Print

Mexican Street Corn Dip with Lime Crema

Print Recipe

A bold and creamy Mexican street corn dip made with charred corn, tangy lime crema, Cotija cheese, and spices. Perfect for serving with tortilla chips at parties or as a vibrant side dish.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/2 cup crumbled Cotija cheese (plus more for garnish)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and finely chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the corn and cook for 5–7 minutes, stirring occasionally, until slightly charred.
  3. In a mixing bowl, combine mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder to make the lime crema.
  4. Add the charred corn to the bowl and stir to coat evenly with the crema.
  5. Mix in Cotija cheese, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
  6. Transfer to a serving dish and garnish with additional Cotija cheese and cilantro.
  7. Serve warm or at room temperature with tortilla chips.

Notes

  • For a spicier dip, leave the seeds in the jalapeño or add hot sauce.
  • Can be made ahead and stored in the refrigerator for up to 2 days.
  • Grilled or roasted corn adds extra flavor.

Nutrition

Keywords: Mexican street corn, elote dip, lime crema, Cotija, party appetizer

Find it online: https://yumcove.com/mexican-street-corn-dip-with-lime-crema/