Elote Dip is a creamy, cheesy, and slightly spicy dip inspired by Mexican street corn (elote). Made with roasted corn, tangy lime, cotija cheese, and a touch of spice, this irresistible dip is perfect for parties, game days, or as a side dish for tacos and grilled meats.
Why You’ll Love This Recipe
- Inspired by classic Mexican street corn flavors
- Creamy, cheesy, and packed with bold, zesty taste
- Easy to make in under 20 minutes
- Perfect for dipping with chips, crackers, or veggies
- Great for parties, cookouts, and taco nights
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn (fresh, frozen, or canned)
- Mayonnaise
- Sour cream
- Cotija cheese, crumbled (or feta as a substitute)
- Lime juice
- Garlic, minced
- Jalapeño, finely diced (optional for spice)
- Chili powder
- Smoked paprika
- Green onions or cilantro (for garnish)
- Hot sauce (optional)
Directions
- Roast the corn: In a skillet over medium heat, cook corn until slightly charred (or grill for extra flavor). Let cool.
- Mix the dip: In a bowl, combine roasted corn, mayo, sour cream, cotija cheese, lime juice, garlic, jalapeño, chili powder, and smoked paprika. Stir well.
- Adjust seasoning: Taste and add salt, pepper, or hot sauce as needed.
- Garnish & serve: Top with extra cheese, cilantro, and a sprinkle of chili powder. Serve warm or chilled with tortilla chips.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Variations
- Extra Spicy: Add more jalapeño or a drizzle of sriracha.
- Healthier Version: Use Greek yogurt instead of sour cream.
- Cheesy Bake: Stir in shredded cheddar and bake at 375°F for 10 minutes.
- Street Corn Salad: Serve as a side dish instead of a dip.
- Dairy-Free: Use vegan mayo and skip the cheese or use a dairy-free alternative.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in the microwave or serve cold.
- Freezing: Not recommended, as the texture may change.
FAQs
Can I use canned corn?
Yes, but drain it well and roast it for extra flavor.
What cheese can I use instead of cotija?
Feta or Parmesan works well as a substitute.
How do I make this dip less spicy?
Skip the jalapeño and reduce the chili powder.
Can I serve this dip cold?
Yes! It’s delicious both warm and chilled.
What should I serve with elote dip?
Tortilla chips, crackers, pita chips, or fresh veggies.
Can I make this ahead of time?
Yes, prepare it a few hours in advance and refrigerate.
How do I get the best charred corn flavor?
Use a cast-iron skillet or grill the corn for a smoky taste.
Is this dip gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make it without mayo?
Yes, substitute with more sour cream or Greek yogurt.
Can I turn this into a hot dip?
Yes! Mix in extra cheese and bake at 375°F for 10 minutes until bubbly.
Conclusion
Elote Dip is a creamy, zesty, and flavorful appetizer that brings the beloved flavors of Mexican street corn to your table. Whether served warm or chilled, it’s the perfect dip for any occasion. Try it today and enjoy a crowd-pleasing favorite!
Print
Elote Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Mexican
Description
This Elote Dip is creamy, cheesy, and packed with smoky, tangy flavors—just like classic Mexican street corn! Perfect for parties, game nights, or any time you need a quick and delicious appetizer.
Ingredients
- 3 cups corn (fresh, canned, or frozen)
- 1 tablespoon butter (or olive oil)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Cotija cheese (or feta)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced (optional, for spice)
Instructions
-
Cook the Corn:
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook for 5-7 minutes, stirring occasionally, until slightly charred.
-
Make the Dip:
- In a bowl, mix mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, salt, and black pepper.
- Stir in charred corn, Cotija cheese, lime juice, and cilantro.
-
Serve & Enjoy:
- Transfer to a serving dish and top with extra Cotija cheese, cilantro, and jalapeño (if using).
- Serve warm or chilled with tortilla chips, crackers, or sliced veggies.
Notes
- Make it extra cheesy by mixing in ½ cup shredded Monterey Jack or cheddar cheese and broiling for 5 minutes.
- Want it spicier? Add extra jalapeños or a dash of hot sauce.
- For a smoky twist, grill the corn before cutting it off the cob.