Elote Dip: Creamy Mexican Street Corn Dip Recipe

Introduction

Elote Dip is a creamy, flavorful take on Mexican street corn that’s perfect for parties or a tasty snack. This delicious dip combines charred corn, tangy cheeses, and a hint of spice for a crowd-pleasing treat.

Ingredients

• 6 ears of corn, husked
• 4 tablespoons butter, divided
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• Tortilla chips, for serving

Instructions

1. Step 1: Preheat your grill to medium-high heat. Brush the husked corn with 2 tablespoons of melted butter. Place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes.
2. Step 2: Let the cooked corn cool slightly. Stand each ear upright on a cutting board and carefully cut the kernels off the cob.
3. Step 3: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced jalapeño and garlic and sauté for 1-2 minutes until fragrant.
4. Step 4: Add the corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally.
5. Step 5: Remove the skillet from heat and let it cool slightly. Stir in the mayonnaise, sour cream, Cotija cheese, and chopped cilantro until well combined.
6. Step 6: Add lime juice, chili powder, smoked paprika, salt, and black pepper. Mix well and adjust seasoning to taste.
7. Step 7: Cover the dip or transfer it to an airtight container. Refrigerate for at least 30 minutes, preferably 1-2 hours, to let the flavors meld.
8. Step 8: Before serving, stir the dip, transfer to a serving bowl, and garnish with extra Cotija cheese and cilantro. Serve with tortilla chips.

Tips & Variations

• For a smoky flavor, char the corn over an open flame or broil it in the oven before cutting the kernels.
• Substitute Cotija cheese with feta if unavailable, but reduce salt as feta is saltier.
• Leave the jalapeño seeds intact for extra heat, or omit it for a milder dip.
• Add a dash of hot sauce or cayenne pepper for more spice.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This dip is best enjoyed chilled or at room temperature and pairs perfectly with fresh tortilla chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, thawed frozen corn can be used. Sauté it in butter with jalapeño and garlic until tender, then proceed with the recipe.

How can I make this dip ahead of time?

You can prepare the dip up to 24 hours in advance and keep it refrigerated. Just give it a good stir before serving to recombine all the flavors.

Elote Dip: Creamy Mexican Street Corn Dip Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

Elote Dip is a creamy and flavorful Mexican street corn dip that combines charred corn kernels with a blend of mayonnaise, sour cream, Cotija cheese, and vibrant seasonings. Perfect as a party appetizer or snack, this dip captures the essence of the traditional grilled Mexican street corn in an easy-to-serve dish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes grilled (or 20-25 minutes roasted, or 5-7 minutes boiled)
• Total Time: 1 hour 30 minutes including chilling time
• Yield: Approximately 6–8 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Corn and Butter

• 6 ears of corn, husked
• 4 tablespoons butter, divided

Dip Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

To Serve

• Tortilla chips

Instructions

1. Grill the Corn: Preheat your grill to medium-high heat. Brush the husked corn with 2 tablespoons of melted butter. Place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes.
2. Alternatively Roast the Corn: Preheat your oven to 400°F (200°C). Brush the husked corn with 2 tablespoons of melted butter and place it on a baking sheet. Roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
3. Or Boil the Corn: Bring a large pot of salted water to a boil. Add the husked corn and cook for 5-7 minutes, or until the kernels are tender.
4. Cut Kernels Off the Cob: Let the cooked corn cool slightly. Stand the corn upright on a cutting board and carefully cut the kernels off the cob.
5. Sauté Jalapeño and Garlic: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced jalapeño and garlic and sauté for 1-2 minutes, or until fragrant.
6. Cook the Corn Kernels: Add the cooked corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally to combine flavors.
7. Mix the Dip Base: Remove the skillet from heat and let it cool slightly. Stir in the mayonnaise, sour cream, Cotija cheese, and chopped cilantro until well combined.
8. Season the Dip: Add the lime juice, chili powder, smoked paprika, salt, and black pepper to the dip. Stir thoroughly and adjust seasoning according to taste.
9. Chill the Dip: Cover the skillet or transfer the dip to an airtight container. Refrigerate for at least 30 minutes, preferably 1-2 hours, to allow the flavors to meld.
10. Serve: Stir the dip well before serving. Transfer to a serving bowl and garnish with extra crumbled Cotija cheese and chopped cilantro. Serve with tortilla chips for dipping.

Notes

• Grilling the corn adds a smoky flavor, but roasting or boiling will also work for cooking the corn kernels.
• Adjust the amount of jalapeño according to your desired spice level.
• Cotija cheese is traditional; substitute with feta if unavailable, but flavor will vary.
• Make the dip ahead and refrigerate to deepen the flavors.
• Serve immediately after garnishing for best presentation.

Keywords: Elote Dip, Mexican street corn dip, creamy corn dip, party appetizer, grilled corn recipe