If you have ever fallen in love with the vibrant flavors of Mexican street corn, then you are absolutely going to adore this Elote Dip – Creamy Mexican Street Corn Dip Recipe. It perfectly captures all those smoky, tangy, and creamy notes you crave, but in an irresistibly dippable form that’s perfect for parties, casual snacks, or even a cozy night in. Every bite bursts with the charred sweetness of corn, the zing of lime, and the salty crumbly goodness of cotija cheese. This dip isn’t just a side—it’s a celebration of Mexican flavors that’s so easy to whip up, you’ll want to make it again and again.
Ingredients You’ll Need
The magic of this dip is in its simplicity and the thoughtful harmony of each ingredient. Every item on the list contributes a layer of flavor, texture, or color, making this recipe both approachable and brilliantly flavorful.
- Corn kernels (4 cups): Whether fresh, canned, or thawed frozen, they provide the sweet, juicy base essential for that classic corn flavor.
- Vegetable oil (1 tablespoon): Perfect for getting that satisfying char on the corn, adding a subtle smokiness.
- Mayonnaise (1/2 cup): Adds a rich, creamy texture that helps bind all the flavors together beautifully.
- Sour cream (1/2 cup): Brings a cool tangy balance to the richness of mayo and cheese.
- Garlic powder (1/2 teaspoon): Provides a gentle savory depth without overpowering the other ingredients.
- Chili powder (1/2 teaspoon): Introduces a subtle spicy warmth, reminiscent of traditional elote seasoning.
- Smoked paprika (1/4 teaspoon): Contributes a deep smoky flavor that enhances the charred corn taste.
- Salt (1/4 teaspoon): Just enough to bring out all the natural flavors without oversalting.
- Cotija cheese (1/2 cup crumbled): The star cheese of Mexican street corn, offering a salty, crumbly, and slightly tangy profile.
- Fresh cilantro (2 tablespoons chopped): Adds a burst of herbal freshness and vibrant green color.
- Lime juice (1 tablespoon): Infuses the dip with citrusy brightness that cuts through the creaminess.
- Green onions (1/4 cup chopped): Lend a mild oniony crunch and a pop of color.
- Extra cotija and cilantro for garnish (optional): Elevates the dip’s presentation and flavor when sprinkled on top.
How to Make Elote Dip – Creamy Mexican Street Corn Dip Recipe
Step 1: Char the Corn to Perfection
Begin by heating the vegetable oil in a large skillet over medium-high heat. Toss in the corn kernels and stir occasionally for about 6 to 8 minutes until they develop a lovely golden brown char. This charring adds a lightly smoky, sweet depth to the dip that is absolutely essential. Once done, remove the skillet from the heat and let the corn cool for a few minutes so it blends well with the creamy elements later on.
Step 2: Mix the Creamy Base
While your corn cools, grab a large mixing bowl and combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, and salt. Stir these together until smooth and creamy. This mixture is the heart of the dip that holds all the robust flavors together, so give it a good mix to ensure every spice is evenly distributed.
Step 3: Combine Corn and Creamy Mixture
Next, add the charred corn, crumbled cotija cheese, chopped fresh cilantro, freshly squeezed lime juice, and chopped green onions to your creamy bowl. Stir everything gently but thoroughly so that each kernel is coated and the dip’s colors and flavors meld into one irresistible combination. Give it a taste and adjust seasoning if you feel it needs a bit more zest or saltiness.
Step 4: Serve with Style
Transfer your glorious Elote Dip – Creamy Mexican Street Corn Dip Recipe into a serving bowl. If you like, sprinkle extra cotija cheese and cilantro on top to give it that restaurant-quality finish. This dip can be enjoyed right away, served warm, at room temperature, or chilled—each variation bringing its own delicious charm.
How to Serve Elote Dip – Creamy Mexican Street Corn Dip Recipe
Garnishes
Taking your Elote Dip to the next level is easy with the right garnishes. A sprinkle of more cotija cheese adds a salty crunch, while fresh cilantro leaves introduce a fresh, vibrant aroma. A little extra chili powder dusted on top provides an inviting pop of color and subtle heat that invites curiosity before the first bite.
