Street Corn Elote Dip with Cotija and Lime
Street corn elote dip brings all the smoky, tangy flavor of Mexican-style grilled corn into one skillet, ready for chips in about 20 minutes.
Equipment
- Large heavy skillet (cast iron recommended)
- Spatula
- Measuring cups and spoons
- Microplane or fine grater (for lime zest)
- Knife and cutting board
- Small bowl (for reserved topping corn)
Ingredients
- 3 cups corn kernels fresh, canned, or frozen; pat very dry (about 450 g)
- 1 1/2 tbsp neutral oil avocado, canola, or vegetable (20 ml)
- 2 tbsp unsalted butter 30 g
- 2 cloves garlic finely minced
- 1 small jalapeño seeded and finely minced (adjust seeds to taste)
- 1/4 cup red onion finely chopped (30 g)
- 1/3 cup mayonnaise 80 g
- 1/3 cup sour cream 80 g (full-fat Greek yogurt works in a pinch)
- 1/4 cup Mexican crema or heavy cream 60 ml (half-and-half acceptable)
- 3 tbsp fresh lime juice 45 ml, divided
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4–1/2 tsp ground cayenne or hot chili powder to taste; optional
- 3/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 3/4 cup cotija cheese crumbled, plus extra for topping (75 g)
- 1/2 cup Monterey Jack or mild cheddar shredded (50 g)
- 1/4 cup fresh cilantro chopped leaves and tender stems, plus more for garnish (5 g)
- 1 lime zest finely grated zest of 1 lime
To serve
- tortilla chips sturdy enough for scooping
- lime wedges
- extra chili powder or Tajín for sprinkling
Instructions
- Char the corn. Place a large, heavy skillet (cast iron if you have it) over medium-high heat. Add the oil, then spread the corn in an even layer. Cook without stirring for 3–4 minutes, until some kernels are deeply golden or lightly charred, then stir and continue cooking 3–5 minutes more. You want plenty of brown spots but minimal steaming.
- Season while hot. Reduce the heat to medium. Add the butter and stir as it melts, coating the corn. Sprinkle in about 1/4 teaspoon of the salt and a small squeeze (about 1 teaspoon) of lime juice. Stir again and cook for 1 minute so the flavors absorb, then transfer about 1/2 cup of the corn to a small bowl and reserve for topping.
- Soften the aromatics. To the corn remaining in the skillet, add the red onion and jalapeño. Cook, stirring often, for 2–3 minutes until the onion looks glossy and slightly softened and the jalapeño loses its raw edge. Add the minced garlic and cook just 30–45 seconds, until fragrant. Turn the heat down to low.
- Build the creamy base off the heat. Turn off the burner for a moment so the dairy doesn’t break. Stir in the mayonnaise, sour cream, and crema (or cream) until everything is evenly combined with the warm corn mixture. The residual heat will loosen the sauces without causing them to separate.
- Add seasoning and cheese. Sprinkle in the chili powder, smoked paprika, cayenne if using, remaining salt, and black pepper. Fold gently with a spatula. Stir in the shredded Monterey Jack or cheddar until it starts to melt into the mixture, then add about 1/2 cup of the crumbled cotija, reserving the rest for garnish.
- Warm through gently. Return the heat to low and cook, stirring often and scraping the bottom of the skillet, for 3–5 minutes. You’re looking for visible, slow bubbles around the edges and a cohesive, spoonable texture. Avoid rapid boiling, which can cause the sauce to become greasy.
- Finish with lime, zest, and cilantro. Turn off the heat. Stir in the lime zest, the remaining lime juice (start with 2 tablespoons, then adjust), and the chopped cilantro. Taste and add more salt or lime if the flavors feel flat; the dip should taste slightly brighter and saltier than you’d eat plain, since it’s going onto chips.
- Garnish and serve. Sprinkle the reserved charred corn over the top, followed by the remaining cotija and a pinch of chili powder or Tajín. Add extra cilantro if you like. Serve right in the skillet or transfer to a shallow oven-safe dish.
Nutrition
Calories: 420kcalCarbohydrates: 34gProtein: 10gFat: 28gSaturated Fat: 12gCholesterol: 55mgSodium: 820mgPotassium: 420mgFiber: 4gSugar: 6gVitamin A: 650IUVitamin C: 18mgCalcium: 220mgIron: 1.8mg
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