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Street Corn Dip

Street corn dip (elote dip) is a creamy Mexican street corn dip made in one skillet with charred corn kernels and a smoky, tangy sauce. Bubbling hot corn is finished with cotija, chili lime seasoning, and a fresh lime-and-cilantro garnish for an easy party 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: 390
Ingredients Equipment Method Notes

Ingredients
  

corn kernels, fresh or frozen (thawed)
  • 3 cup corn kernels, fresh or frozen (thawed) Thaw frozen corn completely so it chars instead of steaming.
olive oil
  • 1 tbsp olive oil
cream cheese, softened
  • 4 oz cream cheese, softened Soften for faster melting.
mayonnaise
  • 0.33 cup mayonnaise
Mexican crema or sour cream
  • 0.33 cup Mexican crema or sour cream
cotija cheese, crumbled, plus more for topping
  • 0.5 cup cotija cheese, crumbled, plus more for topping Reserve some for topping.
Tajín or chili lime seasoning
  • 1 tsp Tajín or chili lime seasoning Use to taste for a bigger chili-lime hit.
garlic powder
  • 0.5 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
fresh lime juice
  • 2 tbsp fresh lime juice
pickled jalapeño, chopped
  • 1 tbsp pickled jalapeño, chopped
salt to taste
  • 0.25 tsp salt to taste Season gradually until the flavors pop.
fresh cilantro and lime wedges for garnish
  • 1 fresh cilantro and lime wedges for garnish
tortilla chips for serving
  • 1 tortilla chips for serving Serve alongside for dipping.

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 the edges look charred. Visual cue: you should see dark spots forming on the kernels.
  2. Stir the corn and cook for 2 more minutes over high heat until the skillet looks dry and the corn smells roasted. Visual cue: kernels will deepen in color and cling lightly to the pan.
Make the creamy elote sauce
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn. Visual cue: the mixture turns glossy and smooth with no cream cheese lumps.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and chopped pickled jalapeño until combined and heated through. Visual cue: cotija partially melts and the dip looks thick and bubbling at the edges.
Finish and serve
  1. Taste and adjust salt, then transfer to a serving bowl. Visual cue: the surface looks creamy and evenly speckled.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, then serve warm with tortilla chips. Visual cue: the toppings sit visibly on top rather than sinking in.

Notes

Pro tip: thaw frozen corn fully and cook undisturbed long enough to char—steaming will keep the dip from tasting like street corn. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave until warm. Freezing isn’t recommended because crema and cream cheese can break when thawed. For a lighter swap, use Mexican crema or sour cream labeled “light” and reduce mayonnaise slightly to keep the dip creamy.