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.
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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.
