Street Corn Dip
Roasted corn, sour cream, mayo, two kinds of cheese, and a hit of Tajin — broiled in a cast iron until the top blisters. The entire bowl of elote, minus the stick.
Tasted & written by Rachel
Prep
5 min
Cook
15 min
Total
20 min
Serves
6
The Key
Char the corn properly before it goes anywhere near the dairy. The Maillard reaction on those kernels is the entire flavor difference between 'corn dip' and 'street corn dip.' Grill, broil, or sear in a dry cast iron — but get color on them.
David's running club has opinions about exactly two things: pace and dip. This one ended the dip discourse. Six ears of roasted corn stirred into a sour cream-mayo base with cheddar and cotija, then broiled until the cheese goes golden and the edges bubble. It's elote in a skillet — all the charred-corn sweetness and tangy cream you'd get from a street cart, except nobody's balancing a cob over a paper plate.
I made it for Mia's birthday party last month. Priya's kids, who eat nothing, ate this. Noah smeared it on his face and seemed pleased with himself. The adults circled the skillet like it owed them money.
The secret — and I use that word loosely since every elote vendor in Austin already knows this — is charring the corn before it goes anywhere near the dairy. Raw corn in a cream cheese dip is fine. Charred corn in a sour cream-mayo-cotija situation is a different food entirely.
Fifteen minutes. One skillet. Zero leftovers. That last part isn't a selling point — it's a warning. Make a double batch if you're feeding more than four adults.
The broil at the end is non-negotiable. Without it you have warm corn dip. With it you have that blistered, golden-brown gratin top that makes people hover over the skillet with a chip in each hand. Three minutes under the broiler. Don't skip it.
Mise en place
Ingredients
- 6 ears roasted cornroasted and kernels cut off
- 0.25 cup Mayonnaise
- 0.5 cup Sour Cream
- 0.5 cup Shredded Cheddar
- 1/2 cup crumbled cotija cheesecrumbled
- 2-3 teaspoons Tajin seasoning
Garnish
- 2 tbsp Cilantro (fresh)choppedOptional
For Serving
- tortilla chips, for serving
The Method
Instructions
- 01
Roast the corn. Grill ears over direct high heat, turning every 2-3 minutes, until charred in spots all around. Alternatively, broil on a sheet pan 6 inches from the element, turning once.
Done when:Kernels are golden with scattered black char marks. You should hear occasional pops and smell toasted corn sugar.
- 02
Cut the kernels off the cobs into a medium saucepan or cast iron skillet. Stand each ear upright on the cutting board and slice downward.
Done when:All kernels removed cleanly — run the back of the knife down the cob once more to release the milky starch.
- 03
Add the mayonnaise, sour cream, cheddar cheese, cotija cheese, and 2 teaspoons of Tajin to the corn. Stir to combine and heat over medium-low.
Done when:Cheese is melted, everything is incorporated, and the dip is heated through — steaming gently, not bubbling.
- 04
Transfer to a cast iron skillet or oven-safe baking dish if not already in one. Top with an extra handful of cheddar and cotija. Broil on high 6 inches from the element.
Done when:Top is golden brown and blistered in spots, edges bubbling actively. Watch it — broilers move fast.
- 05
Sprinkle with remaining Tajin, fresh cilantro, and an extra crumble of cotija. Serve immediately with tortilla chips.
Done when:Garnishes are scattered unevenly — intentional, not manicured. The dip should be hot enough that the cotija softens slightly on contact.
Where it goes wrong
Common mistakes
- ✕Using canned corn without charring it — you lose the smoky sweetness that makes this taste like street corn instead of queso
- ✕Cranking the heat too high when melting — the sour cream and mayo will break and turn greasy instead of creamy
- ✕Skipping the broil — without it you just have warm corn dip, not street corn dip. The blistered top is the point
- ✕Over-stirring the garnish cotija in — it should sit on top in visible crumbles, not disappear into the base
Context
Compared to the usual
Real elote is grilled corn on a stick, slathered with mayo and crema, rolled in cotija, and hit with chili-lime. This dip version sacrifices the handheld drama for scoopability — all the same flavors, served warm in a skillet. Some versions lean heavier on cream cheese for a thicker, queso-adjacent texture. Ours keeps it lighter with just sour cream and mayo, which lets the corn stay the star instead of burying it in dairy. You can also serve it cold — more of a corn salad situation — but the broiled top is what makes this one worth making.
Glossary
Techniques used
- Elote
- Mexican street corn — grilled ears slathered with mayo or crema, rolled in cotija, and dusted with chili powder. This dip is the deconstructed, scoopable version.
- Cotija
- A dry, crumbly Mexican cheese that doesn't melt. Similar to feta but milder and less tangy. Named after the town of Cotija in Michoacán.
- Tajin
- A Mexican seasoning blend of dried chili, dehydrated lime, and salt. Available in most grocery stores near the spice aisle or Latin foods section. Not just for fruit.
Riffs
Variations
Spicy version
Add a finely diced jalapeño to the corn while heating. Seeds in if you want real heat, seeds out for warmth without tears.
Bacon street corn dip
Fold in 4 strips of crumbled cooked bacon with the cheese. Excessive? Sure. But David ate half the skillet.
Cold street corn salad
Skip the broil entirely. Add 1/4 cup diced red onion, a squeeze of lime, and extra cilantro. Serve chilled with chips or as a side.
Q & A
Frequently asked
Can I use frozen corn?
Yes. Spread it on a sheet pan in a single layer and broil on high for 8-10 minutes, stirring once, until charred in spots. It won't be as sweet as fresh, but the char compensates.
Can I make this ahead?
Mix everything up to 24 hours ahead and refrigerate. Add the broil step and garnishes right before serving. It actually tastes better after sitting — the Tajin has time to bloom.
Is it good cold?
Honestly, yes. Skip the broil and serve it at room temperature with extra lime juice. Different vibe, still good. More corn-salad than dip.
What if I can't find cotija?
Feta is the closest substitute. It's saltier and tangier, so use about a third less. Queso fresco works too but it's milder — you might want extra Tajin.
Storage
Covered in the fridge for up to 3 days. The texture loosens slightly as the cheese reabsorbs moisture — stir before reheating.
Reheating
Covered in a 350°F oven for 10-15 minutes until heated through, then broil for 2-3 minutes to re-crisp the top. Microwave works but you lose the crust.
Freezing
Not recommended. The sour cream and mayo base separates when frozen and thawed — you'll end up with a grainy, weepy dip.
Make ahead
Mix the dip base up to 24 hours ahead and store covered in the fridge. Broil and garnish right before serving.
Serve with
Tortilla chips are the default — salted, scooped, whatever you have. Blue corn chips look great next to the yellow corn. Also works as a topping for grilled chicken, tacos, or nachos.