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Mexican Corn Dip (Elote Dip / Roasted Corn Dip)

Mexican corn dip is a creamy charred-corn skillet dip made with cream cheese, sour cream, mayo, and crumbled cotija. You’ll get a street-corn style texture—corn develops char in the skillet, then everything is stirred until warm and smooth.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn dip base
  • 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 the dip and dusting
  • 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 in the skillet
  1. Melt butter in a cast iron skillet over medium-high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred on one side.
  2. Stir the corn and cook for 2 more minutes until the edges look browned and slightly crisp.
Make it creamy
  1. Reduce heat to medium and stir in cream cheese until melted and fully incorporated.
  2. 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.
  3. Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet.
Top and serve
  1. Top the dip with the remaining cotija, a dusting of chili powder, and fresh cilantro for a bright finish.
  2. Serve immediately with tortilla chips for scooping while the dip is hot and bubbling at the edges.

Notes

Pro tip: use a hot, preheated skillet so the corn char happens quickly—this is what gives the dip street-corn flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat, stirring, until warmed through. Freezing is not recommended because mayonnaise-based dips can change texture. For a dairy-light swap, replace mayonnaise with Greek yogurt and use reduced-fat cream cheese.