Our creamy Elotes Dip recipe is packed with rich, zesty flavors that take classic Mexican street corn to a whole new level of deliciousness!
You don’t have to wait till Cinco de Mayo to make our elote recipe; it’s perfect for any occasion. Serve it at your next family gathering, game day, or just to make a weekday feel special. Did someone say Taco Tuesday?
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Originating in Mexico, elote is a popular street food you’ll find throughout Mexico and wherever there’s a Mexican population.
Typically, an ear of corn is grilled and then coated with mayonnaise and a variety of ingredients to make every bite a flavorful fiesta for your tastebuds!
Made with simple ingredients, our elotes dip has just the right blend of “elote seasoning”. It’s not spicy, it’s just packed with flavor. But don’t take my word for it, after one taste you’ll understand why this is one of our most popular recipes.
Why not have a Mexican food night this week? Our elote corn dip recipe will be the perfect accompaniment for our Chicken Quesadillas or Chicken Fajitas.
Ingredients
Gather the ingredients to prepare our Elotes Dip recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
Absolutely. For a creamier version, you can add whipped or softened cream cheese. If you’re not a fan of Mayonnaise, you can swap it out for plain Greek Yogurt. If you’re looking for a replacement for the sour cream, use Mexican Crema. In fact, you can mix and match any of those ingredients to come up with a version of our Mexican corn dip.
Cotija cheese is typically used in this recipe, but you can substitute queso fresco or feta cheese if you prefer. You can even use Parmesan cheese to make the recipe.
To kick up the flavor, add chili powder, cayenne pepper, hot sauce, or jalapeno peppers.
How to Make Elote Dip
Follow along with my simple step-by-step instructions to learn how to make Elote Dip in your home kitchen.
Place a cast-iron skillet (or regular skillet) over medium heat.
- When it begins to smoke, add the olive oil to the bottom of the pan, spreading it evenly, then add the corn.
- Cook for 2-3 minutes to get a slight char on the corn kernels
- Add the garlic to the corn.
- Cook for 1-2 minutes, until the garlic becomes fragrant. Then, remove the pan from the heat and set it aside until needed.
- Add the sour cream, mayonnaise, cilantro, and lime juice to a large bowl.
- Whisk together to combine the ingredients and make the creamy base.
- Add the corn, cotija cheese, salt, black pepper, smoked paprika, and lime zest to the mixture.
- Stir until well combined.
Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to combine.
Chef Tip
We used canned corn for this recipe. If you are using fresh corn, separate the kernels from the cob using a sharp knife. For a smoky flavor, grill the corn first. You can also use frozen corn to make the recipe. Cooking times will vary depending on which option you choose.
If you’re looking for an easy-to-make dip that packs a lot of flavor and can feed a crowd, look no further. Just make sure to double the recipe and have a big bag of tortilla chips on hand, because it’s going to disappear faster than you think!
How to Store and Reheat Elote Dip
Store any leftovers of this easy elote recipe in an airtight container in your refrigerator for 3-5 days. This recipe does not freeze well.
Recipe FAQs
You sure can. Add the sour cream, mayonnaise, cilantro, and lime juice to the heated pan with the corn. Mix and then add the cotija cheese, salt, black pepper, smoked paprika, and lime zest. Cook for 2-3 minutes until the dip begins to bubble.
Cojita is a crumbly Mexican cheese made from cow’s milk. It has a firm texture, with a strong, somewhat salty taste. It’s often compared to Parmesan cheese. It gets its name from the town in which it originated, Cotija, Michoacán, Mexico.
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Elote Dip Recipe (Elotes Dip)
Ingredients
- 4 cups sweet corn -or 5-6 ears of fresh corn
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup cotija cheese
- ⅓ cup jalapeno pepper -small dice
- ¼ cup fresh cilantro -finely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon olive oil
- 1 tablespoon garlic -finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
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Instructions
- Heat a cast-iron skillet over medium heat.
- Once heated, and it begins to smoke, add the olive oil to the bottom of the cast iron skillet, spreading it around.
- Add the corn to the cast iron pan.
- Cook for 2-3 minutes to get a slight char on the corn kernels
- Add the garlic to the corn and cook for 1-2 minutes until the garlic becomes fragrant
- Remove from heat and set aside until needed
- Add the sour cream, mayonnaise, cilantro, and lime juice to a large bowl.
- Whisk together to combine the ingredients and make the creamy base
- Add the corn to the bowl with the dressing.
- Add the cotija cheese, salt, black pepper, smoked paprika, and lime zest.
- Mix all the ingredients using a slotted spoon or rubber spatula
- Cover and refrigerate for 30 minutes to allow the flavors to combine.
- Garnish with cilantro flakes and lime zest, and serve with your favorite tortilla chips or dippers.
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