Side Dishes
This creamy marvel pairs perfectly with crunchy tortilla chips, fresh sliced veggies like bell peppers and jicama, or even toasted pita wedges. It also works wonderfully as a flavorful addition to taco nights or beside grilled meats, complementing those smoky charred flavors brilliantly.
Creative Ways to Present
For an impressive party table, spread the dip in a shallow dish and create small pits to drizzle some melted butter mixed with chile powder on top for an extra smoky twist. You can also serve it layered with guacamole or salsa in a dip platter or even stuff it into roasted poblano peppers for a delightful fusion treat.
Make Ahead and Storage
Storing Leftovers
This Elote Dip – Creamy Mexican Street Corn Dip Recipe stores beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making it just as delicious—if not more—on day two. Just give it a quick stir before serving to refresh the creaminess.
Freezing
Freezing is possible but not ideal for maintaining the best texture. The dip contains sour cream and mayonnaise, which can separate slightly after thawing. If you choose to freeze it, place it in a sealed container and consume within one month. Thaw slowly in the refrigerator and stir well before serving.
Reheating
If you prefer your Elote Dip warm, gently reheat it in a skillet over low heat or in the microwave in short bursts, stirring frequently. Heating enhances the cheesy melt and revives the smoky aroma, making every bite cozy and comforting.
FAQs
Can I use frozen corn for this dip?
Absolutely! Frozen corn works wonderfully and is especially convenient. Just be sure to thaw it completely and pat it dry before charring to avoid excess moisture in the dip.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is a great substitute. It has a similar salty and crumbly texture that pairs beautifully with the other ingredients.
Is this dip spicy?
The dip has a mild heat from the chili powder, but it’s never overpowering. You can adjust the chili powder amount or add a dash of cayenne if you prefer more spice.
Can I make this dip vegan?
To make a vegan version, you can substitute the mayonnaise and sour cream with plant-based alternatives and replace cotija with a vegan cheese option. The corn and spices will still shine beautifully!
What’s the best way to serve this dip at parties?
Serving with an assortment of dippers like tortilla chips, crisp veggies, and even warm breadsticks encourages guests to try different combinations. Presenting the dip warm can make it more inviting and flavorful.
Final Thoughts
This Elote Dip – Creamy Mexican Street Corn Dip Recipe truly brightens any gathering or snack time with its balanced and satisfying flavors. It’s quick to prepare, wonderfully customizable, and delivers all the joy of traditional Mexican street corn in a shareable format. I encourage you to give it a try—you might just find your new favorite crowd-pleaser that everyone keeps asking for again and again!
Print
Elote Dip – Creamy Mexican Street Corn Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Elote Dip is a creamy, flavorful Mexican street corn dip featuring charred corn kernels blended with mayonnaise, sour cream, cotija cheese, and a blend of spices. Perfect as a party appetizer, this dip delivers the authentic taste of grilled elote in a convenient, easy-to-prepare form that’s ideal for serving with tortilla chips or veggies.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 cup chopped green onions
For Garnish (Optional)
- Extra cotija cheese
- Extra chopped fresh cilantro
Instructions
- Char the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until the corn is lightly charred and golden brown. Remove from heat and let cool slightly.
- Prepare the Dip Base: In a large mixing bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, and salt. Stir well to create a smooth, flavorful base for the dip.
- Combine Ingredients: Add the charred corn, crumbled cotija cheese, chopped cilantro, lime juice, and green onions to the bowl with the dip base. Mix thoroughly until all ingredients are well incorporated.
- Adjust and Serve: Taste the dip and adjust seasoning if necessary. Transfer the dip to a serving bowl and garnish with additional cotija cheese and cilantro if desired. Serve warm, at room temperature, or chilled alongside tortilla chips or sliced vegetables.
Notes
- For an enhanced smoky flavor, use grilled corn cut off the cob instead of cooking corn in the skillet.
- If cotija cheese is unavailable, crumbled feta cheese can be used as a substitute.
- This dip can be prepared in advance and stored in the refrigerator for up to 3 days.
