Irresistible Street Corn Dip

If there’s one thing I’ve learned over the years, it’s this: no party is complete without a really good dip. I’m not talking about your average ranch or store-bought salsa. I mean the kind of dip that makes people pause mid-bite and ask, “Who made this?” That’s exactly what happened the first time I brought this Irresistible Street Corn Dip to a backyard BBQ. Let’s just say it didn’t survive more than fifteen minutes on the table.

Inspired by the bold flavors of Mexican street corn (elote), this dip takes everything we love—the charred corn, creamy tang, chili-lime spice, and salty cheese—and turns it into one seriously addictive snack. Whether you serve it hot and bubbly from the oven or chilled for a lighter bite, it’s always a hit. I love how versatile it is too—you can scoop it with chips, spoon it over tacos, or even pile it onto grilled chicken or burgers.

And the best part? It’s easy. Like, stir-it-all-in-a-bowl easy. So if you’re looking for your next go-to appetizer for game day, a potluck, or just because you’re craving something cheesy and satisfying, this street corn dip is calling your name.

Ingredients You’ll Need

• 3 cups corn kernels (fresh, canned, or frozen)

• 1 tablespoon olive oil

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup crumbled cotija or feta cheese

• 1 cup shredded Monterey Jack or cheddar cheese

• 1 jalapeño, seeded and finely chopped

• 1 garlic clove, minced

• 1 tablespoon fresh lime juice

• 1 teaspoon chili powder

• Salt and black pepper, to taste

• Chopped cilantro and extra cheese, for garnish

You can easily adjust the heat in this recipe based on your taste—add a bit more jalapeño or even a dash of cayenne if you’re feeling bold. I’ve even tossed in some bacon bits or leftover grilled shrimp a few times, and wow, it just elevates the whole thing.

STEP 1: CHAR THE CORN FOR MAXIMUM FLAVOR

Let’s talk corn. You can use fresh, frozen, or even canned—just make sure it’s dry before it hits the pan. If there’s too much moisture, instead of getting those nice toasty bits, your corn will steam. No thank you.

If you’re using fresh corn, slice it right off the cob. For frozen, thaw and pat it dry. And for canned, drain it well and give it a quick towel-off.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and let it cook, stirring occasionally, for 5 to 7 minutes, until it’s slightly charred and golden brown. The little browned spots are what give the dip that smoky street-corn flavor.

Pro tip: Don’t stir it too often. Let the corn sit for a minute or two between stirs to get that nice caramelization.

STEP 2: MIX IT ALL TOGETHER

Once the corn is beautifully charred, transfer it to a large mixing bowl. Now it’s time to bring the creamy, cheesy goodness together.

Stir in:

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup crumbled cotija or feta

• 1 cup shredded Monterey Jack or cheddar

• 1 minced jalapeño

• 1 minced garlic clove

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• A generous pinch of salt and pepper

Mix everything together until it’s creamy and well combined. At this point, you’ll be tempted to just grab a chip and dive in—honestly, I don’t blame you. But hold on, because next, we decide if we’re going hot or cold.

Now that you’ve got your creamy corn mixture all stirred up and packed with flavor, it’s time to decide how you want to serve it. This is where things get fun. One of the reasons I keep coming back to this dip is its flexibility—it works just as well baked and melty as it does chilled and refreshing. Depending on the occasion (or your mood), you can take it in either direction, and it still totally delivers.

If I’m making this for a cozy night in or something a little more indulgent—game days, movie nights, holiday parties—I go for the warm version. But if I’m prepping ahead for a potluck or outdoor get-together, the cold version is perfect and even better when made in advance.

Let’s walk through both options.

STEP 3: BAKE IT TO MELTY PERFECTION (WARM VERSION)

If you’re serving this dip warm (which I highly recommend at least once), here’s what to do:

Preheat your oven to 375°F (190°C). Transfer the mixed dip into an oven-safe baking dish—something like an 8×8-inch or a small cast-iron skillet works great. Spread it out evenly and pop it in the oven for 15 to 20 minutes, or until it’s hot, bubbly, and the cheese is perfectly melted.

The top will get just the slightest golden edge, and the jalapeño will mellow a bit from the heat, which adds another layer of flavor. I like to let it cool for just a few minutes before garnishing—it thickens slightly and becomes perfect for dipping.

STEP 4: CHILL IT FOR A REFRESHING DIP (COLD VERSION)

Prefer to serve it cold? No problem.

Once the mixture is all stirred together, cover the bowl or transfer it to your serving dish and let it chill in the fridge for at least 30 minutes. This allows the flavors to mingle and develop—kind of like how salsa always tastes better the next day.

Cold, creamy, and a little tangy with a hint of spice—this version is a summer favorite. Just before serving, give it a good stir and garnish with chopped cilantro and a little extra crumbled cheese on top for a fresh finish.

TIPS & VARIATIONS TO MAKE IT YOUR OWN

One of the best parts about this street corn dip? It’s endlessly customizable. Here are a few of my favorite variations and helpful tips:

• Add Some Heat: If you like things spicy, stir in a dash of cayenne pepper, a few dashes of hot sauce, or leave some of the jalapeño seeds in.

• Go Smoky: A pinch of smoked paprika or a few spoonfuls of roasted poblano peppers add depth and smokiness that pairs perfectly with the corn and cheese.

• Make It Meaty: Stir in chopped crispy bacon or some grilled shrimp for a heartier twist. I’ve even added diced rotisserie chicken for a mini meal version, and it was a hit.

• Lighter Option: Swap the sour cream for plain Greek yogurt to lighten it up a bit without losing the creamy texture.

• Cheese Choices: Don’t stress if you can’t find cotija. Feta is a great substitute and gives that same salty bite. Monterey Jack melts beautifully, but you could easily use cheddar, pepper jack, or a Mexican cheese blend.

HOW TO SERVE IT UP

Once your dip is ready—hot or cold—let’s talk about what to serve it with:

• Tortilla chips: Classic and always a crowd-pleaser.

• Toasted baguette slices: Great for a more elegant appetizer spread.

• Crunchy veggies: Think carrot sticks, celery, bell peppers, or cucumber slices for a fresh, lighter option.

• Mini tacos or nachos: Use it as a topping for mini bites—it’s ridiculously good spooned over loaded nachos.

No matter how you serve it, this dip is the kind that brings people back for “just one more scoop” (which somehow always turns into four).