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Get ready to experience the vibrant flavors of Mexico right in your kitchen with this single serving Mexican Corn Dip recipe! Inspired by the popular Mexican street corn, this dip is an easy, quick, and incredibly delicious way to bring a taste of Mexico to your table. Traditionally made from grilled corn, this version simplifies the process by using frozen or canned corn, making it a hassle-free delight. Whether you’re a fan of Tex-Mex flavors or new to Mexican cuisine, this corn dip is a must-try.
Savor this delicious corn dip with a variety of options: scoop it up with crispy tortilla chips, use it as a savory topping for beef tacos or chicken fajitas, wrap it in a soft tortilla, or simply enjoy it straight from the bowl – it’s that irresistible!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, this recipe is perfect for when you need a quick snack or appetizer.
- Flavorful: A delicious blend of garlic, jalapeños, lime, chili, and cheese ensures a burst of authentic Mexican flavors.
- Versatile: Great with tortilla chips or simply enjoyed with a spoon, this dip is a versatile addition to your snack table.
- No Grill Required: Using frozen or canned corn means there’s no need for grilling, making it a convenient option.
- Customizable: Easily double or triple the ingredients if you’re serving more people.
What Is Mexican Corn Dip?
Mexican Corn Dip (also called Elote Dip or Esquites) is a creamy, flavorful twist on a beloved Mexican street food. Imagine sweet corn, tangy lime, spicy chili powder, salty cheese, and a touch of creamy mayo – all combined in a delicious dip that’s perfect for scooping with chips! Our small batch version is perfect for satisfying your cravings without leftovers! This easy corn dip recipe takes just 15 minutes and is inspired by the famous street corn from Torchy’s in Houston.
Ingredients
If you have any ingredients leftover from this street corn dip recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: A touch of salted butter is used to sauté the corn and jalapeños, enriching their flavors. For a healthier option, olive oil can be substituted.
- Canned Corn: Canned corn is a convenient choice for making esquites. Remember to rinse it well to remove excess sodium. Frozen corn is a great alternative. If you’ve got leftover corn, consider using it in a mini Corn Casserole, Cowboy Caviar, or Chicken Tortilla Soup.
- Grilled Corn Option: For a smoky flavor, grill 2 ears of corn, which yield about 1 cup. Shuck the cobs, brush with olive oil and grill each side for 2-3 minutes until lightly charred.
- Jalapeños: Fresh, chopped jalapeños add a spicy kick. Adjust the amount to suit your spice tolerance, or omit it if preferred. Extra jalapeños can be used to make Jalapeño Poppers or add them to a Salmon Rice Bowl.
- Garlic: Garlic brings a savory contrast to the sweetness of the corn.
- Lime juice: Fresh lime juice infuses a zesty citrus note.
- Mayonnaise: Creamy mayonnaise enriches the sauce. Alternatively, use sour cream or plain Greek yogurt, but consider adding extra lime juice and salt to balance the flavors.
- Chili powder: A dash of chili powder introduces a subtle heat. Skip it if you prefer a milder dip.
- Cotija cheese: Crumbled cotija cheese is the traditional choice. Feta or Parmesan cheese can be used as substitutes. Any extra cotija can be used in Chicken Enchiladas Verde or added to Spicy Peas with Mint.
- Cilantro: Fresh cilantro adds a burst of herbal freshness. It’s optional, so skip it if it’s not your preference.
Recipe Variations
These variations allow you to customize this Mexican dip according to your preferences, making each experience uniquely delicious.
- Spicy Boost: If you love heat, add extra diced jalapeños or a splash of your favorite hot sauce. This will elevate the spice level for a more intense flavor.
- Cheese Swap: Experiment with different cheeses for a new twist. Try shredded cheddar for a milder taste or a spicy pepper jack to add some heat.
- Protein Addition: Stir in cooked, shredded chicken or black beans for a heartier dip. This not only adds protein but also texture and substance.
- Avocado Twist: Add diced avocado for a creamy, buttery texture and a hint of mild, nutty flavor. This adds a unique twist and makes the dip even more satisfying.
