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Mexican Corn Dip

Mexican corn dip with charred skillet corn folded into a creamy base, bubbling at the edges for a street-corn style chip dip. Topped with cotija, chili powder, and a fresh lime squeeze.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 3 cup corn kernels fresh or frozen (thawed)
  • 2 tbsp butter
Creamy base
  • 0.5 cup mayonnaise
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
Seasonings and toppings
  • 1 cup cotija cheese crumbled, divided
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp fresh lime juice
  • 2 tbsp jalapeño finely diced
  • 1 salt to taste
  • 1 fresh cilantro for garnish
  • 1 tortilla chips for serving
  • 0.5 tsp extra chili powder for garnish

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt the butter in a cast iron skillet over medium-high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred on one side, watching for dark brown spots.
  2. Stir the corn and continue cooking for 2 minutes, until most kernels look lightly blistered and hot throughout.
Make it creamy
  1. Reduce heat to medium and stir in the softened cream cheese until melted and fully incorporated, with the mixture turning smooth and glossy.
  2. Add mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, then stir until everything is creamy and heated through and you see gentle bubbling at the edges.
Season, serve, and top
  1. Taste and season with salt to taste until the flavors pop.
  2. Transfer to a serving bowl or serve directly from the skillet, keeping it warm.
  3. Top with the remaining cotija, dust with extra chili powder, and add fresh cilantro so the surface looks speckled and finished.
  4. Serve immediately with tortilla chips for dunking.

Notes

Pro tip: for the most “elote” flavor, let the corn sit untouched during the first 3–4 minutes so it actually chars before you stir. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat, stirring until creamy. Freezing isn’t recommended because dairy can break. For a dairy-light swap, use reduced-fat cream cheese and sour cream (texture will be slightly softer).