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Mexican Corn Dip

Mexican corn dip (elote dip) with creamy charred corn made in a skillet and finished with cotija, chili powder, and fresh lime. Creamy street-corn style texture that bubbles at the edges and is ready for easy chip dunking in minutes.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed)
Fat and dairy
  • 2 tbsp butter
  • 0.5 cup mayonnaise
  • 4 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup cotija cheese, crumbled, divided
Seasonings
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño, finely diced
  • 1 salt to taste
  • 1 fresh cilantro and extra chili powder for garnish
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt the butter in a skillet over medium-high heat and add the corn kernels, cooking undisturbed for 3–4 minutes until charred on one side, then stir and cook 2 more minutes with visible browning.
  2. Reduce the heat to medium and stir in the cream cheese until melted and fully incorporated, keeping the mixture smooth and creamy.
Make it creamy and season
  1. Add the mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice and stir until everything is creamy and heated through, with steady bubbling around the edges.
  2. Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet for immediate dipping.
Top and serve
  1. Top with the remaining cotija, a dusting of chili powder, and fresh cilantro so the garnish looks fresh and speckled over the surface.
  2. Serve immediately with tortilla chips for dipping while the dip is warm.

Notes

For the best “street corn” char, keep the corn undisturbed during the first 3–4 minutes before stirring. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently in a skillet over low heat, adding a splash of sour cream if it tightens. Freezing isn’t recommended since the dairy can separate. For a lighter option, swap light mayonnaise and light sour cream (texture stays creamy, though slightly less rich).