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Rojos street corn dip recipe (Easy copycat recipe)

Rojo’s Street Corn Dip is the ultimate crowd-pleaser, perfect for football-watching parties, game nights, and casual gatherings. This dip is a delicious twist on classic Mexican street corn, combining smoky spices, sweet corn, creamy cheeses, and a hint of heat. It’s rich, flavorful, and absolutely irresistible—guaranteed to have everyone coming back for more.

What makes this mexican corn dip recipe so great? It’s not only packed with layers of mouthwatering flavor but also incredibly versatile and easy to prepare. Whether you’re whipping it up as a quick appetizer for a big game or adding it to your meal prep routine for a snack throughout the week, this dish fits seamlessly into any occasion. The creamy base made from cream cheese, sour cream, and shredded cheddar cheese melts into the corn, while the bold spices and toppings like Cotija cheese and fresh cilantro take it to the next level.

Why I love this Mexican Street Corn Recipe

The first time I tried Rojo’s Street Corn Dip, it was love at first bite. I still remember standing in my kitchen, spoon in hand, completely obsessed with the smoky, creamy, slightly spicy perfection in front of me. I had only meant to taste a little, but before I knew it, I was scraping the bottom of the container, wondering how soon was too soon to buy another.

That’s when I knew I had to recreate it myself. I needed this dip in my life—not just as an occasional store-bought treat, but as something I could whip up anytime the craving hit (which, let’s be honest, was often). After a few experiments, I finally nailed it: sweet corn folded into a rich, melty blend of cream cheese and cheddar, with just the right kick from smoky spices and jalapenos. A sprinkle of Cotija and fresh cilantro sealed the deal.

Now, it’s my go-to for everything—snacking, parties, even as a side dish. But no matter how many times I make it, that first bite always brings me back to the moment I fell in love with it.

Easy creamy mexican street corn dip

Rojo’s Street Corn Dip is also a meal prep superstar, it’s also a perfect appetizer, a crowd pleaser dip to a hearty side dish, and a perfect dip with crunchy tortilla chips. You can make this hot corn dip ahead of time and simply reheat it when you’re ready to serve, making it ideal for those busy days when you want something quick yet indulgent. Plus, it pairs perfectly with tortilla chips, veggie sticks, or even as a topping for tacos and grilled veggie “meats”.

Whether you’re hosting a party, whipping up food for cinco de mayo parties, or just looking for an everyday snack that’s sure to satisfy, this dip is one recipe you need in your life. With its bold, rich flavors and simple preparation, Rojo’s Street Corn Dip is destined to become your new go-to for any occasion!

What is in Rojos street corn dip 

I did a little research and digging to find the exact ingredients used in Rojos street corn dip recipe. Here they are as listed on the ingredients list:

Ingredients: Yogurt (Cultured Cream, Nonfat Dry Milk, Enzyme), Corn, Mayonnaise (Soybean Oil, Water, Distilled Vinegar, Egg Yolks, Whole Eggs, Sugar, Salt, Spices, Citric Acid, Lemon Juice Concentrate), Green Chile Pepper, Roasted Corn, Water, Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color, Natamycin [Natural Mold Inhibitor]), Onion, Cotija Cheese (Pasteurized Milk, Pasteurized Skim Milk, Cheese Cultures, Sea Salt, Enzymes, Natamycin [Natural Mold Inhibitor]), Salt, Natural Flavors, Cilantro, Vinegar, Lactic Acid, Spices, Xanthan Gum, Dehydrated Garlic, Yeast Extract, Citric Acid, Guar Gum, Sodium Alginate.

CONTAINS EGG, MILK

GLUTEN FREE

Here’s a link to the official Rojosdips.com website, so you can check out the ingredients yourself.

In order to make a great Rojos street corn dip copycat recipe, it has required a little tweaking of the ingredients to get the same flavor without needing a million different ingredients that no normal person can find. 

