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Easy Grilled Street Corn Elote Dip: Best 10-Min Recipe

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This easy grilled street corn elote dip comes together in just 10 minutes, featuring smoky charred corn, a creamy base of cream cheese, mayo, and sour cream, plus tangy lime and salty cotija cheese. It’s the perfect crowd-pleasing appetizer for any gathering.

Ingredients

Scale
  • 4 cups grilled corn kernels (about 4–5 large ears of corn)
  • 4 oz cream cheese, softened to room temperature
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup cotija cheese, crumbled, plus more for garnish
  • 1–2 tablespoons lime juice (from about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • Optional: 1 jalapeño, seeded and minced

Instructions

  1. Prep your corn: If using fresh corn, grill the ears over medium-high heat for 8-10 minutes, turning occasionally, until kernels are charred in spots. Let them cool slightly, then stand each ear upright on a cutting board and cut the kernels off using a sharp knife. You should have about 4 cups of kernels. If using leftover grilled corn, skip this step and move straight to the skillet.
  2. Char the kernels (optional but recommended): Heat a large dry skillet over high heat. Add the corn kernels in a single layer and cook without stirring for 2-3 minutes until they develop dark char marks. Stir once and cook for another minute.
  3. Lower the heat: Reduce the heat to medium-low. Add the softened cream cheese to the skillet with the corn. Stir constantly with a spatula until the cream cheese is fully melted and coats every kernel. This should take about 1-2 minutes.
  4. Add the creamy base: Stir in the mayonnaise and sour cream until everything is well combined and smooth. The mixture should look thick and luscious, not runny. If it seems too thick, add a tablespoon of milk or water to loosen it up.
  5. Season the dip: Add the lime juice, chili powder, smoked paprika, and half of the cotija cheese. Stir until the cheese is evenly distributed. Taste and adjust seasoning—add more lime for tang, more chili powder for heat, or a pinch of salt if needed.
  6. Finish with toppings: Transfer the dip to a serving bowl. Sprinkle the remaining cotija cheese and fresh cilantro on top. If you’re using jalapeño, scatter the minced pieces over the dip for a pop of green and heat.
  7. Serve immediately: This dip is best served warm, straight from the skillet or bowl. Pair it with tortilla chips, sliced bell peppers, or even warm flour tortillas for dipping.

Notes

For best results, use full-fat cream cheese and fresh lime juice. If you don’t have cotija, feta cheese is a good substitute. The dip can be made ahead and reheated gently. For a spicier version, add minced jalapeño or chipotle peppers.

Nutrition

Keywords: elote dip, street corn dip, grilled corn dip, easy appetizer, Mexican dip, summer recipe, party dip

Find it online: https://forkmila.com/easy-grilled-street-corn-elote-dip-best-10-min-recipe/