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Mexican Corn Dip (Elote Dip)

Mexican corn dip is a creamy charred corn skillet dip with jalapeño, tangy lime, and melty cream cheese. It’s topped with cotija and chili powder, then served hot like a street corn dip.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 3 cup corn kernels Fresh or frozen kernels, thawed if frozen.
Dairy base
  • 2 tbsp butter
  • 1 tbsp mayonnaise Reduce to 1 tbsp if you prefer a slightly lighter dip.
  • 0.5 cup sour cream
  • 4 oz cream cheese Softened for faster melting.
Seasoning and toppings
  • 1 cup cotija cheese Use half in the dip and reserve half for topping.
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño Finely diced.
  • salt To taste.
  • fresh cilantro For garnish.
  • extra chili powder For garnish.
Serving
  • tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt butter in a cast iron skillet over medium-high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred on one side. Keep the kernels in a single layer so they get real color.
  2. Stir the corn and cook for 2 more minutes over medium-high heat, until heated through and lightly browned. You should see more caramelized spots across the kernels.
Make the creamy dip
  1. Reduce heat to medium, then stir in cream cheese until melted and fully incorporated. Scrape the bottom of the skillet so no cheesy bits stick.
  2. Add mayonnaise and sour cream, then stir until smooth. The mixture should look creamy and cohesive.
  3. Stir in half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, mixing until everything is creamy and heated through. Continue stirring just until the dip is hot, not separated.
  4. Taste and season with salt, then transfer the dip to a serving bowl or serve directly from the skillet. Adjust seasoning to match your heat level and corn sweetness.
Top and serve
  1. Top the dip with the remaining cotija, then dust with extra chili powder and add fresh cilantro. The topping should look fresh and speckled.
  2. Serve immediately with tortilla chips for dunking. Aim for hot dip and crisp chips so the first bite has contrast.

Notes

Pro tip: thaw frozen corn completely and pat off excess moisture so you get better charring in the skillet. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat, stirring often. Freezing is not recommended because mayonnaise and cream cheese can separate when thawed. For a lighter option, use reduced-fat cream cheese and sour cream (texture stays creamy, but the flavor is slightly tangier).