The original Rojo’s Street Corn Dip recipe has been simplified to recreate the same bold, delicious flavor at home with fewer ingredients. By using pantry staples like chili powder, smoked paprika, and cayenne for spice, and combining cream cheese, sour cream, and cheddar for that creamy, cheesy base, this version captures the essence of the original without needing a long list of ingredients. Fresh corn, garlic, and a squeeze of lemon add freshness, while cotija and cilantro top it off for an authentic touch—all with less fuss! Get ready for the most amazing flavors! 

What is the red powder they put on street corn 

The red powder typically sprinkled on street corn is chili powder. It adds a smoky, slightly spicy flavor that complements the sweetness of the corn. Sometimes, a combination of chili powder and paprika or cayenne pepper is used to vary the level of heat. This seasoning gives Mexican street corn (Elote) its distinctive and flavorful kick.

Street corn dip Elote dip ingredients 

Here’s a quick breakdown of the key ingredients in Rojo’s Street Corn Dip and what each adds to the delicious flavor:

1. Chili Powder, Smoked Paprika, and Cayenne Pepper:

   These spices give the dip its signature smoky, spicy kick. The chili powder provides warmth, smoked paprika adds depth and a subtle smokiness, and cayenne gives just the right amount of heat to balance the creamy ingredients.

2. Extra Virgin Olive Oil:

   Olive oil is used to sauté the onions, adding richness and helping to bring out the sweetness of the onion and garlic. It also enhances the overall texture of the dip.

3. Yellow Onion:

   The onion adds a touch of sweetness and savory depth to the dip, creating a flavorful base when combined with the garlic and spices. Alternatively you can substitute for green onions that fit right into any Mexican recipes.

4. Corn:

   The star of the dish! Corn brings a naturally sweet, slightly crunchy texture that complements the creamy ingredients. Whether you use fresh, frozen, or canned corn, it adds a vibrant flavor that pairs perfectly with the spices.

5. Garlic:

   Garlic enhances the savory flavor and adds a subtle pungency that complements the sweetness of the corn. It balances the other ingredients for a well-rounded taste.

6. Kosher Salt and Ground Black Pepper:

   These basic seasonings bring out the natural flavors of all the ingredients, ensuring the dip is perfectly seasoned.

Creamy dip ingredients:

7. Cream Cheese:

   Cream cheese makes the dip ultra creamy and rich, providing a smooth base for the spices and corn to blend into. Its tanginess balances the heat and spices.

8. Sour Cream

   Sour cream lightens the dip and adds a refreshing tang that cuts through the richness of the cream cheese, making it creamy without being too heavy.

9. Shredded Cheddar Cheese:

   Cheddar adds a sharp, cheesy flavor that complements the creamy base, while also giving the dip a gooey, melty texture when heated.

10. Salted Butter:

    The butter, when combined with the spice mix and chili flakes, creates a flavorful, golden drizzle that adds an extra layer of richness and heat to the finished dish.

11. Olive Oil Mayo (or Greek Yogurt):

    Mayo adds a light, creamy texture and a subtle tang, while Greek yogurt (if used) brings a slightly healthier option with a bit of extra tartness. Both help balance the heat of the spices.

12. Fresh Lemon Juice:

    Lemon juice adds a bright, zesty note that cuts through the richness of the dip and balances the creamy and spicy flavors.

Cheeses:

13. Cotija Cheese:

    Mexican Cotija cheese is a crumbly, salty cheese that gives a bold flavor contrast to the creamy base. It’s a traditional topping for street corn and adds an authentic touch to the dip. If you can’t find cotija cheese, you can substitute it with feta cheese while has the same crumbly texture…although the flavor isn’t anything like the classic cotija flavors of Mexican street corn.

14. Shredded Cheddar Cheese:

    Cheddar is used for its sharpness, adding a rich, cheesy flavor that melts perfectly into the dip, contributing both flavor and texture.

Filling:

15. Grilled Corn (Optional but Recommended):

    Grilled corn kernels add a smoky, charred sweetness that enhances the overall flavor of the dip. They also give a nice texture contrast to the creamy dip.

