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Easy Mexican Street Corn Dip

Creamy Mexican street corn dip with cotija cheese and cilantro garnish.
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This dip captures the vibrant, smoky-sweet flavors of classic elote in a shareable bowl. It's a creamy, tangy, and slightly spicy appetizer that comes together quickly, perfect for parties or a fun snack.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 cups fresh corn kernels (from about 4 ears), or one 24-oz bag of frozen corn, thawed and patted dry
  • 1 small jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded cotija cheese, plus more for garnish
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 cup finely chopped fresh cilantro, plus more for garnish
  • Juice of 1 lime
  • Salt and black pepper to taste

Instructions

  1. Char the corn and jalapeño in a large skillet with melted butter over medium-high heat for 8-10 minutes, until corn has golden-brown spots.
  2. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
  3. Reduce heat to low. Add cubed cream cheese and stir constantly until completely melted and creamy.
  4. Remove skillet from heat. Stir in mayonnaise, sour cream, 1 cup cotija cheese, smoked paprika, chili powder, most of the cilantro, and lime juice.
  5. Season generously with salt and black pepper to taste.
  6. Transfer to a serving bowl. Garnish with remaining cotija cheese, cilantro, and an extra dusting of chili powder or smoked paprika. Serve warm.

Notes

For best flavor, do not skip charring the corn. Soften cream cheese first to prevent clumping. Taste before adding extra salt, as cotija is salty. Leftovers keep in the fridge for up to 3 days.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-mexican-street-corn-dip/