Picture yourself at a summer BBQ, holding a crunchy tortilla chip piled high with smoky corn, tangy lime, and salty cotija cheese. One bite and you’re hooked on that iconic ‘Elote’ flavor!
I know how stressful it can be to host a gathering or contribute to a potluck when your schedule is already packed. You want something that tastes gourmet but takes zero effort.
Hate spending hours in the kitchen while everyone else is socializing?
This Mexican Street Corn Dip is the solution. It brings all the vibrant flavors of Mexican street food into a simple, scoopable dip that you can whip up in minutes. Your friends will think you spent all day on it, but we’ll keep our little secret!
At-A-Glance
- Dietary: Vegetarian / Gluten-Free
- Time: 15 minutes
- Difficulty: Very Easy
- Cost per serving: $1.20
Why This Recipe Works
This recipe works because it perfectly balances the four pillars of flavor: sweet, salty, sour, and spicy. The natural sweetness of the corn is enhanced by charring it, which adds a smoky depth without needing a grill.
Using a combination of mayonnaise and sour cream (or Mexican crema) creates a base that is rich but not overly heavy. The lime juice is the secret weapon—it cuts through the creaminess and brightens the entire dish.
Finally, the Cotija cheese provides a salty, crumbly texture that doesn’t melt, ensuring every bite has a consistent hit of flavor.
Key Ingredients & Notes
- 4 cups (600g) Corn Kernels: Whether fresh, frozen, or canned (drained), the corn is the star.
- Chef’s Tip: Charring frozen corn in a dry skillet gives it a fresh-off-the-grill taste.
- 1/2 cup (115g) Sour Cream: Adds a necessary tang and smooth texture.
- Chef’s Tip: Use full-fat sour cream for the best mouthfeel.
- 1/2 cup (115g) Mayonnaise: This provides the traditional elote richness.
- Chef’s Tip: Do not use salad dressing; real mayo is essential for the flavor profile.
- 1/2 cup (60g) Cotija Cheese, crumbled: An aged Mexican dairy cheese.
- Chef’s Tip: If you can’t find Cotija, Feta is the best substitute due to its saltiness.
- 1/4 cup Fresh Cilantro, chopped: Adds a burst of herbal freshness.
- Chef’s Tip: Use the stems too; they have even more flavor than the leaves!
- 1 tsp Chili Powder: For a hint of warmth and color.
Step-by-Step Instructions
- Char the Corn: Heat a cast iron skillet over medium-high heat with a drizzle of oil. Add the corn and cook undisturbed for 2 minutes to let it brown. Stir and repeat for 5-8 minutes until you see distinct golden-charred spots.
- Cool Slightly: Transfer the hot corn to a large mixing bowl and let it sit for 60 seconds. We want it warm, but not boiling hot.
- The Base: Stir in the mayonnaise, sour cream, chili powder, and lime juice directly into the warm corn. The residual heat will help the flavors marry immediately.
- Fold and Finish: Fold in 3/4 of the crumbled Cotija cheese and the chopped cilantro.
- Serve: Transfer to a serving bowl. Garnish with the remaining cheese, a sprinkle of chili powder, and a few extra cilantro leaves for that professional finish.
Expert Tips
Avoid a Watery Dip:
To avoid a ‘watery’ dip, make sure your corn is completely thawed and patted dry if using frozen, or thoroughly drained if using canned.
Flavor Booster:
If you want a deeper flavor, try adding a clove of minced garlic to the skillet for the last 60 seconds of charring the corn.
Salt Warning:
Remember that Cotija is quite salty, so always taste the dip before adding any additional salt!
Variations & Substitutions
- Lighter Version: For a lighter version, you can substitute the sour cream with plain Greek yogurt—it keeps the tang while adding protein.
- Spice it Up: If you love heat, dice up a jalapeño (remove seeds for less spice) and mix it in.
- Loaded Version: Add some crumbled bacon or black beans to make it even heartier for a hungry crowd.
FAQ
Can I serve this cold?
Absolutely! It is delicious both warm and chilled. If serving cold, mix everything together and refrigerate for at least an hour to let the flavors marry.
How long does it stay fresh?
This dip will stay good in an airtight container in the fridge for up to 3 days.
What if I can’t find Cotija?
As mentioned, Feta is your best bet, but a mild Parmesan can also work in a pinch, though the flavor profile will shift slightly.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
