Mexican Street Corn Dip Recipe

A skillet filled with creamy, seasoned Mexican street corn topped with chopped cilantro and spices, with a bowl of fresh cilantro and lime wedges in the background.

Mexican Street Corn Dip Recipe

This skillet street corn dip chars canned corn in cast iron then stirs in butter, mayo, white cheddar, chili lime seasoning, and Serrano chilies for a creamy, spicy elote dip ready in 15 minutes.

Course Appetizer

Cuisine Mexican

Keyword Easy to Make

Calories 988kcal

Ingredients

2 cans of corn drained and rinsed
1 tbsp butter plus 3 tbsp more later
½ cup mayo
¼ cup grated white cheddar
1 Juice of 1 fresh lime
2 Serrano chilies finely chopped
Fresh cilantro chopped, for garnish
Chili lime seasoning to taste

Instructions

Heat a cast-iron skillet over medium-high heat and melt 1 tablespoon of butter.
Add the corn to the skillet and let it cook undisturbed for a few minutes until you see some charred spots.
Stir in the remaining 3 tablespoons of butter, mayo, and grated white cheddar. Mix until the cheese melts and everything is creamy.
Sprinkle in chili lime seasoning, squeeze in fresh lime juice, and stir in the Serrano chilies for some spice.
Top with fresh cilantro and serve immediately.

Notes

Pat the corn completely dry after rinsing, moisture prevents charring, so dry corn chars while wet corn just steams.
Don't stir the corn too early. Let it sit undisturbed for 3–4 minutes to develop good caramelized, charred spots.
Fresh or frozen corn can be used instead of canned. Thaw and dry frozen corn thoroughly before charring.
A stainless steel skillet works as a substitute for cast iron; skip non-stick, since it won't char properly.
Serranos run hotter than jalapeños, start with one and add a second if you want more heat, or sub jalapeños 1:1 for a milder dip.
Best served fresh and hot. Leftovers keep in an airtight container for up to 3 days; reheat in a skillet with a fresh squeeze of lime and a pinch of chili lime seasoning.

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