Creamy Street Corn Elote Dip Recipe Easy Cast Iron Skillet Snack
A creamy, smoky, and tangy street corn elote dip cooked in a cast iron skillet, perfect for casual hangouts or solo snacking. This dip combines roasted corn, creamy cheese, lime, and spices for a comforting and addictive appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh corn kernels (about 5 ears), or thawed frozen corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup Cotija cheese, crumbled (feta as substitute)
- 2 tablespoons fresh lime juice (from 1 lime)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste (start with 1/2 teaspoon salt)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon butter
Instructions
- Prep the corn: shuck and cut kernels off about 5 ears (4 cups) if using fresh, or thaw and drain frozen corn. Takes about 5 minutes.
- Sauté the corn: heat 1 tablespoon butter in a cast iron skillet over medium heat. Add corn kernels and cook, stirring occasionally, until golden with slightly charred spots, about 7-8 minutes.
- Mix the creamy base: in a mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, minced garlic, chili powder, smoked paprika, lime juice, and crumbled Cotija cheese. Stir until smooth.
- Combine and season: remove skillet from heat, add creamy mixture to corn, stir until evenly coated. Taste and add salt and pepper as needed. Takes about 3 minutes.
- Bake for finishing: preheat oven to 375°F (190°C). Place skillet in oven and bake for about 10 minutes until hot and bubbly with crispy edges.
- Add fresh cilantro: remove from oven, sprinkle chopped cilantro on top, and let cool slightly for about 5 minutes.
- Serve warm with tortilla chips, sliced veggies, or warm pita bread.
Notes
Use fresh lime juice for best brightness. Watch the dip closely while baking to avoid overbaking. If dip is too thick after baking, stir in a little extra lime juice. For dairy-free, substitute mayo, sour cream, and cheese with plant-based alternatives. Regular skillet can be used but cast iron gives best crispy edges.
Nutrition
- Serving Size: About 1/4 cup
- Calories: 200
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 5
Keywords: street corn dip, elote dip, creamy corn dip, cast iron skillet dip, appetizer, snack, Mexican dip, party dip