This Rojos Street Corn Dip recipe is a creamy, cheesy copycat version of a classic store-bought dip. And now you can, thanks to it trending on Tiktok, make a delicious homemade version of this amazing Mexican Street Corn Dip!
Rojos Street Corn Dip Recipe
This recipe is an all-time favorite with our family. We make it for all occasions - from big family holiday get-togethers down to a quick midnight snack. We almost always have the ingredients in the pantry and can whip it up in just a few minutes.
Why You'll Love This Street Corn Dip
I rarely find a Mexican food that I don't love and this Fiesta Corn Dip recipe is no exception. Here are reasons I love this dip and I think you will too:
- Easy! This Mexican corn dip is so easy to make - you'll have it ready to chill in a few short minutes! It's even easy enough for kids to make! Since Rojo's Street Corn Dip is not sold in any stores close to me, I love how easy it is to get the same flavors at home.
- Budget-friendly. Ingredients for this street corn dip recipe are easy to find in any grocery store and are budget-friendly! You can even double or triple it to serve a crowd without spending a fortune. And I promise you, it will be a crowd pleaser.
- Make it ahead! This corn dip is good when you first make it, but is even better after it chills overnight, so it's the perfect appetizer to make if you want to prep ahead.
- Versatile. This Mexican Street Corn Dip recipe is great for a football game day party, a Cinco de Mayo party, any other holiday celebration, church potluck, or even an after-school or late-night snack!
What is Mexican Street Corn?
Mexican Street Corn (also called Mexican Elote or just Elote), is grilled or roasted fresh sweet corn covered with a creamy mayonnaise-based sauce. Classic elote is then topped with chili powder, cheese, and lime.
This easy Mexican Street Corn Dip grabs all those flavors and rolls them into an amazing cold Mexican corn dip that tastes like Rojo's Street Corn Dip.
Nothing special is needed to make this Mexican corn dip recipe! All you need is a large mixing bowl and a big mixing spoon and you're set!
The ingredients for this creamy Mexican Street Corn Dip are not fancy. You may already have most of them in your pantry.
- Sour Cream
- Shredded Cheddar Cheese
- Green Chiles
- Mexicorn - I use Mexicorn for ease, but if you could use fresh, roasted corn, this dip would be over-the-top delicious too! You would need about 1.5 cups.
- Tajin Seasoning - this is a seasoning blend made with natural chili peppers, lime & sea salt. This is what really gives this dip the flavor of Mexican Street Corn.
- Fresh Jalapeno Pepper slices
Ingredients SubstitutionsGreek Yogurt: Plain Greek yogurt works as a good substitute for sour cream without sacrificing flavor. Bonus points for it being a slightly healthier option. If you want to be really authentic, use Mexican Crema in place of sour cream.
Corn: Making corn dip with Mexicorn is a great shortcut but now and then I can't find Mexicorn in my grocery store. When that happens, I substitute a can of regular whole kernel corn and it works just fine. If you want to amp up the flavor a bit more, you can some diced green and red peppers, extra jalapeños or spicy green chiles along with the plain canned corn. You can also substitute cooked fresh corn kernels - you will need about 1.5 cups of corn. Another option is to make a Southwest Corn Dip using this Del Monte Southwest Corn.
Cheddar Cheese: Cheddar is my favorite cheese in this cold street corn dip, but you could also opt for Colby Jack, Monterey Jack, Pepper Jack cheese, or a Fiesta blend of cheese in this dip. Crumbled cotija cheese would also be delicious and is popular in a lot of Mexican recipes.
Tajin Seasoning: If you can't find Tajin, you can substitute 1 teaspoon of chili powder and 1 teaspoon of coarse salt, plus a squeeze of fresh lime juice. You could also add other spices if you like (such as garlic powder or smoked paprika).
How to Make Mexican Street Corn Dip
This is a really easy corn dip recipe. Only three steps and you're done!
- Start by adding your Mexicorn, shredded cheese, mayo, sour cream, chiles, and seasoning to a large bowl.
- Mix until well combined.
- If desired, chill for a few hours or overnight. However, you can also serve it right away.
- When ready to serve, top with fresh jalapeno slices.
If you want to amp up the flavors of Mexican Street Corn, there are a few things you add to this corn dip recipe.
- Mix in some fresh cilantro, diced green onions, or chopped red onion to add more flavor and a little color.
- Squeeze on a little fresh lime juice just before serving.
- Add some crumbled cotija cheese or queso fresco on top with the fresh jalapenos.
- For more kick, add a shake of hot sauce, red pepper flakes, or cayenne pepper.
Drain the cans! Be sure to thoroughly drain any canned ingredients. You will have more of a soupy dip vs a creamy dip with too much liquid.
First, you will always want to serve this Mexican Corn Dip cold.
I tried something new with this great recipe and served it with Biscuit Pretzel Bites. And let me tell you - it was delicious!!
More traditional ways to serve this dip would be with Fritos (corn chips), tortilla chips, or crackers.
You might also serve this dip as a hearty side dish with tacos, enchiladas, nachos, or quesadillas.
If you have any leftover Mexican Street Corn Dip (we never do!), store it in an airtight container in the refrigerator for up to 5 days.
Do you love being ahead of the game and preparing dishes in advance? Great news! You can make your Rojo Street Corn Dip a day ahead! Simply prepare the mixture as per the instructions, then cover it and stick it in the refrigerator.