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Street Corn Dip (Elote Dip)

Street corn dip (elote dip) is a warm, creamy Mexican street corn dip with charred corn cooked in a smoky cream sauce. It’s topped with cotija, Tajín-style chili lime seasoning, and a fresh cilantro finish for a classic chip dip texture and bold street flavor.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed)
Olive oil
  • 1 tbsp olive oil
Cream cheese
  • 4 oz cream cheese, softened
Mayonnaise
  • 0.333 cup mayonnaise
Mexican crema or sour cream
  • 0.333 cup Mexican crema or sour cream
Cotija cheese
  • 0.5 cup cotija cheese, crumbled, plus more for topping
Tajín or chili lime seasoning
  • 1 tsp Tajín or chili lime seasoning
Garlic powder
  • 0.5 tsp garlic powder
Smoked paprika
  • 0.5 tsp smoked paprika
Fresh lime juice
  • 2 tbsp fresh lime juice
Pickled jalapeño
  • 1 tbsp pickled jalapeño, chopped
Salt
  • 1 Salt to taste
Fresh cilantro and lime wedges
  • 1 Fresh cilantro and lime wedges for garnish
Tortilla chips
  • 1 Tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat the olive oil in a large skillet over high heat, add corn, and cook undisturbed for 3–4 minutes until charred. Visual cue: look for dark, blistered spots on the kernels.
  2. Stir the corn and cook for 2 more minutes over high heat. Visual cue: the kernels should look glossy and continue browning in spots.
Make the creamy elote sauce
  1. Reduce heat to medium, add cream cheese, and stir until fully melted into the corn. Visual cue: the mixture turns smooth and lightly thickened.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through. Visual cue: the dip should look creamy with speckles of cotija throughout.
Finish and serve
  1. Taste and adjust salt, then transfer to a serving bowl. Visual cue: the surface should look creamy and evenly seasoned.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, and serve warm with tortilla chips. Visual cue: bright lime and chili-lime seasoning stand out on top.

Notes

For the best char, spread the corn in an even layer and avoid stirring during the first 3–4 minutes. Store leftovers in the fridge up to 3 days and reheat gently in a skillet over low heat, stirring often (dip may thicken as it cools). Freezing is not recommended due to dairy texture. If you want a lighter version, swap sour cream/crema for a reduced-fat Mexican crema while keeping cotija topping for flavor.