I’m making this 10-ingredient corn dip for our Labor Day cookout. Inspired by Mexican street corn, it’s creamy, zesty, and delicious—always a hit!
I have one goal over Labor Day weekend: to enjoy ALL the summer produce! Though fall is just around the corner, tomatoes, zucchini, and my favorite—fresh sweet corn—are still in season, and I’m doing my best to make the most of them while I can.
I’m planning a Labor Day cookout menu packed with summer veggies, and I’m kicking it off with this crowd-pleasing Mexican street corn dip. It’s inspired by the Mexican dish esquites, the off-the-cob version of elote. Creamy, tangy, spicy, and savory, it’s one of my all-time favorite appetizers!
Here’s why I love this Mexican street corn dip:
- It’s a corn celebration! You’ve probably realized that I love fresh sweet corn. 🙂 This dip is bursting with the sweet, crisp, and juicy kernels. Serve it with corn tortilla chips for double corn flavor!
- The textures and flavors are amazing. I coat the corn in a rich, zesty mixture of Greek yogurt, mayo, and lime. The creamy/crunchy contrast is SO delicious! The flavors are incredible too—the corn is grilled, so it has a nice smoky undertone. Scallions add a savory kick, and jalapeños bring the heat. Tangy Cotija cheese takes it all over the top.
- You can prep it in advance. Serving a crowd? Don’t worry about assembling this dip at the last minute. It actually tastes better if you make it ahead and give the flavors a chance to mingle in the fridge. Feel free to prep it up to a day in advance! Add garnishes like cilantro, hot sauce, and Cotija just before serving.
If you’re looking for a fun, fresh appetizer to serve this weekend, you can’t go wrong with this dip.
L&L reader Beth wrote, “I’ve been making this for the past two years and it’s always a crowd pleaser.” Cece said, “This was so darn good!”
Get the recipe:
Want to make this recipe? Here are a few tips:
- No grill? No problem. You can char the corn on the stove instead of grilling it. I do this all the time—heat a large, dry cast-iron skillet over medium-high heat. When it’s hot, add as many ears of corn as will fit in a single layer and cook, rotating them as they char, until they’re lightly charred on all sides. Each batch should take just 7 to 8 minutes, and the corn comes out delicious!
- Adjust the spice level to taste. Don’t let the word “spicy” scare you. If you’re sensitive to spice, you can totally adapt this recipe to your tastes! I like to top it off with hot sauce, but that’s optional. You can also skip the jalapeño to reduce the heat even more.
