Spring Street Corn Dip

Creamy, smoky, and loaded with bold street corn flavor, this elote-inspired dip is the ultimate crowd-pleaser. Grilled or roasted corn gets folded into a rich base of mayonnaise, sour cream, and crumbled cotija cheese, then seasoned with garlic, chili powder, smoked paprika, and a squeeze of fresh lime juice for that perfect balance of smoky, tangy, and savory.

Serve it chilled for a refreshing appetizer or slightly warm for something a little more indulgent. Either way, it pairs perfectly with Pan De Oro chips — their bold crunch is made for scooping. Garnish with extra cotija and fresh cilantro, and watch it vanish before the party even starts.

The bold, crunchy texture of Pan De Oro chips makes them the perfect scoop for this creamy dip—ideal for parties or a quick spring snack.

Prep Time

10 Minuntes

Cook Time

15 Minutes

Total Time

25 Minutes

Servings

6

Ingredients

  1. 2 cups corn (grilled or roasted for best flavor)
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1/2 cup cotija cheese (or feta as a substitute)
  5. 1–2 cloves garlic (minced)
  6. 1 tsp chili powder
  7. 1 tsp smoked paprika
  8. 1–2 tbsp lime juice
  9. Salt & pepper to taste
  10. Fresh cilantro (optional garnish)

Directions

  1. If using fresh corn, grill or roast it until slightly charred for extra flavor.
  2. In a bowl, mix mayonnaise, sour cream, garlic, chili powder, paprika, and lime juice.
  3. Stir in corn and cheese until well combined.
  4. Season with salt and pepper to taste.
  5. Top with extra cotija and cilantro if desired.
  6. Serve chilled or slightly warm with Pan De Oro chips.
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