Elote Dip or Mexican Street Corn Dip is a delicious take on elotes, a classic Mexican street food of corn on the cob covered in mayonnaise, cotija cheese, chili powder, fresh lime juice and cilantro— this elote corn dip combines all those amazing flavors into an easy to eat appetizer or party dip!
What is Elote Dip
If you’ve had classic Mexican elote then you know just how amazing it is as a snack or side dish. Now imagine all those yummy sweet and tangy street corn flavors mixed together in an easy-to-eat dip! Mouthwatering, right!?
Our easy elote dip has all the flavors of Mexican street corn, including mayo, cotija cheese, chili powder, fresh lime juice and cilantro with added diced jalapeno (which is optional, but highly recommended). It’s so good that you’ll want to double this dip recipe if you’re serving more than a few people… our family simply devours this corn dip when served with tortilla chips!
- Whole-kernel yellow corn – We use frozen corn, however, canned corn (drained) or cooked corn off the cob can also be used.
- Garlic – 2 cloves fresh minced or 1 tsp minced in the jar
- Mayo – Preferably full-fat mayonnaise. Do not use Miracle Whip or similar dressings.
- Cotija cheese – queso fresco or feta can also be substituted.
- Jalapeño – completely optional, but highly recommended
- Chili powder
- Lime – just need the juice
- Cilantro – adds brightness and freshness to the corn dip
- Salt & Pepper
How to Make Elote Dip
1. In a large skillet over medium-high heat, cook corn kernels in butter until the corn gets a nice char, about 10 minutes.
2. Add in minced garlic and continue to saute for 2 minutes. The corn should have a nice golden color.
3. Once fully cooked, add the corn to a large mixing bowl.
4. Add mayo, Mexican cheese, diced jalapeno, chili powder, lime juice and cilantro. Stir until combined.
5. Add salt and pepper to taste.
6. Serve with tortilla chips and/or other dippers.
What to Dip in Elote Dip
Tortilla chips or tortilla scoops are our favorite dipper of choice for Elote Dip, however, these dippers also work well.
- Mini sweet peppers
- Bell pepper slices
- Pretzel thins
- Pita chips
How to Store Elote Dip
Store leftover dip in an airtight container in the fridge for up to 3 days. Give it a good stir before eating.
Tips for Making Elote Dip
- Elote dip is best served immediately after preparation. Since the corn is heated, the dip starts out slightly warm. We think this is the sweet spot for Mexican street corn dip, however, it can also be enjoyed at room temperature or chilled. As mayo is a key ingredient, this corn dip should not be left out for more than two hours before it needs to go in the fridge or tossed in the trash.
- Like a little more spice? Mix in a few dashes of cayenne pepper to the dip recipe. A little goes a long way.
- A sprinkle of Tajin compliments this elote dip recipe nicely.
- Trader Joe’s Everything But The Elote Seasoning Blend works well as an additional seasoning in this dip. We have sprinkled a bit on the top prior to serving with great results. Again, taste test as you add any additional spices or blends.
- We absolutely recommend using mayo in this recipe as it’s a staple ingredient in elote. We have not personally tried it, but have seen other recipes use plain Greek yogurt and sour cream as substitutes.
OTHER MEXICAN-INSPIRED DIPS YOU MIGHT ENJOY
- 4 Ingredient Taco Dip
- Guacamole without tomatoes
- Corn Dip Recipe
- Ultimate Black Bean Dip
- Corn Dip with Rotel
Elote Dip Recipe
- 3 1/2 cups whole-kernel yellow corn can be frozen, canned or cooked corn off the cob
- 1 tbsp butter or olive oil
- 2 cloves garlic minced
- 1/3 cup crumbled cotija cheese queso fresco or feta cheese can also be used
- 3 tbsp mayo
- 1 jalapeno seeded and finely chopped
- 1/2 tsp chili powder
- 1 lime juiced
- 3 tbsp fresh cilantro finely chopped
- salt and pepper to taste
- In a large skillet over medium-high heat, cook corn kernels in butter until the corn gets a nice char, about 10 minutes.
- Add in minced garlic and continue to saute for 2 minutes. The corn should have a nice golden color.
- Once fully cooked, add the corn to a large mixing bowl.
- Add mayo, Mexican cheese, diced jalapeno, chili powder, lime juice and cilantro to the bowl. Stir until combined.
- Add salt and pepper to taste.
- Serve with tortilla chips and/or other dippers.