Name: Mexican Street Corn Dip
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 2½-3 cups corn kernals (charred/cooked); ½ cup Greek Yogurt (nonfat, plain); ¼ cup light/low fat mayonnaise; 2 small limes (zested and juiced); 1 teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper ((optional)); ¾ cup cotija cheese or low fat/fat free feta (crumbled); ½ large red onion (diced); ½-1 jalapeno pepper (seeded, finely diced); ¼ cup cilantro (chopped, more to garnish); salt & pepper (to taste); Flamin' Hot Cheetos, crushed ((optional topping))

^{Otherwise known as the lazy version of “Elote”. Easy, cheesy and crowd please-y, this dip is perfect for Summer or any taco night party! You’re going to want to save this recipe for your next BBQ for sure!}

Just when I thought my Texas Caviar topped my list of “most addicting summer dips”, this insanely delicious corn creation may have just won it’s spot as #1. Now, it’s hard to say considering it falls in all the same categories as guacamole or my Charred Tomato Salsa but this dip is worth a go!

I’ve talked about my love for grilled corn a few times here at Side of Veggies, but the only thing that competes with grilled corn is grilled corn and cheese! Although this isn’t considered one of the healthiest recipes, I’ve found a way to lighten it and still give it a fantastic flavor!

The first time I had “elote salsa” was at Walt Disney World in Epcot (Mexico Pavilion) on top of my favorite tacos al pastor. It may not have been elote salsa but it was corn and cheese and it was dynamite! I still dream about that duo every now and then. When I started thinking about Mexican street food and how to lighten it up, I knew I wanted a dip and I was prepared to make it with less fat!

Elote is a Mexican street food that takes grilled corn and generously coats it with mayonnaise, cotija cheese, seasoning, lime and cilantro. Meant to eat on the go, it’s delicious and packed full of flavor. I’m still convinced if you want to do it right, it’s a process! To husk, clean, par-cook, grill, coat, roll and season…. That’s steps that we may not all have time for in our lives.

This dip is versatile, easy, and quick to make. It’s a crowd pleaser too because everyone loves corn and cheese (unless your body can’t handle corn and cheese…). So if you love this combo, add this to everything and don’t stop! Tacos, burritos, rice bowls, nachos, tostadas… you name it! Shit, add it on top of steak or chicken!

This recipe can be hot or cold. You can bake it or cream everything together stovetop. This SPECIFIC recipe is intended for a cold dip but if you get the urge to bake it, no worries!

Don’t forget to try some of these other recipes with this dip:

Mexican Squash Salad

Grilled Chicken Fajitas

Texas Caviar

Easy Avocado & Shrimp Ceviche

Blackened Fish Tacos

The Ultimate Turkey Taco Salad

Jackfruit “Carnitas” Tacos

Eat with some homemade Bake Tortilla Chips!

Make it hot!!! If you think I’m not adding heat to this dip, you are sadly mistaken. Jalapeño, chili powder and cayenne really amp up the spiciness. The best topping that I did not picture are crushed Flamin’ Hot Cheetos… those don’t last long around my house. I had Takis that I added later. Yes, yes and yes!

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Mexican Street Corn Dip

Print Recipe

Otherwise known as the lazy version of “elote”. Easy, cheesy and crowd please-y, this dip is perfect for Summer or any Taco night party! You’re going to want to save this recipe for your next BBQ for sure!

Prep Time:10 mins

Cook Time:10 mins

Cooling Time:30 mins

Total Time:50 mins

Ingredients

2½-3 cups corn kernals charred/cooked
½ cup Greek Yogurt nonfat, plain
¼ cup light/low fat mayonnaise
2 small limes zested and juiced
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
¾ cup cotija cheese or low fat/fat free feta crumbled
½ large red onion diced
½-1 jalapeno pepper seeded, finely diced
¼ cup cilantro chopped, more to garnish
salt & pepper to taste
Flamin' Hot Cheetos, crushed (optional topping)

Instructions

If using frozen corn, heat a large skillet with non stick cooking spray and flash char the corn for 5-7 minutes until the kernals start to brown or crisp up. Set aside and let cool.
In a large mixing bowl, add yogurt, mayo, lime juice and zest, cumin, chili powder, garlic powder, salt, pepper and cayenne. Whisk together until well blended.
To the yogurt/mayo dressing add corn, onions, cheese, jalapeños and cilantro. Gently fold everything together until evenly combined. Top with more cilantro, cheese or even crushed Cheetos.

Notes

How long does it last and where?

This lasted in the fridge for about 4-5 days in an airtight container.

Substitutions?

For the corn, use any type of par-cooked corn (grilled/canned/frozen). I suggest if you’re using the frozen corn to add it to a hot frying pan for a few minutes till it starts to char up and caramelize. This just adds more flavor and cooks the corn (obviously).

If you don’t have cotija cheese, feta is a fantastic substitute. You can also opt for pecorino or parmesan if you want cheese.

If you’re not a cilantro fan then you can add chopped green onions or chives to the recipe. It will change the overall profile of the dish but that’s totally fine.

Tips and tricks

The best tip for this recipe is to chill the dip in the fridge for at least 30 minutes before serving. This is a great make-ahead dip since it holds up well in the fridge.