Mexican Street Corn Dip is everyone’s favorite elote dip recipe – perfect for a backyard BBQ or any taco Tuesday!
Holy hotness! We are in the *thick* of summer here in Minnesota, as this week has been hot and oh-so humid. It’s the kind of weather that hits you in the face when you walk out the door and turning the stove on sounds like torture.
All I know is during weeks like this in the summer, the last thing I want to do is turn the oven or stove on. Lately we’ve been taking full advantage of our electric smoker (Bradley brand, if you’re wondering), because not only does it not require the oven, but it doesn’t even require standing over the hot grill. High five! In addition, we’ve been loving easy side dishes and appetizers like this Mexican Street Corn Dip!
Since smoking meats is an all-day process, we needed something to snack on during that last hour while my stomach is growling but the meat has to “rest” to soak up all the juices. Enter: Mexican Street Corn Dip.
What is Mexican Street Corn?
What exactly is Mexican street corn, you might be asking? Well, according to Serious Eats, Mexican Street Corn, which is also known as Elotes, is corn on the cob smothered in a chili and lime spiced sour cream sauce and sprinkled with cotija cheese and cilantro. This is like an elote dip recipe and is pretty much everything my Iowa-sweet-corn loving-self dreams of.
I went ahead and made it into a dip because what could be better than scooping that chili and lime sour cream sauced corn with a salty tortilla chip?! Not much, I’d say.
This Mexican Street Corn Dip is another great way to beat the heat and an even better excuse to eat chips and dip for dinner! The first time I made it, though, we had it alongside burgers and turns out it makes a delicious burger topping, too. The second time after we snacked on it while waiting for our tacos, we used it as a topping for those smoked pork tacos. Lars ate it with a spoon. I’ve made it countless times and it gets eaten up every single time. This stuff is addicting, I tell ya! You’ve been warned.
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Mexican Street Corn Dip
- 2 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 16 ounce bag frozen corn thawed
- 1 jalapeno seeded and diced
- 1/4 cup chopped cilantro
- 1/2 cup feta or cotija cheese
- Make the dressing by combining yogurt, mayo, lime juice, chili powder, cumin, and salt in a small bowl, mixing to combine.
- Combine dressing with remaining ingredients in a large bowl and stir until well combined.
- Serve sprinkled with additional chili powder sprinkled on top and with tortilla chips.