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Street Corn Dip (Elote Dip)

Street corn dip, also known as elote dip, is a creamy Mexican street corn dip made in a skillet with charred corn kernels. Bubbling, smoky corn in a tangy crema sauce gets finished with cotija and Tajín for a bold chip dip texture.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 3 cup corn kernels, fresh or frozen (thawed) Fresh or thawed frozen works—pat dry if very wet to help char.
Olive oil
  • 1 tbsp olive oil
Cream cheese
  • 4 oz cream cheese, softened
Mayonnaise
  • 1 tbsp mayonnaise Use Mexican-style mayo if available for a closer Tex-Mex flavor.
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
Crema or sour cream
  • 1 cup Mexican crema or sour cream Use Mexican crema for the tangiest, most authentic dip.
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
  • 0.25 tsp Salt to taste Start with a small pinch and add more as needed.
Fresh cilantro
  • 0.25 cup Fresh cilantro and lime wedges for garnish Use cilantro leaves and lime wedges for serving.
Tortilla chips
  • 1 Tortilla chips for serving Serve alongside for scooping.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat the olive oil in a large skillet over high heat, add the corn, and cook undisturbed for 3–4 minutes until you see charred spots and the edges darken.
  2. Stir the corn and cook for 2 more minutes, keeping the heat high until the kernels look glossy and lightly browned all over.
Make the creamy sauce
  1. Reduce heat to medium, add the cream cheese, and stir until fully melted and no streaks remain.
  2. Stir in the mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through.
  3. Taste the dip and adjust salt, then transfer it to a serving bowl while warm.
Top and serve
  1. Top with extra cotija, a dusting of Tajín, and fresh cilantro, and add a lime wedge for squeezing.
  2. Serve warm with tortilla chips for scooping right away.

Notes

Pro tip: Char the corn undisturbed first to build smoky flavor—then stir just enough to keep kernels evenly browned. Store leftover street corn dip covered in the fridge up to 3 days; rewarm gently in a skillet over low heat, adding a splash of crema or sour cream if it thickens. Freezing is not recommended due to dairy texture changes. For a dairy-light option, use a reduced-fat cream cheese and sour cream/crema, then increase lime juice slightly to keep the tang.