn, this tasty Mexican Street Corn dip is perfect for sharing. Just make sure you have enough chips!

Prep Time
30
 minutes
Cook Time
20
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • ½

    bag Mission Strips Tortilla Chips
  • 2

    ears of corn, husks and silk removed
  • 1

    tbsp olive oil
  • 1

    tsp chili powder
  • 4

    oz brick-style plain cream cheese, softened
  • cup mayonnaise
  • cup sour cream
  • ¼

    cup lime juice
  • ½

    tsp ground cumin
  • ½

    tsp each salt and pepper
  • cup crumbled cotija cheese, divided
  • ¼

    cup finely chopped fresh cilantro, divided
  • 1

    jalapeño pepper, seeded and diced
  • 2

    cloves garlic, minced
  • ¼

    tsp smoked paprika

INSTRUCTIONS


  • Step 1: Grill Seasoned Corn

    Preheat grill to medium-high heat; grease grate well. Brush corn with oil; season with chili powder. Grill for 15 to 20 minutes or until lightly charred and tender. Let cool completely. Slice corn kernels from cobs.

  • Step 2: Combine Ingredients

    Using electric mixer, beat cream cheese, mayonnaise, sour cream, lime juice, cumin, and salt and pepper until smooth and blended. Stir in corn kernels, 1/4 cup of the cotija, 2 tbsp of the cilantro, jalapeño and garlic until combined.

  • Step 3: Garnish Dip

    Garnish mexican street corn dip with remaining cotija, cilantro and smoked paprika. Serve with tortilla chips.

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