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Mexican Street Corn Dip

A creamy and flavorful dip that captures the essence of elote, perfect for any gathering and pairs beautifully with tortilla chips.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Corn Base
  • 4 cups corn kernels — fresh from 4 large cobs, or frozen kernels fully thawed, or drained canned corn Patted dry for best results.
  • 1 tablespoon neutral oil or butter For charring.
  • 0.5 teaspoon salt For seasoning during cooking.
For the Creamy Dip Base
  • 0.5 cup mayonnaise Good quality recommended.
  • 0.5 cup sour cream or Mexican crema
  • 225 grams full-fat cream cheese, softened To room temperature.
  • 2 limes juiced About 3–4 tablespoons.
  • 1 teaspoon lime zest
  • 1 teaspoon chilli powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper Adjust to heat preference.
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
For the Toppings and Mix-Ins
  • 0.75 cup cotija cheese, crumbled Divided (half into dip, half on top).
  • 1 jalapeño, finely diced Seeds removed for mild, kept for hot.
  • 3 tablespoons fresh cilantro leaves, chopped
  • 3 spring onions thinly sliced
  • Extra chilli powder and smoked paprika for dusting
  • Extra lime wedges for serving
For Serving
  • serving tortilla chips Thick restaurant-style preferred.
  • Optional: sliced raw vegetables, pita chips, or toasted bread

Method
 

Preparation
  1. Char the corn by heating a cast iron skillet over high heat until hot.
  2. Add oil or butter, swirl to coat, and arrange corn kernels in a single layer.
  3. Do not stir for the first 2-3 minutes to develop char marks.
  4. After 2-3 minutes, stir and let the other side char for another 2 minutes.
  5. Season with salt halfway through cooking. Cool for 5 minutes after charring.
Make the Creamy Base
  1. In a large bowl, beat softened cream cheese until smooth.
  2. Add mayonnaise and sour cream, stirring until combined.
  3. Mix in lime juice, lime zest, and spices. Adjust seasoning to taste.
Combine the Corn and Base
  1. Fold charred corn into the creamy base until coated.
  2. Add half of the crumbled cotija, diced jalapeño, and some spring onion. Fold gently.
  3. Taste and adjust seasoning if necessary.
Serve Warm or Broil
  1. Transfer dip to an oven-safe dish. Bake at 190°C (375°F) for 12-15 minutes.
  2. For a broiled top, switch to broil for 2-3 minutes until golden brown.
Add Toppings and Serve
  1. Sprinkle remaining cotija, spring onions, and cilantro on top.
  2. Dust with additional chili powder and smoked paprika.
  3. Place lime wedges around the dish and serve with tortilla chips.

Notes

This dip can be made a day ahead of time. Store in the fridge and bake when needed. Leftovers keep well for up to 4 days.