Mexican Street Corn Dip

 https://mandiofthemountains.com/mexican-street-corn-dip/

Mexican Street Corn Dip, also called Tajin Dip or Elote Dip, is a rich and creamy cheese dip with all your favorite Mexican flavors. You can make this easy dip on the stovetop or in the Crock Pot. You'll love all the Mexican flavors in this quick little dip. I'm sharing how to garnish it to take your party to the next level.

Are you tired of serving the same old party dips? This Mexican Street Corn Dip is the easy upgrade your table needs. It’s creamy, cheesy, and packed with bold flavor from sweet corn and classic Mexican seasonings.

It’s perfect for game day, potlucks, or anytime you need a crowd-pleasing appetizer. Serve it with tortilla chips or alongside other favorites like your 10-Minute Mexican Rice and Mexican Enchilada Casserole for a full, easy meal.

If you love simple, flavor-packed recipes like this, check out more easy appetizer recipes and canned chicken recipes on the site. They're all quick, budget-friendly, and family-approved.

One ingredient that really makes this dip stand out is Tajín. If you haven't used it before, you’re in for a treat. Tajín is a blend of chili peppers, lime, and salt that adds a bright, slightly spicy citrus kick.

You can also use Tajín to season grilled chicken, sprinkle it over roasted vegetables, or even add it to fruit like watermelon for a sweet and tangy twist.

Once you try this Mexican Street Corn Dip, don't be surprised if it becomes a go-to recipe for every gathering.

And if you’re looking for a cold corn dip, don’t miss my Loaded Bacon Cheddar Corn Dip or my Southwest Corn Dip.

4 ears of corn on the cob

1 tablespoon of oil

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup crumbled Cotija cheese

1/2 cup shredded cheese (Mexican 4 cheese blend, Monterey Jack, or Cheddar)

1 lime, juiced

1 4–ounce can of green chiles, hot or mild

1/2 cup chopped fresh cilantro

1/4 teaspoon cayenne powder

1/2 teaspoon salt

1 teaspoon smoked paprika plus more for garnish.

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Instructions

Shuck the corn. Remove all shucks and silks, but leave an inch or two of the stalk. You can use it as a handle. Set the corn aside.

Prepare the grill. Start with clean grill grates, then oil the grates while the grill is cold. To make it easy, dip a wadded-up paper towel in cooking oil, making sure it is not dripping. Use tongs to hold the oil-soaked paper towel and rub the grates. Preheat the grill to medium-high with the lid shut. Aim for about 400℉. 

Rub the corn with a thin layer of oil. Grill it over medium-high heat for about 10 minutes, turning occasionally. Continue to grill until all sides have a nice layer of char. Remove from the grill and allow it to cool.

Stand an ear of corn on a cutting board. Secure the corn with one hand and run a sharp knife vertically down the corn to remove the kernels. Rotate and repeat until you remove all the kernels. Then run the blunt side of the knife down the cob to remove the juices and any remaining tender bits. Repeat with the remaining ears.

CREAMY BLACK BEAN DIP RECIPE

 https://www.cookincanuck.com/5-minute-black-bean-dip-recipe/- This easy, vegan 5-minute black bean dip is perfect for your next get-together, or keep it on hand for afternoon snacking.

The Bronzeville Art District Trolley Tour Open Studio night on September 18th, 2026 was a blast, everyone loved the thought of having a "Nacho Bar". I prepared two types of dip, BEAN DIP was a Mexican Street Corn Dip, guest loved both, and we also had nacho cheese dip to spoon over the chips. 

WHAT YOU NEED FOR THIS CREAMY BLACK BEAN DIP RECIPE:

These are the main components of this recipe (affiliate links included):

Black beans: The recipe calls for 2 cans of black beans, rinsed and drained. ( I made my beans from dried beans, soaked and added only onions, garlic, bell pepper, salt, and pepper).

Salsa: Use your favorite kind, either homemade or store-bought.

Garlic: 3 to 4 cloves, minced before adding to the food processor.

Lime juice: Please use fresh lime juice. It really makes a difference in the dish's overall flavor.

Seasoning: Just a bit of cumin and kosher salt does the trick, but feel free to add a dash of chili powder if desired.

Water: While many dips call for olive oil, I use water to loosen up the texture. Less fat without sacrificing flavor.

Cilantro: If fresh cilantro isn't your thing, swap in flat-leaf parsley or green onion instead.

Many dips call for red onion. I am a fan of raw red onion, and but I find that it tends to overpower the flavors in dips like this one. If you feel strongly about adding it, either stir it in at the end or sprinkle a little on top (mince well first). 

I did put a tray of  condiments together for folks to add to their personal serving.

Throw all of the ingredients, except for the cilantro, into a food processor and puree until smooth. Scrape down the sides, add the minced cilantro, and pulse briefly to combine. That's it!

A couple of tricks to remember. First, be sure that the canned black beans are drained and well rinsed. Dump the contents of the can into a fine-mesh sieve and run it under cold water, shaking slightly so the beans are well rinsed. Once the water is off,

One of the ingredients in this easy black bean dip is salsa. Be sure to use a salsa that you love. If the salsa tastes great on its own, then it will be perfect for this dip. Do you prefer some zip in your dip? Choose a medium or hot version. Or add some minced jalapeño pepper.

The garlic should be minced before adding to the food processor. Even though food processors can do wonders when pureeing most foods, I find that the blade doesn't always reach the garlic cloves adequately when there are several other ingredients in the processor. The last thing you want is a dip with big chunks of raw garlic!

According to Medical News Today, black beans are a good source of fiber, potassium, Vitamin B6, selenium, iron, magnesium, calcium and zinc. These various nutrients can have a positive effect on heart health and gut health, as well as other various health concerns.

Dara Michalski, a Canadian ("Canuck") living in the United States and the writer, recipe developer and photographer behind the award winning site, Cookin' Canuck. I've been been sharing my easy, wholesome recipes for 16+ years and can't wait to introduce you to some of my favorites.