Why You’ll Love This Recipe

Easy Elote Dip is a creamy, cheesy, and flavorful dip that brings the classic Mexican street corn (elote) to your party platter in a simple, no-fuss way. Made with fresh corn, mayo, sour cream, and plenty of spices, this dip has all the smoky, tangy, and savory flavors you love from elote, without needing to fire up the grill. It’s perfect for parties, game days, or any gathering where you want a crowd-pleasing appetizer that comes together in no time!

Ingredients

  • 2 cups fresh corn kernels (about 2 ears of corn, or 1 can of corn, drained)

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)

  • 1 tablespoon lime juice (freshly squeezed)

  • 1/2 teaspoon chili powder (plus extra for garnish)

  • 1/4 teaspoon smoked paprika (optional)

  • Salt and pepper, to taste

  • 1 tablespoon fresh cilantro, chopped (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the corn: If using fresh corn, remove the kernels from the cob using a sharp knife. If using frozen corn, thaw and drain it. You can also use canned corn, but be sure to drain and rinse it first.

  2. Cook the corn: If you prefer a bit of char on the corn, you can quickly sauté it in a skillet with a little olive oil over medium heat for 5-7 minutes until it’s slightly caramelized. If you’re short on time, skip this step and use the corn as-is for a softer texture.

  3. Make the dip: In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika. Stir everything together until well combined.

  4. Season and garnish: Taste and add salt and pepper as needed. For extra flavor, sprinkle a little more chili powder on top, along with fresh cilantro for a pop of color and freshness.

  5. Serve: Serve the dip warm, at room temperature, or chilled with tortilla chips, fresh veggies, or as a topping for tacos, burritos, or grilled meats.

Servings and timing

  • Servings: 6-8

  • Prep time: 5 minutes

  • Cook time: 10 minutes (optional for sautéing the corn)

  • Total time: 15 minutes

Variations

  • Spicy version: Add a diced jalapeño or a few dashes of hot sauce for an extra kick.

  • Creamier dip: For a richer dip, add a little cream cheese or swap out the sour cream for Greek yogurt.

  • Cheese options: If you can’t find cotija cheese, feta or parmesan will work as a substitute.

  • Vegan version: Use vegan mayo, dairy-free sour cream, and plant-based cheese to make a dairy-free version of this dip.

  • Storage

  • Storage: Store leftover dip in an airtight container in the refrigerator for up to 2 days. The dip is best enjoyed fresh but can be eaten within a couple of days. Just give it a good stir before serving again.

  • Reheating: If you prefer to eat the dip warm, you can microwave it for 30 seconds at a time, stirring between intervals until warmed through. Be careful not to overheat it, as it may cause the creamy texture to break.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly well for this recipe! Just thaw and drain it before adding to the dip. If you want a bit more flavor, sauté it in a skillet for a few minutes to give it a charred effect.

Can I make this dip ahead of time?

Yes! You can prepare this dip ahead of time and store it in the fridge until you’re ready to serve. Let it sit for a bit so the flavors can meld together. Just be sure to give it a good stir before serving.

Can I use regular mayonnaise instead of light mayonnaise?

Yes, you can use regular mayonnaise, though the dip will be a bit richer. Feel free to adjust based on your preference.

Can I use a different type of cheese?

Cotija cheese is traditional in this dip, but you can substitute with feta or parmesan if needed. Cotija’s salty, crumbly texture is a key part of the flavor, so try to find it if possible.

How can I make this dip spicier?

To kick up the heat, add diced jalapeños, a pinch of cayenne pepper, or a drizzle of your favorite hot sauce into the mix.

Can I make this dip gluten-free?

Yes, this recipe is naturally gluten-free! Just ensure your mayo and sour cream are gluten-free, and serve with gluten-free chips or veggies.

Can I use canned corn for this recipe?

Yes, canned corn will work, but be sure to drain and rinse it well to avoid excess liquid. Fresh or frozen corn provides the best texture and flavor, though.

Conclusion

Easy Elote Dip is a quick, flavorful, and crowd-pleasing dip that brings the delicious flavors of Mexican street corn right to your table. With its creamy texture, tangy lime, and savory cheese, this dip is perfect for any occasion. Whether served with chips, as a taco topping, or paired with grilled meats, it’s a guaranteed hit that everyone will love. Make it for your next gathering and watch it disappear!

Print

Easy Elote Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Elote Dip is a creamy, cheesy dip that brings the flavors of Mexican street corn (elote) to your table in a simple and flavorful way. With fresh corn, mayo, cotija cheese, and spices, it’s the perfect appetizer for any gathering.

  • Author: Catherine
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (optional for sautéing the corn)
  • Total Time: 15 minutes
  • Yield: 6-8 servings
  • Category: Dip
  • Method: Mixing, Sautéing (optional)
  • Cuisine: Mexican

Ingredients

  • 2 cups fresh corn kernels (about 2 ears of corn, or 1 can of corn, drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1/2 teaspoon chili powder (plus extra for garnish)
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 1 tablespoon fresh cilantro, chopped (optional for garnish)

Instructions

  1. Prepare the corn: Remove the kernels from the cob using a sharp knife if using fresh corn, or thaw and drain frozen corn. For more flavor, sauté the corn for 5-7 minutes to caramelize it slightly (optional).
  2. Make the dip: In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika. Stir until well combined.
  3. Season and garnish: Taste the dip and add salt and pepper to taste. Optionally, sprinkle with extra chili powder and garnish with fresh cilantro.
  4. Serve: Serve the dip fresh with tortilla chips, fresh veggies, or as a topping for tacos and grilled meats.

Notes

Spicy version: Add a diced jalapeño or hot sauce to the dip for extra heat.For a creamier dip: Swap sour cream for Greek yogurt or add cream cheese for a richer dip.Cheese options: Cotija is traditional, but feta or parmesan work as substitutes if needed.Vegan version: Use vegan mayo, dairy-free sour cream, and plant-based cheese to make a dairy-free version.: Stir in  for added flavor.Storage: Leftovers can be stored in an airtight container for up to  days in the fridge.Reheating: To reheat, microwave in 30-second intervals until warmed through, stirring between each.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 130
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star