If you love the bold flavors of Mexican street corn but want something a little easier to share and dip into, then this Elote Dip – Creamy Mexican Street Corn Dip Recipe is about to become one of your all-time favorites. It captures all the smoky, tangy, and spicy goodness of elote, but in a luscious, creamy form that’s perfect for parties, snack time, or anytime you crave a flavorful treat. Every bite bursts with roasted corn, zesty lime, smoky paprika, and the richness of cotija cheese—making it irresistible and downright addictive.
Ingredients You’ll Need
One of the joys of this dip is how simple yet impactful the ingredient list is. Each component plays a special role, from the sweet corn providing texture and color, to the creamy base balancing the spices for a luscious mouthfeel.
- Corn kernels (4 cups): Fresh, frozen, or canned work great—just make sure they’re drained well for the best texture.
- Vegetable oil (1 tablespoon): Helps to char the corn for that authentic smoky flavor reminiscent of street corn.
- Mayonnaise (1/2 cup): Adds creamy richness and a slight tang that carries the flavors perfectly.
- Sour cream (1/2 cup): Lightens the dip and gives a fresh, mellow creaminess.
- Cotija cheese (1/2 cup, crumbled): The salty, crumbly cheese that truly defines elote and lifts every bite.
- Chili powder (1/2 teaspoon): Delivers that iconic smoky, mild heat that sings through the dip.
- Smoked paprika (1/4 teaspoon): Boosts the smoky notes without overpowering the dish.
- Lime juice (juice of 1 lime): Brightens the whole dip with a fresh, zesty punch.
- Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Essential seasoning to bring all the flavors together.
- Chopped cilantro (1/4 cup): Adds a fragrant herbal note and vibrant green flecks.
- Finely chopped red onion (1/4 cup): Provides a subtle crunch and a slightly sweet onion bite.
- Minced garlic (1 clove): Gives a savory depth that complements the other ingredients.
- Optional jalapeño (seeded and finely chopped): For those who like a little extra kick to wake up the dip.
How to Make Elote Dip – Creamy Mexican Street Corn Dip Recipe
Step 1: Char the Corn
Starting with the magic of that smoky char, heat your vegetable oil in a large skillet over medium-high heat. Toss in the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until you see those beautiful golden-brown spots. This step is crucial because it brings that authentic street corn flavor straight to your dip.
Step 2: Prepare the Creamy Base
While your corn cools just a bit, combine mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, lime juice, salt, and black pepper in a large bowl. Mix these ingredients until they form a smooth, creamy mixture that will envelop your corn in delicious richness and balanced spices.
Step 3: Fold in Fresh Flavors
Add the slightly cooled corn into the creamy mixture along with finely chopped red onion, garlic, cilantro, and jalapeño if you’re using it. Stir everything gently but thoroughly, making sure each kernel is coated in that dreamy creaminess dotted with bursts of fresh and smoky notes.
Step 4: Chill or Serve Warm
You can serve this dip warm right away, which brings out the aromas beautifully, or chill it in the refrigerator to let the flavors marry and the dip firm up just a touch. Both ways are fantastic and depend on what vibe you want for your party or snack moment.
How to Serve Elote Dip – Creamy Mexican Street Corn Dip Recipe
Garnishes
Sprinkle extra crumbled cotija cheese and some fresh cilantro on top just before serving to add texture and a beautiful pop of color. A wedge or two of lime on the side invites everyone to add a little fresh tang if they prefer.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips for scooping, but it’s equally delicious served alongside grilled meats, used as a topping for tacos, or dolloped onto roasted vegetables for a creamy contrast.
Creative Ways to Present
For a fun twist, serve the dip in mini tortilla bowls or scoop it into hollowed-out bell peppers for colorful, edible servings. You can also layer it in a clear jar with crushed chips on top for an eye-catching appetizer display that’s perfect for sharing and showing off your Elote Dip – Creamy Mexican Street Corn Dip Recipe.
Make Ahead and Storage
Storing Leftovers
This creamy Mexican street corn dip keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting, so leftovers are just as good, if not better!
Freezing
Though freezing can slightly affect the texture of the creamy base, you can freeze the dip if needed by placing it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer to enjoy the dip warm, gently reheat leftovers on the stovetop over low heat or in the microwave in short intervals, stirring occasionally to ensure it heats evenly without breaking.
FAQs
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works great and is super convenient. Just be sure to thaw and drain any excess moisture before cooking to avoid making the dip watery.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a wonderful alternative because it mimics the crumbly, salty texture that makes Elote Dip so distinctive.
Is this dip spicy?
The recipe has a mild heat from chili powder and optional jalapeño, but you can easily adjust the spice level by leaving out the jalapeño or adding more chili powder to suit your taste.
Can this be made vegan?
You can swap mayonnaise and sour cream for vegan versions and use a plant-based cheese substitute to make the dip vegan-friendly, though the flavor profile will change a bit from the traditional.
How long does this dip keep fresh?
Stored properly in the refrigerator, this dip stays fresh and flavorful for up to three days. It’s best enjoyed within that time frame for optimal taste and texture.
Final Thoughts
There is something so joyous about sharing this Elote Dip – Creamy Mexican Street Corn Dip Recipe with friends and family. It’s simple, bursting with flavor, and irresistibly creamy—truly a modern twist on a beloved Mexican classic. Whether you’re hosting a party or needing a comforting snack, this dip delivers every time. I can’t wait for you to try it and make it your new go-to!
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Elote Dip – Creamy Mexican Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
ELOTE DIP is a creamy and flavorful Mexican street corn-inspired appetizer that combines charred corn kernels with a zesty blend of mayonnaise, sour cream, cotija cheese, and spices. Perfect served warm or chilled alongside tortilla chips, this dip brings the authentic taste of Mexican street food to your table in an easy-to-make recipe.
Ingredients
Corn and Seasoning
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon vegetable oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Dip Base
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- juice of 1 lime
Fresh Additions
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped red onion
- 1 clove garlic (minced)
- optional jalapeño (seeded and finely chopped)
Instructions
- Heat the Oil and Char the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook for 6–8 minutes, stirring occasionally, until the corn is slightly charred and fragrant. Remove the skillet from heat and let the corn cool slightly.
- Prepare the Creamy Base: In a large mixing bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chili powder, smoked paprika, lime juice, salt, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Combine Ingredients: Stir the cooked corn, chopped red onion, minced garlic, chopped cilantro, and finely chopped jalapeño (if using) into the creamy base. Mix well to ensure all ingredients are evenly distributed.
- Serve: Serve the elote dip warm or chilled. For presentation, garnish with extra crumbled cotija and fresh cilantro if desired. It pairs perfectly with tortilla chips for dipping.
Notes
- For extra smoky flavor, grill fresh corn on the cob before cutting off the kernels.
- This dip can be made ahead and stored in the refrigerator for up to 3 days.
- The jalapeño is optional and can be omitted or adjusted based on spice preference.
- Use fresh corn when in season for the best flavor; frozen or canned corn works well in off-season.
