Mexican Street Corn Dip
A scoopable, party-ready version of elote with charred corn, smoky chili powder, crumbled cotija cheese, and a tangy crema base. Rich, creamy, and loaded with bright lime flavor.
Ingredients
- 4 cups frozen or fresh corn kernels
- 1 tbsp unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Mexican crema)
- 1/3 cup cotija cheese (or feta if unavailable), crumbled
- 1 tsp chili powder
- 2 cloves garlic, minced
- 1 jalapeno, seeded, minced
- 2 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- 8 oz tortilla chips (for serving)
Instructions
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1
Melt 1 tbsp unsalted butter in a large skillet over high heat. Add 4 cups frozen or fresh corn kernels in a single layer and cook without stirring for 3 to 4 minutes until deeply charred. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
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2
While the corn cools, stir together 1/4 cup mayonnaise, 1/4 cup sour cream (or Mexican crema), 2 cloves minced garlic, 1 tsp chili powder, 2 tbsp fresh lime juice, 1/2 tsp lime zest, and 1/2 tsp salt in a large bowl.
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3
Add the charred corn, 1 seeded, minced jalapeno, half the 1/3 cup crumbled cotija cheese (or feta if unavailable), and half the 1/4 cup chopped fresh cilantro to the bowl. Stir to combine.
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4
Transfer to a serving dish and top with the remaining cotija and cilantro. Add an extra pinch of chili powder for color.
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5
Serve warm or at room temperature with 8 oz tortilla chips (for serving).