Description

A smoky, creamy, and tangy street corn dip made with grilled corn, cream cheese, and cotija cheese. This easy-to-make appetizer is perfect for summer gatherings and requires minimal prep time.

Ingredients

Scale

3 cups corn (frozen, thawed, or fresh grilled kernels)
8 oz cream cheese, softened to room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cotija cheese, crumbled
1 teaspoon chili powder
1/2 teaspoon cumin
2 cloves garlic, minced
2 tablespoons lime juice (freshly squeezed)
2–3 green onions, finely chopped
Salt and black pepper to taste

Instructions

Prep the corn: If using fresh corn, grill ears whole over medium-high heat for 10-15 minutes until charred. Cool, cut kernels off cob to yield 3 cups. If using frozen, thaw slightly.
In a large mixing bowl, combine softened cream cheese, mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice. Mix vigorously until completely smooth.
Fold in the corn and half of the cotija cheese. Stir in the green onions.
Transfer the mixture into a cast iron skillet.
Place skillet on grill over medium-low heat. Cover and cook for 15-20 minutes, stirring halfway through, until edges are bubbling and top is golden and slightly charred.
Remove from heat. Sprinkle remaining cotija cheese on top and let sit for 2 minutes to soften.
Serve immediately with tortilla chips.

Notes

Ensure cream cheese is fully softened to avoid lumps. Drain corn thoroughly if using canned or frozen to prevent a watery dip. For a spicy version, add diced jalapeños or cayenne pepper. Can be made up to 24 hours in advance by mixing ingredients and refrigerating before grilling.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1/4 cup with chips
Calories: 180
Sugar: 3
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 12
Fiber: 1
Protein: 6

Keywords: elote dip, street corn dip, grilled corn dip, summer appetizer, party dip, easy dip, family favorite, labor day recipe