Craving that creamy, zesty flavor of elote but in an easy-to-share format? This cold Mexican street corn dip is everything you love about traditional Mexican street corn—served up as a chilled, cheesy dip perfect for chips, tacos, or veggies.
Whether you’re preparing for a BBQ, game night, or Taco Tuesday, this Mexican-style street corn dip is a guaranteed crowd-pleaser. It’s fresh, flavorful, and loaded with sweet corn, tangy lime, smoky spices, and creamy cheese. Plus, it’s one of the best Mexican street corn dip recipes you’ll ever try.
Ingredients for Cold Mexican Street Corn Dip
To make this delicious street corn dip cold, you’ll need:
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4 cups corn (fresh, canned, or grilled)
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½ cup mayonnaise
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½ cup sour cream
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½ cup cotija cheese (or feta)
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1 tsp smoked paprika
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1 tsp chili powder
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1 clove garlic, minced
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Juice of 1 lime
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Chopped cilantro
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Salt & pepper to taste
Want a bit of spice? Add jalapeños or hot sauce to turn this into a spicy Mexican streetcorn dip!
How to Make Mexican Street Corn Dip
This Mexican street corn dip cold recipe is super easy and ready in under 15 minutes:
- In a large bowl, combine the mayo, sour cream, lime juice, garlic, and spices.
- Stir in the corn, cotija cheese, and chopped cilantro.
- Mix well and chill for at least 30 minutes before serving.
And that’s it—your cold Mexican street corn dip is ready to enjoy! Serve it with tortilla chips, pita chips, or fresh-cut veggies.
Make It Warm or Hot (Optional)
Prefer something bubbly and melty? You can easily convert this into a hot Mexican street corn dip:
- Pour the prepared mixture into a baking dish
- Top with extra cheese
- Bake at 375°F (190°C) for 15–20 minutes until golden and warm
This becomes a delicious warm Mexican street corn dip that pairs well with tacos, nachos, or enchiladas.
Serving Ideas
Here are fun ways to enjoy this dip:
- Serve as a street taco dip inside soft shells
- Pair with nacho chips as a street corn chip dip
- Spoon into mini cups as individual street dip appetizers
- Use as a topping on grilled chicken or inside burritos
No matter how you serve it, this Mexican street corn dip will be the hit of your table.
Final Thoughts
This Mexican street corn dip is everything you love about elote—transformed into a chill-and-serve dip. Whether you’re making a cold Mexican street corn dip, a baked version, or just need a delicious party side, this recipe is foolproof and always flavorful.
1. What is cold Mexican street corn dip?
It’s a creamy, flavorful dip made with corn, spices, cheese, and fresh herbs—served chilled for a refreshing twist on classic street corn. Try our classic elote recipe for the warm version.
2. Can I make Mexican street corn dip ahead of time?
Yes! Prepare it up to 24 hours in advance. Store covered in the fridge until ready to serve. For party tips, see our street corn catering ideas.
3. What kind of corn works best for cold street corn dip?
Fresh grilled corn is ideal, but canned or frozen corn works great for quick prep. Check out our grilled corn seasoning guide for extra flavor.
4. How do I make cold street corn dip less spicy?
Reduce or skip the chili powder and jalapeños. You can add extra cheese or sour cream to mellow the flavor.
5. What cheese is used in Mexican street corn dip?
Cotija is traditional, but feta or Parmesan makes a tasty substitute. Learn more in our cotija cheese tips.
6. Can I make Mexican street corn dip without mayo?
Absolutely! Use sour cream, Greek yogurt, or avocado for a creamy texture without mayo.
7. How long does cold street corn dip last in the fridge?
It stays fresh for up to 3 days in an airtight container.
8. What do you serve with cold Mexican street corn dip?
It’s delicious with tortilla chips, pita chips, crackers, or fresh veggie sticks. Pair it with our Hot Cheeto Elote for a spicy combo.
9. Is cold street corn dip gluten-free?
Yes—most recipes are naturally gluten-free. Just check your spices and chips to be sure.
