# Grilled Corn Dip > A smoky, creamy grilled corn dip inspired by elote and esquites—perfect for summer parties and tailgates. Charred corn and jalapeño are folded into a tangy mayo-crema base with cotija, lime and chili for a crowd-pleasing warm dip. Canonical URL: https://www.topshelf.recipes/recipes/grilled-corn-dip-elote-esquites-style ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe This grilled corn dip is a summertime shorthand for a backyard gathering — it takes the best parts of elote and esquites and turns them into something spoonable and social. Charred corn brings that roasted sweetness and a whisper of smoke, while jalapeño and chili powder add a focused, bright heat that never overwhelms. Cotija and the mayo-crema base make the texture creamy without being cloying, and a hit of lime cuts through the richness so every bite stays lively. It’s the sort of dish that gets passed around with tortilla chips but stands up just as well next to a stack of grilled chicken tacos. What makes this version work is the balance between char and cream: grilling the whole ear concentrates corn flavor and gives little pockets of caramelization that burst against the cool, tangy sauce. Toasting the jalapeño on the grill softens its vegetal edge and adds smoky depth. The recipe keeps things flexible — broiling briefly for a browned top creates a warm, slightly molten surface, but it’s just as good cold for easy transport to tailgates. Make it when you want something unfussy that reads festive and feels homemade. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Servings: 5 - Difficulty: Easy - Category: Grilling ## Ingredients ### Preheat grill and char corn - 6 ears Fresh corn on the cob - 2 tbsp Unsalted butter - 1 medium Jalapeño, seeded and finely chopped ### Mix creamy base and season - 1 cup Mayonnaise - 1/2 cup Mexican crema or sour cream - 1 cup Crumbled cotija cheese - 2 limes Limes (juiced) - 1 tsp Chili powder - 1/3 cup Fresh cilantro, chopped - 1 tsp Kosher salt ## Ingredient Guide ### Mexican crema or sour cream Mexican crema is a tangy, slightly thin, pourable cream from Mexico used to finish dishes; it’s richer and a bit less tangy than American sour cream and has a silky texture that mellows spicy flavors. It smells mildly dairy‑fresh and adds cooling richness and slight acidity to dishes like elotes. Find it at Hispanic/Latin markets or the dairy aisle of larger supermarkets; good substitutes are crème fraîche or sour cream thinned with a little milk (and a squeeze of lime if you want extra brightness). ### Crumbled cotija cheese Cotija is a dry, crumbly Mexican cow’s‑milk cheese with a pronounced salty, savory flavor commonly sprinkled on street corn, tacos, and salads; it doesn’t melt and provides a bright, salty bite. It has a firm, granular texture and a clean, tangy dairy aroma. Available at Latin markets and many supermarkets (cheese or Hispanic aisle); good substitutes are crumbled feta for similar saltiness, grated Parmesan for a drier aged note, or queso fresco for a milder, creamier option. ## Instructions ### 1. Preheat grill and char corn Preheat a gas or charcoal grill to medium-high. Brush each ear of corn and the whole jalapeño lightly with melted butter and place directly on the grill; turn every 2–3 minutes until kernels and skin are well charred in spots, about 8–10 minutes total. ### 2. Cool and cut kernels Remove corn and jalapeño from the grill and let cool until you can handle them. Stand each cob upright and slice kernels off with a sharp knife into a large bowl; finely chop the charred jalapeño (discard seeds if you prefer milder heat). ### 3. Mix creamy base and season In a separate bowl whisk together mayonnaise, crema, cotija (reserve a small handful for garnish), lime juice, chili powder, chopped cilantro and kosher salt. Fold the grilled corn kernels and chopped jalapeño into the creamy mixture until evenly combined; taste and adjust salt or lime as needed. ### 4. Warm under broiler (optional) For a warm, slightly browned top, transfer the mixture to an oven-safe skillet or shallow baking dish and broil on high 3–4 minutes until edges are bubbling and lightly golden. Watch closely to prevent burning. ### 5. Garnish and serve Remove from heat and sprinkle with the reserved cotija and extra cilantro. Serve warm with tortilla chips, tostadas or as a side for grilled meats, and offer lime wedges on the side. