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Creamy Elote Mexican Street Corn Dip

creamy elote mexican street corn dip - featured image

A creamy, tangy, and smoky Mexican street corn dip that’s quick and easy to make, perfect for parties and casual gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 56 ears)
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt and black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Use a sharp knife to carefully cut the kernels off the ears of corn, yielding about 4 cups of kernels.
  2. Heat a cast-iron skillet or grill pan over medium-high heat. Add the corn kernels in a single layer without oil. Let cook undisturbed for 3-4 minutes until they start to char and blacken slightly.
  3. Stir and cook for another 3-4 minutes until evenly charred. Remove from heat and transfer to a bowl to cool.
  4. In a medium bowl, combine softened cream cheese and mayonnaise. Beat together with a spatula until smooth and creamy.
  5. Stir in fresh lime juice, chili powder, garlic powder, salt, and black pepper. Mix well.
  6. Gently fold in crumbled Cotija cheese and chopped cilantro if using.
  7. Add the cooled charred corn kernels to the creamy mixture and fold gently until evenly coated.
  8. Taste and adjust seasoning if needed.
  9. Optional: Cover and refrigerate the dip for at least 30 minutes before serving to let flavors meld.

Notes

If the dip is too thick, add a splash of milk or more mayonnaise to loosen it. Soften cream cheese well before mixing to avoid lumps. For more heat, add jalapeños or hot sauce. Chilling the dip enhances flavor but it can be served immediately.

Nutrition

Keywords: elote dip, Mexican street corn dip, creamy corn dip, party dip, easy snack, crowd-pleaser, smoky corn dip