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Street Corn Dip

Street corn dip (elote dip) with charred corn kernels folded into a smoky, creamy sauce, then topped with cotija, Tajín, and a drizzle of crema. This Mexican street corn dip is an easy party dip that tastes like elote—warm in a skillet and perfect for scooping with tortilla chips.
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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
  

Street corn dip ingredients
  • 3 cup corn kernels Fresh or frozen (thawed) kernels.
  • 1 tbsp olive oil
  • 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 tsp Tajín or chili lime seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1 tbsp pickled jalapeño Chopped.
  • Salt to taste
  • Fresh cilantro For garnish.
  • lime wedges For garnish.
  • Tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat 1 tbsp olive oil in a large cast iron skillet over high heat, add 3 cups corn kernels, and cook undisturbed for 3–4 minutes until charred, watching for dark browned spots at the edges.
  2. Stir the corn and cook 2 more minutes, until the kernels are tender and further browned.
Make the smoky cream sauce
  1. Reduce heat to medium and add 4 oz softened cream cheese, then stir until fully melted and smoothly coating the corn.
  2. Stir in mayonnaise, Mexican crema (or sour cream), cotija, Tajín, garlic powder, smoked paprika, lime juice, and chopped pickled jalapeño until combined and heated through, with the sauce turning creamy and thick.
  3. Taste and adjust with salt as needed, then transfer the dip to a serving bowl so it settles into an even layer.
Top and serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, creating a charred-and-cheesy finish.
  2. Serve warm with tortilla chips for scooping.

Notes

For the best char, keep the first 3–4 minutes undisturbed so the corn can darken before stirring. Store leftovers in the refrigerator up to 3 days in an airtight container; rewarm gently in a skillet over low heat, adding a splash of crema if needed. Freezing isn’t recommended because the creamy base can separate. Dairy-light swap: use low-fat cream cheese and sour cream (or a lactose-free crema) to keep the texture while reducing richness.