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Street Corn Dip

Street corn dip (elote dip) made in a skillet with charred corn kernels folded into a smoky, creamy sauce and finished with cotija, Tajín, and lime. It’s a quick easy party dip texture—hot, bubbly, and spoonable—ideal for chips and gatherings.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Corn mixture
  • 3 cup corn kernels fresh or frozen; thaw if frozen
  • 1 tbsp olive oil
  • 4 oz cream cheese softened
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema or sour cream
  • 0.5 cup cotija cheese crumbled; plus more for topping
  • 1 tsp Tajín or chili lime seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1 tbsp pickled jalapeño chopped
  • 0.25 Salt to taste
Serving and garnish
  • 1 Fresh cilantro for garnish
  • 1 lime wedges for garnish
  • 1 Tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat olive oil in a large skillet over high heat, add corn, and cook undisturbed for 3–4 minutes until visibly charred (watch for dark browned spots).
  2. Stir and cook for 2 more minutes so the corn heats through and keeps some char at the edges (look for sizzling and slight browning).
Melt and season
  1. Reduce heat to medium, add cream cheese, and stir until fully melted and glossy, coating the corn (no lumps).
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until combined and heated through (bubbling at the edges is your cue).
Finish and serve
  1. Taste and adjust salt, then transfer the dip to a serving bowl so it can continue bubbling slightly in the center.
  2. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, then serve warm with tortilla chips (pile chips at the side so they stay crisp).

Notes

Pro tip: thaw frozen corn fully and pat dry so you get better browning instead of steaming. Store covered in the refrigerator up to 3 days; rewarm gently in a skillet over low heat until hot, and stir because the crema may loosen. Freezing isn’t recommended due to texture changes in dairy. For a lighter option, use reduced-fat cream cheese and a light Mexican crema or sour cream—keep the cotija and lime for the same tangy street-corn feel.