Rojo’s Street Corn Dip

Rojo’s Street Corn Dip is a creamy, cheesy dip inspired by the classic Mexican street food, elote. With sweet corn, smoky spices, tangy lime, and rich cheeses, this dip is a flavorful crowd-pleaser perfect for parties, game days, or casual gatherings. It's easy to prepare, can be made ahead, and offers a delicious twist on a beloved snack.

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Prep Time 10

Total Time 10

Servings: 6

Course: Appetizer

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Notes

Ingredients

1 can Mexicorn or 1.5 cups fresh or frozen corn, thawed
½ cup mayonnaise
½ cup sour cream
2 cups shredded cheddar cheese
4 oz canned green chiles
2 tsp Tajín seasoning
3 fresh jalapeño slices for topping

Equipment

Mixing bowl
Serving dish
Spoon or spatula

Method

Combine Ingredients: In a large mixing bowl, combine the Mexicorn, mayonnaise, sour cream, shredded cheddar cheese, green chiles, and Tajín seasoning. Stir until well mixed.
Chill (Optional): For enhanced flavor, refrigerate the dip for at least 1 hour to allow the flavors to meld together.
Serve: Transfer the dip to a serving dish and top with fresh jalapeño slices just before serving.

Notes

Cheese Variations: You can swap out cheddar for Monterey Jack, Pepper Jack, or a Fiesta blend for a different flavor.
Fresh Corn: Use about 1.5 cups of grilled or roasted corn in place of canned Mexicorn for a fresher taste.
Adjust Spice: Increase the heat by adding more Tajín or fresh diced jalapeños.
Make-Ahead: This dip can be prepared a day in advance. Just cover and refrigerate until ready to serve.