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A rustic skillet filled with hot and bubbly elote dip, showcasing the charred corn and creamy texture.

Mexican Street Corn Dip (The Only Recipe You'll Ever Need)

This Mexican Street Corn Dip is a hot, creamy, and cheesy appetizer packed with the classic elote flavors of charred corn, cotija cheese, lime, and chili. Ready in 30 minutes, it's the perfect crowd-pleasing dip for any party!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 4 cups corn kernels fresh or frozen
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup cotija cheese crumbled, divided
  • 1 jalapeño finely diced
  • 1/2 cup fresh cilantro chopped, plus more for garnish
  • 2 green onions thinly sliced
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp chili powder plus more for garnish
  • 1/2 tsp smoked paprika
  • Tortilla chips, for serving
  • Lime wedges, for serving

Equipment

  • 1 Large Skillet A cast iron skillet is great for serving.

Method
 

  1. In a large skillet over medium-high heat, melt the butter. Add corn and cook, stirring occasionally, for 5-7 minutes or until tender and lightly charred. Remove from skillet and set aside.
  2. Reduce heat to medium. In the same skillet, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and melted.
  3. Stir in half of the cotija cheese (1/2 cup), diced jalapeño, cilantro, green onions, lime juice, chili powder, and smoked paprika.
  4. Return the charred corn to the skillet. Stir everything together until well combined. Cook for 3-5 minutes, until the dip is heated through and bubbly around the edges.
  5. Top the dip with the remaining 1/2 cup of cotija cheese, a little more chopped cilantro, and a sprinkle of chili powder. Serve immediately with tortilla chips and fresh lime wedges.

Notes

Charring Tip: Don't overcrowd the pan when charring the corn. Work in batches if necessary to ensure the kernels get a nice color.
Make-Ahead: Assemble the dip without the final garnishes, store in the fridge for up to 24 hours, and bake at 375°F (190°C) for 20-25 minutes until hot and bubbly.