Healthy Mexican Street Corn Dip

mexican corn dip in bowl with lime and chips

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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.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Garnish and serve: Top with more cheese and green onion before serving immediately.


VEGAN – Sub butter with vegan butter and use a vegan mayo. You can omit the cheese, or replace with 1/2 TBSP nutritional yeast.

SERVE WARM – Mexican Corn Dip can be kept in Crockpot to keep warm for serving as appetizer at parties.

STORAGE – Leftover corn dip can be stored in an airtight container in the fridge for up to 5 days.