Description
A rich, smoky, and tangy dip made with grilled corn, cream cheese, sour cream, and cotija cheese. This crowd-pleasing appetizer captures the flavors of Mexican street corn and is perfect for parties or casual gatherings.
Ingredients
Scale
- 4–6 ears fresh corn (husked and silked)
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (120ml) full-fat sour cream
- 1/4 cup (60ml) mayonnaise
- 1/2 cup (50g) cotija cheese, crumbled
- 1/4 cup (30g) feta cheese, crumbled
- 2 limes (juiced, approx. 3-4 tablespoons)
- 1/2 cup fresh cilantro, chopped
- 1–2 jalapeños, minced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon chili flakes (optional)
- Salt and black pepper to taste
- Tortilla chips for serving
- Extra lime wedges for garnish
- Extra cotija cheese for garnish
Instructions
- Preheat grill to medium-high or oven broiler. Brush corn with oil and grill/broil for 10-15 minutes, turning occasionally, until kernels are tender and charred. If using frozen corn, thaw and skip grilling.
- Let corn cool slightly. Slice kernels off the cob into a bowl, scraping the cob to release milky juice. Discard cobs.
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mash and mix with a fork until smooth and lump-free.
- Add minced garlic, minced jalapeño, cumin, chili powder, salt, and black pepper to the cream cheese mixture. Stir well to combine and taste for seasoning adjustments.
- Gently fold the grilled corn kernels into the cream cheese mixture. Add half of the cotija cheese and half of the cilantro, folding gently to distribute.
- Transfer dip to a serving dish. Sprinkle with remaining cotija cheese and cilantro. Squeeze fresh lime juice over the top.
- Serve immediately with thick tortilla chips, or warm in oven at 350°F for 15-20 minutes until bubbly.
Notes
Ensure cream cheese is fully softened to avoid lumps. The smoky char on the corn is essential for flavor; if you don’t have a grill, use a cast-iron skillet to sear the kernels. This dip can be made up to 24 hours in advance and stored in the fridge. It does not freeze well due to the dairy content. Serve warm for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp dip + 1 chip
- Calories: 85
- Sugar: 2
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: elote dip, street corn dip, grilled corn dip, party appetizer, creamy corn dip, cotija cheese dip, summer recipes, bbq side dish