Elote Dip

Made in 15 minutes, this flavorful Elote Dip made with corn, cheese and Mexican spices, is great for snacking or serving at just about any gathering! Eat it with a spoon or scoop it up with tortilla chips, either way this recipe is a winner! 

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A beautiful orange plate with various tortilla chips and a bowl of elote dip ready to serve

One of my favorite places to be in the world is Mexico and I’m sure a lot of you would agree. Crystal blue water, soft sand beaches, friendly people, and overwhelmingly delicious food always keep me coming back. 

Many of you might have followed along with me on my last trip to Mexico City where I explored the vast markets and ate my booty off! My friends and I even got to have an unforgettable cooking experience! If you wanna check it out, head over to my Youtube page. I love to share exclusive bits of all my foodie trips. 

Over 75% of the population in Mexico eats from a street vendor at least once a week. Antojitos (or “little cravings”) are all over Mexico and they sell the most incredible foods, including elote. 

Today, we’re taking a trip south of the border and bringing home a little something special with us. Elote Dip is a simple, delicious recipe inspired by one of the tastiest Mexican street cart options! 

What is Elote? 

The word “elote” literally translates to “corn cob” in Spanish. Mexican Elote is grilled corn on the cob that has been slathered in a mayo-based cream sauce, chili powder, cotija cheese, and lime. This sweet-spicy, crunchy-creamy street food is sold throughout Mexico, as well as the US. 

If you’ve never had elote, you’re in for a real treat today! 

Corn, cheese, spices and cilantro in clear bowls before combining into a dip

How To Make Elote Dip

When I walk into a party, I love to see a dip on the table. Bonus points if the dip is served warm and buttery, just like this one! 

This easy Elote Dip takes all of but 15 minutes to pull together and the end result is astounding. I bet y’all wanna know how to make it, right? 

Here’s how it’s done: 

Corn kernels being cooked in a cast iron skillet
  • Cook the corn. To make sure the corn is perfectly tender and coated in smooth butter, we gotta cook them up until they’re sizzling and slightly charred. Don’t overcook them or you’ll risk mushy corn. 
  • Let it cool. Because we’re adding dairy-based ingredients to this dip, you gotta watch out for curdling. To avoid it, wait a few minutes and let the corn cool down a bit. 
A sour cream mix being combined with corn kernels
  • Season, stir, and serve. Add the rest of the ingredients to your bowl and mix it up! Be sure to really get in there and make sure everything is well-distributed. Season with salt and pepper to taste, then enjoy! 

That’s all she wrote folks! Elote Dip couldn’t be easier to make! 

How to Add Spice 

I like my Elote to be on the spicier side. I just love the way heat cuts through the fat in the dairy and increases flavor. There is chili powder written into the recipe but if that doesn’t cut it you’re welcome to take a page from my book. 

Ground cayenne pepper, chopped up dried chipotle peppers, or even a Mexican-style hot sauce (like cholula) will add a zesty spice that is oh so nice! 

Be sure to taste as you add though! Things can get hot quickly. 

A delicious Mexican corn dip in a white bowl with tortilla chips in the background ready to enjoy

How To Turn This Vegan

Don’t worry y’all! I didn’t forget my vegan/dairy-free homies out there. Nowadays there are so many different replacement options for dairy products. This recipe includes butter, cotija cheese, mayonnaise, and sour cream. 

You’ll most likely have to omit the cheese (unless you can find a suitable swap) but the butter, mayo, and sour cream should all be easy to replace. Brands like Follow Your Heart, Good Karma, Simple Truth, and Kite Hill will all have delicious options that won’t have you missing out on any of the flavor! 

How Do You Serve It? 

This creamy Elote Dip is best served with a giant bowl of crisp, salty tortilla chips. Dunk ‘em in, pick up a hefty scoop, munch, and repeat! I also really love to mix things up and use sweet or salty plantain chips. 

You’ll want to serve up this amazing dip with some delicious entrees and sides like my Elote Corn Dogs, Birria Tacos, Blackened Chicken Enchiladas, and Grilled Corn on the Cob!

TIP: Not a fan of dip? Or maybe you just ran out of chips? Try spooning your Homemade Elote Dip onto rice bowls, tacos, burritos, or even salads! 

Leftovers

If you’re blessed enough to have leftovers, they should be tucked into an airtight container and stored in the fridge within 2 hours of serving. This recipe contains multiple perishable ingredients and, once served, there’s a bit of a ticking time clock for how long they’ll last. 

Leftover Elote Dip can be kept in the refrigerator for 2-3 days. I wouldn’t recommend attempting to freeze it. 

A close up of a tortilla chip with elote dip on it before eating

Grandbaby Cakes’ Best Appetizer Recipes

Looking for something else to dip into? Well you’ve come to the right place! After you’ve tried this dip, go ahead and toss up a few more of my favorite appetizer recipes: 

If you’re blessed enough to have leftovers, they should be tucked into an airtight container and stored in the fridge within 2 hours of serving. This recipe contains multiple perishable ingredients and, once served, there’s a bit of a ticking time clock for how long they’ll last.

Leftover Elote Dip can be kept in the refrigerator for 2-3 days. I wouldn’t recommend attempting to freeze it.

A beautiful orange plate with various tortilla chips and a bowl of elote dip ready to serve

Elote Dip

Made in 15 minutes, this flavorful Elote Dip made with corn, cheese and Mexican spices, is great for snacking or serving at just about any gathering!
4.84 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Appetizer, Snack
Servings: 6 servings

Ingredients

  • 30 oz whole kernel sweet corn canned and drained or fresh corn kernels
  • 2 tbsp salted butter
  • 2-3 tbsp mayonnaise
  • 2-3 tbsp sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tbsp cilantro finely chopped
  • 1 tsp chili or chipotle powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 lime zest and juice
  • salt and pepper to taste

Instructions

  • In a cast iron skillet set over medium-high heat, combine the corn and butter. Cook for about 10-15 minutes, stirring often, or until the corn has started to sizzle and slightly char.
  • Transfer the corn into a large serving bowl and allow it to cool for a few minutes before adding the rest of the ingredients.
  • Add the mayo, sour cream, cheese, cilantro, all of the seasonings, lime zest and juice. Stir together well.
  • Season with salt and pepper to taste, then garnish with additional chili powder, cheese, and cilantro.
  • Serve warm with fresh corn tortilla chips!

Notes

If you’re blessed enough to have leftovers, they should be tucked into an airtight container and stored in the fridge within 2 hours of serving. This recipe contains multiple perishable ingredients and, once served, there’s a bit of a ticking time clock for how long they’ll last.
Leftover Elote Dip can be kept in the refrigerator for 2-3 days. I wouldn’t recommend attempting to freeze it.

Nutrition

Calories: 207kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 500mg | Potassium: 224mg | Fiber: 3g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 1mg
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Filed Under:  Appetizers, Cinco De Mayo, Dips & Spreads, Mexican Recipes, Snacks, Stovetop, Super Bowl and Game Day Party

Comments

  1. It was pretty good! Had to add a couple additions like some milk to thin it as well as extra lime and lemon juice but with your own alterations it’s great!

  2. oh my goodness this is my new favorite elote dip recipe!! It’s superb and I’m excited to make it again!

  3. This dip was so unbelievably satisfying and tasty! We served it with some tortilla chips and it was a fun appetizer with our dinner tonight!

  4. This is my kind of dip. I love that there’s no shame in eating it with a spoon if I’d like. Will be making on Taco Tuesday for sure.

4.84 from 6 votes

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