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Street Corn Dip

Street corn dip (elote dip) with charred corn kernels folded into a smoky, creamy sauce and topped with cotija, Tajín, and a lime crema drizzle. Roasted-style skillet char gives the dip a summer dip texture that’s ideal as an easy party dip 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
  

Corn
  • 3 cup corn kernels Fresh or frozen kernels, thawed if frozen.
Skillet and Cream Base
  • 1 tbsp olive oil
  • 4 oz cream cheese Softened for easier melting.
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema or sour cream
Cheese, Seasoning, and Mix-Ins
  • 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.
  • 1 Salt To taste.
Garnish and Serving
  • 1 Fresh cilantro and lime wedges for garnish
  • 1 Tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat olive oil in a large skillet over high heat, then add corn and cook undisturbed for 3–4 minutes until charred with dark spots.
  2. Stir the corn and cook 2 more minutes until further browned and hot throughout.
Make the creamy dip
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn.
  2. Stir in mayonnaise, crema (or sour cream), cotija, Tajín (or chili lime seasoning), garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through.
Season, serve, and top
  1. Taste and adjust salt, then transfer the dip to a serving bowl.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, and serve warm with tortilla chips.

Notes

Pro tip: For the best char, keep the corn undisturbed during the first 3–4 minutes and use a hot skillet (high heat) before stirring. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing isn’t recommended because the crema and cheese can change texture. Dietary swap: use lactose-free cream cheese and lactose-free crema (or sour cream) to make it lactose-friendly.