This Healthy Mexican Street Corn Dip recipe is a lightened up version of the classic, filled with flavor and delicious cotija cheese. Think classic elote but eaten as a dip with chips, or as a side dish or taco topper! Gluten-free recipe with vegan-friendly substitutions.
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Why You’ll Love This Recipe
- A big bowl of veggies that’s creamy, crunchy and colorful!
- Serving is super versatile – appetizer, side dish, taco topper, salad, you choose!
- A sure crowd pleaser, serve it warm or cold at all your fiestas!
- Customize it to fit the dietary lifestyle you follow.
What is Mexican Street Corn?
This corn dip is a take on Mexican street corn, or “Elote”.
Essentially it’s grilled corn on the cob, slathered in a little Mexican crema or mayonnaise and dusted with cotija – a hard cheese (from cow’s milk) that originated in the town of Cotija, Mexico. Oh, and a little spice like chili powder or cayenne pepper.
It’s kind of amazing. If you see it on a menu at an authentic Mexican restaurant, you should get it. No ifs, ands, or buts – just do it.
Street Corn Ingredients
So now that you’re familiar with the Mexican street corn recipe and I have you super pumped about it, are you ready for DA DIP? Here’s what we need to bring it all together:
- butter – use unsalted butter, or swap it out for vegan butter, olive oil or avocado oil.
- garlic – for savory punch!
- corn – fresh, canned or frozen corn kernels will all work. You will need 4 cups of corn (or 4 corn cobs). If using canned corn, make sure to drain and rinse, and if using frozen corn, thaw to room temperature.
- mayo – mayo is the iconic star in authentic Mexican street corn, and I love an avocado oil mayo as the base. If you want a bit more tang and protein, try 2% Greek yogurt. Sour cream would be a wonderful substitution, too! Use vegan mayo for a dairy-free sub.
- cotija cheese – salty cotija cheese is a special Mexican cheese that’s super crumbly. I highly recommend seeking it out for a more authentic version. Many well stocked grocery stores sell it these days, usually near the cheese counter. Feta cheese is a great substitute, but if you want to stick with a Mexican cheese, queso fresco is the next best thing, it’s just not as salty. To keep it vegan, add 1/2 tablespoon nutritional yeast or vegan feta instead.
- red bell pepper – for sweetness, color and crunch. Feel free to add 1-2 seeded and diced jalapeno peppers or serrano peppers for a bit more heat. Or add a pinch of red pepper flakes.
- chili powder – to add spice and flavor.
- lime juice – for balance and a fresh citrus kick.
- fresh cilantro – for fresh, herby flavor.
- green onions – sliced scallions add a nice bite at the very end. Diced red onion would also be delicious.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
This healthy Mexican street corn dip recipe is ready in a flash! I like to char the corn kernels on the stovetop, but feel free to grill or boil whole corn cobs, then slice off the kernels and proceed. Here’s how to do it:
Char Corn
Melt butter in a large skillet over medium to medium-high heat, then add garlic and corn kernels. Stir occasionally while cooking for about 10 minutes, until corn is slightly charred.
Add Seasonings
Once the corn is charred, remove from heat and stir in mayo, cotija cheese, chili powder, lime juice and and chopped cilantro. Mix until combined.
Garnish and Serve
Transfer to a large bowl or your favorite serving bowl. Then, sprinkle with more cheese and green onion before serving.
Inspiring Serving Ideas
This Mexican corn dip recipe means you can scoop up the goodness with chips or eat it by the spoonful. However you decide to enjoy it, get your taste buds ready for some deliciousness!
- Party Appetizer: Serve it room temperature or cold with a big bowl of tortilla chips, corn chips or any of your favorite chips nearby.
- Hot Mexican Corn Dip: Keep it warm in a small Crockpot when serving as the perfect appetizer at your next Cinco de Mayo party or on Game Day.
- Taco Topper: Jazz up all your tacos for Taco Tuesday by adding this to your toppings bar, alongside pico de gallo and guacamole.
- Side Dish: Enjoy by the spoonful with plenty of Mexican recipes, like chicken tinga tacos.
- Salad: Top any and all salads with this corn dip recipe to add sweet crunch and creamy texture.
How to Store
Leftover Mexican street corn dip can be stored in an airtight container in the fridge for up to 5 days. Leftovers are fantastic, enjoyed cold right from the fridge!
Reheating Instructions: Place corn dip in a small Crockpot set to LOW heat setting to gently warm it through. Or, heat over low heat in a small saucepan on the stovetop.
Recipe Tips & Notes:
- Don’t move around the corn too much. The key is to get bits of charred, brown coloring, which adds savory, smoky flavor.
- If you prefer to use whole fresh corn cobs (especially in the summer when corn is in season), grill or boil them, the slice the kernels directly from the cobs. You will need 4 cobs total for this recipe.
- Try different types of cheeses. Cotija cheese is traditional, but you could try feta cheese or even finely grated parmesan cheese for the same salty bite, or queso fresco for something a bit more mild. I would steer clear of cheeses you have to shred, like cheddar cheese, pepper jack cheese or Monterey jack cheese, as these can alter the texture.
More Dip Recipes You’ll Love:
If you make this Healthy Mexican Street Corn Dip recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Healthy Mexican Street Corn Dip
Ingredients
- 1 TBSP unsalted butter, or vegan butter
- 2 large cloves garlic, minced
- 4 cups corn kernels; fresh, canned or frozen
- 3 TBSP mayo*, I love avocado oil mayo – or sub 2% Greek yogurt
- 1/4 cup cotija cheese, plus more for topping
- 1 red bell pepper, diced
- 1/2 tsp chili powder
- juice of 1 lime
- 3 TBSP fresh cilantro
- 1 green onion, chopped
Instructions
- Char corn: In medium-large skillet on medium heat, place butter, minced garlic and corn kernels in skillet; stir occassionally while cooking for about 10 minutes until corn is slightly charred.
- Add mayo and seasonings: Remove from heat. Stir in mayo (or 2% greek yogurt), cotija cheese, red bell pepper, chili powder, lime juice and and chopped cilantro. Mix until combined.
- Garnish and serve: Top with more cheese and green onion before serving immediately.
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