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 527 kcal - Protein: 7.1 g - Carbohydrates: 13.3 g - Fat: 50.2 g - Saturated Fat: 14.9 g - Fiber: 1.5 g - Sugar: 4.4 g - Added Sugars: 0.3 g - Cholesterol: 62.4 mg - Sodium: 1040.2 mg - Potassium: 213.3 mg - Calcium: 172.1 mg - Iron: 0.4 mg ## Tips ### Char for texture Turn the ears frequently and aim for a mix of blistered and deeply browned kernels so you get both smoky flavor and sweet bursts, not uniform blackening. ### Protect the corn juice Stand each cob upright when cutting to catch the milky corn juices in the bowl—those juices add flavor and help thin the dressing naturally. ### Control jalapeño heat Leave a few seeds if you want more kick; remove them for milder heat; grilling the whole pepper first mellows the sharpness while keeping its flavor. ### Reserve cotija for garnish Fold most cotija into the dip for salinity, but sprinkle some on top after broiling so the crumbled texture and white flecks remain visible. ### Watch the broiler If you broil the dip, keep the rack a few inches below the element and watch closely—3–4 minutes is enough to bubble and brown without drying the mix. ## Variations and Substitutions ### Smoky chipotle twist Swap 1 tsp of chili powder for 1–2 tsp adobo sauce from a chipotle can for smoky, tangy heat; reduce jalapeño if using chipotle to avoid overpowering smokiness. ### Vegetarian-friendly swap Use vegan mayonnaise and a plant-based crema to make this dip dairy-free; add a squeeze of extra lime and a pinch of nutritional yeast for savory depth. ### Grilled poblano version Replace the jalapeño with a charred poblano for a milder, earthier flavor and larger roasted pieces that add a meaty texture to the mix. ### Cheese-forward option Stir in 1/2 cup grated Monterey Jack or Oaxaca before broiling and top with cotija after to get a melty, gooey, more decadent dip. ## Notes This dip shines at outdoor gatherings—easy to scale and full of smoky, bright flavors. Serve warm from the grill or broiler and watch it disappear. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3 days; the corn will continue to release moisture, so you may notice the dip thins over time. For reheating, spoon into an oven-safe dish and warm at 325°F until just heated through, or microwave in short bursts stirring between to prevent separation. If the mix seems watery, stir in a little extra cotija or a tablespoon of mayonnaise to tighten the texture before serving. ### Serving Suggestions Serve warm with sturdy tortilla chips, grilled flatbread, or crisp jicama sticks for a refreshing contrast. Pair the dip with other grilled items like carne asada, smoky grilled shrimp, or a cilantro-lime slaw; a cold Mexican lager or a bright, citrusy margarita complements the tang and char nicely. For a spread, add bowls of pickled onions and sliced radishes so guests can customize bites. ## Frequently Asked Questions ### Can I make this dip ahead of time? Yes — assemble the dip up to a day ahead and refrigerate; bring it to room temperature before serving or reheat briefly. If you plan to broil, wait to broil until just before serving so the top is freshly browned. ### What if I don't have a grill? You can char the corn under a hot broiler or use a cast-iron pan on the stovetop; blister the kernels in batches until well browned to mimic the grilled flavor. ### How spicy will this be? Mild to moderate when using one seeded jalapeño; leave seeds in for more heat or swap for poblano if you want it gentler. Chili powder adds smoky warmth without significant heat. ### Can I use frozen corn? Yes—thaw and pat dry, then sauté in a hot skillet with a bit of butter until deeply browned to build flavor, though you’ll miss some of the true grill-char character of fresh ears. ### Why use crema and mayo together? Mayonnaise provides body and richness while crema (or sour cream) adds tang and lightness; the combination keeps the dip creamy without feeling overly heavy or one-note. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Summer Grilling Recipe Ideas for Weeknights, Weekends, and Backyard Parties](https://www.topshelf.recipes/articles/summer-grilling-recipe-ideas) - [End-of-Summer Vegetable Grill Roundup](https://www.topshelf.recipes/articles/end-of-summer-vegetable-grill-roundup) - [Regional Seasonal Crowd‑Pleasers: 36 Grilled & Campfire Favorites from Across the U.S.](https://www.topshelf.recipes/articles/regional-seasonal-crowd-pleasers-36-grilled-campfire-recipes-us)