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Street Corn Dip

Street corn dip (elote dip) with smoky charred corn folded into a creamy skillet sauce, then topped with cotija, Tajín, and a lime crema drizzle for a classic Mexican street corn dip vibe. This easy party dip is quick to make and serves warm with tortilla chips for an irresistible chip dip and summer dip recipe.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Corn and skillet ingredients
  • 3 cup corn kernels Fresh or frozen, thawed.
  • 1 tbsp olive oil
Cream base
  • 4 oz cream cheese Softened.
  • 0.33 cup mayonnaise
  • 0.33 cup Mexican crema or sour cream
Seasonings and toppings
  • 0.5 cup cotija cheese Crumbled, plus more for topping.
  • 1 tsp Tajín or chili lime seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 1 tbsp pickled jalapeño Chopped.
  • 0.5 salt To taste.
  • 1 fresh cilantro For garnish.
  • 1 lime wedges For serving.
Serving
  • 1 Tortilla chips For serving.

Equipment

  • 1 large skillet

Method
 

Char the corn
  1. Heat olive oil in a large skillet over high heat, add corn, and cook undisturbed for 3–4 minutes until charred, with visible browning on the kernels.
  2. Stir the corn and cook 2 more minutes so the char spreads and the kernels look glossy.
Melt and season the dip
  1. Reduce heat to medium and add cream cheese; stir until fully melted into the corn for a smooth, creamy texture.
  2. Stir in mayonnaise, Mexican crema or sour cream, cotija cheese, Tajín, garlic powder, smoked paprika, lime juice, and pickled jalapeño until everything is combined and heated through with bubbling at the edges.
  3. Taste and adjust salt, then transfer to a serving bowl.
Finish and serve
  1. Top with extra cotija, a dusting of Tajín, fresh cilantro, and a lime wedge, creating a layered, speckled finish.
  2. Serve warm with tortilla chips for dipping.

Notes

For the best char, use a hot skillet and avoid stirring during the first 3–4 minutes so the corn can caramelize. Refrigerate leftovers in an airtight container for up to 3 days and rewarm gently in a skillet over low heat or microwave until hot throughout. Freezing is not recommended for best texture. If you want it lighter, swap in light cream cheese and light Mexican crema or sour cream.