For The Easiest Street Corn Dip You'll Ever Make, Use This Mexican-Style Canned Soup

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Mexican-style street corn has exploded in popularity in the United States. Toothsome gems of corn sweetness mingled with creamy mayonnaise and milky, slightly tangy cotija cheese with a kick of chili heat? Yes, please. You can enjoy varying versions of this formula, too: The difference between elote and esquites is the former is corn on the cob slathered with the spreads and toppings, while the latter is corn off the cob mixed with those ingredients and more, like a salad. And then there's dip. 

Elote-style corn dip gives the deliciousness of Mexican street corn a heartier texture so it can be scooped onto a tortilla chip. It's especially easy to make if you pick up one specific soup: Campbell's Homestyle Mexican-Style Street Corn soup. With roasted corn, jalapeño peppers, cotija cheese as well as monterey jack and cheddar, onions, garlic, butter, salt, paprika, and lime juice, this soup is a ready-made foundation for street corn dip and saves you from having to buy and prep all of those ingredients individually.

The trick is to reduce the soup down to its solid ingredients rather than adding water for a brothier consistency. You can do this by simmering it on the stove for roughly 10 minutes, stirring periodically. To further bulk the mixture up, separately cook some canned corn in a skillet, then pour in the reduced soup; and enhance with more cheese, lime juice, chili powder, and anything else you want.

If you heat your corn while reducing the soup, this dip comes together in just over 10 minutes — not bad for a restaurant-worthy treat. Street corn dip is an exciting crowd-pleaser for guests, but it's effortless enough to whip up on any old weeknight, too. The more you make it, the more you'll realize different ways you like to personalize it. 

There are lots of options for add-ins, even if it means venturing off the traditional Mexican elote path — you can still stay in Mexican-cuisine territory. After combining the soup and corn, mix in fresh peppers, diced tomatoes and onions, cilantro leaves, and/or radishes. You can also stir in mayonnaise, a more by-the-book boost of creaminess here, and even some rich avocado pieces. Garnish the dip with a dollop of sour cream and a squeeze of lime juice, and you have a party of complementary flavors and textures ready for every crunchy bite of a chip.

You can also find inspiration in the fact that elote toppings vary across Mexico. Southern regions, for instance, use queso fresco and tarter crema instead of cotija and mayo, and coastal areas may sprinkle on dried shrimp powder. However you prep yours, serve your easy, mouthwatering street corn dip with tortilla chips, toasted tortilla pieces, and crudite. If you have leftovers — hard to imagine — street corn dip is one of the most genius quesadilla add-ins for tomorrow's lunch.