This Mexican Street Corn Skillet Dip is a creamy and cheesy delight! Packed with sweet corn, zesty spices, and topped with fresh cilantro, it’s like a fiesta in a bowl!
You just scoop it up with tortilla chips and enjoy—who needs a fancy dinner? I sometimes make it for get-togethers and everyone keeps coming back for more. It’s too good to resist!
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness and texture, but you can easily swap in frozen or canned corn if fresh isn’t available. Just make sure to drain canned corn well to avoid excess moisture.
Cotija Cheese: This crumbly cheese brings a salty flavor, but feta or queso fresco can be great substitutes if you’re in a pinch. You can use more or less, depending on your taste!
Mayonnaise & Sour Cream: I love this combo for the creaminess it brings. For lighter options, try Greek yogurt instead of sour cream. Vegan mayo and cashew cream also work well for a plant-based dip.
Spices: Chili powder and smoked paprika are key for flavor, but you can adjust based on your spice preference. You could even throw in some cayenne for extra heat if you like it spicy!
How Do I Get My Corn Perfectly Charred?
Getting that charred flavor from the corn is essential for the dip! Here’s how to do it right:
- Use medium-high heat to start, which allows the corn to caramelize nicely. Keep an eye on it to prevent burning.
- Stir occasionally, but let it sit for a minute in between, so you can achieve those nice brown spots.
- If using frozen corn, it might take a little longer to char, so patience is key!
Once you’ve got that char, the dip will have a wonderful smoky flavor! Enjoy making it!
Mexican Street Corn Skillet Dip
Ingredients You’ll Need:
For the Dip:
- 4 ears of fresh corn (or about 4 cups of frozen or canned corn, drained)
- 2 tablespoons butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese (plus extra for topping)
- 1 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (plus extra lime wedges for serving)
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious dip takes about 15-20 minutes to prepare and cook. It’s quick to whip up and perfect for a gathering or a cozy night in!
Step-by-Step Instructions:
1. Prepare the Corn:
If using fresh corn, shuck the ears and carefully cut the kernels off the cob using a sharp knife. If you’re using frozen or canned corn, make sure it’s drained and ready to go.
2. Heat the Skillet:
Take a cast iron skillet or a large frying pan and place it over medium-high heat. Add the butter and let it melt completely, swirling it around to cover the base of the skillet.
3. Char the Corn:
Add the corn kernels to the skillet. Cook for about 8-10 minutes, stirring occasionally. You want the corn to start browning and getting some lovely char marks—that’s the flavor magic!
4. Mix the Creamy Base:
In a mixing bowl, toss together the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, ground cumin, lime juice, and a little salt and pepper. This creamy mixture brings everything together beautifully!
5. Combine Everything:
Reduce the heat to medium and then pour the creamy mixture into the skillet with the charred corn. Stir everything together, allowing it to warm through for another 2-3 minutes.
6. Add Cheese and Cilantro:
Gently fold in the crumbled cotija cheese (save some for sprinkling on top) and the chopped cilantro. Mix until everything is combined.
7. Garnish and Serve:
Remove the skillet from heat and sprinkle the extra cotija cheese, a dash of chili powder, and more cilantro on top for an added touch. Serve it warm, with lime wedges and tortilla chips ready for dipping!
This creamy and spicy dip mimics the flavors of traditional Mexican street corn (elote) and is sure to be a hit at any gathering. Enjoy every bite!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just be sure to thaw and drain it well to avoid extra moisture in the dip.
How Can I Make This Dip Ahead of Time?
You can prepare the corn and creamy mixture separately a few hours in advance. Just combine them in the skillet and warm everything up when you’re ready to serve!
What Other Ingredients Can I Add?
Feel free to customize your dip! You could add diced jalapeños for heat, black beans for a bit more substance, or even some chopped avocado for extra creaminess.
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat gently on the stovetop or in the microwave!
