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Elote corn dip in a white ceramic bowl on marble with tortilla chips

Elote Corn Dip

A creamy, smoky Mexican street corn dip with charred corn, cotija cheese, chili powder, and fresh lime that disappears at every party.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels fresh or frozen, about 4 ears
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cotija cheese crumbled, plus more for topping
  • 2 cloves garlic minced
  • 2 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp butter for charring
  • salt to taste

Method
 

  1. Heat a large skillet over high heat. Add butter, then corn in a single layer. Let sit undisturbed for 2 to 3 minutes until charred. Stir once and char another 2 minutes.
  2. Add garlic to the corn and cook 30 seconds. Remove from heat and cool for 5 minutes.
  3. In a large bowl, mix mayonnaise, sour cream, half the cotija, lime juice, chili powder, smoked paprika, and cayenne until smooth.
  4. Add charred corn to the bowl and fold until fully combined. Taste and adjust lime and salt.
  5. Transfer to a serving bowl. Top with remaining cotija, chili powder, cilantro, and a squeeze of lime. Serve with tortilla chips.

Notes

Use a cast iron or stainless steel pan over high heat to properly char the corn. Nonstick pans won't get hot enough. Don't stir the corn for at least 2 to 3 minutes at a time to build real char and smoky flavor.