16. Fresh Cilantro:

    Cilantro brings a fresh, herby finish that complements the rich, spicy, and tangy flavors of the dip, adding a burst of color and brightness to each bite.

Each ingredient in this dip works together to create a delicious balance of sweet, spicy, smoky, and creamy flavors, making this a truly irresistible dish!

Rojos street corn dip copycat recipe tips and tricks 

– Control the Heat When Adding Cream Cheese: When incorporating the cream cheese into the dip, be sure to lower the heat to avoid burning the mixture. Keeping the heat on low ensures the cheese melts smoothly and blends well without sticking to the pan.

– Using Canned Corn as a Substitute: If fresh corn isn’t available, canned corn is a great alternative. Simply drain the canned corn and sauté it over high heat until it develops a golden-brown color. This step adds a bit of caramelization and depth of flavor.

– Lemon Juice vs. Lime Juice: While the original recipe calls for lemon juice, you can use lime juice if you prefer. Both options add a delightful tanginess, so choose based on your taste preference or what you have on hand.

– Enhance Flavor with Pepper Jack Cheese: For an extra kick, consider swapping cheddar cheese with Pepper Jack cheese. Pepper Jack introduces a bit more spice and complexity. Freshly shredded cheese will melt better and give a smoother texture. If you prefer a milder flavor, a Mexican blend cheese works well and still adds a nice touch.

– Slow Cooker Tip: For a hands-off approach, you can prepare this Mexican corn dip in a slow cooker. Simply add all the ingredients to the Crock Pot, cover, and cook on low for 4 hours or on high for 2 hours. This method allows the flavors to meld beautifully while you focus on other tasks.

How to heat Rojos street corn dip: easy steps for How to reheat Mexican corn dip with cream 

To heat Rojo’s Street Corn Dip, follow these steps:

  1. Microwave: Transfer the dip to a microwave-safe dish and heat in 30-second intervals, stirring in between until warmed through.
  2. Stovetop: Place the dip in a saucepan over low to medium heat, stirring occasionally until it’s heated evenly.
  3. Oven: Preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish and cover with foil. Heat for about 10-15 minutes or until warm.

After heating, stir well and serve with chips or veggies!

Rojos street corn dip recipe 

This Street Corn Dip is a delicious twist on the classic Mexican street corn, loaded with flavors like chili, garlic, and creamy cheeses. It’s easy to make, irresistibly creamy, and perfect for serving with chips at any gathering. Topped with a drizzle of spicy butter, mayo, and fresh cilantro, it’s a crowd-pleasing dip that’ll have everyone coming back for more! We are staying true to the delicious Rojos street corn flavors with amazing melty rich cheese and creamy textures! 

Mexican street corn dip recipe ingredients 

  • 2 tablespoons (16g) chili powder
  • 2 teaspoons (4.6g) smoked paprika
  • 1 ¼ teaspoons (2.5g) cayenne pepper, adjust to taste
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 yellow onion, chopped (about 1 cup / 150g)
  • 2 cups (320g) corn kernels (3-4 raw ears)
  • 2 cloves garlic, chopped (about 6g)
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (0.5g) ground black pepper
  • 6 ounces (170g) cream cheese, at room temperature
  • ⅓ cup (80g) sour cream
  • 4 tablespoons (56g) salted butter
  • ⅓ cup (76g) olive oil mayo, or use plain Greek yogurt
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 cup (75g) crumbled cotija cheese
  • 1/3 cup (40g) shredded cheddar cheese
  • 1 ear grilled corn, kernels removed from the cob (optional, but recommended)
  • ¼ cup (15g) fresh cilantro, chopped

How to make Rojos Mexican street corn dip 

How to make Rojos street corn dip recipe step-by-step instructions:

