Print

Flavorful Elote Street Corn Dip with Cotija and Smoked Chili

elote street corn dip - featured image
Print Recipe

A creamy, smoky, and tangy Mexican street corn-inspired dip featuring roasted fresh corn, Cotija cheese, and smoked chili powder. Perfect for parties, potlucks, or casual snacking.

Ingredients

Scale
  • 4 cups fresh corn kernels (from about 4–5 ears), roasted or grilled
  • 1/2 cup mayonnaise (full-fat recommended)
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 3/4 cup Cotija cheese, crumbled
  • 1 to 1 1/2 teaspoons smoked chili powder (chipotle or ancho chili powder)
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Optional garnishes: extra Cotija cheese, smoked chili powder, chopped green onions, sliced jalapeños

Instructions

  1. Prep the corn by husking and removing silks. Preheat grill to medium-high (about 400°F/200°C). Grill corn ears, turning occasionally, until kernels are charred in spots, about 10-12 minutes. Alternatively, roast kernels in a skillet over medium-high heat until slightly blackened, about 8-10 minutes. Let cool.
  2. Cut the kernels off the cob carefully using a sharp knife once cooled.
  3. In a mixing bowl, combine mayonnaise, sour cream, minced garlic, and fresh lime juice. Stir until smooth and creamy.
  4. Fold in the roasted corn kernels and crumbled Cotija cheese until thick and chunky.
  5. Stir in smoked chili powder starting with 1 teaspoon, taste, then add more if desired. Season with salt and black pepper to taste.
  6. Add chopped cilantro and mix gently to combine.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, taste and adjust seasoning if needed. Garnish with extra Cotija, smoked chili flakes, or sliced jalapeños.

Notes

Roasting the corn is essential for smoky sweetness. Use full-fat mayo for best creaminess. Start with less smoked chili powder and adjust to taste. Fold ingredients gently to keep corn kernels intact. Chill for at least 30 minutes before serving. Serve with sturdy tortilla chips or crunchy veggies. For a creamier texture, pulse briefly in a food processor but avoid pureeing.

Nutrition

Keywords: elote dip, street corn dip, cotija cheese, smoked chili, Mexican appetizer, corn dip, party dip, easy dip recipe

Find it online: https://sparklespoon.com/flavorful-elote-street-corn-dip-recipe-with-cotija-and-smoked-chili-guide/