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Street Corn Dip

Street corn dip (elote dip) is a creamy Mexican street corn dip with charred corn kernels simmered in a smoky, tangy sauce. This easy party dip gets finished with cotija, Tajín, and a fresh lime-cilantro garnish.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed)
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
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
  • 1 Salt to taste
fresh cilantro and lime wedges
  • 1 Fresh cilantro and lime wedges for garnish
tortilla chips
  • 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.
  2. Reduce heat to medium and add cream cheese. Stir until fully melted into the corn, turning the mixture glossy and smooth.
Make it creamy and smoky
  1. Stir in mayonnaise, crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and jalapeño. Cook just until everything is combined and heated through, with the dip starting to bubble lightly.
  2. Taste and adjust salt. Transfer to a serving bowl so the top stays creamy and the edges stay warm.
Garnish and serve
  1. Top with extra cotija, a dusting of Tajín, and fresh cilantro. Finish with a lime wedge and serve warm with tortilla chips.

Notes

Pro tip: for the best char, use a hot skillet and don’t stir the corn for the first 3–4 minutes. Store leftovers in the fridge up to 3 days in a sealed container; rewarm in a skillet over low heat, stirring until smooth. Freezing isn’t recommended because the dairy can separate. If you want a lighter version, swap half the cream cheese with plain Greek yogurt for similar tang and creaminess.