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Street Corn Dip

Street corn dip (elote dip) is a creamy Mexican street corn dip with charred corn kernels folded into a smoky, tangy sauce. Warm and bubbling, it’s topped with cotija and Tajín for that classic elote street-corner vibe.
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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
  • 3 cup corn kernels, fresh or frozen (thawed)
olive oil
  • 1 tbsp olive oil
cream cheese
  • 4 oz cream cheese, softened
mayonnaise
  • 0.33 cup mayonnaise
Mexican crema or sour cream
  • 0.33 cup Mexican crema or sour cream
cotija cheese
  • 0.5 cup cotija cheese, crumbled, plus more for topping
Tajín or chili lime seasoning
  • 1 tsp Tajín or chili lime seasoning
garlic powder
  • 0.5 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
fresh lime juice
  • 2 tbsp fresh lime juice
pickled jalapeño
  • 1 tbsp pickled jalapeño, chopped
salt
  • 1 Salt to taste
fresh cilantro and lime wedges
  • 1 Fresh cilantro and lime wedges for garnish
tortilla chips
  • 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, add corn, and cook undisturbed for 3–4 minutes until charred, then stir and cook 2 more minutes. Look for browned spots and a smoky aroma as the kernels toast.
  2. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn. The mixture should turn smooth and glossy with no cream cheese lumps.
Make the smoky crema dip
  1. Stir in mayonnaise, crema, cotija, Tajín, garlic powder, smoked paprika, lime juice, and jalapeño until everything is combined and heated through. You should see bubbling around the edges and a thick, creamy consistency.
  2. Taste and adjust salt, then transfer to a serving bowl. The dip should hold together when spooned and look slightly thick.
Top and serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, and serve warm with tortilla chips. Aim for a bright, layered finish with the tortilla chips on the side for dipping.

Notes

Pro tip: use very hot heat for the corn so you get true char before you add the dairy. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stovetop or microwave, stirring to loosen. Freezing isn’t recommended because the crema and cotija can split after thawing. For a dairy-light option, swap cream cheese and crema for lactose-free versions while keeping the same technique.