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mexican street corn dip baked in a small white baking dish and sitting on top of a white plate and a round jute placemat with a mexican blanket underneath as a tablecloth a piece of cactus is tucked underneath the plate for decoration and a white daisy in a small clear vase sits beside the plate and tortilla chips are around the dish of mexican corn
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Mexican Street Corn Dip

My version of mexican street corn (aka Elote) made into a dip
Course Appetizer
Cuisine Mexican
Keyword corn dip, elote, mexican street corn,
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8

Ingredients

  • 4 ears corn on cob
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 ounces cream cheese
  • squeeze from half a lime
  • cilantro for garnish
  • cotija or feta cheese for topping

Instructions

  • Remove husk and silks from the cob.
  • Oil the grill grates and place corn cobs on grill.
  • Cook corn for approximately 15 minutes, turning every 3-4 minutes.
  • Remove corn from cob.
  • Add the roasted corn to a skillet, then add in the cream cheese, sour cream, mayonnaise and lime juice.
  • Stir ingredients together and heat until all the cream cheese is melted.
  • Garnish with cotija or feta cheese and finely chopped cilantro.
  • Serve straight from the skillet or serve in individual dipping bowls.