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Mexican Corn Dip (Elote Dip / Street Corn Dip)

Mexican corn dip with creamy, charred corn cooked in a skillet and stirred into a smooth mayo-and-cream-cheese base. Topped with crumbled cotija, chili powder, and a squeeze of lime for classic street-corn flavor in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Corn base
  • 3 cup corn kernels
  • 2 tbsp butter
Creamy dip base
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup cotija cheese crumble, divided
Seasoning and toppings
  • 1 tsp chili powder plus extra for dusting
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño finely diced
  • salt to taste
  • 1 fresh cilantro for garnish
Serving
  • 1 tortilla chips

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt the butter in a skillet over medium-high heat and add the corn kernels. Cook undisturbed for 3–4 minutes until charred on one side.
  2. Stir the corn and cook for 2 more minutes, letting additional spots brown. The corn should look lightly blistered and slightly charred.
Make the creamy dip
  1. Reduce heat to medium and stir in the cream cheese until melted and fully incorporated. Keep mixing until no lumps remain.
  2. Add the mayonnaise and sour cream, then stir until the mixture looks smooth and creamy. Scrape the bottom so nothing sticks.
  3. Add half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, then stir until everything is creamy and heated through. Look for an even orange-and-cream color with flecks of jalapeño.
  4. Taste and season with salt. Adjust until the dip tastes balanced and flavorful.
Top and serve
  1. Transfer to a serving bowl or keep it in the skillet, then top with the remaining cotija. The surface should look speckled with white cheese crumbles.
  2. Dust with extra chili powder and add fresh cilantro, then serve immediately with tortilla chips. The dip should be warm enough to bubble slightly at the edges when scooped.

Notes

For best texture, soften the cream cheese and use thawed corn if frozen so it melts in quickly. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over low heat to keep it creamy. Freezing isn’t recommended because mayo/sour cream can split after thawing. For a lighter option, replace mayonnaise with Greek yogurt (keep the same amount) to reduce calories while staying tangy.