Description
This creamy, tangy, and smoky Mexican street corn dip captures all the bold flavors of classic elote in a fuss-free, scoopable party appetizer. Perfect for summer gatherings, it’s easy to make, crowd-pleasing, and can be served warm or chilled.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned; about 700g)
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta)
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh lime juice (about 1 medium lime)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Extra cotija cheese, crumbled (for garnish)
- Chopped cilantro (for garnish)
- Additional lime wedges (for garnish)
- Pinch of chili powder or Tajín seasoning (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Melt butter, then add corn kernels. Spread out and let sit for 2-3 minutes before stirring to char.
- Stir occasionally for 8-10 minutes, until corn is golden and slightly browned. If using frozen corn, cook a bit longer to evaporate moisture.
- Push corn to the side, add minced garlic, and sauté for 30 seconds until fragrant.
- In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, shredded Monterey Jack, lime juice, smoked paprika, chili powder, cumin, salt, and pepper. Stir well. Add chopped cilantro if using.
- Pour the hot corn and garlic mixture into the bowl. Stir until evenly coated and creamy. Microwave for 30 seconds if cheese isn’t melting.
- Transfer dip to a serving bowl. Top with extra cotija, more cilantro, a sprinkle of chili powder or Tajín, and lime wedges.
- Taste and adjust seasoning. If dip is runny, add more cheese or a tablespoon of cream cheese. If too thick, stir in a splash of milk or more lime juice.
- Serve immediately while warm, or chill for a cold dip. Let sit at room temperature for 15 minutes before serving if chilled.
Notes
For best flavor, char the corn well and taste as you go to balance acidity and spice. Use fresh corn if possible, but frozen or canned works—just drain and dry well. Adjust chili powder for heat. The dip thickens as it sits; stir in extra sour cream or mayo before serving if needed. Can be made ahead and served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 cup per serving
- Calories: 160
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 2
- Protein: 4
Keywords: Mexican street corn dip, elote dip, summer appetizer, party dip, corn dip, easy dip recipe, gluten-free, vegetarian, creamy dip, crowd-pleaser