Ultimate Creamy Mexican Street Corn Dip (Elote Dip)
This recipe turns classic Mexican street corn into a creamy, smoky, and tangy dip perfect for any gathering. It captures the authentic flavor of elote using charred corn, Cotija cheese, and lime.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop/Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup Cotija cheese, crumbled, plus more for topping
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 small jalapeño, seeded and minced (for heat)
- For Charring: 1 tablespoon olive oil
Instructions
- If using fresh or frozen corn, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until kernels are lightly charred in spots, about 5 to 7 minutes. Drain the canned corn well and add it to the skillet to heat through if using canned. Let the corn cool slightly.
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the charred corn, Cotija cheese, Monterey Jack cheese, cilantro, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. If you want heat, mix in the minced jalapeño now.
- Mix all ingredients thoroughly until everything is evenly combined. Taste and adjust seasonings, adding more lime or salt if needed.
- Transfer the mixture to a serving bowl.
- For serving warm: Bake at 375 degrees Fahrenheit for 15 minutes, or until hot throughout and lightly golden on top.
- For serving cold: Cover and chill for at least 30 minutes to allow flavors to meld.
- Garnish the top with extra crumbled Cotija cheese and a sprinkle of chili powder before serving with tortilla chips.
Notes
- To achieve the authentic smoky flavor, charring the corn is key. You can use a grill, broiler, or a hot cast-iron skillet.
- This dip works well made ahead of time. If making in advance, store it covered in the refrigerator for up to two days.
- If you do not have Cotija cheese, you can substitute it with feta cheese, though the flavor will be slightly different.
- For a Crock Pot version, combine all ingredients (except for the optional charring step) and cook on low for 2 hours until warm and bubbly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 9
- Cholesterol: 55