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Top-down view of Mexican Street Corn Dip showing charred yellow corn kernels and a creamy cheese base.

Mexican Street Corn Dip: The Ultimate Creamy & Charred Elote Appetizer

This Mexican Street Corn Dip features charred yellow corn in a creamy cheese base, topped with salty cotija, smoky chili powder, and fresh cilantro. A viral-ready appetizer perfect for game days and summer parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups yellow corn kernels fresh, frozen, or canned (600g)
  • 1 tbsp neutral oil 15ml
  • 1/2 cup sour cream 120ml
  • 1/2 cup mayonnaise 120ml
  • 1 cup Monterey Jack cheese 115g, shredded
  • 1/2 cup cotija cheese 60g, crumbled
  • 1/4 cup fresh cilantro 10g, finely chopped
  • 1 tsp chili powder bright red dusting
  • 1 wedge fresh lime

Equipment

  • 1 Cast Iron Skillet Essential for charring the corn.
  • 1 Rustic Ceramic Bowl For serving and Pinterest-perfect presentation.

Method
 

Prepare the Corn
  1. Heat oil in a cast-iron skillet over medium-high heat. Add corn kernels and cook undisturbed for 3-4 minutes until dark brown charred marks appear.
  2. Reduce heat to low. Stir in sour cream, mayonnaise, and shredded Monterey Jack cheese until it forms a thick, pale white mixture.
Assembly
  1. Transfer the dip to a ceramic bowl. Heavily layer with crumbled cotija cheese, a generous dusting of chili powder, and minced cilantro.
  2. Tuck a fresh lime wedge into the side of the bowl and serve immediately with tortilla chips.

Notes

Dry the corn kernels completely before charring to ensure the best flavor.
Substitute Feta cheese if Cotija is unavailable in your area.