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Creamy, cheesy, elote dip, or also known as Mexican street corn dip.
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Mexican Street Corn Dip


  • 2 tablespoons unsalted butter
  • 4 cups corn kernels frozen, canned or roasted
  • 1 jalapeño seeded and diced
  • 3 tablespoons mayonnaise
  • ¼ cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1 tsp minced garlic
  • Juice of 1 lime + zest


  • 1/2 cup queso fresco
  • 1/2 cup mozzarella
  • Garnish cilantro, lime zest


  • (Optional) Preheat oven to broil on high (550 degrees F)
  • In a large skillet, melt butter over medium high heat. Then add frozen corn kernels and a diced and de-seeded jalapeño, and cook, stirring occasionally, until the corn is cooked through and slightly charred, about 8-10 minutes. Look for the golden char on the kernels
  • Remove corn from heat, and pour into serving dish. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  • Serve immediately, or top with queso fresca and mozzarella, and broil until golden and bubbly.
  • Garnish with additional cilantro, and cotija, and lime zest
  • Serve with corn chips or tortilla chips.