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Street Corn Dip (Elote Dip)

Street corn dip with charred corn kernels cooked in a smoky skillet and stirred into a creamy elote-style sauce. Topped with cotija, Tajín chili lime seasoning, and a lime wedge drizzle for a crowd-ready Mexican street corn dip.
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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
  

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
  • 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. Visual cue: you should see browned, smoky spots on the corn kernels.
  2. Stir the corn and cook 2 more minutes to deepen the char. Visual cue: steam should rise and the kernels should look toasted.
Make the creamy dip
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn. Visual cue: the mixture turns glossy and smooth.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija cheese, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through. Visual cue: the dip looks creamy with specks of spices and peppers throughout.
  3. Taste and adjust salt, then transfer to a serving bowl. Visual cue: the dip should be evenly seasoned with a smoky-lime balance.
Top and serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge. Visual cue: the surface should be speckled with white cotija and bright green cilantro.
  2. Serve warm with tortilla chips. Visual cue: chips should be ready at the bowl edge for dipping.

Notes

Pro tip: make sure the skillet is genuinely hot before adding the corn so you get real char instead of steaming. Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat, stirring, until warmed through. Freezing is not recommended because the creamy base can break. For a lighter option, use low-fat cream cheese and reduced-fat Mexican crema or sour cream while keeping the same seasoning amounts.