Appetizer · Snack · Mexican ·

Smoky Mexican Elote Corn Dip with Cotija Cheese

Name: Smoky Mexican Elote Corn Dip with Cotija Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Appetizer
Ingredients: Corn kernels, 3 cups (fresh or frozen, thawed); Olive oil, 1 tablespoon; Smoked paprika, 1/2 teaspoon; Cumin, 1/4 teaspoon; Mayonnaise, 1 cup; Sour cream, 1/2 cup; Lime juice, Juice of 1 lime; Garlic powder, 1/2 teaspoon; Salt and pepper, To taste; Cotija cheese, 1 cup, crumbled; Monterey Jack cheese, 1/2 cup, shredded; Fresh cilantro, 2 tablespoons, chopped; Lime wedges, For serving

Transform the flavors of Mexican street corn into a delightful and crowd-pleasing dip perfect for any occasion.

4.5(690 reviews)

·By Ethan Brooks·October 22, 2025

Smoky Mexican Elote Corn Dip with Cotija Cheese — Appetizer served and photographed from above

Prep

10 min

Cook

30 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Corn Dip

For the Cheese

For the Garnish

Nutrition

Per serving

Calories: 482 kcal
Protein: 10.3 g
Carbs: 20.7 g
Fat: 40.5 g
Fiber: 2.2 g

Whole recipe

Total

Calories: 2890 kcal
Protein: 62 g
Carbs: 124 g
Fat: 243 g
Fiber: 13 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Corn kernels 3 cups (fresh or frozen, thawed)	450	12	98	5	12
Olive oil 1 tablespoon	120	0	0	14	0
Smoked paprika 1/2 teaspoon	3	0	1	0	1
Cumin 1/4 teaspoon	2	0	0	0	0
Mayonnaise 1 cup	1400	2	8	150	0
Sour cream 1/2 cup	240	3	5	24	0
Lime juice Juice of 1 lime	10	0	3	0	0
Garlic powder 1/2 teaspoon	5	0	1	0	0
Salt and pepper To taste	0	0	0	0	0
Cotija cheese 1 cup, crumbled	380	26	6	28	0
Monterey Jack cheese 1/2 cup, shredded	280	19	2	22	0
Fresh cilantro 2 tablespoons, chopped	0	0	0	0	0
Lime wedges For serving	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Corn

1
Heat the oil
Heat the olive oil in a large skillet over medium-high heat.
2
Sauté the corn
Add the corn kernels and sauté until they are slightly charred and smoky, about 5-7 minutes.
3
Season and cool
Sprinkle with smoked paprika and cumin. Remove from heat and let cool.

Mixing the Dip Base

1
Combine base ingredients
In a large bowl, combine the mayonnaise, sour cream, lime juice, and garlic powder.
Tip: Make sure the corn is completely cool before mixing to prevent the dip from becoming too watery. For a smoother dip, pulse half of the corn mixture in a blender and then mix with the rest.
2
Season
Season with salt and pepper to taste.
3
Fold in corn
Stir in the cooled corn mixture until well combined.

How to Make Smoky Mexican Elote Corn Dip with Cotija Cheese

Total time: 40 min · Yields 6 servings

1
Mixing the Dip
Gently fold in the crumbled cotija and shredded Monterey Jack cheese into the corn mixture.
2
Chilling the Dip
Refrigerate the dip for at least 15 minutes to allow the flavors to meld.
3
Serving Preparation
Just before serving, sprinkle the dip with extra cotija cheese and chopped cilantro.