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Quick Creamy Elote Corn Dip

quick creamy elote corn dip - featured image

A quick and easy creamy elote corn dip that combines smoky roasted corn, cream cheese, mayo, and spices for a tangy, slightly spicy snack ready in 15 minutes.

Ingredients

Scale
  • 2 cups (about 300g) fresh roasted corn kernels or frozen roasted corn (thawed)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (120ml) mayonnaise
  • ½ cup (50g) Mexican cotija cheese, crumbled (substitute feta if unavailable)
  • 1 tablespoon (15ml) fresh lime juice
  • 1 teaspoon (2g) chili powder, plus extra for garnish
  • ½ teaspoon (1g) garlic powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. If using fresh corn, roast the kernels on a dry skillet over medium-high heat for 5-7 minutes, stirring occasionally, until lightly charred and fragrant. For frozen corn, thaw completely and pat dry.
  2. In a mixing bowl, combine the softened cream cheese and mayonnaise. Stir vigorously for about 1-2 minutes until smooth and creamy.
  3. Stir in the chili powder, garlic powder, salt, and black pepper. Mix well to evenly distribute the spices.
  4. Add the roasted corn kernels and crumbled cotija cheese to the bowl. Gently fold the ingredients together, trying not to crush the corn.
  5. Squeeze in fresh lime juice and add chopped cilantro if using. Give the dip a final gentle stir. Taste and adjust seasoning if needed.
  6. For best flavor, chill the dip in the fridge for 15-20 minutes before serving, or serve immediately.

Notes

Soften cream cheese well ahead to avoid lumps. Roast corn for authentic smoky flavor or use pre-roasted frozen corn as a shortcut. Add salt gradually due to salty cotija cheese. Fold corn gently to keep texture. Can be made a day ahead and stirred before serving. For dairy-free, use vegan cream cheese, mayo, and cheese alternatives.

Nutrition

Keywords: elote dip, corn dip, creamy dip, quick snack, easy dip, Mexican street corn, party dip, creamy elote