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Street Corn Dip (Elote Dip)

Street corn dip (elote dip) made in a skillet with charred corn kernels and a smoky, creamy sauce. Topped with cotija, Tajín, cilantro, and a drizzle of crema for a classic Mexican street corn dip vibe.
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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: 350
Ingredients Equipment Method Notes

Ingredients
  

Street corn dip base
  • 3 cup corn kernels Fresh or frozen; thawed if frozen.
  • 1 tbsp olive oil
  • 4 oz cream cheese Softened.
  • 0.3333333333 cup mayonnaise
  • 0.3333333333 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 Season to your preference.
  • fresh cilantro For garnish.
  • lime wedges For serving.
  • tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat olive oil in a large cast iron skillet over high heat, add corn, and cook undisturbed for 3–4 minutes until charred, then stir and cook 2 more minutes until hot and lightly browned.
Melt the cream cheese
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn and the mixture looks smooth and glossy.
Build the smoky, creamy dip
  1. Stir in mayonnaise, Mexican crema (or sour cream), cotija, Tajín (chili lime seasoning), garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through, with a thick, bubbling texture at the edges.
Season and serve
  1. Taste and adjust salt, then transfer to a serving bowl so the dip stays warm and pourable.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, and serve warm with tortilla chips for dipping.

Notes

For best char, spread the corn in an even layer and avoid stirring during the first 3–4 minutes. Store in the refrigerator up to 3 days; rewarm gently in a skillet over low heat, adding a splash of crema or sour cream if it thickens. Freezing isn’t recommended due to dairy texture. If you want it dairy-reduced, use lactose-free cream cheese and sour cream (or a lactose-free crema) to keep the same creamy consistency.