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Mexican Corn Dip (Elote Dip)

Mexican corn dip that turns fresh or frozen kernels into charred, creamy street-corn style dip in a skillet. Loaded with cotija, lime, and a chili-kissed mayo-cheese base for a bubbly, scoopable 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: 420
Ingredients Equipment Method Notes

Ingredients
  

corn base
  • 3 cup corn kernels
  • 2 tbsp butter
  • 1 jalapeño finely diced
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
creamy cheese mixture
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 1 cup cotija cheese crumble, divided
  • 1 fresh cilantro for garnish
to serve
  • 1 tortilla chips
  • 1 extra chili powder for garnish

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt the butter in a skillet over medium-high heat, then add the corn kernels and cook undisturbed for 3–4 minutes until charred on one side with visible browning.
  2. Stir the corn and cook 2 more minutes over medium-high heat until additional spots look lightly charred and aromatic.
Melt and combine
  1. Reduce heat to medium, then stir in the cream cheese until melted and fully incorporated, creating a smooth base.
  2. Add the 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.
Season and serve
  1. Taste and season with salt, then transfer to a serving bowl or keep warm in the skillet.
  2. Top with the remaining cotija, dust with extra chili powder, and add fresh cilantro, then serve immediately with tortilla chips.

Notes

For the best charred flavor, let the corn sit undisturbed during the first 3–4 minutes so it can darken on one side. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat until loosened. Freezing is not recommended because the creamy base can become grainy. For a lighter option, use light mayonnaise and reduced-fat cream cheese and sour cream.