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Elote Dip

This elote dip takes the beloved Mexican street corn and transforms it into a shareable, mess-free appetizer. The combination of charred corn, tangy crema, bold spices, and crumbly cotija cheese creates layers of taste that keep people coming back for more.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups corn kernels fresh or frozen (thawed if frozen)
  • 1 cup crema or Mexican sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup cotija cheese crumbled
  • 3 tablespoons lime juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro chopped (optional for garnish)
  • 2 tablespoons Tajin seasoning for finishing

Equipment

  • Cast iron skillet or large sauté pan
  • Mixing bowl (large)
  • Baking dish (8x8 inch or 9x9 inch)
  • Wooden spoon or rubber spatula
  • Oven
  • Measuring cups and spoons
  • Grater (for fresh lime zest, optional but recommended)

Method
 

  1. Heat your cast iron skillet over medium-high heat until it's very hot, about 2 minutes. Add the corn kernels and let them sit undisturbed for 3 to 4 minutes so they develop dark, caramelized spots.
  2. Stir the corn and let it cook for another 2 to 3 minutes until about one-third of the kernels have turned golden brown or black.
  3. Transfer the charred corn to a plate and let it cool for about 3 minutes.
  4. In your large mixing bowl, whisk together the crema and mayonnaise until smooth.
  5. Fold in the crumbled cotija cheese and pour in the fresh lime juice. Stir gently to combine, being careful not to crush the cotija pieces into powder.
  6. Add the garlic powder, chili powder, smoked paprika, salt, and black pepper. Stir everything until the spices are evenly distributed throughout the dip. Taste and adjust seasoning if needed.
  7. Once the base is seasoned to your liking, gently fold in the cooled charred corn. Mix until the corn is evenly distributed but don't overmix.
  8. Spread the dip into your baking dish in an even layer. For a warm dip, proceed to the next step. For room temperature serving, skip to garnishing.
  9. Preheat your oven to 375 degrees Fahrenheit, then bake the dip for 8 to 10 minutes until it's heated through and the edges just start to bubble.
  10. Remove the dip from the oven and sprinkle the Tajin seasoning generously over the top. Add fresh cilantro if desired. Serve with tortilla chips.

Notes

Fresh lime juice is essential for brightness. Don't skip the charring step - it transforms the corn from sweet to complex and nutty. Make this dip a few hours ahead and refrigerate it, then reheat gently in a 350-degree oven for 5 to 7 minutes before serving. Serve with crispy tortilla chips, pita chips, or fresh vegetables. Keep in a slow cooker on low during a party to stay warm throughout. Store leftovers in an airtight container for up to 4 days.