This Mexican corn dip is everything we love about Mexican street corn in a tasty corn-filled dip! It’s charred corn mixed with a creamy chili-lime yogurt sauce, chunks of ripe avocado, and salty cotija (or feta) cheese. It’s a quick and easy snack or appetizer, and it’s ready in just 15 minutes!
This creamy Mexican corn dip is my take on elotes , the classic Mexican street corn that’s charred, slathered in a chili-spiced creamy sauce, and finished with salty cheese. I wanted all those bold, craveable flavors in an easy, scoopable form, and this dip absolutely delivers. It’s rich, a little smoky, tangy, and perfect for sharing.
What I love most is how quickly it comes together. I sauté frozen corn in avocado oil until it gets lightly charred (no need to wait for corn season), then stir in jalapeño for heat, red onion and cilantro for freshness, ripe avocado for texture, and Greek-style yogurt to make everything creamy without feeling heavy. Cotija cheese adds that salty bite you expect from street corn, while a squeeze of lime juice brightens the whole thing.
A little garlic, chili powder, and sea salt tie it all together, and that’s it. I like to serve it warm with tortilla chips, but honestly, anything that can scoop is fair game. It’s the kind of dip that disappears fast, whether it’s for game day, a backyard hang, or a last-minute get-together.
Can I use fresh corn instead of frozen?
Definitely! If corn is in season and you prefer to use fresh, go for it. Use a sharp knife to slice the kernels off the cob. You’ll likely need five ears of corn for this recipe.
Can I use canned corn instead of frozen?
Frozen corn is fresher (and less processed) than canned corn, so it’s my first choice, but canned corn will work in a pinch.
Can I make it ahead of time?
If you want to prep this ahead, combine all the ingredients but wait until serving time to add the avocado.
How do I store leftovers?
Store any leftovers in an airtight container in your fridge for 1-2 days. The avocado will brown a bit, but it won’t affect the overall taste.
Mexican Corn Dip Recipe
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Ingredients
- ▢ 1 tablespoon avocado oil (or sub any neutral-flavored oil)
- ▢ 5 cups frozen corn (thawed)
- ▢ 1 jalapeno pepper (minced – seeds removed if you don’t like it spicy)
- ▢ 2 cloves garlic (very finely minced)
- ▢ 1 ripe avocado (diced)
- ▢ ¼ cup EACH: minced red onion and chopped cilantro
- ▢ 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese
- ▢ 2 tablespoons lime juice
- ▢ 1 teaspoon chili powder
- ▢ ¼ teaspoon sea salt (to taste)
- ▢ Your favorite dippers (to serve)
Instructions
- Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots. Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes. 1 tablespoon avocado oil, 5 cups frozen corn, 1 jalapeno pepper, 2 cloves garlic
- Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed. 1 ripe avocado, ¼ cup EACH: minced red onion and chopped cilantro, 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ teaspoon sea salt
- Serve with corn chips or your favorite dippers.
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More corn side dishes
For more inspiration, check out all of our corn recipes !
Honey Butter Skillet Corn
Parmesan Corn on the Cob with Smoky Garlic Parmesan Butter
Grilled Corn Salad with BBQ Sausage
Corn Guacamole
Mexican Corn Dip Recipe
Ingredients
- 1 tablespoon avocado oil , or sub any neutral-flavored oil
- 5 cups frozen corn , thawed
- 1 jalapeno pepper , minced - seeds removed if you don’t like it spicy
- 2 cloves garlic , very finely minced
- 1 ripe avocado , diced
- ¼ cup EACH: minced red onion and chopped cilantro
- 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¼ teaspoon sea salt , to taste
- Your favorite dippers , to serve
Instructions
- Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots. Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes. 1 tablespoon avocado oil, 5 cups frozen corn, 1 jalapeno pepper, 2 cloves garlic
- Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed. 1 ripe avocado, ¼ cup EACH: minced red onion and chopped cilantro, 3 tablespoons EACH: Greek-style yogurt and cotija or feta cheese, 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ teaspoon sea salt
- Serve with corn chips or your favorite dippers.
