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Street Corn Dip

Street corn dip (elote dip) is a creamy Mexican street corn appetizer made with charred corn kernels simmered in a smoky cream sauce. It’s finished with cotija, chili lime seasoning, and a tangy crema drizzle for that elote-style, chip-dip bite.
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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 and seasoning
  • 3 cup corn kernels Fresh or frozen; if using frozen, thaw first.
  • 1 tbsp olive oil
  • 1 tsp Tajín or chili lime seasoning
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tbsp pickled jalapeño Chopped.
  • 2 tbsp fresh lime juice
  • 1 Salt To taste.
  • 0.25 Fresh cilantro For garnish.
  • 1 lime wedges For garnish and serving.
Creamy base
  • 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 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. Stir and cook 2 more minutes so the kernels blister and develop smoky spots.
Melt the cream cheese
  1. Reduce heat to medium, add the cream cheese, and stir until fully melted into the corn. Scrape the pan so the sauce stays smooth and clings to the kernels.
Build the smoky crema elote dip
  1. Stir in the mayonnaise, crema (or sour cream), cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through. Keep stirring until the mixture looks creamy with specks of charred corn throughout.
Finish and serve
  1. Taste and adjust salt, then transfer the dip to a serving bowl. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge.
  2. Serve warm with tortilla chips for dipping alongside.

Notes

Pro tip: char the corn without stirring for the first 3–4 minutes, then only stir once so you get both blistered and creamy-caramelized bits. Store in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat, stirring, adding a splash of crema if needed. Freezing isn’t recommended because the creamy base can separate. For a lighter option, swap cream cheese + mayonnaise for a reduced-fat cream cheese and plain Greek yogurt (still use cotija for the authentic salty finish).