This Mexican street corn dip has been my go-to appetizer for backyard barbecues and casual get-togethers ever since I first combined pantry staples on a hot summer afternoon. I discovered this mix the summer I wanted the flavor of elote without the fuss of grilling corn for a crowd. It captures the sweet pop of corn, the tang of sour cream and mayo, the smoky warmth of chili powder, and the subtle brightness of fresh jalapeño and green onion. Every time I bring it out, people circle the bowl, grab a chip, and somehow seconds disappear before the main course is served.

I first tweaked this recipe using three cans of Del Monte southwest corn with poblano and red peppers because that canned mix adds a touch of charred-pepper flavor without needing a grill. I add Sargento Mexican cheese blend for melty, savory balance and a handful of fresh jalapeño to give it lift. The texture is creamy with little bursts of corn kernels, a hint of pepper heat, and the occasional crisp from a green onion slice. It’s the dip I rely on when I need something crowd-pleasing, portable, and forgiving to prepare ahead.

Ingredients

• Mayonnaise (1 cup): Use a full-flavor jarred mayonnaise for richness; I prefer Hellmann's or Best Foods for the clean, balanced fat that carries the spices.
• Sour cream (3/4 cup): Full-fat sour cream gives the dip its slight tang and creaminess—light versions thin the texture a lot, so adjust by using a touch less if using low-fat.
• Chili powder, garlic powder, salt, black pepper: These pantry spices (1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper) round out the flavor; taste and adjust to your salt preference.
• Southwest corn (45 ounces, three 15-oz cans), well drained: I use Del Monte southwest corn with poblano and red peppers—drain very well to avoid thinning the dip; the roasted pepper notes add subtle smokiness.
• Chopped mild green chiles (4 oz), drained: Canned mild green chiles add a gentle pepper flavor—Drained Rotel-style chiles or Ortega work fine.
• Green onions (1/2 cup sliced, plus more for garnish): Use fresh, crisp green onions for brightness; slice thin so they blend without overwhelming texture.
• Fresh jalapeño (2 tablespoons minced, membrane and seeds removed): From 1 large pepper—removing seeds keeps the heat moderate; leave seeds if you prefer more spice.
• Shredded Mexican cheese blend (2 cups / 8-oz bag): I use Sargento Mexican blend for a melty, salty finish; you can mix in extra Cotija at the end for a sharper bite.

Instructions

Combine the creamy base: In a large mixing bowl whisk together 1 cup mayonnaise and 3/4 cup sour cream until smooth. Add 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, whisking until the spices are fully incorporated and the mixture looks uniform. This step ensures even seasoning throughout the dip. Fold in the corn and peppers: Add three 15-ounce cans (total 45 ounces) of well-drained southwest corn, 4 ounces drained chopped mild green chiles, 1/2 cup sliced green onions, and 2 tablespoons minced fresh jalapeño. Stir gently with a large spoon to distribute the corn and peppers without smashing the kernels; you want distinct texture. Finish with cheese: Stir in 2 cups (8 ounces) shredded Mexican cheese blend until evenly mixed. The cheese adds salt and creaminess; if you plan to broil the dip later, reserve a small handful for a golden topping. Chill to marry flavors: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, up to overnight. Chilling lets the flavors meld and firms the dip slightly so it scoops cleanly. If making ahead, give it a final stir before serving and taste for salt. Serve and garnish: Transfer to a serving bowl and garnish with an extra sprinkle of sliced green onions and a pinch of chili powder if desired. Serve with sturdy tortilla chips or vegetable sticks for scooping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Use a shallow container to cool the dip quickly before sealing. To repackage for a party, transfer to a serving bowl and let it sit at room temperature for 15 minutes before serving so the dip loses some chill and softens slightly. Avoid freezing since the dairy components (mayonnaise and sour cream) can separate and become grainy when thawed—if you must freeze, expect a textural change and plan to serve the thawed mixture stirred into warm cooked corn to help rebind.

Ingredient Substitutions

If you don’t have Del Monte southwest corn, use plain canned sweet corn and add 1/4 cup roasted red peppers and 2 tablespoons diced roasted poblano to mimic the flavor. Swap mayonnaise for plain full-fat Greek yogurt for a tangy lighter version—reduce the yogurt by 2 tablespoons to retain thickness. Replace the Mexican cheese blend with a mix of crumbled Cotija and shredded Monterey Jack if you want a saltier, more authentic elote finish. For a dairy-free adaptation, use vegan mayonnaise and a plant-based shredded cheese, but note the texture and flavor will shift.

Serving Suggestions

Serve with sturdy, thick-cut tortilla chips so they don’t break on scooping. For a composed appetizer, spoon the dip into small ramekins and top with extra diced jalapeño and crumbled Cotija. It also works as a topping for grilled chicken, fish tacos, or baked potatoes—treat it like a condiment with vibrant corn flavor. Garnish options include chopped cilantro, a squeeze of lime (about 1/2 lime), or a dusting of smoked paprika for warmth.

Cultural Background

This dip is inspired by Mexican elote (street corn), a popular street food where grilled corn is slathered in a creamy, cheesy sauce and finished with chili powder and lime. Elote flavors vary across regions—some use mayonnaise base, others use crema—and this recipe translates those elements into a cold, shareable form. Using canned southwest-style corn plus green chiles recalls the grilled pepper notes that are central to many northern Mexican preparations while making the dish accessible year-round.

Seasonal Adaptations

In summer, switch canned corn for 4 cups of fresh grilled corn kernels for a sweeter, smoky profile. For fall and winter, stir in a tablespoon of adobo sauce or a pinch of smoked paprika to add depth. For a holiday spread, top the dip with toasted pepitas or pomegranate seeds for texture and visual contrast; the sweet-tart seeds brighten the rich base and add a festive pop of color.

Meal Prep Tips

Make the mixture up to 24 hours ahead and refrigerate covered. When prepping for meal prep containers, portion into 1-cup servings for grab-and-go snacks; include a small bag of sturdy chips or carrot sticks packed separately to maintain crispness. If you plan to serve at a buffet, set the dip in a chilled bowl on ice to keep it safe in warm weather and provide a ladle for portion control.

Bring this bowl to any gathering and watch how quickly it disappears. The combination of creamy base, sweet corn, mild chiles, and melty cheese is reliably satisfying—make it your own by adjusting heat and garnishes, and enjoy the way it brings people together around the snack table.