Elote Dip

Whip up my bomb Elote dip in just 15 minutes boos! It’s loaded with corn, creamy cheese, and poppin Mexican spices that make this recipe straight up fire. Whether you serve it up when entertaining or make it a quick snack, you are guaranteed to please everyone that takes a bite! Scoop it up with some tortilla chips or grab a spoon and get your whole life!

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

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One of my fave spots to travel to is Mexico, and Iโ€™m sure a lot of y’all love it too. Many of you might have followed along with me on my last trip to Mexico City where I checked out the vast markets and ate my booty off! After that trip, I was inspired to make some amazing Mexican comfort food dishes based on my foodie experiences and even private cooking lessons. And let me tell ya, this elote dip is a simple recipe that hits super hard boos.

The Lowdown of The Best Elote Dip Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Mexican Street Food Twist

Primary Cooking Method: Mix it Up!

Dietary Info: Not for my Vegan boos

Key Flavor: Sweet, Savory, Creamy, Spicy Corn Vibes

Skill Level: Easy (No Sweat Fam!)

If you ain’t got time to fuss around, this recipe is perfect. Pull it out when you want a fast delish snack or for last minute entertaining.

Corn always hits but when you serve it with a kick of Mexican spices, creamy butter and cheeses and a little lime brightness, you get the ultimate flavor explosion.

You can legit serve this in so many ways from the classic way with chips to scoops on your fave Mexican bowls.

Ingredients Needed To Make Elote Corn Dip

Corn, cheese, spices and cilantro in clear bowls on a white background before combining into a dip
  • Corn: You can use canned for ease but ain’t nothing like fresh if it’s in season boos.
  • Butter: We use salted to add a bit of flavor as well as that amazing creamy rich essence.
  • Mayo and Sour Cream: We gotta get that dip creamy so both of these add classic cream vibes plus a little tang.
  • Cotija Cheese: This crumbly classic gives that salty tang and cheesy punch.
  • Cilantro: This freshens up the flavors with an herbal note.
  • Spices: We throwing in everything from garlic powder and onion powder to chipotle powder to get that flavor right.
  • Lime: We brighten the dip with this acidic zesty ingredient.
  • Salt and Pepper: Don’t forget to season up your foods boos. This duo is necessary.

How To Make Elote Dip

Step 1: Cook Up that Corn

  • To make sure the corn is perfectly tender, we gotta cook the kernels up in butter until theyโ€™re sizzling and slightly charred. Donโ€™t overcook them boos or youโ€™ll get mushy corn. 
Corn kernels being cooked in a cast iron skillet

Step 2: Chill and Add Remaining Ingredients

  • Time to chill out. Because weโ€™re adding dairy-based ingredients to this dip, you gotta watch out for curdling. To avoid it, let the mix chill a few minutes and let the corn cool down a bit. 
  • Next toss in the remaining ingredients.
A sour cream mix being combined with corn kernels

Step 3: Season, Stir and Serve it Up!

  • Get to mixing it up boos! Be sure to really get in there and make sure everything is well-distributed. Season with salt and pepper to taste, then serve it up!
Elote corn dip in a white bowl with tortilla chips surrounding on white background

What to Serve with Corn Elote Dip

Recipe Substitutions 

  • Corn: Drained canned or fresh corn kernels work great here. In a pinch, you can use thawed and drained frozen as well.
  • Mayo or Sour Cream: You can sub in greek yogurt here for either ingredient.
  • Cheese: Honestly the cotija cheese is legit important but in a serious pinch, feta will work as well.
  • Lime: Grab lemon instead or toss in a little apple cider vinegar to pop those flavors.
A beautiful orange plate with various tortilla chips and a bowl of elote dip recipe ready to serve

Recipe Variations and Additions

  • Make It Vegan: You can sub in vegan cheese for the cojita. Also butter, mayo and sour cream are easy swaps for reals. Brands like Follow Your Heart, Oatly, Daiya, and So Delicious will all have delish options for ya.
  • Spice It Up: Ground cayenne pepper, chopped up dried chipotle peppers or jalapeno pepper, or even a Mexican-style hot sauce (like cholula) will add a zesty spice that kicks the flavor up a notch.
  • Bean Vibes: Toss in some drained black beans for added protein and bomb texture.
  • Cheese It Up More: You can also add your elote dip to a cast iron skillet, top with Monterey Jack cheese and toss in the oven to melt. Cheese pulls on deck!
A close up of a tortilla chip with corn elote dip on it before eating

How to Store

  • Fridge: Toss leftovers into an airtight container and pop in the fridge within 2 hours of serving. It should keep for about 2-3 days. Bring back to room temp when you want to serve again.
  • Freezer: Naw boos! Don’t try to freeze your elote corn dip. The texture will be all the way wrong when you thaw it.

Fave Appetizer Recipes

A beautiful orange plate with various tortilla chips and a bowl of elote dip recipe 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 youโ€™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, thereโ€™s a bit of a ticking time clock for how long theyโ€™ll last.
Leftover Elote Dip can be kept in the refrigerator for 2-3 days. I wouldnโ€™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 itโ€™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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