Mexican Street Corn Dip: A Bold and Flavorful Party Favorite
Mexican Street Corn Dip takes all the irresistible flavors of elote and transforms them into a creamy, cheesy, and zesty dip. Bursting with sweet corn, spicy Rotel, fresh cilantro, and sharp cheddar, this dish is a guaranteed crowd-pleaser.
Whether you’re hosting a backyard BBQ, a game-day gathering, or just want a snack to share, Mexican Street Corn Dip brings bold flavor to the table. Each scoop delivers creamy richness, a hint of spice, and that unmistakable street corn freshness.
Flavorful and Fun: Your New Go-To Dip
This Mexican Street Corn Dip recipe is more than just an appetizer — it’s the star of the snack table. With its balance of creamy, cheesy, and zesty notes, it pairs perfectly with chips, pita, or fresh veggies.
The combination of mayo, sour cream, cheddar cheese, and cilantro creates a dip that’s indulgent yet refreshing. Best of all, it comes together quickly and can be made ahead of time, making it ideal for busy hosts.
Here’s how to whip up this dip, along with tips to keep it delicious every time.
Serving Suggestions
Pro Tips for the Perfect Mexican Street Corn Dip
- Drain Well: Be sure to fully drain the Mexicorn and Rotel to avoid excess liquid.
- Chill Time: Letting it rest in the fridge for at least 30 minutes allows the flavors to blend.
- Fresh Herbs Last: Add cilantro just before chilling for the best flavor and color.
- Extra Heat: For spice lovers, add diced jalapeños or a dash of cayenne.
- Make Ahead: This dip tastes even better after a few hours in the fridge.
Mexican Street Corn Dip Recipe
Preparation time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Servings: 8–10
Equipment: Large mixing bowl, spatula, knife
With this method, your kitchen becomes a party hub, serving up Mexican Street Corn Dip that everyone will rave about.
Ingredients
- 2 cans Mexicorn, drained
- 1 can Rotel (regular or hot), drained
- 2 cups shredded cheddar cheese
- 8 green onions, sliced
- 1 cup mayonnaise
- 8 oz sour cream
- 1 bunch fresh cilantro, chopped
Directions
- Mix the Base: In a large bowl, combine mayonnaise and sour cream until smooth.
- Add the Flavor: Stir in drained Mexicorn and Rotel.
- Cheesy Goodness: Mix in cheddar cheese, green onions, and cilantro until well combined.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Enjoy cold with tortilla chips, pita chips, or fresh veggie sticks.
Ready to Relish!
This Mexican Street Corn Dip is creamy, zesty, and full of flavor — the perfect dip for any occasion. Every bite captures the essence of street corn in a refreshing, scoopable form that disappears fast at parties.
Whether served at game night or a family BBQ, this recipe will always leave guests asking for more.
Storage Solutions
- Refrigerate: Keep in an airtight container for up to 3 days. Stir before serving.
- Do Not Freeze: Freezing changes the texture of the mayo and sour cream base.
- Prep Ahead: Make a day before serving for even better flavor.
Mexican Street Corn Dip
Mexican Street Corn Dip combines sweet corn, Rotel, cheddar cheese, green onions, cilantro, and a creamy base for a zesty, crowd-pleasing appetizer.
- Total Time: 40 minutes
- Yield: 8–10 1x
Ingredients
- 2 cans Mexicorn, drained
- 1 can Rotel (regular or hot), drained
- 2 cups shredded cheddar cheese
- 8 green onions, sliced
- 1 cup mayonnaise
- 8 oz sour cream
- 1 bunch fresh cilantro, chopped
Instructions
- In a large mixing bowl, combine mayonnaise and sour cream until smooth.
- Stir in drained Mexicorn and Rotel.
- Add cheddar cheese, green onions, and cilantro; mix until well combined.
- Chill for at least 30 minutes before serving.
- Serve cold with tortilla chips, pita chips, or fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
