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Street Corn Dip (Elote Dip)

Street corn dip (elote dip) with charred corn kernels simmered in a smoky, creamy sauce and topped with cotija and chili-lime seasoning. This Mexican street corn dip is quick to make in one skillet and serves warm as an easy party chip dip.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed)
Creamy base
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema or sour cream
Cheese and seasoning
  • 0.5 cup cotija cheese, crumbled, plus more for topping
  • 1 tsp Tajín or chili lime seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1 tbsp pickled jalapeño, chopped
  • Salt to taste
Garnish and serving
  • Fresh cilantro and lime wedges for garnish
  • Tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat olive oil in a large skillet over high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred; you should see browned, smoky spots forming on the kernels.
  2. Stir the corn and cook for 2 more minutes over high heat to deepen the char and evaporate excess moisture.
Melt and season
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn for a smooth, creamy coating.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through, with bubbles just starting around the edges.
Finish and serve
  1. Taste and adjust salt, then transfer the dip to a serving bowl so it can settle slightly before topping.
  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 texture, use thawed corn and let it sit undisturbed long enough to char before stirring. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet over low heat, stirring until creamy. Freezing isn’t recommended because the dairy can separate when thawed. For a dairy-light swap, use reduced-fat cream cheese and a reduced-fat sour cream or crema equivalent.