This Cheesy Skillet Mexican Street Corn Dip is the ultimate dip! Made in just ONE skillet, it’s an easy, cheesy and flavorful appetizer that will have folks coming back for more and more!
One thing about me….I love dips. Specifically dips that are made in a skillet.
I specifically love this Mexican Street Corn Dip!
I’ve talked in the past here about our trip to Mexico City back in 2017. We absolutely LOVED the street corn also known as Elote we could get from vendors on the street! The tanginess, the sweetness, the acidity, the juiciness….all of the flavors lining up together for literally the perfect bite.
And that’s what this dip is exactly! Except I also added extra cheese on top because….why not!
Why You’ll Love This Dip:
First off, It’s easy! Being a skillet that is made in just one skillet means that this dip is low maintenance! You mix everything in the skillet and bake it up. Little to no clean up! Yeehaw!
You basically mix everything up in the skillet and then you top with cheese and bake it. Easy enough? I think so!
I absolutely love the juiciness of the corn (which you can use fresh or canned btw) mixed with the creaminess of the sour cream, mayo and cream cheese. When you add in all of the limes it’s SUCH an incredible bright flavor.
And of course, my favorite seasoning for this dip….TAJIN! Tajin is an authentic spice and has chili lime flavor alllllll in it! It really makes this dip POP.
But of course, my favorite part is how it comes out of the oven bubbling golden brown and hot.
Give me a bag of tortilla chips and I’m set! Let’s get into what you need to make this dip 🙂
Ingredients You Need:
Corn – if you’re in a busy season, use canned corn. No shame here! However, if it happens to be in season, feel free to use fresh corn!
Red Onion – be sure to finely dice these! You don’t want big chunks of onion, just finely diced!
Mayonnaise, Cream Cheese, Sour Cream – these are the three ingredients that will make this dip ULTRA creamy! They also add a tanginess.
Lime – use fresh limes in this recipe!
Cotija cheese – the BEST cheese to use in this recipe. It’s tangy and delicious and a MUST. I also garnish the dip with this.
Monterey Jack and/or Colby Jack Cheese – I used a blend of both of these cheeses! You can use either or though.
Tajin, Smoked Paprika and Salt – the spices used in this recipe. It makes it smoky, salty and chili-limey! SO good.
Avocado Oil – You can also use olive oil.
Cilantro – a must have fresh herb for this dip!
How to Make Dip in 5 Simple Steps:
- Preheat the oven to 425 degrees. Begin by getting all of your veggies ready to go! If you’re using fresh corn, slice it off the cob. Finely dice the red onion, mince the cilantro. And while you’re at it, go ahead and shred the cheese that will go on top of the dip! All about prep work here!
- Next, add the avocado oil to your cast iron skillet and then place it on medium heat. Add the corn directly to the skillet – if you’re using canned corn, remember to drain it! Cook this for 5 minutes, stirring occasionally!
- Remove from the heat. To the skillet, add in the onion, mayo, sour cream, softened cream cheese, cotija cheese, lime juice, cilantro and spices! Mix together. Taste and adjust seasoning! If you think it needs more lime, add it! More tajin/spice? Add it here!
- Add the freshly shredded cheese on top of the skillet and place it in the oven to bake for 10-15 minutes, or until the cheese is melty and golden brown. If desired, place on broil near the end for 1-2 minutes for extra golden goodness!
- Once it’s done, remove the skillet from the oven and garnish with additional corn, cotija, cilantro and tajin spice. Serve with tortilla chips and you’re all set! Enjoy!
Best Dip Making Tips:
I used my Lodge Cast Iron Skillet – it is 10 and 1/4 inches. I felt like it was the perfect size! *affiliate link ….
However, if you don’t have a cast iron skillet, you can use an 8×8 glass pan as well. Simply cook the corn in a normal skillet and then add to the glass pan once done, along with the other ingredients listed above. Taste, adjust seasoning and then add cheese on top to bake.
Use freshly shredded cheese. It melts better and doesn’t have as many preservatives as the pre-shredded kind!
Taste and season and adjust as you go!! This is a dip with a LOT of flavors, so being able to add more salt, more lime, more tajin etc., is crucial to make sure you get the flavors that fit your taste buds just right! I would recommend starting out with my specific measurements and then adding from there if needed.
If you want your skillet extra golden, be sure to pop it on broil for a couple minutes, watching VERY carefully to make sure it doesn’t burn.
I like to save some extra corn, cotija, tajin and cilantro to garnish the dip! It really adds a pop of color!
Ingredient Substitutions:
Like I mentioned above, you can use canned corn OR fresh corn for this recipe. Just be sure to drain the canned corn.
You can substitute plain greek yogurt for sour cream if desired.
Storing Leftovers:
Store leftovers in a tightly sealed container in the fridge for up to 3 days. When ready to heat up, just pop in the microwave or back in the oven until it is warmed to your liking.
Enjoy this dip recipe, friends! XO -Haylie
Did you enjoy this recipe? Here are a few others you might like:
Mexican Street Corn and Chicken Chowder
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Cheesy Skillet Mexican Street Corn Dip
This Cheesy Skillet Mexican Street Corn Dip is the ultimate dip! Made in just ONE skillet, it’s an easy, cheesy and flavorful appetizer that will have folks coming back for more and more!
Ingredients
- 4 cups fresh corn (can used canned as well, save a little bit for garnish either way)
- 1/2 cup red onion, finely diced
- 2 tbsp diced cilantro (plus more for garnish)
- 1/2 cup full-fat mayonnaise
- 4 oz room temp cream cheese
- 1 cup sour cream
- Juice of 3 large limes (more to taste if desired) - start with 2 limes and go from there and add more if needed!
- 1/2 cup of cotija cheese
- 3 tsp tajin seasoning (or any chili lime seasoning - I also love the elote seasoning from Trader Joe's)
- 1 tsp smoked paprika
- 2 cups freshly shredded cheese (I used a blend of colby jack and monterey jack.)
Instructions
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Preheat the oven to 425 degrees.
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If you're using fresh corn, slice it off the cob. If you're using canned corn, drain the cans. Finely dice the red onion. Chop the cilantro and slice the limes in half. Shred the monterey jack and colby jack cheese. Set this aside for now.
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Place your cast iron skillet on medium high heat and add the avocado oil.
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Add the corn directly to the skillet and cook for 5 minutes, warming it through and giving it some flavor. Remove the pan from the heat. Add in the onion, mayo, sour cream, softened cream cheese, cotija cheese, lime juice, tajin, smoked paprika, cilantro and salt. Mix to combine.
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Taste and adjust seasoning if needed! Need more tajin? add it! Need more lime juice? Add it! Taste and adjust according to your preference.
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Top with the shredded cheese and then pop it in the oven to bake for 10-15 minutes or until the cheese is melty and golden brown. If desired, place on broil for 1-2 minutes when it's done for extra golden yumminess, just be sure to WATCH it to make sure it doesn't burn.
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Garnish with additional corn, cotija cheese, tajin spice and cilantro!