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Mexican Corn Dip (Elote Dip / Street Corn Dip)

Mexican corn dip is a creamy charred street-corn-style skillet dip made with butter-seared corn and a hot, melted cream cheese base. It’s topped with crumbled cotija, chili powder, and a squeeze of lime for a bold, dunkable chip 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: 310
Ingredients Equipment Method Notes

Ingredients
  

corn
  • 3 cup corn kernels fresh or frozen, thawed
  • 2 tbsp butter
creamy base
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
cheese and spices
  • 1 cup cotija cheese crumbled, divided
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño finely diced
  • salt to taste
  • fresh cilantro for garnish
  • tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt butter in a 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 2 more minutes, until the kernels are hot and lightly browned all over.
Make the creamy dip
  1. Reduce heat to medium, then stir in softened 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 to your preference, then transfer to a serving bowl or serve directly from the skillet.
Garnish and serve
  1. Top with the remaining cotija, dust with a little extra chili powder, and scatter fresh cilantro over the top.
  2. Serve immediately with tortilla chips for dunking.

Notes

For the best char, don’t stir the corn during the first 3–4 minutes—leave it alone so it browns in spots. Store leftovers covered in the fridge up to 3 days; rewarm gently on the stovetop over low heat, stirring to restore creaminess. Freezing is not recommended because sour cream and mayo can break after thawing. For a lower-fat option, use light mayonnaise and reduced-fat cream cheese (texture stays creamy but slightly less rich).