Go Back
Close-up of charred corn kernels and melted cheese base in a Creamy Elote Dip.

Creamy Elote Dip: The Ultimate Charred Mexican Street Corn Skillet

A rich, bubbling Creamy Elote Dip featuring charred sweet corn, tangy sour cream, and salty cotija cheese. Perfect for dipping with chips, this skillet appetizer is finished with chili powder and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Skillet Elote Dip
  • 3 cups Sweet Corn Kernels Fresh or thawed frozen
  • 1 tbsp Neutral Oil For charring corn
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1.5 cups Monterey Jack Cheese Shredded
  • 1/2 cup Cotija Cheese Crumbled
  • 1 tsp Chili Powder
  • 1/4 cup Fresh Cilantro Finely chopped
  • 1 whole Lime Cut into wedges

Equipment

  • 1 10-inch Cast Iron Skillet Ensures even heat and a rustic presentation.
  • 1 Chef's Knife For finely chopping cilantro.

Method
 

Char the Corn
  1. Heat oil in the cast iron skillet over medium-high heat. Add corn and cook without stirring for 3 minutes until blistered with black spots.
  2. Stir and cook for another 4 minutes until deeply golden-brown. Remove 1/4 cup for garnish.
Build the Dip
  1. Lower heat. Stir in mayo, sour cream, and half of the shredded cheese until bubbling and thick.
  2. Top with remaining Monterey Jack and broil for 1-2 minutes until molten.
Garnish and Serve
  1. Dust with chili powder, sprinkle cotija cheese, and scatter cilantro flakes. Serve with lime wedges.

Notes

Dry the corn thoroughly for the best char.
Substitute Feta if Cotija is unavailable.