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Creamy Street Corn Elote Dip

creamy street corn elote dip - featured image

A quick and easy creamy street corn elote dip with tangy lime, smoky chili powder, and cheesy creaminess, perfect for snacking with crispy tortilla chips.

Ingredients

Scale
  • 3 cups (450g) frozen or fresh corn kernels
  • 1/2 cup (120ml) mayonnaise
  • 4 ounces (115g) cream cheese, softened
  • 1/2 cup (65g) cotija cheese, crumbled
  • 1/4 cup (60ml) sour cream
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions

  1. If using frozen corn, thaw thoroughly and drain excess water. For fresh corn, slice kernels off the cob. Optional: Heat a skillet over medium heat, add 1 teaspoon oil, and sauté corn for 5-7 minutes until lightly caramelized and fragrant.
  2. In a medium bowl, combine mayonnaise, softened cream cheese, and sour cream. Use a hand mixer or whisk until smooth and creamy with no lumps.
  3. Fold in crumbled cotija cheese gently to distribute evenly.
  4. Add garlic powder, chili powder, smoked paprika, fresh lime juice, chopped cilantro (if using), salt, and pepper. Stir well to combine and adjust seasoning to taste.
  5. Add the prepared corn to the creamy mixture and fold gently to coat the kernels without mashing them.
  6. Cover and refrigerate the dip for at least 30 minutes to let flavors meld. Serve chilled or at room temperature with crispy tortilla chips. Optionally, bake at 350°F (175°C) for 15 minutes for a warm dip.

Notes

Soften cream cheese well before mixing to avoid lumps. Use good quality cotija cheese for best flavor. Adjust chili powder to control heat. Chill dip for at least 30 minutes to intensify flavors. Can be baked for a warm version.

Nutrition

Keywords: street corn dip, elote dip, creamy corn dip, tortilla chips, easy snack, party dip, Mexican snack