It’s football season and everyone needs some great appetizers to serve while the gang is all together.  Mexican Street Corn Dip is the appetizer everyone will want to eat.  If you are an elote or Mexican corn lover, this dip is for you!

Mexican Street Corn Dip is also great as a side at any BBQ or meal.  Personally, I have been taking it to work everyday and eating it with some chips for lunch.  This has been a great hit at my house.  Everyone loves it.

How to Make Mexican Street Corn Dip

1.  Mix the chili powder, smoked paprika, cayenne pepper, salt and pepper in a small bowl.  This is called the spice mix.  You will need it in some melted butter and later in the onion, corn and garlic mixture.

2.  Place four tablespoons of butter into a small saucepan.  Melt until nice and golden.  You can cook it until you have brown butter or use it just when it is melted.  You get to decide.  Add three teaspoons of the Spice Mix and let it simmer for a minute or two.  Once the spices are infused in the butter, turn off the heat and set aside.

If you are like me, you might need to warm it up again before you can use it at the end of this recipe as you put everything together.  This butter spice mix is one of the last things you pour on the prepared dip.

Using raw kernels of corn gives this dip a rich, deep flavor.

3.  Cut the kernels off 7-8 cobs of corn.   Place the cob of corn standing straight up on a cutting board. Use a sharp knife and cut down.  The kernels will come off in a long sheet or pop all over your countertop. Keep turning the cob of corn and cutting until all the kernels are off. 

I have found a hack by placing a cereal bowl upside down in a larger bowl with wide sides.  Set the cob of corn on the small bowl that is upside down.  When cutting the corn off the cob, the kernels will fall into the larger bowl instead of all over the countertop.

The raw kernels of corn are the base of this dip.  I love the taste of fresh corn.  This is the reason I love this dip so much.  I have not made this with canned corn, but I would not try it.  

4.  Cut the top and bottom of the onion off.  Slice it in half and then take the outside skin off.  Look for any skin pieces that might be on the inside of the onion.  Make sure to cut those out.  Slice the onion and then cut into small pieces.

5.  The garlic cloves need to have the skins taken off as well.  Use the flat side of a large knife and place it on the side of a garlic clove.  Push down until you hear a crack.  The skin has just cracked apart and now you can peel it off.  Use the small side of a box grater and grate the cloves of garlic.  It is so easy and makes the perfect small pieces for any time you need chopped garlic.

Of course, you can use the already chopped garlic or the smashed garlic in a tube in the produce section refrigerator.

Onions and Garlic Make Everything Taste Better

6.  Add the additional two tablespoons of butter into a large skillet.  Melt it on medium heat and then add the onions.  Cook until almost translucent.  Add the grated garlic and the raw corn kernels.  Then add one teaspoon of the Spice Mix.    On medium heat cook the corn and onions.  Keep turning this occasionally for the next 5 – 7 minutes.  

7.  Chop the cream cheese into eight small pieces.  Once the corn and onion mixture is cooked, add the chunks of cream cheese and sour cream.  Mix this over medium heat until everything is melted and mixed together.  If you feel it is too thick, you can add milk until you get the consistency you want. You want this dip thick enough to pick up on a chip.

8.  While the corn is cooking, mix the mayonnaise with the lime juice and zest.  Use a small wire whisk or a fork to make it smooth and runny.

9. Pour the corn mixture on a serving platter.  Drizzle the warm spice and butter mixture over the top.  Then drizzle the lime mayonnaise mixture over the top of this.  Sprinkle on the grated cotija cheese.

Serve Mexican Street Corn with Corn Chips for Maximum Taste

10.  If you have a gas stove you can do this next part on the open flame of your stove, on your grill or under the broiler.  Place two ears of corn over an open flame and roast the kernels until you get some charred pieces.  Keep turning the cob until all sides have some blackened or a deep brown kernels.  Once the cob is cool, cut these kernels off and sprinkle over the top of the cotija cheese layer of the dip. Now your Mexican Street Corn Dip is ready to eat. Serve with corn chips and enjoy!

*I love the corn chips at Chili’s.  I often order two orders of chips and salsa over the app.  It is about $5 for both.  You can also order just the chips, but we love the salsa as well.  The chips are about the same price as what you would pay in the grocery store.  The chips are so thin and salted perfectly.  Plus they are fresh and delicious.  

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.

Other Appetizers On Dina’s Diner