Print

Elote Dip Mexican Street Corn Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This creamy and flavorful Elote Dip is inspired by the iconic Mexican street corn, featuring sweet grilled or boiled corn kernels blended with mayonnaise, Mexican crema, cotija cheese, and vibrant spices. Perfect as an appetizer or party dip, it combines tangy lime, smoky chili powder, and fresh cilantro for an irresistible Southern twist on a classic favorite. Serve chilled with tortilla chips or fresh veggies for a crowd-pleasing treat.

Ingredients

Scale

Corn and Butter

  • 6 ears of corn, shucked
  • 4 tablespoons butter, divided

Dressing and Flavorings

  • 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

Serving

  • Tortilla chips, for serving

Instructions

  1. Prepare the Corn: Choose to either grill or boil the corn. For grilling, preheat grill to medium-high, brush corn with 2 tablespoons melted butter, and grill for 10-15 minutes until tender with char marks, turning occasionally. For boiling, bring salted water to a boil, cook corn for 5-7 minutes until tender, then cool slightly.
  2. Cut Kernels from the Cob: Stand corn upright on a cutting board and carefully slice kernels off using a sharp knife. This can be slightly messy but is key for releasing all the corn flavor.
  3. Sauté the Corn (Recommended): Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add corn kernels and sauté for 5-7 minutes, stirring occasionally, until kernels are slightly caramelized and browned to enhance flavor.
  4. Mix the Dip Ingredients: In a large bowl, combine the sautéed (or boiled) corn kernels, mayonnaise, Mexican crema or sour cream, crumbled cotija cheese, chopped cilantro, minced jalapeño if using, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Season generously with salt and black pepper.
  5. Stir to Combine: Mix thoroughly until all ingredients are well blended and uniform, ensuring balanced distribution of flavor throughout the dip.
  6. Chill the Dip: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to a few hours to allow flavors to meld and the dip to thicken slightly.
  7. Garnish and Serve: Before serving, stir the dip again, transfer it to a serving bowl, and garnish with extra cotija cheese and chopped cilantro. Serve with tortilla chips or fresh veggies like bell peppers and celery for dipping.

Notes

  • Adjust spice level by adding more jalapeño or cayenne pepper to taste.
  • Substitute cotija cheese with queso fresco, Monterey Jack, or shredded cheddar for different flavor profiles.
  • For a vegan version, use vegan mayonnaise, vegan sour cream, and a vegan cotija cheese alternative.
  • This dip can be made ahead and stored in the refrigerator for up to 3 days; stir before serving.
  • For a warm serving option, bake the dip in a 350°F (175°C) oven for 20-25 minutes until heated through.
  • If fresh corn is unavailable, canned or frozen corn can be used; sautéing is especially important to develop flavor in that case.
  • Try swapping chili powder and smoked paprika with Tajin seasoning for a tangy, chili-lime flavor.
  • Add a smoky, spicy kick by mixing in finely chopped chipotle peppers in adobo sauce.

Keywords: Elote dip, Mexican street corn dip, corn appetizer, creamy corn dip, party dip, Mexican inspired recipe, cotija cheese dip, easy appetizer

Find it online: https://cheframi.com/elote-dip-mexican-street-corn-recipe/