A square white bowl of mexican street corn dip on a distressed steel background with cut lime halves and green and red napkins. A glass of coke and container of chips in background.
5 from 1 vote
Print

Mexican Street Corn Dip

Mexican Street Corn Dip is a fun and festive dip to be served with your salsas and guacamole. Encapsulating the flavors of Elote, this dip is perfect eaten on a tortilla at room temperature or cold. An easy appetizer to make and the ultimate way to celebrate Cinco de Mayo.

Course Side
Cuisine American
Keyword corn dip recipe, mexican corn dip, mexican style corn
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 627 kcal
Author ijustmakesandwiches

Ingredients

  • 12 ounces corn
  • 1/4 cup cilantro chopped
  • 1/2 cup mayo
  • 1/4 cup parmesan grated
  • 1 tablespoon Sriracha
  • 2 teaspoons lime juice

Instructions

  1. Set the oven to Broil; place top oven rack on the highest shelf in oven.
  2. Line a sheet pan with aluminum foil and spray with cooking spray. Put corn kernels on the sheet pan and broil in the oven until the kernels caramelize; about 5 minutes. Take out of oven and let cool to room temperature.
  3. Meanwhile, chop cilantro and measure the rest of the ingredients. Once corn is cool, add to the remainder of ingredients and season according to your taste.
  4. Eat with chips!

Recipe Notes

This dip can be enjoyed both at room temp or chilled. Please be careful though as this dip is mayo based.

Nutrition Facts
Mexican Street Corn Dip
Amount Per Serving
Calories 627
* Percent Daily Values are based on a 2000 calorie diet.