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Street Corn Dip (Elote Dip)

Street corn dip delivers Mexican street corn dip flavor in a creamy, smoky skillet with charred corn kernels and a bubbly cotija topping. It’s an easy party dip style chip dip that’s ready fast and served warm with 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 kernels
  • 3 cup corn kernels, fresh or frozen (thawed) Use thawed frozen corn if needed.
Skillet and seasonings
  • 1 tbsp olive oil
  • 1 tsp Tajín or chili lime seasoning Plus extra for topping.
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1 tbsp pickled jalapeño, chopped
  • 0.25 salt to taste Add gradually and taste after heating.
Creamy base
  • 4 oz cream cheese, softened
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema or sour cream
  • 0.5 cup cotija cheese, crumbled, plus more for topping Reserve extra for serving.
Garnish and serving
  • 0.25 fresh cilantro and lime wedges for garnish Use cilantro leaves and lime wedges for finishing.
  • 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, then add corn and cook undisturbed for 3–4 minutes until charred, keeping the corn in a single layer.
  2. Stir the charred corn, then cook for 2 more minutes over high heat until evenly browned and fragrant.
Make the creamy dip
  1. Reduce heat to medium and add cream cheese, stirring until it is fully melted into the corn.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until combined and heated through.
  3. Taste the dip and adjust salt to taste, then transfer to a serving bowl for a warm, bubbling consistency.
Finish and serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge for a classic elote look.
  2. Serve warm with tortilla chips on the side for scooping.

Notes

Pro tip: keep the corn spread out in the skillet so it chars instead of steaming. Store leftovers in the refrigerator up to 3 days in an airtight container; rewarm gently in a skillet over low heat, stirring, until hot. Freezing is not recommended because the creamy base can separate. For a lighter option, use light mayonnaise and light Mexican crema/sour cream.