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A creamy, crowd-pleaser, gluten-free, and lip-smacking Elote dip aka Mexican street corn dip! corn mixed with a luscious creamy mixture, spices, fresh cilantro, and cheese!
It’s the perfect dip to serve alongside warm tortilla chips, but it can also be eaten as a side dish. It can be made with fresh or frozen corn, so it’s perfect any time of year!
Summer is all about simple and flavorful food! Minimum prep time and fewer ingredients. Like this recipe for elote dip that you can make in less than 20 minutes.
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- Elote dip
- I love making this Elote dip at parties and get-togethers because:
- Ingredients required
- How to make this dip? Step by step process
- Notes, pro-tips, and quick FAQs
- More dip recipes
- Elote Dip
- Video
Elote dip
Elote means “corn on the cob” in Spanish. But it is known as Mexican Street corn that has been brushed with a mixture of mayonnaise, Mexican crema (or sour cream), topped with cotija cheese and sprinkled with chili powder, before adding lime juice and fresh cilantro. It’s a flavor explosion in your mouth.
I have been obsessed with it ever since I had it on my Cruise trip to Ensenada.
I Love Mexican Street corn but sometimes, corn kernels get stuck in my teeth. So I started making it in dip form.
Elote dip is nothing but the deconstructed version of Mexican street corn. It’s simple but crave-worthy. Serve it during parties and watch it disappear in minutes.
I love making this Elote dip at parties and get-togethers because:
- it requires just a handful of ingredients
- it takes 10-15 minutes
- Perfect make-ahead side dish
- crowd-pleaser
- perfect for all age
- very different dip recipe without putting much effort.
Ingredients required
Fresh corn off the cob – I love making this dip with fresh corn especially when those are in season.
Jalapeno – you can add it according to your spice level. You can substitute it with serrano peppers or can skip it if you are making it for kids.
Seasonings – I have used Trader Joe’s Everything But The Elote Seasoning Blend as a seasoning. You can substitute it with chili powder, salt, and cumin powder.
Garlic – gives great flavors. Chop them very finely or grate them.
Dairy – mayo, and sour cream. Instead of mayo, you can use greek yogurt to make it a bit healthier version. Traditionally, Mexican crema is used to make this dip but since I had sour cream in my fridge, I have used that.
Butter – for sautéing garlic, jalapeno, and corn. You can use oil instead of butter.
Cilantro – a very aromatic herb and must for this dip.
Lemon juice –to balance out the flavors of dairy products.
Cheese – traditionally Cotija is being used. As cojita cheese is not vegetarian, I have substituted it with parmesan cheese. You can also use feta cheese.
How to make this dip? Step by step process
Heat butter in a pan. Add garlic and jalapenos, Sauté for few seconds.
Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down.
Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking.
Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.
Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder(optional).
Serve with tortilla chips and enjoy!
Notes, pro-tips, and quick FAQs
- I suggest you make the dip at least a couple of hours in advance if you can for the best flavors.
- Instead of using all mayonnaise to bind the dip, I add in sour cream, which creates a creamier, lighter texture. But you can use only mayo or only sour cream.
- Feel free to add more jalapenos and chili powder if you like it spicy! You can also add hot sauce.
- I use easy-to-find feta cheese in this dip, but you could use queso fresco instead.
- Leftover Elotes dip can last for up to 4 days in the refrigerator when stored in an airtight container.
- This dip has dairy in it so it is recommended that don’t keep this out for more than 3 hours.
- You may have seen hot Cheetos elote, you can crush some hot Cheetos or even regular Cheetos to top this dip!
What type of corn to use?
I only recommend fresh corn on the cob. You can use frozen white or sweet corn or a mixture of both. Even canned corn would work for this recipe as long as you drain the cans thoroughly.
Can I freeze this recipe?
I have never tried freezing this recipe. In my opinion, it tastes good when fresh.
How to serve?
It tastes great with tortilla chips but you can serve this dip as a burger topping, on pizza, as a side dish, or use it in wraps.
Can we skip the sautéing corn step?
This dip tastes best when used sauteed corn. But if you are in hurry simply skip that step. In that case, use frozen corn. Thaw them according to the package instructions and use them in the recipe.
What to use if I don’t have Everything But The Elote Seasoning Blend?
As mentioned above, you can use 1 teaspoon chili powder, salt to taste, and ½ teaspoon cumin powder instead of an elote seasoning blend.
More dip recipes
- Jalapeno Popper Dip
- Garlic Jalapeno Alfredo Dip
- Smore Dip
- Avocado Edamame Hummus
- Spicy Roasted Red Pepper Peanut Sauce
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4.72 from 60 votes
Elote Dip
A creamy, crowd-pleaser, and lip-smacking Elote dip aka Mexican street corn dip! Corn mixed with a luscious creamy mixture, spices, fresh cilantro, and cheese!
Course Appetizer, dip
Cuisine Mexican
Keyword Elote dip, Mexican street corn dip
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Calories 202kcal
Author Dhwani
Ingredients
- 2 cups – Fresh corn kernels
- ¼ cup – Mayonnaise
- 2 tablespoon – sour cream
- ½ tablespoon – Jalapeno chopped
- ½ tablespoon – grated garlic
- 2 tablespoon – finely chopped cilantro
- 1 ½ tablespoon – lemon juice
- ½ tablespoon – elote seasoning for substitution, please read FAQ section above the recipe card
- 1 tablespoon – butter
- 1 tablespoon – Parmesan cheese
- A pinch of chili powder for garnishing.
Instructions
Heat butter in a pan. Add garlic and jalapenos, Sauté for few seconds.
Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down.
Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking.
Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.
Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder(optional).
Serve with tortilla chips and enjoy!
Video
Notes
- I suggest you make the dip at least a couple of hours in advance if you can for the best flavors.
- Instead of using all mayonnaise to bind the dip, I add in sour cream, which creates a creamier, lighter texture. But you can use only mayo or only sour cream.
- Feel free to add more jalapenos and chili powder if you like it spicy! You can also add hot sauce.
- I use easy-to-find feta cheese in this dip, but you could use queso fresco instead.
- Leftover Elote dip can last for up to 4 days in the refrigerator when stored in an airtight container.
- This dip has dairy in it so it is recommended that don’t keep this out for more than 3 hours.
- You may have seen hot Cheetos elote, you can crush some hot Cheetos or even regular Cheetos to top this dip!
- For FAQs, please read the blog post above the recipe card.
- This post is updated with video and new photos, originally published in September, 2018
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 142mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
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Warm regards,
Dhwani.
