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Street Corn Dip

Street corn dip (elote dip) with charred corn kernels folded into a smoky, creamy sauce and topped with cotija and Tajín. This easy Mexican street corn dip is a warm chip dip that looks like elote—bubbling in the skillet—ready for parties.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Street Corn Dip Base
  • 3 cup corn kernels Fresh or frozen; thawed if frozen.
  • 1 tbsp olive oil
  • 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.
  • 1 tsp Tajín or chili lime seasoning
  • 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.
  • 1 fresh cilantro For garnish.
  • 1 lime wedges For garnish and serving.
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the Corn
  1. Heat the olive oil in a large cast iron skillet over high heat, add the corn, and cook undisturbed for 3–4 minutes until charred.
  2. Stir the corn and cook for 2 more minutes until lightly blistered and fragrant.
Make the Creamy Elote Sauce
  1. Reduce the heat to medium, add the cream cheese, and stir until fully melted into the corn (about 1–2 minutes).
  2. Stir in the mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through (about 1–2 minutes).
  3. Taste and adjust salt, then transfer the dip to a serving bowl.
Finish and Serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge.
  2. Serve warm with tortilla chips for dipping.

Notes

For best flavor, pat corn dry (especially if thawed) before it hits the skillet so it chars instead of steams. Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, stirring to loosen with a splash of crema or sour cream if needed. Freezing isn’t recommended because the creamy base can separate. Dietary swap: use reduced-fat cream cheese and a light Mexican crema/sour cream for a lighter version while keeping the same elote topping vibe.