Street Corn Dip Recipe
Charring the corn in a dry hot skillet before it goes into the dip builds the same smoky, caramelized flavor as grilled elote, and a mayo-sour cream base keeps the dip rich without masking the corn's sweetness.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 8
Ingredients
- 1 tablespoon unsalted butter
- 4 cups corn kernels (fresh or thawed frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled
- 1 medium jalapeño, minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 medium green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 teaspoon kosher salt
Nutrition per serving
- Calories
- 257
- Protein
- 6g
- Carbs
- 17g
- Fat
- 20g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1If using fresh corn, cut kernels from 4 to 5 ears. If using frozen, thaw completely and pat dry with a towel to remove excess moisture.
- 2Melt the butter in a large skillet over medium-high heat. Add the corn in a single layer and let it sit undisturbed for 3 to 4 minutes until the bottoms char, then stir and let it sit again. Repeat until the corn is spotted brown all over, about 8 to 10 minutes total.
- 3Remove the skillet from the heat and let the corn cool for about 5 minutes so it doesn't melt the mayonnaise when mixed in.
- 4In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, and jalapeño until smooth.
- 5Fold in the charred corn, three-quarters of the cotija cheese, most of the green onions, and the cilantro, reserving some of each for garnish.
- 6Taste and season with salt, adding more lime juice or chili powder if the dip needs more brightness or heat.
- 7Transfer to a serving bowl and top with the remaining cotija, green onions, cilantro, and a pinch of chili powder. Serve warm or at room temperature with tortilla chips.
Tips & variations
- Grilling whole ears of corn over direct flame before cutting off the kernels gives an even smokier flavor than charring in a skillet.
- Swap cotija for crumbled feta if cotija isn't available; both are salty and crumbly enough to hold up in the dip.
- For a baked version, spread the mixed dip in an oven-safe dish, top with extra cotija, and broil for 2 to 3 minutes until the top is lightly browned and bubbling.
- Stir in a diced avocado just before serving for a chunkier, richer texture, but add it right before serving so it doesn't brown.
Storage & reheating
Refrigerate leftover dip in an airtight container for up to 4 days. Serve cold or at room temperature straight from the fridge, or warm gently in a skillet over low heat or in 20-second bursts in the microwave, stirring between each.
Tips from the Tulo kitchen
- Patting thawed frozen corn completely dry before it hits the skillet keeps it from steaming instead of charring.
- Grate or crumble the cotija ahead of time so it's ready to fold in while the corn is still warm.
FAQ
Can I use canned corn instead of fresh or frozen?
Yes, drain and pat it very dry first since canned corn holds extra liquid, and expect a slightly softer texture since it won't char as well as fresh or frozen kernels.
Is street corn dip served hot or cold?
Both work. It's traditionally served warm right after the corn is charred, but it also holds up well chilled or at room temperature for a make-ahead party dip.
Can I make this dip ahead of time?
Yes, it can be fully assembled up to 2 days ahead and refrigerated; add the garnish of extra cheese and cilantro just before serving so it stays fresh looking.
How do I make it spicier?
Leave the jalapeño seeds and ribs in, add a pinch of cayenne, or stir in a spoonful of chipotle in adobo for smoky heat.
