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Creamy Mexican Elote Street Corn Dip with Chipotle Mayo

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A creamy, smoky, and tangy Mexican street corn-inspired dip featuring roasted corn, cotija cheese, and a homemade chipotle mayo swirl. Perfect for parties and quick snacks.

Ingredients

Scale
  • 4 cups corn kernels (fresh or frozen, thawed)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Extra cotija cheese and cilantro for garnish

Instructions

  1. If using fresh corn, shuck and remove kernels from 4 ears of corn (about 4 cups). Heat a dry skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they develop slight char marks and a roasted aroma, about 5-7 minutes.
  2. In a small blender or food processor, combine 1/2 cup mayonnaise, 1-2 chipotle peppers in adobo sauce, 1 tablespoon lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust heat by adding another chipotle if desired.
  3. In a medium mixing bowl, combine 8 ounces softened cream cheese, 1/2 cup sour cream or Mexican crema, and 1/2 cup crumbled cotija cheese. Stir in minced garlic, ground cumin, smoked paprika, salt, and pepper to taste.
  4. Add the warm roasted corn kernels to the creamy mixture. Gently fold them in using a spatula, keeping the kernels intact for texture. Stir in 2 tablespoons chopped fresh cilantro if using.
  5. Gently swirl in about half of the chipotle mayo into the dip mixture, reserving the rest to drizzle on top for presentation and extra flavor.
  6. Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, drizzle the remaining chipotle mayo over the top and sprinkle with extra cotija cheese and cilantro for garnish.

Notes

Charring the corn is essential for authentic smoky flavor; avoid burning kernels. Soften cream cheese before mixing to avoid lumps. Prepare chipotle mayo ahead to deepen flavors. Adjust chipotle peppers to control heat level. Serve chilled or at room temperature. Store leftovers refrigerated up to 3 days or freeze without cilantro garnish.

Nutrition

Keywords: Mexican elote dip, street corn dip, chipotle mayo dip, creamy corn dip, party appetizer, easy dip recipe

Find it online: https://merrymorsel.com/creamy-mexican-elote-street-corn-dip-recipe-easy-homemade-chipotle-mayo/