On a sun-drenched sidewalk in Mexico City, I took my first bite of elote—corn roasted to perfection, slathered in creamy, spicy, cheesy magic—and I was hooked. Back home, I turned that unforgettable moment into a dip that’s equally irresistible and far less messy. With charred corn, zesty lime, cotija, and a luscious base of cream cheese and mayo, this dish brings the fiesta to your table—no skewers or street carts required. It’s fast, festive, and guaranteed to disappear in minutes.