Grilled Mexican Street Corn Dip Recipe
Elotes made easy!
Um, I love dip. I kinda think a meal isn’t really a reaaaaaal meal unless you have an app first (and hey, dessert last is fine by mine… just sayin’) and I think dips make for a grand ole start to a real deal meal. I came across this recipe for Mexican Street Corn on Pinterest, where else, and I thought to myself yep, this has definitely dip potential. I used Greek yogurt to make this mix of grilled corn, cilantro, Cotija cheese, and jalapeño. Enjoy!
Prep Time: 0 mins | Cook Time: 10 mins | Makes roughly 2 cups of dip
- 2 stalks of corn, white or yellow (I prefer white), husked
- 5 oz. Cotija cheese (I found mine near the ricotta and cream cheese, but ask!)
- 1/2 bunch of cilantro (about 1/4 cup), chopped
- 1 jalapeño, minced (can remove seeds for less heat)
- 1 garlic clove, minced
- 1 6-oz. container Greek yogurt
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- Grill corn: Heat a grill pan or an outdoor grill to medium heat and cover heavily in cooking spray. Rub the husked corn stalks lightly in vegetable oil and sprinkle on salt and pepper. Set the corn on the grill and let cook until char marks start to appear on the corn, about 2-3 mins each side. Rotate to create char marks on all sides; set aside to cool. You can also sauté corn in a pan if you don’t have a grill!
- Combine dip ingredients: In a medium bowl, crumble the Cotija into small chunks. Add in the chopped cilantro, jalapeño, and garlic clove. Once your corn has cooled, take a knife and by holding the stem, slice off the kernels into the mix as well (continue with other stalk as well). Last, mix in the Greek yogurt.
- Season + serve: Mix altogether and taste and season with salt and pepper if necessary. Serve room temperature with tortilla chips!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!
xoxo, Cay
Why You’ll Love This Mexican Street Corn Dip
- All the bold elote flavor in scoopable dip form — perfect for parties
- Grilling the corn first adds a smoky, caramelized depth you can’t get any other way
- Ready in under 20 minutes and incredibly easy to make
- Serve warm or at room temperature — it’s delicious either way
Ingredients You’ll Need
- Corn on the cob — grilled for that signature smoky char (frozen or canned works in a pinch)
- Mayonnaise — the creamy base, just like traditional elote
- Cotija cheese — salty, crumbly, and essential for authentic flavor
- Lime juice — brightens everything up
- Chili powder + cayenne — for that classic street corn kick
- Fresh cilantro — a fresh, herby finish
Tips for the Best Street Corn Dip
- Grill your corn — don’t skip this step; the char is what makes it taste like real elote
- Cut the corn close to the cob — get as many kernels as possible
- Taste and adjust — add more lime, chili, or salt to your liking before serving
- Serve with tortilla chips — thick, sturdy chips hold up best to this hearty dip
Substitutions & Variations
- Frozen corn — char it in a cast iron skillet if you don’t want to fire up the grill
- Feta cheese — a great cotija substitute if you can’t find it
- Greek yogurt — swap half the mayo for Greek yogurt to lighten it up
- Add jalapeño — for extra heat, mix in diced fresh or pickled jalapeño
Frequently Asked Questions
Can I make this street corn dip ahead of time?
Yes! Make the dip up to 24 hours ahead and refrigerate. Add the cotija and cilantro garnish right before serving for the freshest presentation.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving — it’s great cold or gently warmed.
Making this tonight! And I completely agree that no meal is a real meal without a little app-action.