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Street Corn Dip

Street corn dip (elote dip) with charred corn kernels in a smoky, creamy skillet sauce, topped with cotija and a chili-lime finish. This Mexican street corn dip is a quick easy party dip that stays warm and thick, perfect as a chip dip for gatherings.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed) Fresh or frozen works; thaw frozen corn first.
Olive oil
  • 1 tbsp olive oil
Cream cheese
  • 4 oz cream cheese, softened
Mayonnaise
  • 0.333 cup mayonnaise
Mexican crema or sour cream
  • 0.333 cup Mexican crema or sour cream
Cotija cheese
  • 0.5 cup cotija cheese, crumbled, plus more for topping Add extra for the top at serving.
Tajín or chili lime seasoning
  • 1 tsp Tajín or chili lime seasoning
Garlic powder
  • 0.5 tsp garlic powder
Smoked paprika
  • 0.5 tsp smoked paprika
Fresh lime juice
  • 2 tbsp fresh lime juice
Pickled jalapeño
  • 1 tbsp pickled jalapeño, chopped
Salt
  • 0.25 tsp salt to taste Use as needed after tasting.
Fresh cilantro and lime wedges for garnish
  • 1 fresh cilantro and lime wedges for garnish
Tortilla chips for serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat olive oil in a large skillet over high heat, add corn, and cook undisturbed for 3–4 minutes until charred, then stir and cook 2 more minutes.
Make the smoky cream base
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and jalapeño until everything is combined and heated through.
Finish and serve
  1. Taste and adjust salt, then transfer to a serving bowl.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, and serve warm with tortilla chips.

Notes

For the best char, keep the first cook undisturbed so corn can caramelize and blister. Store leftover dip covered in the fridge up to 3 days; rewarm gently in a skillet on low, stirring until loosened with a splash of crema or sour cream. Freezing isn’t recommended because the dairy can become grainy. For a dairy-light option, swap cream cheese and crema/sour cream for full-fat lactose-free versions (texture stays closest to the original).