The Best Mexican Corn Dip

mexican corn dip in bowl with lime and chips

Mexican Corn Dip – think Mexican street corn (elote) but eaten as a dip with chips, side dish or taco topper! A lightened up version of the classic dish, filled with flavor and delicious cotija cheese. Gluten-free recipe with vegan-friendly substitutions.


  • 4 cups corn kernels; fresh, canned or frozen
  • 1 TBSP unsalted butter (or vegan butter)
  • 2 large cloves garlic, minced
  • 3 TBSP mayo* (I love avocado oil mayo)
  • 1/4 cup cotija cheese
  • 1/2 tsp chili powder
  • juice of 1 lime
  • 1 green onion, chopped
  • 3 TBSP fresh cilantro


  1. In medium-large skillet on medium heat, place butter, minced garlic and corn kernels in skillet; stir frequently while cooking for about 10 minutes until corn is slightly charred.
  2. Stir in mayo (or 2% greek yogurt), cotija cheese, chili powder, juice of lime and and chopped cilantro; Mix until combined.
  3. Top with more cheese and green onion before serving immediately.
  4. Mexican Corn Dip can also be kept in crockpot to keep warm for serving as appetizer at parties – great as cold leftovers too!


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


Keywords: Mexican sides, corn dip, recipes for taco night