Mexican Street Corn Dip with Creamy Avocado (Elote-Inspired)

This easy Mexican street corn dip is creamy, smoky, and tangy—paired with whipped avocado for the ultimate Elote-inspired appetizer or party snack.

This Mexican street corn salad dip brings smoky, tangy, cheesy goodness to the table.

Spoiler alert: This dip might upstage your main dish. Whether you’re celebrating Cinco de Mayo with margaritas in hand, prepping for a Mother’s Day potluck where Aunt Linda brings her "famous" potato salad (again), or planning the ultimate family reunion cookout,

this Mexican street corn salad dip brings smoky, tangy, cheesy goodness to the table. It’s creamy. It’s punchy. It’s got a little crunch and a whole lot of personality.

Why You’ll Love This Mexican Street Corn Dip Recipe

Imagine classic Mexican street corn on the cob—roasted to perfection, slathered in creamy, zesty sauce, rolled in cheese, sprinkled with chili, and eaten standing on the sidewalk as the juice drips down your wrist. Now, take that flavor bomb, give it a spoon, and you’ve got this irresistible roasted street corn salad dip.

✔️ Easy to make ahead
✔️ Perfect for parties, BBQs, or Tuesday night tacos
✔️ Customizable for every diet under the sun

Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time (optional but recommended): 30 minutes
Total Time: 55 minutes
Servings: 6 to 8 as an appetizer

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🌽 Ingredients You’ll Need

• 4 cups corn kernels (fresh, frozen, or canned—see roasting instructions below)
• 1 tablespoon vegetable oil (for roasting corn)
• ⅓ cup mayonnaise
• ⅓ cup sour cream (or Mexican crema)
• ½ cup crumbled cotija cheese (or feta cheese as an alternative)
• ¼ cup fresh cilantro, chopped
• ½ teaspoon smoked paprika
• ¼ teaspoon chili powder, plus more for garnish
• Juice of 1 lime
• ¼ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Optional Add-Ins: 1 small jalapeño (minced), 2 tablespoons chopped red onion, ½ cup canned black beans (drained and rinsed)

🔥 Pro Tip: If you're using frozen or canned corn, drain well and pat dry to prevent sogginess.

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🔥 Step-by-Step Instructions (Detailed!)

Step 1: Roast the Corn

1. Fresh Corn: Husk 4 ears of corn and brush each cob with a little oil. Grill over medium-high heat for 10-12 minutes, turning occasionally until kernels are charred in spots. Let cool, then slice kernels off the cob.
2. Frozen or Canned Corn: Measure out 4 cups. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Once hot, add the corn in a single layer. Let it sit undisturbed for 2-3 minutes to develop char. Stir occasionally and cook for 8-10 minutes total, until the corn is golden and lightly browned. Remove from heat and let cool slightly.

Step 2: Make the Creamy Base

1. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, chili powder, salt, and pepper until well combined and smooth.

Step 3: Combine and Mix

1. Add the cooled roasted corn to the bowl with the creamy dressing.
2. Gently stir to coat all the corn evenly.
3. Fold in the cotija cheese, chopped cilantro, and any optional add-ins like jalapeño or red onion.

Step 4: Chill

1. Cover the bowl with plastic wrap or transfer to an airtight container.
2. Refrigerate for at least 30 minutes to allow the flavors to meld together. (Overnight is even better!)

Step 5: Garnish and Serve

1. Just before serving, give the dip a good stir.
2. Sprinkle with a little extra chili powder, cotija cheese, and chopped cilantro for garnish.
3. Serve with lime wedges on the side.

❌ Common Mistakes to Avoid:

• Skipping the roasting step — that smoky flavor is key!
• Using too much liquid from canned corn — always drain and pat dry.
• Serving immediately — the dip improves after chilling.

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🥑 Variations and Customizations

Vegan Version:

• Use vegan mayo and dairy-free sour cream.
• Replace cotija cheese with vegan feta or nutritional yeast.

Gluten-Free:

• This recipe is naturally gluten-free! Just check your chips.

Add Protein:

• Fold in shredded rotisserie chicken or top with grilled shrimp.

Spicy Kick:

• Add chipotle powder or minced jalapeño for more heat.

Make it a Meal:

• Spoon it over rice for a Mexican street corn bowl.
• Toss with pasta for a quick Mexican street corn salad pasta.

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🍻 Serving Suggestions

Serve this dip:

• With tortilla chips (the classic)
• As a topping for tacos, nachos, or quesadillas
• Over grilled meats or baked potatoes
• Inside lettuce cups for a low-carb option
• On crostini for a fun appetizer twist

Pair with:

• Steak street tacos
• Shrimp street tacos
• A pitcher of lime margaritas or agua fresca

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🧠 FAQs & Troubleshooting

Can I make this ahead of time?
Yes! This dip can be made up to 2 days ahead. Store covered in the fridge.

Can I serve it warm?
Absolutely. Bake it in an oven-safe dish at 350°F for 10-15 minutes until bubbly. Add extra cheese on top before baking for a Mexican street corn casserole style.

What if I can’t find cotija cheese?
Feta, queso fresco, or grated Parmesan make good substitutes.

Can I make this in a crockpot?
Yes! Mix all ingredients (except cilantro and cheese) in a slow cooker on LOW for 1-2 hours. Stir in cheese and cilantro before serving.

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🎉 Final Scoop

So there you have it: your new go-to dip for parties, holidays, and random Tuesdays when you're craving something bold. This Mexican street corn salad dip hits every note—sweet, smoky, tangy, creamy—and it’s endlessly riffable. Want to add chicken and turn it into a Mexican street corn white chicken chili? I support your culinary ambition.

👉 Try it and tell me your favorite twist! Extra chili? Avocado? Grilled shrimp on top? Let’s get corny in the comments.

Other Corn related recipes you'll enjoy

Grilled Poblano and Corn Dip with Tortilla Chips >  a creamy, smoky appetizer perfect for game days and family gatherings
Grilled Corn on the Cob with Herbed Parmesan Butter > If you're looking for a dish that will impress your guests and keep them coming back for more, look no further
Golden, crispy corn fritters > the perfect side dish for family reunions, Mother’s Day brunch, or your next BBQ!

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