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Mexican Street Corn Dip (Elote Dip)

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 as an appetizer
Course: Appetizer, Snack
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels fresh, frozen and thawed, or canned and drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup crumbled cotija cheese divided
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 teaspoon chili powder plus more for topping
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt plus more to taste
  • 1/4 cup chopped fresh cilantro plus more for topping
  • Tortilla chips for serving

Equipment

  • Large skillet
  • large mixing bowl
  • spoon
  • serving bowl

Method
 

  1. Char corn in a dry skillet over medium-high heat, 5–7 minutes, until golden in spots.
  2. Whisk mayonnaise, sour cream, lime juice, garlic powder, and salt in a large bowl.
  3. Fold in warm corn, half the cotija, and cilantro.
  4. Warm mixture in the skillet over medium-low heat, 2–3 minutes, stirring.
  5. Top with remaining cotija, chili powder, and cilantro.
  6. Serve warm with tortilla chips.

Notes

Frozen corn must be fully thawed and patted dry before charring.
 
For a lighter version, swap the sour cream for plain Greek yogurt.
 
Assemble (without toppings) up to 1 day ahead; reheat gently before serving.