Inspired by classic Mexican street corn, this Elote Dip is a crowd-pleasing appetizer that everyone will love!
This Elote Dip takes all the bold, irresistible flavors of Mexican street corn and transforms them into a creamy, crowd-pleasing appetizer. Sweet corn is combined with a rich, cheesy sauce, tangy lime juice, and savory seasonings for the perfect balance of flavors. Whether served warm or chilled, this dip is always a hit at parties, game days, and family gatherings.
For more corn recipes you have to check out my Mexican Corn Salad, Avocado Chicken and Corn Salsa, and Southwest Corn Salad.
Table of Contents
Recipe Ingredients
Jalapeno – Adds a hint of spice and lots of flavor to this dip.
Mayo and Sour Cream – The creamy elements that hold this dip together.
Chili Powder – A spicy topping to garnish your dip. A little goes along way when it comes to flavor.
For a full list of ingredients and amounts see the recipe card below.
Variations
Corn – If you cannot find any corn on the cob you can also use frozen corn or canned corn as a substitute just be sure its rinsed, drained, and patted dry.
Cheese – If there is not cotija available you can also use queso fresco as the cheese to top this dip with.
Elote Seasoning – An alternative for elote seasoning would be using tajin or even taco seasoning or making your own homemade elote seasoning.
How to Make Elote Dip
Step #1: Bring a pot of water to a boil. Once boiling, gently place the ears of corn in the pot and boil for 5 minutes.
Step #2: Once finished remove the corn from the pot and allow them to cool for a couple minutes.
Step #3: Once cooled enough to handle, cut the kernels off of each ear of corn and set aside.
Step #4: In a medium skillet over medium heat add in the butter.
Step #5: Once melted, add the garlic and jalapenos and sauté for 30 seconds.
Step #6: Next, add in the fresh corn kernels and cook for about 5 minutes until they are slightly caramelized.
Step #7: Turn the heat to low and add in the mayo, sour cream, fresh cilantro, elote seasoning and lemon juice. Stir everything together until combined.
Step #8: Turn off the heat and transfer the mixture to a serving bowl.
Step #9: Sprinkle the top of the dip with Cotija cheese and a pinch of chili powder. Then either serve warm, or place in the fridge until cool and serve cold.
FAQs
I like serving this elote dip with tortilla chips, tortillas, or even use it as a topping for tacos.
Other spices I would recommend would be salt, pepper, or even more chili powder for a spicy kick.
Storage Information
You can store leftovers of this elote dip in an airtight container in your fridge for 3-4 days. You can serve this dip cold or warm it up in a skillet with a splash of water or lemon juice. You can also reheat in the microwave until everything has warmed through.
I do not recommend freezing this dish because the dairy ingredients could separate and change the overall texture.
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Elote Dip Recipe
Ingredients
- 2 cups fresh corn kernals - about 4 ears of corn
- 1/4 cup mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp jalapeno - seeded and diced
- 2 cloves garlic - minced
- 1 Tbsp cilantro - finely chopped
- 1 Tbsp lemon juice
- 1/2 Tbsp elote seasoning
- 1 Tbsp butter
- 1 1/2 Tbsp Cotija cheese
- pinch chili powder - optional garnish
Instructions
- Bring a pot of water to a boil. Once boiling, gently place the ears of corn in the pot and boil for 5 minutes.
- Once finished remove the corn from the pot and allow them to cool for a couple minutes.
- Once cooled enough to handle, cut the kernels off of each ear of corn and set aside.
- In a medium skillet over medium heat add in the butter.
- Once melted, add the garlic and jalapenos and sauté for 30 seconds.
- Next, add in the fresh corn kernels and cook for about 5 minutes until they are slightly caramelized.
- Turn the heat to low and add in the mayonnaise, sour cream, cilantro, elote seasoning and lemon juice. Mix everything together until combined.
- Turn off the heat and transfer the mixture to a serving bowl.
- Sprinkle the top of the dip with Cotija cheese and a pinch of chili powder. Then either serve warm, or place in the fridge until cool and serve cold.
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NOTES
Nutrition
