Go Back

Mexican Corn Dip (Elote Dip)

Mexican corn dip is a creamy street-corn style skillet dip with charred corn, melted cream cheese, and a cotija-chili topping. This elote dip is stirred until smooth and served hot with tortilla chips for easy, hands-on party snacking.
Print Recipe Pin Recipe
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 and dairy base
  • 3 cup corn kernels Use fresh or thawed frozen corn kernels.
  • 2 tbsp butter
  • 0.5 cup mayonnaise
  • 4 oz cream cheese Soften before cooking so it melts smoothly.
  • 0.5 cup sour cream
Cheese and seasonings
  • 1 cup cotija cheese Crumbled; divide for topping and mixing.
  • 1 tsp chili powder Plus more for dusting and garnish if desired.
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño Finely diced.
  • 1 salt To taste.
  • 1 fresh cilantro For garnish.
Serving
  • 1 tortilla chips Serve on the side for dunking.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt butter in a skillet over medium-high heat and add corn kernels, cooking undisturbed for 3–4 minutes until charred on one side, then stir and cook 2 more minutes.
  2. Reduce heat to medium and stir in cream cheese until melted and fully incorporated.
Make it creamy and season
  1. Add mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice and stir until everything is creamy and heated through.
  2. Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet.
Top and serve
  1. Top with remaining cotija and dust with chili powder.
  2. Add fresh cilantro and serve immediately with tortilla chips.

Notes

Pro tip: soften the cream cheese before cooking so it melts instantly and keeps the dip smooth. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a skillet over low heat, stirring to loosen. Freezing isn’t recommended because the dairy can break. For a dairy-friendly swap, use plant-based cream cheese and mayonnaise (and a dairy-free cotija alternative if available), keeping the same mixing and topping steps.