Print

Flavorful Elote-Style Street Corn Dip

elote-style street corn dip - featured image

A creamy, tangy, and spicy street corn-inspired dip featuring smoky grilled corn, Cotija cheese, and Tajín seasoning. Perfect for quick snacks or party gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 56 ears), grilled or roasted
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup Cotija cheese, crumbled
  • Juice of 1 lime
  • 1 to 2 teaspoons Tajín seasoning
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 jalapeño, finely chopped (optional)

Instructions

  1. Preheat grill or grill pan to medium-high heat. Remove husks and silk from corn ears. Grill corn for 10-12 minutes, turning every 2-3 minutes until charred and tender. If using frozen corn, sauté in a hot pan for 5-7 minutes until lightly browned.
  2. Let corn cool slightly. Using a sharp knife, cut kernels off the cob into a large mixing bowl, avoiding cutting too deeply into the cob.
  3. Add mayonnaise, sour cream, garlic powder, and lime juice to the bowl with corn. Stir gently to combine. Season with salt and pepper to taste.
  4. Fold in crumbled Cotija cheese and half of the chopped cilantro. Sprinkle 1 teaspoon Tajín into the mixture and stir gently. Add jalapeño if using.
  5. Taste and adjust lime juice, salt, or Tajín as needed. Cover bowl with plastic wrap and chill for at least 30 minutes to let flavors meld.
  6. Before serving, sprinkle remaining Tajín and cilantro on top. Serve with tortilla chips, sliced veggies, or warm pita bread.

Notes

If dip is too thick, add 1-2 tablespoons of milk or lime juice to loosen. Avoid overmixing to keep corn kernels intact. For dairy-free version, substitute mayo and sour cream with vegan mayo and coconut yogurt, and use vegan cheese alternative.

Nutrition

Keywords: elote, street corn dip, Cotija cheese, Tajín, Mexican dip, party dip, creamy corn dip, grilled corn dip