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Mexican Street Corn Dip

A creamy, addictive dip that captures all the beloved flavors of elote with sweet charred corn, tangy lime, smoky paprika, and rich cream cheese - perfect for sharing at any gathering.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 8
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dip Base
  • 8 oz cream cheese, softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
For the Corn
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 jalapeño, finely diced
For Seasoning and Garnish
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • salt and black pepper to taste
  • ¼ cup fresh cilantro, chopped
  • additional cotija cheese for topping

Method
 

  1. Combine softened cream cheese, mayonnaise, and sour cream in a large mixing bowl. Beat together until completely smooth and creamy with no lumps. Fold in ¾ cup of crumbled cotija cheese, lime juice, and lime zest. Season with salt and pepper, then set aside.
  2. Heat butter in a large skillet over medium-high heat until it sizzles and foams. Add corn kernels in a single layer, letting them sit undisturbed for 2-3 minutes. Continue cooking, stirring occasionally, until corn develops golden-brown spots, about 5-6 minutes total.
  3. Add minced garlic and diced jalapeño to the golden corn, stirring constantly for about 30 seconds until fragrant. Sprinkle in chili powder, smoked paprika, and cayenne pepper, tossing until corn is evenly coated with spices.
  4. Remove seasoned corn from heat and fold into the prepared cream cheese base along with half of the chopped cilantro. Mix gently but thoroughly. Transfer to a greased 8x8 inch baking dish, spreading evenly. Sprinkle remaining cotija cheese over top.
  5. Bake at 375°F for 12-15 minutes until edges are bubbling and top turns golden brown. Remove from oven and immediately garnish with remaining fresh cilantro and extra cotija cheese. Serve warm.

Notes

Make-ahead tip: Prepare the dip base up to 24 hours in advance and store covered in the refrigerator. Add the corn mixture just before baking for the freshest texture. Don't skip charring the corn for authentic smoky flavor. Use softened cream cheese to avoid lumps. Don't overbake to prevent dairy separation. Store leftovers covered in refrigerator for up to 3 days. Reheat in microwave for 30-45 seconds or in 350°F oven for 8-10 minutes.