Mexican Corn Dip

Bowl of creamy Mexican street corn dip with corn kernels, cotija cheese, and cilantro, next to tortilla chips.

5 from 1 vote

This Mexican street corn dip is creamy, cheesy, and packed with zesty, elote-style flavor. Easy to make with simple ingredients, it’s a no-bake crowd favorite.

Prep Time10

Chill Time2

Total Time2 10

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 432kcal

Author: Jennifer Fishkind

Ingredients

1 cup mayonnaise
¾ cup sour cream
1 ounce packet of taco seasoning mix
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)

Instructions

Whisk together the mayonnaise, sour cream, and packet of taco seasoning mix in a large bowl until smooth.
1 cup mayonnaise, ¾ cup sour cream, 1 ounce packet of taco seasoning mix
To the bowl, add the southwest corn, mild green chiles, green onions, jalapeno pepper, and mexican cheese blend. Stir together until all the ingredients are fully combined.
45 ounces (3 15-ounce cans) southwest corn, 4 ounce can chopped mild green chiles, ½ cup sliced green onions, 2 tablespoons minced fresh jalapeno, 2 cups shredded Mexican cheese blend
Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to overnight, or until the Mexican street corn dip is completely chilled.
Before serving, transfer the chilled dip to a serving bowl and garnish with a sprinkle of chopped cilantro OR sliced green onions, cotija cheese and a pinch of chili powder if desired.

Notes

Storage:

Store: Keep the Mexican street corn dip in an airtight container in the refrigerator for up to 24 hours
Make ahead: This dip can be made one day in advance and stored covered until ready to serve
Reheat: Best served chilled, but can be gently warmed if preferred
Freeze: Not recommended as freezing may change the texture

Tips:

Be sure to drain the southwest style corn very well before adding to the rest of the ingredients to ensure the creamy texture of the dip does not get watered down too much as it sits and chills.
The Mexican cheese blend can be substituted with monterey jack cheese, pepper jack cheese, shredded cheddar cheese or a combination of these cheeses.
Full-fat sour cream and mayonnaise are best to use to ensure your dip is nice and creamy.
For added heat, you can add additional minced jalapeno or a pinch of cayenne pepper to the corn dip mixture if desired.
You can substitute the spices in this recipe for 1 - 1 ½ teaspoons of ELOTE seasoning blend if desired for a slightly spicier dip.

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