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Creamy Street Corn Elote Dip Recipe with Cotija Cheese and Lime Crema

creamy street corn elote dip - featured image
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A creamy, tangy, and smoky street corn elote dip featuring cotija cheese and lime crema, perfect for summer cookouts and parties.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5 ears of corn), fresh or thawed frozen
  • 1 cup cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Juice of 2 fresh limes (about 3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt and black pepper to taste
  • Lime crema: 1/2 cup sour cream mixed with 1 tablespoon lime juice and a pinch of salt

Instructions

  1. Prepare the corn by cutting kernels off about 5 ears using a sharp knife, holding the cob upright in a large bowl. If using frozen corn, ensure it is fully thawed and patted dry.
  2. Toast the corn kernels in a skillet over medium-high heat in a single layer, stirring occasionally, until light char and golden brown spots appear, about 5-7 minutes. Alternatively, use a grill pan for grill marks.
  3. In a large mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, minced garlic, chili powder, lime juice, salt, and black pepper. Stir until smooth and well blended.
  4. Add the toasted corn, 1 cup crumbled cotija cheese, and chopped cilantro (if using) to the bowl. Stir gently to combine, leaving some kernels whole for texture.
  5. Taste and adjust seasoning with additional salt, lime juice, or chili powder as desired.
  6. Prepare the lime crema by mixing 1/2 cup sour cream with 1 tablespoon lime juice and a pinch of salt in a small bowl until smooth.
  7. Transfer the dip to a serving dish and drizzle lime crema over the top in a zigzag pattern. Optionally, sprinkle extra cotija cheese and chili powder for presentation.
  8. Garnish with fresh cilantro sprigs or a lime wedge if desired and serve.

Notes

Toast the corn well to develop smoky flavor; do not overmix the cotija cheese to keep its crumbly texture. Use fresh lime juice for best brightness. The dip can be made up to 2 hours ahead but add lime crema just before serving. If dip thickens after chilling, stir in a teaspoon of lime juice or milk to loosen. Serve slightly warm or at room temperature.

Nutrition

Keywords: street corn dip, elote dip, cotija cheese, lime crema, summer appetizer, party dip, Mexican dip, creamy corn dip

Find it online: https://sagestirs.com/creamy-street-corn-elote-dip-recipe-with-cotija-cheese-and-lime-crema/