Mexican Street Corn Dip

Name: Mexican Corn Dip
Prep time: 10 min
Total time: 130 min
Ingredients: 1 cup mayonnaise; ¾ cup sour cream; ½ teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 45 ounces (3 15-ounce cans) southwest corn ((with poblano and red peppers), (Del Monte brand), well drained); 4 ounce can chopped mild green chiles (drained); ½ cup sliced green onions ((plus additional for optional garnish)); 2 tablespoons minced fresh jalapeno ((from 1 large pepper, seeds and membrane removed)); 2 cups shredded Mexican cheese blend ((8-ounce bag, Sargento brand))

By Jennifer FishkindUpdated Jun 30, 2025

mexican street corn dip served in a bowl.

5 from 1 vote

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2 hours 10 minutes

Serves 8

This easy Mexican Street Corn Dip is creamy, cheesy, and full of flavor. It's ready in minutes and perfect for parties or potlucks.

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This Mexican Street Corn Dip is creamy, cheesy, and packed with sweet corn and a little heat, perfect for any party, potluck, or family fiesta. It takes just minutes to mix and chill, and it tastes just like elote in dip form!

A bowl of creamy Mexican street corn dip topped with chopped green onions and spices.

Why You’ll Love This Elote Corn Dip

Fast and no-bake – Just mix, chill, and serve. No oven or stove needed!
Versatile – Serve it as a dip, taco topping, or spread for quesadillas.
Simple ingredients – Made with easy-to-find pantry and fridge staples.
Perfect for any occasion – Great for BBQs, Cinco de Mayo, game day, or potlucks.
Gluten-free and make-ahead friendly – Naturally gluten-free and ideal for prepping in advance.

Ingredients

Mayonnaise – Full-fat mayo creates the creamiest base with rich flavor.
Sour cream – For best results, use full-fat.
- Lighter option: Substitute with full-fat Greek yogurt for a healthier twist.
Chili powder – Adds warm, smoky flavor. Try paprika or smoked paprika for extra depth.
Garlic powder – Enhances the savory notes in the creamy mixture.
Salt & black pepper – Essential for balanced seasoning.
Southwest corn – I use Del Monte southwest-style canned corn with poblano and red peppers.
- ➤ Alternative: Grill fresh corn on the cob, then slice off the corn kernels to use in the dip. You can also use thawed frozen corn, just be sure to drain thoroughly.
Mild green chiles – Adds tangy, mild heat without overpowering the dip.
Green onions – Thinly sliced for freshness and crunch.
Fresh jalapeño – Seeded for mild heat, or leave a few seeds for more spice.
Mexican cheese blend – I use an 8 oz bag of Sargento Mexican blend. You can substitute with shredded Monterey Jack, cheddar, pepper jack, or a custom mix.

Optional Substitutions:

Elote seasoning – Swap the chili powder, garlic powder, and salt for 1 to 1½ teaspoons of Elote seasoning for a shortcut with extra flavor.
Want more heat? Add a pinch of cayenne or another diced jalapeño for a spicier twist.
Creamier dip – For an extra creamy and tangy twist, try making this Mexican corn dip with cream cheese by swapping half of the sour cream or mayonnaise with softened cream cheese.

See the recipe card for full information on ingredients and quantities.

A chip scooping up creamy Mexican street corn dip with fresh green onions and corn.

How to Make Mexican Street Corn Dip

Mix the base – In a large bowl, whisk together the mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper until smooth.
Add the rest – Stir in the well-drained corn, green chiles, green onions, jalapeño, and shredded cheese until everything is evenly combined.
Chill & serve – Cover and refrigerate for at least 2 hours or overnight. Before serving, garnish with extra green onions and a dash of chili powder, if desired.

Recipe Tips

Drain your corn really well to avoid a watery dip.
Chill the dip at least 2 hours to let flavors meld.
Save a few green onion slices for garnish.
Use full-fat mayo and sour cream for the best texture.
Want it spicy? Add extra jalapeño or cayenne.
This dip is great for making ahead, just mix it, cover, and refrigerate for up to 24 hours before serving.

Collage of step by step of making Mexican Street Corn Dip, mixing the base, adding other ingredients, mixing everything and finished dip.

Serving Suggestions

With tortilla chips or corn chips (Fritos Scoops are a fave!)
As a taco topping for grilled chicken or carnitas
Spread in quesadillas before grilling
On top of nachos with black beans, tomatoes, and avocado

Close up of mexican street corn dip with a piece of corn chip on top.

Storage

Store: Keep in an airtight container in the fridge for up to 24 hours.
Reheat: Best served chilled, but you can gently warm it if you prefer.
Freeze: Not recommended, as freezing may change the texture.

Top shot of mexican street corn dip served in a bowl, surrounded by scattered corn chips.

Other Easy Street Corn Recipes

Mexican Street Corn
Mexican Street Corn Salad
Fritos Corn Salad
Honey Butter Skillet Corn – While not a classic street corn, this sweet and buttery version is a delicious twist worth trying!

If you’ve tried this Mexican Street Corn Dip Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.