This Mexican street corn dip has been my go-to party starter since the first time I made it for a backyard potluck. I discovered this combination on a humid July afternoon when fresh elote wasn't an option for a crowd, and I wanted all the charred-corn flavor in a scoopable, shareable form. The first bite — cool, creamy, and a little bright from the jalapeño and green onions — convinced everyone to circle back for seconds. It’s the kind of recipe that travels well, holds up at room temperature for parties, and sings next to crunchy tortilla chips. I love how accessible the ingredients are. I keep a bag of shredded Mexican cheese blend (Sargento is my favorite for melt and flavor), a couple cans of Del Monte southwest corn for texture and peppers, and mayo and sour cream on hand. It’s fast to toss together, but the flavors benefit from a short chill so the spices marry. I often bring this to summer barbecues, tailgates, or casual weeknight snack nights; it always disappears quickly.

Ingredients

• Mayonnaise (1 cup): Use a full‑fat, good-quality mayo for creaminess and body — Duke’s or Hellmann’s work well. Mayonnaise provides a smooth, slightly tangy backbone that helps the other flavors stick to chips.
• Sour cream (3/4 cup): Adds tang and lightness; full-fat sour cream gives the best mouthfeel. If you prefer a lighter dip, use reduced-fat sour cream but taste for seasoning.
• Chili powder and garlic powder (1/2 tsp each): These dried spices are the flavor bridge to classic elote; use a single-origin chili powder for a cleaner flavor or a mild blend if you want less smokiness.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp black pepper): Balance is key — start with these amounts and adjust after chilling. Kosher salt measures a bit differently than table salt, so season to taste.
• Southwest-style canned corn (45 oz total — three 15‑ounce cans), drained: I use Del Monte southwest corn with poblano and red peppers. The peppers add color and subtle pepper flavor without extra prep.
• Chopped mild green chiles (4 oz), drained: Look for a can labeled “mild green chiles” — they bring a roasted, slightly tangy note that complements the corn.
• Sliced green onions (1/2 cup), plus more for garnish: Use both whites and greens for oniony brightness; slice thinly to disperse small bursts of flavor throughout the dip.
• Minced fresh jalapeño (2 tablespoons), seeds and membrane removed: From one large jalapeño — removing seeds reduces heat while keeping fresh pepper aroma.
• Mexican cheese blend (2 cups shredded, 8‑ounce bag): I recommend Sargento Mexican blend; it adds melty richness and a familiar Mexican-cheese flavor.

Instructions

Whisk the base: In a large mixing bowl, whisk together 1 cup mayonnaise, 3/4 cup sour cream, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and uniform. Whisking aerates the mixture slightly and ensures the spices dissolve and distribute evenly. Combine the mix-ins: Add the drained southwest corn (45 ounces total, from three 15‑ounce cans), 4 ounces drained chopped mild green chiles, 1/2 cup sliced green onions, 2 tablespoons minced jalapeño (seeds removed), and 2 cups shredded Mexican cheese blend. Fold gently with a spatula until everything is evenly coated; avoid overworking the cheese so the mixture stays cohesive. Chill to meld flavors: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 hours, ideally up to overnight. Chilling allows the spices to bloom and the moisture from the corn to mellow into the base; if the dip seems loose after chilling, drain any excess liquid or stir in an extra tablespoon of shredded cheese to thicken. Finish and serve: Transfer the chilled mixture to a serving bowl. Garnish with additional sliced green onions and a light sprinkle of chili powder for color. Serve with sturdy tortilla chips, toasted pita wedges, or crisp vegetable sticks. If you prefer warm, transfer the mixture to an ovenproof dish, top with extra shredded cheese, and broil 2–3 minutes until bubbly and golden — watch closely to prevent burning.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Press a sheet of plastic wrap directly onto the surface before sealing to minimize oxidation and moisture loss. If you plan to reheat, transfer a portion to an ovenproof dish and warm at 325°F for 8–10 minutes, then broil 1–2 minutes to refresh the top. Avoid freezing — the dairy and corn separate on thawing and become watery and grainy.

Ingredient Substitutions

If you want a lighter version, substitute half of the mayonnaise with plain Greek yogurt (use full-fat for creaminess) and taste for salt as yogurt can be tangier. For a smoky twist, replace the chili powder with a mild chipotle powder or add 1 tablespoon of canned chipotle in adobo (minced) for a deeper, smoky heat. Use a dairy-free shredded cheese and vegan mayo to make a non-dairy version, though texture and flavor will differ.

Serving Suggestions

Serve alongside sturdy kettle-cooked tortilla chips, baked plantain chips, or thick pita chips for scooping. For a novel presentation, spoon the dip into small mason jars topped with cilantro and mini lime wedges for individual servings. Pair with grilled skirt steak, chicken, or corn tortillas for a casual taco night. A squeeze of fresh lime just before serving brightens the flavors dramatically.

Cultural Background

This dip is a riff on Mexican street corn (elote), which traditionally features grilled corn slathered with mayo, cotija cheese, lime, and chili. Translating those elements into a communal dip retains the signature tang and spice while adapting it for easy sharing. The canned southwest-style corn adds poblano and red pepper notes to mimic the smoky sweetness of grilled corn without the grill.

Seasonal Adaptations

In summer, swap the canned corn for grilled fresh corn kernels — cut from four ears — and roast the jalapeño for a charred flavor. In winter, the canned version keeps the recipe accessible; consider stirring in a spoonful of fire-roasted tomatoes for warmth. For holiday spreads, top with crumbled cotija and a few pickled jalapeño slices for festive color and tang.

Meal Prep Tips

Mix the dip base and store it in the refrigerator up to 12 hours before adding the shredded cheese and green onions; this prevents sogginess. For convenient portions, scoop into small containers for grab-and-go snacks that last 2–3 days chilled. If you plan to serve warm, assemble in an ovenproof dish and refrigerate; when ready to serve, bake at 350°F until warmed through and finish with a quick broil for a bubbly top.

Whether you bring it to a summer barbecue or serve it on game day, this Mexican street corn dip is a simple, flexible, and reliably loved addition to any table. Tweak the heat, add fresh grilled corn when in season, and make it your own — it’s the kind of recipe that adapts to your pantry and your crowd.