Print

Creamy Elote Mexican Street Corn Dip

creamy elote mexican street corn dip - featured image
Print Recipe

A quick and easy creamy elote Mexican street corn dip with smoky charred corn, tangy lime, and a hint of spice, perfect for parties and casual gatherings.

Ingredients

Scale
  • 3 cups fresh corn kernels (about 4–5 ears), grilled or pan-charred
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican cotija cheese, crumbled
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the corn by removing husks and silk. Char the corn on a grill pan or outdoor grill over medium-high heat, turning occasionally until kernels are slightly blackened and smoky, about 8-10 minutes. Alternatively, use a cast-iron skillet on stovetop.
  2. Let the corn cool for a few minutes, then slice the kernels off the cob using a sharp knife.
  3. In a mixing bowl, combine softened cream cheese and mayonnaise. Blend until smooth and creamy, about 1-2 minutes.
  4. Stir in lime juice, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
  5. Fold in the charred corn kernels and cotija cheese gently to keep corn whole for texture.
  6. Add chopped cilantro if using and mix gently.
  7. Serve immediately at room temperature or cover and chill for 30 minutes to let flavors meld.

Notes

Keep cream cheese at room temperature for easier mixing. Charring the corn is essential for smoky flavor. If dip is too thick, add a splash of milk or extra lime juice to loosen. Can be served chilled or at room temperature. Use frozen corn if fresh is unavailable, thaw and char before use. Substitute feta for cotija if needed.

Nutrition

Keywords: elote dip, Mexican street corn dip, creamy corn dip, party snack, easy dip, 5-ingredient dip

Find it online: https://avabowls.com/creamy-elote-mexican-street-corn-dip-recipe-easy-5-ingredient-party-snack/