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Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 tbsp Soured cream; 0.5 tsp Garlic powder; 150 g Tortilla chips (to serve); 4 tbsp Mayonnaise; 15 g Butter; 0.25 tsp Cayenne pepper; 80 g Cotija or feta cheese; 400 g Sweetcorn kernels (fresh or tinned); 20 g Fresh coriander; 1 Lime; 1 tsp Chilli powder

20 min (10 prep + 10 cook) Easy 6 servings Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Warm elote-style dip with sweetcorn, mayo, Cotija cheese, chilli and coriander served with tortilla chips.

About this recipe

Mexican Street Corn Dip (also known as Elote Dip) is the sharing bowl version of the Mexican street corn: sweetcorn kernels mixed with Mexican mayonnaise, soured cream, Cotija cheese (or feta as a substitute), chilli powder, cayenne, garlic and fresh coriander. Served warm with tortilla chips, it brings together all the flavour of elote with chilli and lime - Mexico's most famous street snack - in a sharing starter format. It has a creamy texture with the contrast of dry cheese and chilli heat, and can be made in 15 minutes.

History & Origin

Elote with chilli and lime is one of the most popular street snacks in Mexico: boiled or grilled corn cobs are spread with mayonnaise or cream, dusted with chilli powder and Cotija cheese and squeezed with lime. This street format has centuries of history in the markets and food stalls across Mexico. The 'dip' version - in a bowl for scooping with chips - emerged in Texas in the 2000s as an adaptation of elote for American football gatherings and Southern barbecues. The adaptation was championed by Tex-Mex chefs such as Aarón Sánchez and Bobby Flay who popularised the dip version on food television programmes. Today it is one of the most searched-for starters in Tex-Mex online recipe collections.

Estimated cost

£7.50

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

18g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using fresh corn, char it directly over a gas flame or in a hot dry frying pan until blackened in spots. If using tinned, drain and pat dry with kitchen paper.
💡 Charring fresh corn adds a smoky flavour that makes the dip more interesting.
2
In a frying pan over medium heat, mix the corn with the butter and sauté for 2 minutes. Remove from the heat.
💡 Don't overcook: tinned corn just needs to be warmed through.
3
Add the mayonnaise, soured cream, garlic powder, chilli powder, cayenne and salt. Mix well until you have a smooth, creamy mixture.
💡 Hellmann's or Japanese Kewpie mayonnaise works better than homemade for its texture.
4
Transfer to a heatproof serving bowl. Sprinkle over the crumbled Cotija (or feta) cheese, extra chilli powder and chopped coriander.
💡 Feta is the best substitute for Cotija in Spain and the UK: it has the same salty, crumbly texture.
5
Serve immediately with tortilla chips. Squeeze a little lime juice over the top just before serving. It can be gently reheated over low heat if it cools.
💡 For extra flavour, add sliced jalapeños or a spoonful of Valentina hot sauce.