Looking for that crowd pleasing elote flavor without juggling corn cobs? This dip packs roasted corn vibes, creamy richness, and zesty lime into one pan, so every scoop tastes like a street cart favorite and disappears faster than the chip bag closes, fair warning.
Ingredients
- Corn kernels, thawed if frozen, well drained for best browning.
- Cream cheese, softened, for a smooth and scoopable base that melts easily.
- Thick yogurt or mayo for tang and body that balances the sweetness of corn.
- Crumbly cotija style cheese or a similar crumbly feta alternative for salty pops on top and inside.
- Shredded Monterey Jack or mozzarella for melt and stretch in the skillet bake.
- Fresh lime juice and zest to brighten and lift the creamy base without overpowering.
- Chili powder, smoked paprika, ground cumin, and garlic powder for quick street style depth.
- Salt and black pepper to taste, keeping the cheese saltiness in mind.
- Cilantro and thin sliced green onions for fresh, herby finish that keeps each bite lively.
- Optional: tajin style seasoning, hot sauce, roasted corn kernels for garnish and extra texture.
Equipment
- 10 inch oven safe skillet or baking dish for sear then bake convenience.
- Mixing bowl and spatula to blend the creamy base without overworking.
- Zester and juicer for bright citrus control and consistency.
Step by step
- Char the corn: Heat the skillet on medium high, add the corn dry, and cook until a few kernels blister and brown, about 3 to 5 minutes, to build smoky sweetness fast without a grill.
- Mix the base: In a bowl, combine cream cheese, yogurt or mayo, half the shredded cheese, half the cotija crumbles, lime juice and zest, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper; stir until smooth and friendly, like it wants to hug the chips.
- Fold and load: Stir the charred corn into the creamy mix, spread into the warm skillet, and top with remaining shredded cheese for a golden, gooey lid.
- Bake to bubble: Slide into a hot oven at 400 F for 12 to 15 minutes until bubbling at the edges and lightly browned on top, the universal sign of snack o clock.
- Finish and serve: Sprinkle with remaining cotija, cilantro, green onions, and a light dust of chili or tajin, then serve hot with tortilla chips, cucumber rounds, or bell pepper strips.
Pro tips
- Taste the lime last: Add citrus after mixing and adjust at the end so it shines through the creamy base without turning it sour, balance is the magic.
- Control the thickness: Too thick? Stir in a splash of milk before baking; too loose? Bake a few extra minutes until it holds on the chip like it means it.
- Make ahead friendly: Mix and load the skillet up to a day ahead, cover and chill, then bake just before serving for stress free hosting.
Variations
- Extra heat: Add minced jalapeño to the skillet with the corn or a dash of hot sauce into the base for a cozy slow burn.
- Street cart crunchy: Reserve a handful of charred corn to scatter on top after baking for pops of texture in every scoop.
- Herby twist: Swap cilantro for chives or parsley if a milder finish is preferred while keeping freshness intact.
Serving ideas
- Set a dip bar with chips, toasted pita triangles, and crisp veggie sticks so everyone gets their favorite crunch, fewer double dips, more happy scoops.
- Pair with taco night or grilled chicken and a simple salad to turn this dip into the star side that steals compliments casually.
Classic Mexican Street Corn Dip
Looking for that crowd pleasing elote flavor without juggling corn cobs? This dip packs roasted corn vibes, creamy richness, and zesty lime into one pan, so every scoop tastes like a street cart favorite and disappears faster than the chip bag closes, fair warning.
Ingredients
Equipment
Method
- Char the corn: Heat a 10 inch oven safe skillet over medium high, add the corn dry, and cook until a few kernels blister and brown, about 3 to 5 minutes.
- Mix the base: In a bowl, combine cream cheese, yogurt or mayo, half the shredded cheese, half the cotija, lime zest and juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper; stir until smooth.
- Fold and load: Stir the charred corn into the creamy mix, spread into the warm skillet, and top with remaining shredded cheese.
- Bake to bubble: Bake at 400°F (200°C) for 12 to 15 minutes until bubbling at the edges and lightly browned on top.
- Finish and serve: Sprinkle with remaining cotija, cilantro, green onions, and a light dust of chili or tajin; serve hot with tortilla chips, cucumber rounds, or bell pepper strips.
- Pro tips: Add lime to taste at the end; adjust thickness with a splash of milk if too thick, or bake longer if too loose; assemble up to a day ahead and bake before serving.
- Variations: For extra heat add minced jalapeño with the corn or a dash of hot sauce; for crunch, reserve some charred corn to scatter on top; swap cilantro for chives or parsley for a milder finish.
- Serving ideas: Set out chips, toasted pita triangles, and crisp veggie sticks; pair with taco night or grilled chicken and a simple salad.
Notes
Taste and adjust lime at the end so it brightens without turning the dip sour, and bake until it clings to the chip for the best scoopable texture.