  1. Mix the Spices: In a small bowl, combine the chili powder, paprika, cayenne, and salt. Set aside.
  2. Cook the Onion and Corn: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook for another 5 minutes until the corn is tender.
  3. Add the Creamy Ingredients: Lower the heat to low, then mix in the cream cheese, letting it melt into a creamy consistency. Stir in the sour cream and shredded cheddar until everything is heated through. If the dip is too thick, you can add a little milk to thin it out.
  4. Prepare the Spicy Butter: In a separate skillet, melt the butter over medium heat until it turns golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and a bit of salt. Cook for one more minute, then remove from the heat.
  5. Mix the Mayo: In a small bowl, stir together the mayo and lemon juice.
  6. Assemble the Dip: Transfer the warm dip to a serving bowl. Top with the grilled corn kernels, then drizzle the mayo mixture and spicy butter over the top. Finish by sprinkling on crumbled cheese and fresh cilantro.

Serve with plenty of chips for dipping and enjoy!

Delicious Corn dip variations 

Here are some delicious corn dip variations to try for a fun twist:

1. Spicy Jalapeño Corn Dip: Add diced fresh or pickled jalapeños for a spicy kick, or even a dash of hot sauce.

2. Buffalo Corn Dip: Mix in buffalo sauce and ranch dressing for a tangy, spicy version that’s perfect for game day.

3. Mexican Street Corn Dip: Add a squeeze of lime juice, cotija cheese, and a dash of Tajín seasoning for a tangy, authentic flavor.

4. Creamy Avocado Corn Dip: Stir in diced avocado for a creamy, buttery texture that complements the corn.

5. Cheesy Spinach Corn Dip: Add some chopped, sautéed spinach along with extra cheese for a hearty, veggie-packed version.

6. Southwest Corn Dip: Incorporate black beans, diced tomatoes, and chopped cilantro for a flavorful, Tex-Mex inspired dip.

These variations can be mixed and matched to suit your taste!

Ways to eat spicy street corn dip 

Experience the Authentic Delight of Rojo’s Corn Dip!

Rojo’s Corn Dip brings a traditional Mexican favorite to your table with ease and flavor! Our Mexican-Style Street Corn Dip features fresh corn, spicy green chiles, and a blend of premium cheddar and Cotija cheeses, creating a dish that’s irresistible whether served hot or cold. This beloved specialty is sure to be a hit with family and friends of all ages.

Serving Suggestions:

  • Dip: For the classic experience, pair this rich and creamy dip with sturdy tortilla chips or thick flour and corn tortillas. The dip’s hearty texture means you need chips strong enough to handle all that flavor!
  • Topping: Elevate your tacos by using Rojo’s Street Corn Dip as a flavorful topping. Its combination of spicy green chiles and Cotija cheese brings taco toppings together in one delicious mix.
  • Side Dish: Swap out plain corn for Rojo’s Street Corn Dip as a satisfying side. It’s a hearty and flavorful alternative that complements a wide range of main dishes.

Mexican street corn dip storage 

If you’re lucky enough to find yourself with any leftover Mexican street corn dip, the great news is that this Elote dip recipe is meal prep and storage friendly. So don’t be afraid to make this delicious dip recipe in advance. To store Rojo’s Street Corn Dip properly, follow these steps:

  • Cool the Dip: Allow the dip to cool to room temperature before storing. This helps prevent condensation and keeps the dip from becoming watery.
  • Transfer to an Airtight Container: Place the cooled dip into an airtight container. This is the easy way that will keep it fresh and prevent it from absorbing any odors from the refrigerator.
  • Refrigerate: Store the Mexican style street corn dip in the refrigerator for up to 3-4 days. Make sure the container is well-sealed to maintain freshness.
  • Freeze (Optional): If you want to store it for a longer period, you can freeze the dip. Transfer it to a freezer-safe container or resealable plastic bag. It can be frozen for up to 2 months. For best results, label the container with the date.
  • Reheat: To reheat, thaw in the refrigerator overnight if frozen. Reheat in the microwave in short intervals, stirring occasionally, or on the stovetop over low heat until warmed through.

