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Creamy Street Corn Elote Dip

creamy street corn elote dip - featured image

A quick and easy creamy street corn elote dip with smoky, tangy, and slightly spicy flavors, perfect for party snacks and casual gatherings.

Ingredients

Scale
  • 4 cups (600g) fresh or frozen corn kernels
  • ½ cup (120ml) mayonnaise
  • ½ cup (120ml) sour cream or Mexican crema
  • ½ cup (60g) crumbled queso fresco
  • Juice of 1 large lime (about 2 tablespoons or 30ml)
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions

  1. Heat a large skillet over medium-high heat. Add the corn kernels, spreading them out in an even layer. Let cook undisturbed for 3-4 minutes until they start to brown and get a bit of char. Stir occasionally for even roasting, about 8-10 minutes total until toasty and smoky.
  2. In a large mixing bowl, combine mayonnaise, sour cream or Mexican crema, and lime juice. Stir until smooth and creamy.
  3. Add minced garlic, chili powder, smoked paprika, salt, and pepper to the creamy base. Mix well.
  4. Fold in the roasted corn and crumbled queso fresco. Add chopped cilantro if using. Mix gently to keep corn kernels intact.
  5. Prepare tortilla chips by cutting corn tortillas into triangles and baking at 350°F (175°C) for 10-12 minutes until crisp and golden, or fry in hot oil until crispy and drain on paper towels.
  6. Transfer the dip to a serving bowl, sprinkle extra queso fresco and chili powder on top, and serve with crispy tortilla chips.

Notes

Let the dip chill for 15-20 minutes before serving to meld flavors. If too thick after chilling, stir in a teaspoon or two of milk. For smoky flavor, do not rush roasting the corn. Homemade tortilla chips are preferred for best texture. Vegan adaptations available by substituting mayo, sour cream, and cheese.

Nutrition

Keywords: street corn dip, elote dip, creamy corn dip, party snacks, easy dip recipe, Mexican dip, tortilla chips