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Mexican Corn Dip

Mexican corn dip (elote dip) with creamy charred corn cooked in a skillet, then enriched with cream cheese and sour cream for a thick, scoopable texture. Topped with cotija, chili powder, and a squeeze of lime, it’s an easy party dip for tortilla chips.
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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 dip base
  • 3 cup corn kernels fresh or frozen, thawed
  • 1 tbsp butter
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup cotija cheese crumbled, divided
  • 1 tsp chili powder plus extra for garnish
  • 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
  • 1 tortilla chips for serving

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, then 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.
Finish and serve
  1. Top with remaining cotija, a dusting of chili powder, and fresh cilantro, then serve immediately with tortilla chips.

Notes

For the best char and flavor, spread the corn in an even layer before leaving it undisturbed for the first 3–4 minutes. Store leftovers in the fridge up to 3 days in a covered container; reheat gently in a skillet over low heat, stirring often, until warmed through. Freezing is not recommended because the creamy dairy may separate. If you want a lighter option, use reduced-fat cream cheese and sour cream while keeping the same seasoning balance.