Elote corn dip takes the flavors of classic Mexican street corn and turns it into a creamy cheesy dip. This simple elote dip recipe is a winner anytime you entertain and perfect to dunk chips into on taco night or any time!
Dip is such an underrated food.
It’s fun, it’s easy, and most importantly it’s delicious!
And that goes for this elote dip recipe.
It’s a playful take on the popular Mexican street corn that’s cheesy, creamy, and so dang delish heaped onto a corn tortilla.
Once you try this, you’ll be making it anytime you entertain!
What is elote made of?
Elote is grilled corn on the cob slathered in a creamy mayo sauce and sprinkled with flavors like chili powder, lime juice, and cojita cheese similar to Esquites (Mexican Street Corn Salad).
This dip takes all of those traditional flavors and adds them to a cream cheese base for maximum dip-ability.
To make this you’ll need:
- Cream cheese– Let it soften on the counter and come to room temperature prior to making this.
- Sour cream– Full fat or low fat. Just avoid fat free for the best flavor.
- Mayonnaise– Real mayo and not mayonnaise style dressing.
- Spices– Chili powder, tajin seasoning, garlic powder, fresh cilantro leaves, and salt and pepper
- Jalapeno– Diced and seeded
- Butter– To cook the jalapeno in
- Corn– Fresh corn
- Cheese– Cojita cheese. If you prefer to be less traditional you could use shredded cheddar instead.
- Lime juice– Fresh
How to Make
Making elote dip is easy!
Start by blending the cream cheese, sour cream, mayonnaise, and all the seasonings together in a large bowl with a hand mixer until the mixture’s evenly combined.
Set the bowl aside.
Then, melt the butter in a medium sized skillet set over medium heat.
Once the butter has melted, add the jalapeno to the skillet and cook it just until softened.
Stir the corn into the skillet and cook for 10-12 minutes or just until the corn has also softened.
At this point, turn the heat to low and stir in the creamy mixture to combine.
Add the cheese, stirring again until evenly combined.
Keep stirring until the cheese has melted.
Once the cheese melts, take the skillet off the heat and stir in the lime juice.
Serve warm with tortilla chips, or chill, and enjoy!
Tortilla chips are always a winner with elote corn dip!
You could also dunk the following into the dip:
- pieces of crusty bread
- veggies like carrot and celery sticks or cucumber slices
Store leftovers in an airtight container in the fridge for up to 4 days.
Serve the leftovers chilled or reheat them on the stove or in the microwave until warmed through.
Can I use frozen or canned corn in this recipe instead of fresh corn?
As written the recipe uses fresh corn hence the cooking time.
However, you can use frozen or even canned corn.
To use frozen corn, thaw it completely first then stir it in and skip the 10-12 minutes of cooking.
If you’re using canned corn, drain it well since you don’t want extra moisture in this dip.
Either way, you don’t need to cook canned or frozen corn.
It can be mixed right in.
Tips and Tricks
- Not a fan of spice? Skip the jalapeno or add less to suit your taste.
- You could add fresh pressed garlic in place of the garlic powder when you saute the jalapenos if desired.
- This dip is delicious warm or chilled! It all comes down to your preference.
Other Dip Recipes
Elote corn dip is a favorite, bold dip we love.
Make it and enjoy!
Looking for other dip recipes?
- Three Ingredient Sausage Dip
- Creamy Jalapeno Dip
- Crockpot Spinach & Artichoke Dip
- Creamy Tomato Bacon Dip
If you’ve tried this ELOTE CORN DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Elote Corn Dip
- 1 8 oz pkg cream cheese softened
- 1/4 cup sour cream
- 3 tbsp mayonnaise
- 1 tsp chili powder
- salt & pepper to taste
- 1/2 tsp tajin seasoning
- 1 tbsp chopped fresh cilantro leaves
- 1 tsp garlic powder
- 1 tbsp butter
- 1 jalapeno pepper seeded & diced
- 3 cups corn kernels
- 1/2 cup crumbled Cotija cheese
- 1-2 tbsp lime juice
- To a large mixing bowl add the cream cheese, sour cream, mayonnaise, and all the seasonings. Blend together with a hand mixer until the mixture's smooth & evenly combined. Set aside.
- Melt the butter in a medium sized skillet set over medium heat. Once melted, add the jalapeno and cook for 2-3 minutes- just until softened.
- Add the corn to the skillet, stirring to combine, and cook for 10-12 minutes- just until the corn has also softened.
- Reduce the heat to low and add the creamy mixture, stirring to combine. Add the cheese, stirring again until evenly combined. Continue to stir until the cheese has melted.
- Remove the skillet from heat, and stir in the lime juice.
- Serve warm with tortilla chips, or chill, and enjoy!
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