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Creamy Grilled Corn Elote Dip

creamy grilled corn elote dip - featured image

A smoky, cheesy, and creamy dip featuring grilled corn, queso fresco, and a hint of spice. Perfect for snacks, parties, or casual gatherings.

Ingredients

Scale
  • 4 ears of corn, husked and grilled
  • 8 oz cream cheese, softened
  • 1 cup queso fresco, crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro, finely chopped
  • Juice of 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 small jalapeño, minced (optional)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat grill or grill pan over medium-high heat. Grill husked corn, turning occasionally, until kernels develop light char and smoky aroma, about 10-12 minutes.
  2. Let corn cool for a few minutes, then slice kernels off the cob to yield about 2 to 2½ cups.
  3. In a medium mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Stir until smooth and creamy.
  4. Fold in crumbled queso fresco, minced jalapeño (if using), garlic powder, smoked paprika, salt, and pepper. Mix gently.
  5. Add grilled corn kernels and chopped cilantro. Stir to combine evenly.
  6. Squeeze fresh lime juice over the mixture and fold in.
  7. Optionally, sprinkle grated Parmesan cheese on top and broil for 1 minute for a golden crust.
  8. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature with tortilla chips or fresh veggies.

Notes

If dip is too thick after chilling, stir in a tablespoon of milk or cream to loosen. Grilling the corn is essential for smoky flavor. Use room temperature cream cheese for smooth mixing. Adjust jalapeño amount for desired heat. Can roast corn in oven at 450°F for 15 minutes if no grill is available.

Nutrition

Keywords: grilled corn dip, elote dip, creamy corn dip, smoky cheesy dip, party snack, easy dip recipe