Creamy elote-inspired warm dip with charred corn
Mexican Street Corn Dip
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
8
3 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A creamy, cheesy dip loaded with charred corn, lime, chile, and cotija that captures all the flavors of Mexican street corn in a shareable format. Perfect for scooping with tortilla chips.
Cuisine: Mexican
Category: Appetizer, Snack
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
25 min total time|8 servings|Easy difficulty
A creamy, cheesy dip loaded with charred corn, lime, chile, and cotija that captures all the flavors of Mexican street corn in a shareable format. Perfect for scooping with tortilla chips.
MexicanVegetarianGluten-Free
Sarah Chen
(Updated )
This dip transforms the beloved flavors of elote into a party-ready appetizer that feeds a crowd. Charring the corn first adds smoky depth that elevates it beyond a simple cheese dip.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 3 cups corn kernels
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 1 tsp Tajín or chile-lime seasoning
- 1 lime, juiced
Instructions
- 1
Char corn in a hot, dry skillet over high heat until blackened in spots, about 6 minutes.
- 2
Mix charred corn with cream cheese, mayo, half the cotija, lime juice, and Tajín until well combined.
- 3
Transfer to an oven-safe dish and top with remaining cotija.
- 4
Bake at 375°F for 12-15 minutes until bubbly and heated through.
- 5
Garnish with cilantro, extra Tajín, and lime wedges. Serve warm with tortilla chips.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
Cream cheeseGreek yogurt
Lighter and tangier
Cotija cheeseParmesan or feta
Both add the salty, crumbly element
Tips & Storage
Pro Tips
Broil for the last 2 minutes to brown the top for extra flavor.
Stir in diced jalapeño for a spicy kick.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 10-12 minutes or microwave until warmed through.
Nutrition Facts
Per serving (20mg) · 8 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat14g
Fiber240mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I serve this cold?
- Yes, it works as a cold dip too, though the texture is creamier when warm.
- Can I make this ahead?
- Assemble the day before and bake just before serving for best results.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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