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Best Smoky Charred Elote Street Corn Dip Recipe – Easy

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This Smoky Charred Elote Street Corn Dip delivers all the best parts of elote—tangy, smoky, creamy, and salty—in a scoopable, shareable form that works for game day, taco night, or any casual gathering. No grill required; a hot cast iron skillet creates the perfect char in under 30 minutes.

Ingredients

Scale
  • 4 ears fresh corn on the cob
  • 1/3 cup mayonnaise (e.g., Hellmann’s or Duke’s)
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons fresh lime juice, plus more for serving
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Tortilla chips, for serving

Instructions

  1. Shuck the corn: Remove husks and silk from 4 ears of corn. Rinse under cold water and pat dry with a paper towel.
  2. Cut the kernels off the cob: Stand each ear upright on a cutting board and slice downward with a sharp knife, rotating the cob. Leave a little kernel base attached. You should have about 3 to 4 cups of kernels.
  3. Heat the skillet: Place a cast iron skillet over high heat for 3 to 4 minutes until screaming hot.
  4. Char the corn: Add corn kernels to the dry skillet in a single layer. Do not add oil. Let sit undisturbed for 2 to 3 minutes until black spots form. Stir once, then let sit another 2 minutes. Repeat until deeply charred in spots but still some bright yellow kernels remain, about 8 to 10 minutes total.
  5. Remove from heat: Transfer charred corn to a plate or bowl and let cool slightly.
  6. Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper. Taste and adjust.
  7. Combine everything: Add cooled charred corn, crumbled cotija cheese, and chopped cilantro to the dressing. Stir gently until evenly coated.
  8. Final seasoning: Taste and add more salt if needed. Add a final squeeze of lime juice before serving.
  9. Serve immediately: Transfer to a serving bowl. Garnish with extra cotija, chili powder, cilantro leaves, and a lime wedge. Serve with sturdy tortilla chips.

Notes

For best char, do not add oil to the skillet; the corn needs direct contact with the hot metal. Let the corn cool before mixing with dressing to prevent separation. If doubling the recipe, char corn in batches to avoid steaming. For extra heat, add a minced jalapeño or a pinch of cayenne. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat if desired.

Nutrition

Keywords: elote dip, street corn dip, charred corn dip, smoky corn dip, easy appetizer, game day dip, Mexican dip

Find it online: https://cookluma.com/best-smoky-charred-elote-street-corn-dip-recipe-easy/