Mexican Street Corn Dip with Lime Crema

All the bold flavors of traditional Mexican street corn (elote) packed into a scoopable, dippable, creamy dish. Perfect for parties, this corn dip features charred sweet corn, lime-infused crema, chili powder, and crumbled cheese.

Why You’ll Love It:

• Tangy, smoky, and spicy
• Versatile – serve warm or chilled
• Pairs perfectly with tortilla chips or veggie sticks
• A guaranteed crowd-pleaser

Ingredients:

• 4 cups corn (fresh, frozen, or canned – drained and roasted)
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1 tablespoon lime juice + zest
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 cup crumbled cotija or feta cheese
• 1/4 cup diced red onion
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• Optional: diced jalapeño for extra spice

Instructions:

1. If using fresh corn, char the kernels on a grill or skillet until golden and slightly smoky.
2. In a large bowl, combine the mayo, sour cream, lime juice and zest, chili powder, paprika, salt, and pepper.
3. Stir in the roasted corn, red onion, and most of the cotija cheese.
4. Mix until fully coated and well combined.
5. Top with remaining cheese and chopped cilantro.
6. Serve immediately with chips or refrigerate to chill.

Serving Suggestions:
Perfect with tortilla chips, crackers, or even as a taco topping. Can be served warm or cold depending on preference.

Conclusion:
This Mexican Street Corn Dip with Lime Crema captures the essence of elote in every bite. Creamy, tangy, and packed with flavor, it’s a party dip that disappears fast. Easy to make and even easier to love!

Mexican Street Corn Dip with Lime Crema

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

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Description

A bold and creamy Mexican street corn dip made with charred corn, tangy lime crema, Cotija cheese, and spices. Perfect for serving with tortilla chips at parties or as a vibrant side dish.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups corn kernels (fresh, frozen, or canned)
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 cup crumbled Cotija cheese (plus more for garnish)
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely chopped (optional)
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the corn and cook for 5–7 minutes, stirring occasionally, until slightly charred.
3. In a mixing bowl, combine mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder to make the lime crema.
4. Add the charred corn to the bowl and stir to coat evenly with the crema.
5. Mix in Cotija cheese, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
6. Transfer to a serving dish and garnish with additional Cotija cheese and cilantro.
7. Serve warm or at room temperature with tortilla chips.

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Notes

• For a spicier dip, leave the seeds in the jalapeño or add hot sauce.
• Can be made ahead and stored in the refrigerator for up to 2 days.
• Grilled or roasted corn adds extra flavor.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 210
• Sugar: 4g
• Sodium: 280mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 20mg