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Mexican Corn Dip (Elote Dip / Street Corn Dip)

Mexican corn dip with creamy charred corn cooked in a skillet, then stirred into a rich elote-style base. Topped with cotija, chili powder, and fresh cilantro for a street corn dip that bubbles at the edges.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Dip
  • 3 cup corn kernels fresh or frozen, thawed
  • 2 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 divided for topping
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño finely diced
  • 0.25 salt to taste
  • 1 fresh cilantro for garnish
  • 0.25 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn and melt the base
  1. Melt butter in a skillet over medium-high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred on one side, indicated by dark caramelized spots on the corn.
  2. Stir the corn and cook 2 more minutes until lightly charred all over and hot throughout.
  3. Reduce heat to medium and stir in softened cream cheese until melted and fully incorporated, with no visible lumps.
Make it creamy and heat through
  1. Stir in mayonnaise and sour cream until the mixture turns smooth and glossy.
  2. Add half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, then stir until everything is creamy and heated through.
  3. Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet, indicated by the dip looking thick and uniform.
Top and serve
  1. Top with the remaining cotija and a dusting of chili powder, so the surface looks speckled and creamy.
  2. Finish with fresh cilantro and serve immediately with tortilla chips for dunking.

Notes

For the best char, avoid stirring the corn during the first 3–4 minutes—let the skillet sear the kernels. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on low in the skillet (stir often) so the cream cheese stays smooth. Freezing isn’t recommended because sour cream and dairy can break when thawed. For a lighter option, use reduced-fat cream cheese and mayonnaise for a similar creamy texture.