Easy Mexican Street Corn Dip (Elote Dip)
Add Preferred SourceMexican Street Corn Dip brings the bold, vibrant flavors of elote right to your table in a crowd-pleasing form. With its creamy base, smoky spices, and bursts of fresh ingredients, this dish delivers a delicious twist that’s great for sharing. It’s the perfect combination of simplicity and flavor, making it a go-to recipe whenever you want something everyone can dig into.
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My elote dip recipe is hands-down one of my go-to appetizers. I love how it combines grilled corn on the cob and creamy, smoky, and fresh flavors in every bite. It’s easy to make, and whenever I serve it, it’s the first thing everyone dives into.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mexican Street Corn Dip with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll be amazed at how easily this Mexican Street Corn Dip comes together when you follow these simple steps.
Mix the Creamy Base
In a medium mixing bowl, combine the cream cheese, mayo, and sour cream.
Use a hand mixer or stand mixer on low speed until the mixture is smooth and creamy. This forms the rich and flavorful base for your dip.
Char Some Corn for Garnish
Heat a cast iron skillet over medium-high heat and add 1 tablespoon of oil. Toss in about ¼ cup of corn kernels (frozen corn will also work) and let it cook undisturbed until golden and slightly charred.
This step gives the dip that signature street corn vibe. Set it aside for garnish later.
Cook the Corn and Jalapeños
In the same skillet, add the remaining oil and stir in the rest of the corn and chopped jalapeño.
Let them cook for about 5 minutes, stirring occasionally, until the corn develops a golden hue and the jalapeño softens, releasing its flavor.
Combine the Ingredients and Warm the Dip
Lower the heat to medium and fold in the cream cheese mixture, fresh cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice.
Mix everything until well combined, then spread it into an even layer in the skillet. Let it heat through until the dip is warm, bubbly, and irresistible.
Add the Finishing Touches
Remove the skillet from the heat and top the dip with the charred corn, a sprinkle of chopped cilantro, slices of fresh jalapeño, and more Cotija cheese for extra flavor and visual appeal.
Serve and Enjoy
Serve this dip immediately with a generous pile of tortilla chips and watch it disappear—it’s that good!
Equipment
Ingredients
- 2 tablespoons olive oil
- 30 ounces canned corn drained and rinsed
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 fresh jalapeño chopped, plus extra for garnish
- 1 lime juiced
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup Cotija cheese plus extra for garnish
- 13 ounces tortilla chips one bag
Instructions
- In a medium mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Blend using a hand mixer or stand mixer on low speed until the mixture is smooth.8 ounces cream cheese, ¼ cup mayonnaise, ¼ cup sour cream
- Heat a large cast-iron skillet over medium-high heat with 1 tablespoon of oil. Add ¼ cup of corn and cook until golden and slightly charred, then remove and set aside for garnish.2 tablespoons olive oil, 30 ounces canned corn
- Add the remaining oil to the skillet, then stir in the rest of the corn and the chopped jalapeño. Cook for about 5 minutes, stirring occasionally, until the corn is golden and aromatic.1 fresh jalapeño
- Reduce the heat to medium. Stir in the creamy mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix thoroughly and spread into an even layer in the skillet. Allow the mixture to heat through until warm and bubbly.1 lime, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ cup Cotija cheese
- Remove the skillet from the heat. Garnish with the reserved charred corn, additional cilantro, jalapeño slices, and Cotija cheese. Serve immediately with tortilla chips, and enjoy!2 tablespoons fresh cilantro, 13 ounces tortilla chips
Notes
- Softened Cream Cheese: Take the cream cheese out of the fridge about 30 minutes before starting to make mixing easier and the dip smoother.
- Char for Authentic Flavor: Use a cast iron skillet for the best results when charring the corn—it brings out a smoky, caramelized flavor that’s key to this dish.
- Control the Heat: If you like it spicy, keep the seeds in the jalapeño. For a milder dip, remove the seeds and membranes before chopping, adjust to your taste.
- Fresh Lime Juice Matters: Don’t skip the fresh lime juice—it brightens the flavors and ties everything together. Bottled lime juice just doesn’t compare!
- Cotija Cheese Substitute: If you can’t find Cotija, crumbled feta cheese is a great substitute with a similar salty tang.
- Serve Warm: This dip is best served warm from the skillet. If needed, keep it warm in the oven at a low temperature until ready to enjoy.
- Make It Ahead: You can prepare the creamy base and cook the corn in advance. When you’re ready to serve, just combine and heat everything in the skillet.
Nutrition
Recipe Notes and Expert Tips
I’ve got some helpful tips to make sure your Mexican corn dip turns out perfectly every time:
- Softened Cream Cheese: Take the cream cheese out of the fridge about 30 minutes before starting to make mixing easier and the dip smoother.
- Char for Authentic Flavor: Use a cast iron skillet for the best results when charring the corn—it brings out a smoky, caramelized flavor that’s key to this dish.
- Control the Heat: If you like it spicy, keep the seeds in the jalapeño. For a milder dip, remove the seeds and membranes before chopping, adjust to your taste.
- Fresh Lime Juice Matters: Don’t skip the fresh lime juice—it brightens the flavors and ties everything together. Bottled lime juice just doesn’t compare!
- Cotija Cheese Substitute: If you can’t find Cotija, crumbled feta cheese is a great substitute with a similar salty tang.
- Serve Warm: This dip is best served warm from the skillet. If needed, keep it warm in the oven at a low temperature until ready to enjoy.
- Make It Ahead: You can prepare the creamy base and cook the corn in advance. When you’re ready to serve, just combine and heat everything in the skillet.
How to Store Leftover Mexican Street Corn Dip
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, transfer the dip to a skillet or microwave-safe dish and warm it gently, stirring occasionally.
This dish isn’t ideal for freezing, as the creamy base may separate when thawed.
What to Serve With My Mexican Corn Dip Recipe
This dip pairs beautifully with tortilla chips, pita chips, or crunchy veggies like bell peppers and cucumber slices.
It’s also fantastic as a topping for enchiladas, tacos, quesadillas, or even grilled chicken for a unique twist.
More Easy Mexican Recipes for You to Try at Home
I’ve got plenty of crowd-pleasers that are just as easy and delicious as this one—give them a try!
