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Elote Dip – Creamy Mexican Street Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 24 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.