Mexican-inspired · appetizer · easy
Blistered Street Corn Dip with Crispy Wonton Chips
Charred corn, chili-lime crema, cotija, and warm crispy wonton chips — the dip that empties the bowl.
Elote meets game-day dip. Corn kernels blister hard in cast iron, then get folded into a chili-lime crema with cotija, jalapeño, and fresh herbs. Served warm with golden wonton chips, it is smoky, creamy, salty, and gone before halftime.
Ingredients
About ⅓ cup dip + 4 chips per serving
Blistered Corn
Creamy Chili-Lime Base
Crispy Wonton Chips
Instructions
- 1
cook
Heat a 12-inch cast-iron skillet over high until nearly smoking. Add the oil and corn in a single layer; let it sit 2 minutes, toss, then char 3–4 more minutes in batches. Season with salt and cool 5 minutes.
Doneness cue: Blackened spots on the kernels, popping sounds.
- 2
prep
In a large bowl, whisk the mayo, sour cream, half the cotija, jalapeño, garlic, chili powder, smoked paprika, and lime juice. Fold in the corn, red onion, and half the cilantro. Rest 10 minutes for the flavors to meld.
Doneness cue: Creamy, well-combined, flecked with charred corn.
- 3
cook
Heat the frying oil to 350°F. Fry the wonton triangles in batches for 45–60 seconds until golden and bubbled. Drain on a rack and dust with flaky salt immediately.
Doneness cue: Puffed, pale-gold, crisp — they go from golden to burned fast.
- 4
finish
Transfer the dip to the skillet or a serving bowl. Top with the remaining cotija, cilantro, a dusting of chili powder, and lime wedges on the side.
Doneness cue: Layered toppings, fresh lime at the edge.
- 5
serving
Serve warm or chilled with the wonton chips.
Doneness cue: Chips fried to order — they soften within the hour.
Pairings
Drink · Margarita, michelada, or a grapefruit sparkling water
Side · Grilled flank steak or tacos al pastor
Per serving (est.)
calories 320 · proteing 9 · carbsg 24 · fatg 21
Approximate, per ⅓-cup dip serving; excludes chips.
Shop the Kitchen
Everything used in this recipe · Amazon Associate links
12-inch cast-iron skillet
essentialRipping-hot dry heat is what blisters corn instead of boiling it.
Deep-fry thermometer
essentialWontons fry in under a minute — 350°F precision matters.
Spider strainer or slotted spoon
nice-to-haveScoops chips out in one motion with no oil pooling.
Pizza cutter wheel
nice-to-haveClean wonton triangles in seconds — stack a few wrappers and roll.
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