By following these steps, you can enjoy Rojo’s Street Corn Dip at its best, whether fresh or reheated.

What I’ve been making lately

Copycat Rojos Street corn dip recipe Tips and info

Using frozen or canned corn instead of fresh corn

You can use frozen or canned corn for convenience. Just make sure to drain and pat the canned corn dry or thaw the frozen corn before using.

Make the dip spicier

To add more heat, increase the cayenne pepper or add extra chili flakes to the spicy butter topping. You can also mix in some diced jalapeños for an extra kick.

Make the dip ahead of time

You can prepare the dip ahead of time and reheat it before serving. Wait to add the mayo, spicy butter, and toppings until you’re ready to serve to keep them fresh.

Adjusting consistency

If the dip is too thick, you can add a splash of milk to reach your desired consistency. For a thicker dip, let it simmer a bit longer to reduce the moisture.

Serving ideas with Street Corn Dip

Serve it with tortilla chips, pita chips, or even veggie sticks like carrots and celery for a lighter option.

Storing leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

What to serve with Street corn dip

Rojos street corn dip recipe

This Street Corn Dip is a delicious twist on the classic Mexican street corn, loaded with flavors like chili, garlic, and creamy cheeses. It's easy to make, irresistibly creamy, and perfect for serving with chips at any gathering. Topped with a drizzle of spicy butter, mayo, and fresh cilantro, it's a crowd-pleasing dip that’ll have everyone coming back for more! We are staying true to the delicious Rojos street corn flavors with amazing melty rich cheese and creamy textures! 
Munchyesta.com
Prep Time 10 minutes
Cook Time 15 minutes
Serving Size 8 people

Ingredients

Mexican street corn dip recipe ingredients

  • 2 tablespoons (16g) chili powder
  • 2 teaspoons (4.6g) smoked paprika
  • 1 ¼ teaspoons (2.5g) cayenne pepper – adjust to taste
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 yellow onion – chopped (about 1 cup / 150g)
  • 2 cups (320g) corn kernels (3-4 raw ears)
  • 2 cloves garlic – chopped (about 6g)
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (0.5g) ground black pepper
  • 6 ounces (170g) cream cheese – at room temperature
  • cup (80g) sour cream
  • 4 tablespoons (56g) salted butter
  • cup (76g) olive oil mayo – or use plain Greek yogurt
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/2 cup (75g) crumbled cotija cheese
  • 1/3 cup (40g) shredded cheddar cheese
  • 1 ear grilled corn – kernels removed from the cob (optional, but recommended)
  • ¼ cup (15g) fresh cilantro, chopped

Instructions

How to Make Rojo’s Street Corn Dip

  • Mix the Spices: In a small bowl, combine the chili powder, paprika, cayenne, and salt. Set aside.
  • Cook the Onion and Corn: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook for another 5 minutes until the corn is tender.
  • Add the Creamy Ingredients: Lower the heat to low, then mix in the cream cheese, letting it melt into a creamy consistency. Stir in the sour cream and shredded cheddar until everything is heated through. If the dip is too thick, you can add a little milk to thin it out.
  • Prepare the Spicy Butter: In a separate skillet, melt the butter over medium heat until it turns golden. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and a bit of salt. Cook for one more minute, then remove from the heat.
  • Mix the Mayo: In a small bowl, stir together the mayo and lemon juice.
  • Assemble the Dip: Transfer the warm dip to a serving bowl. Top with the grilled corn kernels, then drizzle the mayo mixture and spicy butter over the top. Finish by sprinkling on crumbled cheese and fresh cilantro.
  • Serve with plenty of chips for dipping and enjoy!

Notes

1 serving is approximately 289 calories.
You can easily substitute the corn for canned corn.
Slow Cooker Tip: For a hands-off approach, you can prepare this Mexican corn dip in a slow cooker. Simply add all the ingredients to the Crock Pot, cover, and cook on low for 4 hours or on high for 2 hours. This method allows the flavors to meld beautifully while you focus on other tasks.

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