Warm Elote Street Corn Dip with Cotija and Lime

Why You’ll Love This Recipe

• All the flavor of classic elote, in a shareable, scoopable dip.
• Charred corn brings smoky depth without needing a grill.
• Perfect make-ahead components; assemble and warm just before serving.
• Creamy, tangy, and gently spicy, with salty pops of cotija in every bite.

Grocery List

• Produce: 6 ears corn (or 20 oz frozen), 2–3 limes, garlic, cilantro, green onions (optional)
• Dairy: Cotija cheese, sour cream or Mexican crema
• Pantry: Mayonnaise, neutral oil, chili powder, ground cumin, smoked paprika (optional), kosher salt, black pepper, tortilla chips

Full Ingredients

For the dip

• 4 cups corn kernels (from about 6 medium ears) or 20 oz frozen corn, thawed and patted very dry
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1/2 cup full-fat mayonnaise
• 1/3 cup sour cream or Mexican crema
• 1 lime, zested (about 1 tsp) and juiced (2 tbsp)
• 2 cloves garlic, finely grated or minced (or 1/2 tsp garlic powder)
• 1 tsp chili powder (ancho or a mild chili blend)
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika or chipotle chili powder (optional for smokiness)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

To finish and serve

• 1 cup finely crumbled cotija, divided (3/4 cup for the dip, 1/4 cup for topping)
• 1/2 cup chopped fresh cilantro, divided
• 2 green onions, thinly sliced (optional)
• Additional chili powder or Tajín, for dusting
• Warm tortilla chips, for serving
• Extra lime wedges (1–2 limes), for serving

Step-by-Step Instructions

Step 1: Char the corn

Heat a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add the oil and the corn in an even layer. Cook undisturbed for 3 minutes to encourage charring, then stir and continue cooking, stirring only occasionally, until the kernels are well-charred in spots, 8–10 minutes total. If using fresh corn on the cob and a grill instead, preheat the grill to 450–500°F, oil the grates, grill shucked ears 8–10 minutes, turning every 2 minutes until lightly blistered, then cut kernels off the cob.

Step 2: Make the elote sauce

In a large mixing bowl, whisk together the mayonnaise, sour cream (or crema), lime zest, lime juice, garlic, chili powder, cumin, smoked paprika (if using), kosher salt, and black pepper until smooth.

Step 3: Combine while the corn is hot

Scrape the hot, charred corn into the bowl and fold to coat every kernel in the creamy sauce. The heat from the corn will bloom the spices and slightly loosen the sauce.

Step 4: Warm gently

Return the sauced corn to the skillet and set over low heat. Warm, stirring often, just until steamy and hot throughout, 2–3 minutes. Do not let it boil; overheating can cause separation.

Step 5: Add cheese and herbs

Off the heat, stir in 3/4 cup of the cotija, half the cilantro, and the green onions (if using). Taste and adjust: add a pinch more salt, more chili powder for heat, or a squeeze of lime for brightness as needed.

Step 6: Finish and serve

Transfer the dip to a warm serving bowl. Sprinkle with the remaining 1/4 cup cotija, dust with chili powder or Tajín, and shower with the remaining cilantro. Serve immediately with warm tortilla chips and extra lime wedges.

Pro Tips

• Dry corn equals better char. If using frozen, thaw completely and press dry with paper towels before searing.
• Cast iron is your friend. It holds heat and creates flavorful browning without overcooking the kernels.
• Gentle heat preserves creaminess. Warm the dip just until hot; simmering can break the emulsion.
• Salt thoughtfully. Cotija is salty, so taste before adding extra salt.
• For buffet service, keep warm in a small slow cooker on the “Warm” setting, stirring occasionally.

Variations

• Chipotle-lime: Blend 1–2 tsp minced chipotle in adobo into the sauce and add an extra tablespoon of lime juice.
• Bacon-jalapeño: Cook 4 slices bacon until crisp; crumble and fold in with 1 finely diced, sautéed jalapeño.
• Cheesy-baked: Transfer to a broiler-safe dish, top with 1 cup shredded Oaxaca or Monterey Jack, and broil on high 2–4 minutes until bubbly and browned in spots.

Storage & Make-Ahead

Char the corn and mix the sauce up to 3 days ahead; store separately, covered, in the refrigerator. Combine and warm just before serving. Leftover dip keeps 3 days refrigerated; reheat gently over low heat or in 20–30 second microwave bursts, stirring between each. If it thickens, loosen with a tablespoon of warm water or a splash of crema. Freezing is not recommended due to the mayonnaise and fresh herbs.

Nutrition (per serving)

Approximate for dip only (8 servings): 250 calories; 19 g fat; 18 g carbohydrates; 7 g protein; 2 g fiber; 480 mg sodium. Does not include tortilla chips.