Mexican Street Corn Dip

Quick and easy Mexican Street Corn Dip with creamy California Avocados! So good!

If you love the flavors of the classic Mexican Street Corn (Elote), then  you’re really going to love this Mexican Street Corn Dip!

Mexican Street Corn Dip

You guys!! This dip is so delicious!

It’s creamy, cheesy and full of plump California Avocados and pan roasted corn!

If you’re looking for am amazing dip to serve at your next bbq, you just found it.

Mexican Street Corn Dip

So this past week has been super crazy for me.

I flew to Pennsylvania to be on the popular network – QVC. I won’t go into too much details about it just yet, because I could probably talk for an eternity about the whole process… but I will tell you that it was one of the neatest experiences I have ever been a part of.

I’ll write down everything and share all the details with you very very soon. Exciting stuff!!

Mexican Street Corn Dip

So last weekend was a big one for BBQ’ing. We went over to my sister-in-law’s house for the 4th of July and I brought my Blueberry Crumble Cream Pie as well as a giant bowl of fresh guacamole.

I had made a batch of this Mexican Street Corn Dip to take with me, but we ate it all before it even got to the party.

Oops!

It’s full of great flavors and the bits of avocado in it make it extra creamy and delicious.

Mexican Street Corn Dip

We devoured it with corn tortilla chips, but you know what would be amazing?

Put some of this deliciousness inside of a cheese quesadilla! Oh man.. off to make this again!

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Mexican Street Corn Dip

Mexican Street Corn Dip is creamy, cheesy, and full of avocados with pan roasted corn!

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Category: Appetizer
Scale

Ingredients

  • 2 tbsp butter
  • 5 medium ears corn, shucked & cleaned
  • 1 clove garlic, minced
  • 2 tablespoons mayo
  • 2 to 3 tablespoons sour cream
  • 2 tablespoons cilantro, chopped
  • 1 tsp chili powder
  • 2 to 3 tablespoons crumbled cotija cheese (or shredded parmesan cheese)
  • 1 large California Avocado, diced
  • Juice of one lime

Instructions

  1. Cut the corn kernels off of the cobs and discard the cobs.
  2. Heat a large skillet over medium heat and add the butter. Once melted toss in the corn kernels and garlic, stirring occasionally until the corn has charred slightly. (about 4 minutes).
  3. Remove the corn from the heat and place in a bowl. Stir in the mayo, sour cream, chili powder and cilantro. Add the cotija cheese and avocado and gently stir to combine.
  4. Squeeze fresh lime juice over the top and serve warm with corn chips. Enjoy!

Notes

You can easily double this recipe to serve a larger crowd. [br][br]This dip is also a great side dish!

Nutrition

  • Serving Size: 4

 Disclaimer – This post is in partnership with California Avocado Commission. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make I Wash You Dry possible. 

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Nanette

    This sounds yummy! The ingredients list calls for crumbled cottage cheese. I have not heard of that! The directions then mention “cotija” cheese. Should the ingredient list actually indicate cotija? I have never used that either though I think that makes more sense. Can’t wait to make this………..

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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