Easy Fire-Roasted Elote Dip on the Grill (Cheesy Smoky Mexican Street Corn Dip for Summer Parties)
A creamy, smoky, and flavor-packed grilled corn dip inspired by classic street corn, this Fire-Roasted Elote Dip on the Grill combines charred sweet corn, melty cheese, zesty lime, and bold chili seasoning into one irresistible appetizer that’s perfect for summer BBQs, parties, and shareable snacking.
Ingredients
Main Ingredients
- 5 ears fresh corn about 4 cups kernels / 560g
- 1 tablespoon olive oil 15ml
- 8 ounces cream cheese 225g, softened
- ½ cup sour cream 120ml
- ¼ cup mayonnaise 60ml
- 1 cup shredded cheddar cheese 100g
- ½ cup crumbled Cotija cheese 60g
- ¼ cup extra Cotija for topping 30g
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice 15ml
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Extra chili powder or Tajín for garnish
- Fresh lime wedges
For Serving
- Tortilla chips
- Grilled bread slices
- Crackers
- Vegetable sticks
- Warm tortillas
Instructions
- Grill the Corn: Preheat your grill to medium-high heat and lightly brush the corn with olive oil. Grill for 10–12 minutes, turning occasionally, until the kernels are blistered and charred in spots. Let the corn cool slightly, then cut the kernels off the cob. Don’t rush this step—the char is what gives the dip its signature smoky-sweet flavor.
- Make the Creamy Base: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, lime juice, lime zest, chili powder, smoked paprika, cumin, cayenne (if using), salt, and black pepper. Mix until smooth and creamy. This creates the rich, tangy, flavor-packed base for the dip.
- Mix Everything Together: Fold the grilled corn into the creamy mixture, then add shredded cheddar, Cotija cheese, and chopped cilantro. Stir gently until everything is evenly combined and the mixture looks thick, creamy, and packed with flavor.
- Grill the Dip: Transfer the mixture to a cast iron skillet or grill-safe baking dish. Place it on the grill over indirect heat, close the lid, and cook for 10–15 minutes until hot, bubbly, and fully melted. For a lightly golden top, let it cook uncovered for a few extra minutes.
- Garnish and Serve: Remove from the grill and top with extra Cotija cheese, chopped cilantro, a sprinkle of chili powder or Tajín, and lime wedges on the side. Serve hot with tortilla chips, grilled bread, crackers, or crisp vegetables for dipping.