Creamy Easy Street Corn Elote Dip Recipe with Crispy Homemade Chips
A quick and flavorful creamy street corn elote dip paired with crispy homemade tortilla chips, perfect for easy entertaining or a satisfying snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh grilled corn kernels (or thawed frozen roasted corn)
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 1 cup crumbled cotija cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
- 10–12 corn tortillas, cut into wedges
- Vegetable or canola oil for frying (about 1 inch deep) or olive oil spray for baking
- Salt for seasoning chips
Instructions
- If using fresh corn, grill on medium-high heat until slightly charred, about 10 minutes, turning occasionally. Let cool and cut kernels off the cob. If using frozen corn, thaw and drain well.
- In a medium mixing bowl, beat together softened cream cheese and mayonnaise until smooth and creamy, about 2-3 minutes.
- Stir in crumbled cotija cheese, fresh lime juice, chili powder, garlic powder, salt, and pepper until well combined.
- Gently fold in the prepared corn kernels, keeping some texture.
- Finely chop cilantro and fold into the dip, if using.
- For frying chips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F. Fry tortilla wedges in batches for about 2 minutes, flipping once, until golden and crispy. Drain on paper towels and season with salt immediately.
- For baking chips: Preheat oven to 375°F. Arrange tortilla wedges on a parchment-lined baking sheet in a single layer. Lightly spray or brush with oil and sprinkle with salt. Bake for 12-15 minutes, flipping halfway, until crispy and golden.
- Transfer dip to a serving bowl, garnish with extra cotija and cilantro if desired, and serve with crispy homemade chips.
Notes
Softened cream cheese is essential for a smooth dip. Drain corn well to avoid watery dip. Chips can be fried or baked for a lighter option. Dip can be made ahead and refrigerated; bring to room temperature before serving. For dairy-free, use vegan cream cheese and mayo substitutes and nutritional yeast instead of cotija cheese.
Nutrition
- Serving Size: About 1/4 cup dip wi
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
Keywords: street corn dip, elote dip, creamy corn dip, homemade tortilla chips, easy appetizer, Mexican dip, party dip