What is Mexican street corn?

Elote, or Mexican street corn, is typically made by grilling corn on the cob, then brushing with mayonnaise, sour cream, spices and lime and garnishing with cilantro and cheese.

Can I make this skillet street corn dip in a casserole dish instead?

Yes, simply cook the recipe according to the instructions then transfer the mixture to a casserole dip, covered, and bake at 350F until bubbly.

How come my street corn dip is so thick?

Depending on how much starch is in the corn, the elote dip may get thick as it sits. If that happens, simply stir in a bit more sour cream.

Skillet Mexican Street Corn Dip

Name: Skillet Mexican Street Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 medium ears corn (or 4 cups frozen corn), peeled; 2 Tbsp. olive oil, divided; 1 small yellow onion, chopped; 2 garlic cloves, minced; 4 oz. can green chiles; zest of 1 lime (cut remaining lime into wedges for serving); 1 tsp. chili powder, plus more for serving; 1 tsp. ground cumin; 1/2 tsp. smoked paprika; 4 oz. cream cheese; 1/2 cup mayonnaise; 1/4 cup sour cream (plus more, as needed); crumbled cotija cheese, for serving; cilantro leaves, for serving

Description

This Skillet Mexican Street Corn Dip is mouthwateringly delicious and a perfect appetizer for a party. Best of all it’s made in one pan with simple ingredients, meaning no trips to specialty markets and easy clean-up.

Ingredients

Units Scale

4 medium ears corn (or 4 cups frozen corn), peeled
2 Tbsp. olive oil, divided
1 small yellow onion, chopped
2 garlic cloves, minced
4 oz. can green chiles
zest of 1 lime (cut remaining lime into wedges for serving)
1 tsp. chili powder, plus more for serving
1 tsp. ground cumin
1/2 tsp. smoked paprika
4 oz. cream cheese
1/2 cup mayonnaise
1/4 cup sour cream (plus more, as needed)
crumbled cotija cheese, for serving
cilantro leaves, for serving

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Instructions

Preheat oven to 350F.
Brush the corn with 1 tablespoon of the olive oil. Heat a large cast iron skillet (or oven-safe skillet) over high heat. Add the corn and cook, flipping and rotating occasionally, until charred on all sides, about 10 minutes. Adjust the heat if the skillet gets too hot and be sure to turn on a vent. Remove skillet from heat and cool corn slightly. Cut the kernels off the charred corn and reserve 1/2 cup in a small bowl.
Return skillet to medium heat and add oil, onion and garlic. Cook, stirring occasionally, until golden brown, about 8 minutes. Stir in green chiles, lime zest, chili powder, cumin and paprika and cook until fragrant, about 1 minute.
Stir in the charred corn, cream cheese, mayonnaise and sour cream. Transfer the skillet to the oven and bake until starting to bubble along the edge, about 10 minutes; or, you may continue to heat the mixture on the stovetop, stirring frequently, until the dip is very hot. Garnish with reserved 1/2 cup charred corn, cilantro leaves, lime wedges and more chili powder. Serve with tortilla chips on the side.

Notes

Note that this recipe does not include added salt as I think there is plenty of sodium in this dip. But, feel free to add a pinch, if desired.
You can use reduced fat cream cheese, sour cream and mayonnaise, if desired.
To make this recipe ahead of time, char the corn and cook the onion and pepper mixture. Store in the refrigerator for up to 4 days. When ready to assemble, simply stir the onion and pepper mixture with the charred corn and the rest of the ingredients then bake until hot and bubbly.
You can make this recipe in a casserole dish. Simply char the corn and cook the onion and pepper mixture first then stir in the mayonnaise, sour cream, cream cheese and transfer to a casserole dish (lightly spray with cooking spray) then bake at 350F until bubbly.
Try serving this hot street corn dip with Baked Crispy Chicken Tacos, Vegan Refried Beans, Tomato Rice, Easy Guacamole with Homemade Pico de Gallo or Chili Lime Shrimp Tacos.
Store leftovers in an airtight container for up to 4 days. Serve cold out of the refrigerator or reheat in the oven.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Sautee/Baking
Cuisine: Mexican