Introduction

Elote Dip brings the vibrant, smoky flavors of Mexican street corn right to your table in a creamy, cheesy dip. Perfect for parties or game day, this easy recipe combines sweet corn, tangy crema, and spicy seasonings for a crowd-pleasing appetizer everyone will love.

A round mound of creamy corn salad sits on a white plate, made of bright yellow corn kernels mixed with small pieces of green herbs and white creamy sauce, topped with a layer of crumbled white cheese and sprinkled with red chili powder and fresh green herbs. Chips are placed on the right side of the plate, forming a small stack of three yellow, crispy-looking pieces. Behind the plate, a half-eaten corn cob and a green chili pepper rest on a white marbled surface, with a small bowl of red chili powder visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ears of corn, shucked
4 tablespoons butter, divided
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
1/2 cup crumbled cotija cheese, plus more for garnish
1/4 cup chopped cilantro, plus more for garnish
1 jalapeño, seeded and minced (optional)
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Tortilla chips, for serving

Instructions

Step 1: Prepare the corn by either grilling or boiling. For grilling, preheat grill to medium-high, brush corn with 2 tablespoons melted butter, then grill for 10-15 minutes, turning occasionally until slightly charred. For boiling, bring salted water to a boil, cook corn for 5-7 minutes until tender, then let cool.
Step 2: Once cooled, cut the kernels off the cob by standing each ear upright and slicing downward with a sharp knife. Don’t worry if messy—that adds to the charm!
Step 3: (Optional but recommended) Melt remaining 2 tablespoons butter in a skillet over medium heat. Add the corn kernels and sauté for 5-7 minutes, stirring occasionally, until lightly browned and caramelized for extra flavor.
Step 4: In a large bowl, combine the corn kernels, mayonnaise, Mexican crema (or sour cream), cotija cheese, chopped cilantro, minced jalapeño (if using), lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
Step 5: Season with salt and black pepper to taste. Stir well until all ingredients are evenly mixed.
Step 6: Cover and refrigerate the dip for at least 30 minutes to let flavors meld and dip thicken slightly.
Step 7: Before serving, stir the dip again, transfer to a serving bowl, and garnish with extra cotija cheese and cilantro. Serve with tortilla chips or fresh crudités.

Tips & Variations

Add extra heat by increasing jalapeño or cayenne, or use a spicier chili powder.
Substitute cotija cheese with queso fresco, Monterey Jack, or cheddar.
Mix in diced red onion, bell pepper, or avocado for added texture and flavor.
Make it vegan using vegan mayonnaise, sour cream, and a vegan cheese alternative.
Serve warm by baking at 350°F (175°C) for 20-25 minutes until heated through.
Use canned or frozen corn if fresh corn isn’t available, ensuring to drain or thaw well before sautéing.
Try Tajin seasoning in place of chili powder and smoked paprika for a tangy twist.
Add smoky heat with finely chopped chipotle peppers in adobo sauce.

Storage

Store leftover elote dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving. The dip can also be made ahead and chilled to allow flavors to develop fully. Reheat gently if serving warm.

How to Serve

A round serving of creamy corn salad is placed in the center of a white plate, with a thick mixture of bright yellow corn kernels coated in a white creamy sauce mixed with green herbs. The top is sprinkled generously with a reddish spice powder and fresh green herbs. On the side of the plate, there are several light yellow potato chips. In the background on a white marbled texture, there is a half ear of corn and a halved green chile pepper near the plate, along with a small white bowl containing a red hot sauce. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or canned corn for this recipe?

Yes, you can substitute fresh corn with canned or frozen corn. Just be sure to drain canned corn thoroughly and thaw frozen corn before use. Sautéing the kernels enhances flavor when using these options.

How spicy is this dip, and can I adjust the heat level?

The spice level is mild by default but can be easily adjusted. Add more jalapeño or cayenne pepper for extra heat, or omit them entirely for a milder version.