This Elote Mexican Street Corn Dip is inspired by the classic elote I grew up eating, and it is one of the most requested recipes I make here in Kansas City. All the flavors of Mexican street corn turned into a warm creamy dip that you can scoop up with tortilla chips is basically perfection. I bring this to every summer party and I never bring any home.

Why You’ll Love This

All the amazing flavors of elote in easy dippable form
Ready in about 20 minutes
Warm and creamy with the perfect amount of spice
Always the first dish to disappear at any gathering

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
1/3 cup mayonnaise
1/3 cup Mexican crema or sour cream
4 oz cotija cheese, crumbled
1 jalapeno, seeded and minced
1 teaspoon chili powder
Juice of 1 lime
Fresh cilantro for garnish
Tortilla chips for serving

How to Make It

If using fresh or frozen corn, char it in a hot dry skillet until golden spots appear, about 5-7 minutes.
Mix charred corn with mayonnaise, crema, half the cotija, and jalapeno.
Transfer to a small baking dish and top with remaining cotija and chili powder.
Broil 3-5 minutes until bubbly and slightly browned on top.
Squeeze lime juice over the top, garnish with cilantro, and serve immediately with chips.

A cast iron skillet is ideal for charring that corn – I love this Lodge cast iron skillet for recipes like this. And these small baking dishes are perfect for serving warm dips.

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