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Mexican Corn Dip

Mexican corn dip (elote dip) with creamy charred corn, melted cream cheese, and a cotija chili-lime topping. Cooked in a skillet until bubbling at the edges for an easy, crowd-ready chip 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: 360
Ingredients Equipment Method Notes

Ingredients
  

corn kernels, fresh or frozen (thawed)
  • 3 cup corn kernels Use fresh or thawed frozen for best char and sweetness.
butter and dairy base
  • 2 tbsp butter
  • 0.5 cup mayonnaise
  • 4 oz cream cheese Soften before cooking for smooth melting.
  • 0.5 cup sour cream
cheese and seasonings
  • 1 cotija cheese, crumbled, divided Divide for topping and mixing.
  • 1 tsp chili powder Plus extra for garnish.
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño, finely diced Adjust for heat.
  • salt to taste
  • fresh cilantro For garnish.
for serving
  • tortilla chips Serve for dipping.

Equipment

  • 1 Cast iron skillet

Method
 

Char the corn in a skillet
  1. Melt the butter in a cast iron skillet over medium-high heat, then add the corn kernels and cook undisturbed for 3–4 minutes until charred on one side, with a browned edge forming around the kernels.
  2. Stir the corn and cook 2 more minutes, until the kernels look glossy and lightly browned overall.
Make it creamy and heated through
  1. Reduce the heat to medium, then stir in the softened cream cheese until fully melted and incorporated, leaving no visible lumps.
  2. Add the mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, then stir until creamy and heated through, with the mixture thickening and bubbling at the edges.
Season, serve, and top
  1. Taste and season with salt to your preference, then transfer to a serving bowl or serve directly from the skillet while hot.
  2. Top with the remaining cotija, a dusting of chili powder, and fresh cilantro, then serve immediately with tortilla chips for dipping.

Notes

For smoother texture, soften the cream cheese first so it melts quickly without lumps. Store leftovers in a sealed container in the refrigerator up to 3 days; rewarm gently in a skillet over low heat until loosened. Freezing isn’t recommended because dairy can separate. For a lighter option, use light mayonnaise and reduced-fat cream cheese.