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Flavorful Mexican Street Corn Dip Recipe with Thick-Cut Tortilla Chips

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A creamy, smoky, and tangy Mexican street corn dip that captures the authentic flavors of elote, perfect for gatherings and easy to prepare in under 20 minutes.

Ingredients

Scale
  • 4 cups fresh corn kernels (from about 4 ears of corn, or thawed frozen corn)
  • 1 cup mayonnaise
  • 1/2 cup sour cream (or Greek yogurt for a healthier twist)
  • 1 cup Cotija cheese, crumbled (feta cheese as a substitute)
  • Juice of 1 lime
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and black pepper to taste
  • 1 large bag thick-cut tortilla chips (brands like Santitas or homemade by frying thick corn tortillas)
  • Optional: diced jalapeño or hot sauce for extra heat

Instructions

  1. Prepare the corn: If using fresh corn, cut the kernels off the cob to get about 4 cups. If using frozen, thaw completely and drain excess liquid.
  2. Char the corn: Heat a large skillet or grill pan over medium-high heat. Add corn kernels in a single layer and cook without stirring for 2-3 minutes until browned and charred in spots. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
  3. Mix the base: In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Stir until smooth and creamy.
  4. Add cheese and herbs: Fold in crumbled Cotija cheese and chopped cilantro if using.
  5. Combine corn and dip: Add the cooled charred corn kernels to the bowl and mix until evenly coated. Adjust seasoning with more lime juice or chili powder if desired.
  6. Chill or serve: Serve immediately or chill for 15-20 minutes to let flavors meld. Stir before serving.
  7. Serve with thick-cut tortilla chips arranged around the dip or scoop onto plates.

Notes

Char the corn properly for authentic smoky flavor. Use quality Cotija cheese for best taste. Adjust chili powder to control spice level. If dip thickens after chilling, stir in a teaspoon of water or lime juice to loosen. Leftovers keep up to 3 days refrigerated; avoid freezing.

Nutrition

Keywords: Mexican street corn dip, elote dip, thick-cut tortilla chips, creamy corn dip, party dip, game night snack, smoky corn dip

Find it online: https://novanosh.com/flavorful-mexican-street-corn-dip-recipe-with-thick-cut-tortilla-chips-easy-and-best/