How To Make Mexican Corn Dip For One
These step-by-step photos and instructions help you visualize how to make a small batch of Mexican corn dip. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt butter in a 10-inch skillet over medium-high heat. Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.
- Transfer the corn to a medium-sized bowl and add minced garlic, lime juice, mayonnaise, chili powder, crumbled cotija cheese, and cilantro. Stir to combine.
- Transfer the corn dip to a small bowl and enjoy with tortilla chips.
Expert Tips
- Corn Selection: Choose fresh, frozen and thawed, or canned corn. If using canned corn, make sure to rinse and drain it thoroughly to remove excess liquid and sodium.
- Browning the Corn: I recommend using butter for sautéing the corn as it helps in achieving a golden-brown color. Avoid stirring the corn too often once it’s in the pan. Allowing it to sit undisturbed will help form deliciously browned edges, enhancing the flavor.
- Adjusting Spiciness: Feel free to increase the amount of chili powder or add more minced jalapeños to intensify the spiciness of your esquites according to your preference.
- Vegan Corn Dip: To make vegan esquites, sauté the corn in half a tablespoon of olive oil instead of butter. Replace the mayonnaise and cheese with your preferred vegan alternatives to maintain the creamy texture and rich flavor.
Frequently Asked Questions
Mexican Street Corn Dip is known by several names, such as corn in a cup, corn dip, Mexican street corn salad, corn salad bowl, esquites, elotes in a cup, elote en vaso, or trolelotes. Each name reflects a variation of this popular and versatile Mexican dish.
Yes, fresh corn can be used. Cook it before adding to the dip.
Traditionally, esquites is served slightly warm, highlighting the flavors from the freshly cooked corn. However, it’s also enjoyable at room temperature or chilled. Preparing corn dip in advance? Store it in the refrigerator and enjoy within 2 days for optimal taste.
While esquites and elote share similar ingredients, their presentation differs. Elote is grilled or charred corn on the cob, coated with creamy mayonnaise, chili powder, lime juice, and cilantro, topped with crumbled cotija cheese. Esquites offers these same flavors in a more convenient salad or dip form, making it easier to eat and serve.
Absolutely! If you’d like to make a larger batch, just double or triple the ingredient amounts.
Yes, it can be refrigerated and enjoyed later.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Mexican corn dip recipe or any of the variations please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mexican Corn Dip For One
Equipment
Ingredients
- ½ tablespoon butter
- 1 cup corn (use frozen and thawed corn or canned corn that has been rinsed and drained)
- 1 tablespoon minced jalapeños
- 1 clove garlic -minced
- ½ tablespoon lime juice
- 1 tablespoon mayonnaise
- ⅛ teaspoon chili powder
- 1 tablespoon crumbled cotija cheese
- 1 tablespoon chopped cilantro
Instructions
- Melt butter in a 10-inch skillet over medium-high heat. Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.
- Transfer the corn to a medium-sized bowl and add minced garlic, lime juice, mayonnaise, chili powder, crumbled cotija cheese, and cilantro. Stir to combine.
- Transfer the corn dip to a small bowl and enjoy with tortilla chips.
Notes
- Corn Selection: Choose fresh, frozen and thawed, or canned corn. If using canned corn, make sure to rinse and drain it thoroughly to remove excess liquid and sodium.
- Browning the Corn: I recommend using butter for sautéing the corn as it helps in achieving a golden-brown color. Avoid stirring the corn too often once it’s in the pan. Allowing it to sit undisturbed will help form deliciously browned edges, enhancing the flavor.
- Adjusting Spiciness: Feel free to increase the amount of chili powder or add more minced jalapeños to intensify the spiciness of your esquites according to your preference.
- Vegan Version: To make vegan esquites, sauté the corn in half a tablespoon of olive oil instead of butter. Replace the mayonnaise and cheese with your preferred vegan alternatives to maintain the creamy texture and rich flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This dip is EVERYTHING! I follow the recipe as is and simply add about 3 oz. of cut-up cooked chicken and combine everything. I have it with bite-sized Tostito rounds and man, it’s a meal!!
Good recipe.