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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

Mexican Street Corn Dip

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


  • 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


  • 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.
Keyword corn dip, elote, mexican street corn,