Description
On a sun-drenched sidewalk in Mexico City, I took my first bite of elote—corn roasted to perfection, slathered in creamy, spicy, cheesy magic—and I was hooked. Back home, I turned that unforgettable moment into a dip that’s equally irresistible and far less messy. With charred corn, zesty lime, cotija, and a luscious base of cream cheese and mayo, this dish brings the fiesta to your table—no skewers or street carts required. It’s fast, festive, and guaranteed to disappear in minutes.
Ingredients
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4 ears fresh corn (or 3 cups frozen/grilled, thawed)
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1 cup cream cheese, softened
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½ cup sour cream (or Greek yogurt)
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1 cup mayonnaise
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1 cup cotija cheese, crumbled (divided)
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½ cup fresh cilantro, chopped
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Juice of 1 lime
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2 tsp chili powder
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1 tsp garlic powder
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Salt & black pepper, to taste
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Tortilla chips or veggie sticks, for serving
Instructions
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Char Corn: Grill corn over medium heat, turning every 2 mins until charred (8–10 mins). Cool slightly. No grill? Broil for 6–8 mins, flipping halfway.
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Cut Kernels: Slice kernels off cobs into a large bowl.
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Mix Base: In a mixing bowl, combine cream cheese, sour cream, and mayo. Stir until smooth.
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Combine: Add corn, ¾ cup cotija, cilantro, lime juice, chili powder, and garlic powder. Mix well. Season with salt and pepper.
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Serve: Spoon into a serving dish. Garnish with remaining cotija, extra cilantro, and a sprinkle of chili powder. Serve warm or chilled.
Notes
Use room-temp dairy for silky blending.
Don’t skip the char—it adds depth.
Make ahead and chill for peak flavor mingling.
- Prep Time: 10 mins
- Cook Time: 10 mins
Nutrition
- Calories: 210 kcal per serving
- Fat: 19g
- Carbohydrates: 5g
- Protein: 4g