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Mexican Street Corn Elote Dip

Mexican Street Corn Elote Dip

This Mexican Street Corn Elote Dip delivers the authentic taste of Mexican street corn in a quick, healthy, and utterly delicious dip. Perfect for parties, potlucks, or a simple weeknight snack.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Corn Base
  • 4 cups fresh or frozen corn kernels if frozen, thawed and drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Creamy Elote Mixture
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese plus extra for garnish
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño seeded and finely minced (optional)
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Equipment

  • Large Skillet
  • Large Bowl
  • Serving Bowl

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add corn, salt, and pepper. Cook, stirring occasionally, until the corn is tender and slightly charred, about 5-7 minutes.
  2. In a large bowl, combine mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, and garlic powder.
  3. Add the sautéed corn to the bowl with the creamy mixture. Stir well to combine all ingredients.
  4. For best results, cover the dip and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  5. Transfer the dip to a serving bowl. Garnish with extra cotija cheese and a sprinkle of chili powder. Serve with tortilla chips, crackers, or crudités.

Notes

For a deeper, smokier flavor, grill the corn on the cob until slightly charred, then cut the kernels off. Roasting the corn in the oven also works great. Don’t be afraid to adjust the amount of jalapeño to your spice preference or substitute it with a pinch of cayenne pepper. Freshly squeezed lime juice makes a big difference, but bottled will do in a pinch. If you can’t find cotija cheese, feta cheese is a reasonable substitute, although it is a little saltier. Allowing the dip to chill for at least thirty minutes lets the flavors fully develop; if you’re short on time, even a quick chill will improve the taste. This dip is also delicious served warm; you can gently heat it in the microwave or oven, being careful not to overheat it and melt the cheese too much.