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Mexican Corn Dip (Elote Dip)

Mexican corn dip that mimics street-corn flavors with charred corn kernels folded into a creamy mayo-and-cream-cheese base, then topped with cotija and chili powder. Serve warm as an easy party chip dip with a fresh lime finish.
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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
  

corn
  • 3 cup corn kernels Fresh or frozen (thawed).
  • salt To taste.
creamy base
  • 2 tbsp butter
  • 0.5 cup mayonnaise
  • 4 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 cotija cheese, crumbled, divided Divide for topping.
seasonings
  • 1 tsp chili powder Use some in the dip and more for dusting.
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño, finely diced
  • fresh cilantro For garnish.
serving
  • tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt butter in a cast iron skillet over medium-high heat and add corn kernels, cooking undisturbed for 3–4 minutes until charred on one side (visual cue: browned/charred spots). Then stir and cook 2 more minutes.
Melt and build the creamy dip
  1. Reduce heat to medium and stir in softened cream cheese until melted and fully incorporated (visual cue: smooth, no cream-cheese lumps).
  2. Add mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and fresh lime juice, then stir until everything is creamy and heated through (visual cue: dip loosens slightly and bubbles at the edges).
Season and serve
  1. Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet (visual cue: the dip tastes balanced and savory).
  2. Top with remaining cotija, a dusting of chili powder, and fresh cilantro, then serve immediately with tortilla chips (visual cue: cotija looks lightly crumbled and the top is speckled).

Notes

Pro tip: thaw frozen corn thoroughly so it chars instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave until warm. Freezing is not recommended due to texture changes in the dairy. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the mayonnaise for the same creamy consistency.