Roasted corn kernels give this hearty gluten-free Mexican street corn dip a sweet and smoky flavor. Mayonnaise and sour cream add fat to satisfy a snack craving—all ready in ten minutes!
Every day is summertime with a dish like this. Super easy to meal prep, and even easier to devour. This snack takes its inspiration from elotes, a popular Mexican street food that you may have seen at festivals and fairs. Elotes are corn on the cob that's charred on the grill, and then covered in a creamy and spicy sauce and some tangy fresh cheese. Sometimes it's sprinkled with chopped fresh cilantro. It's the kind of food that's taken off like wildfire because it's so delicious.
How to Make Mexican Street Corn Dip
This recipe takes a big shortcut to achieve a corn-centric snack you'll love. Canned fire-roasted corn means you can eat this any time of year. Toss them with mayo, sour cream, cilantro, lime juice, chili and garlic powders, and Parmesan. The meal prep includes corn chips for dipping, and they just up the ante of corn flavor.
Because dips are great, right? Serve this one at a party alongside our Paleo Spinach Artichoke Dip.
See which one disappears first!
Substitutions and Alterations
If you want to make this Mexican street corn dip a little differently, with in-season corn, go for it. But really, it's great any time of year. For fresh corn, feel free to grill it, still inside the husk, for that smoky flavor. Then, take it out of the husk and put it on the grill for some good char marks. Regardless, it's delicious.
Instead of Parmesan cheese, feel free to use finely grated Cotija cheese, which is a fresh Mexican cheese. Also, sometimes people use crumbled feta cheese instead of Cotija. However, Parmesan cheese tends to be widely available and imparts a similar flavor. So that's why it's in this Mexican street corn dip recipe! But cheese, right? Play around with different kinds if you want.
To make this vegan, swap out plant-based versions of the mayonnaise, sour cream, and cheese. Nutritional yeast works great as a Parmesan cheese swap for vegan diets because it's got a nutty, cheese-like taste.
Use a different kind of tortilla chips if you like, whether that's white or blue corn.
Don't have chili powder? Sweet or smoked paprika will work in a pinch, with a dask of ground cumin.
How to Serve Store Mexican Street Corn Dip
Of course, this prep is the ultimate snack-on-the-go. Just watch at people's reactions. They'll want you to share, but that's entirely up to you. However, you can also lay the tortilla chips out on a sheet pan if you like, and load them up with the dip, like you would with nachos. That's how we serve this at a party.
When prepped, this dip should keep for up to 4 or 5 days in the refrigerator. You can put the chips in the containers ahead of time for the full-on prep mode, or wait and add them right before you're ready to eat. This dip won't really freeze well, but we don't see any problem there. If you have leftovers of this dip, we'll be surprised!
READ MORE: Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
Mexican Street Corn Dip Ingredients:
- 2 cups fire-roasted corn, thawed
- ¼ cup mayonnaise*
- ¼ cup sour cream*
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon chill powder, divided
- ¼ teaspoon garlic powder
- 3 tablespoon grated Parmesan cheese*
- 20 tortilla chips
*Make this recipe vegan by swapping the mayo, sour cream, and Parmesan cheese for plant-based alternatives.
Ingredients
- 2 cups fire roasted corn thawed
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- 1 teaspoon chill powder divided
- ¼ teaspoon garlic powder
- 3 tablespoon grated Parmesan cheese
- 20 Tortilla chips
Instructions
- Drain the thawed corn in a metal sieve. Combine mayonnaise, sour cream, lime juice, and cilantro, garlic powder, and half of the chili powder in a medium mixing bowl. Stir until smooth. Add corn and Parmesan cheese. Stir to combine.
- Add corn and Parmesan cheese, and stir to combine. Taste, and adjust seasoning if needed.
- Divide corn dip among 4 (½ cup) compartments of 4 snack containers. Sprinkle with the remaining chili powder. Add tortilla chips to thte remaining compartments.
