Elote Dip: Creamy Mexican Street Corn Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook the Corn Kernels: Add the cooked corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally to combine flavors.
- 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.
- 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.
- 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.
- 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
