Cold Street Corn Dip with Cream Cheese
This Cold Street Corn Dip with Cream Cheese takes just 20 minutes and can be made ahead. Charred corn, cotija, cilantro, and a pinch of cayenne deliver the flavors of elote in a creamy, shareable party dip!
Ingredients
- 3 ears corn
- ¼ cup mayonnaise
- 4 oz cream cheese softened
- ¼ tsp cayenne pepper
- 4 oz cotija cheese crumbled
- ½ cup cilantro chopped (plus more for garnish)
- lime wedges for garnish (optional)
Instructions
- Preheat your grill to medium-high heat. Roast the corn on the grill until somewhat charred on all sides. Remove and allow to cool enough to handle.
- Once cooled, cut the corn kernels from the cob and set aside.
- In a medium mixing bowl, whisk together the cream cheese and mayonnaise until smooth.
- Stir in the cayenne pepper and crumbled cotija cheese.
- Fold in the corn kernels and chopped cilantro.
- Transfer the dip to a serving bowl and refrigerate until ready to serve, up to 1 day in advance. Garnish with more cilantro and lime wedges if desired.
Notes
No grill: Cook 3 cups of corn kernels in a dry skillet over medium-high heat, stirring occasionally until darkened.
Frozen corn: Cover the skillet to defrost first, then uncover and brown the kernels.
Cream cheese: Use regular (not whipped) cream cheese, softened, for the smoothest texture.
Cotija substitute: Queso fresco works well; feta or cheddar can also be used.
Heat level: Adjust the cayenne up or down to taste, or add fresh jalapeño for more kick.
Make ahead: Best made up to 1 day in advance; let it sit 10–15 minutes and stir before serving.
Storage: Keeps in an airtight container in the fridge for 3–4 days.