Elote Dip gives you the flavors of classic Mexican Street Corn in an easy to eat dip that is ready in only 15 minutes! Combine roasted corn kernels with sour cream, cotija cheese, jalapeños, and a few other simple ingredients.
I love to serve this elote dip recipe with tortilla chips for dipping, but it's also great as a filling in tacos (like these slow cooker carnitas tacos), on a taco salad, or served as a side with protein marinated in this Cilantro Lime Marinade.
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Why I Love It:
- Mexican Street Corn Flavor - The combination of charred corn, chili-lime, sour cream, and cotija cheese gives you the flavors of Mexican Street Corn. Also try this Mexican Skillet Corn recipe!
- Ready in 20 Minutes - This elote dip recipe is fast and easy to make!
- Make Ahead Friendly - It holds well in the fridge so it's a great make ahead option!
Ingredients
- Butter or Oil - for cooking up the corn kernels
- Corn Kernels - I used frozen corn (the fire roasted kind), but you can also use canned (drained) or even fresh. I also love using fire roasted corn kernels in this Panera Turkey Chili recipe.
- Minced Garlic
- Jalapeño - I remove the whites and seeds to cut back on spice, but you can leave some of them in if you want it spicier.
- Red Onion - I chop up the red onion into a fine dice. I like using red onion as it's not as strong of onion flavor as white.
- Cotija Cheese - You can buy this as a chunk and crumble by hand. You can also use Queso Fresco.
- Sour Cream - Or you can use plain greek yogurt
- Fresh Cilantro - I like to chop it finely so it incorporates easily into the dip.
- Chili Powder
- Lime Juice - Fresh is best!
Step by step instructions
This Elote Dip Recipe is easy to make in less than 20 minutes! A great option for Cinco de Mayo or all summer long! I love to pair it with a cool tequila cocktail like a classic margarita or this Raspberry Tequila Cooler.
- Cook Corn Kernels - Start by warming up the corn and get some dark, roasted bits on them.. Heat up a large skillet over medium-high heat and melt the butter. Add the corn kernels and cook, stirring occasionally, until golden with some dark, caramelized bits. At the end, add the garlic and sauté for another minute or two until fragrant.
- Mix Dip - Add the corn and garlic to a mixing bowl and let cool for 5 minutes. Add all remaining dip ingredients and toss to combine. Taste and adjust the seasonings, as needed.
- Serve - Serve the elote dip immediately or store in the fridge in an airtight container until ready to serve.
Leftovers and Storage
Leftovers can be stored in the fridge in an airtight container for up to 4 days. Due to the sour cream and cheese, I would not freeze it.
Recipe Tips
- Want it spicy? If you want your elote dip to have a kick you can leave the seeds in the jalapeño and/or add some cayenne pepper, to taste.
- Roast the Corn - This dip is best if you can get some roasted dark spots on the corn kernels. If you buy fire roasted frozen corn then the job is done for you, but when you're cooking the corn kernels in the skillet make sure your pan is hot and you don't stir to frequently.
- Let Cool for a Few Minutes - After cooking the corn, let it cool for a few minutes before you add the rest of the ingredients.
Frequently Asked Questions
"Elote" means "corn cob" in Spanish. Mexican Elote (or Mexican Street Corn) is grilled corn on the cob that is covered in a mayo cream sauce and sprinkled with chili-lime and cheese. It's a popular street food sold form carts in Mexico.
A Mexican corn dip (or Elote Dip) is made of corn, sour cream (or mayo), cotija cheese, chili-lime and a few other fresh ingredients to get that classic Mexican Elote flavor in the dip.
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PrintRecipe
Elote Dip (Mexican Street Corn)
Elote Dip gives you the flavors of classic Mexican Street Corn in an easy to eat dip that is ready in only 15 minutes! Combine roasted corn kernels with sour cream, cotija cheese, jalapeños, and a few other simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 cups or 6 servings
- Category: Side, Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tablespoon butter or oil
- 16 oz or 3.5 cups of corn kernels, fresh or frozen
- 1 teaspoon minced garlic
- 1 medium-large jalapeño, seeded and finely diced
- ¼ cup finely diced red onion
- ⅓ cup crumbled cotija cheese
- ¼ cup finely chopped fresh cilantro
- ¼ cup sour cream
- 1 teaspoon chili powder
- 1 lime, juiced
- Kosher Salt and Ground Black Pepper, to taste
Instructions
- Cook Corn Kernels - Start by warming up the corn and get some dark, roasted bits on them. Heat up a large skillet over medium-high heat and melt the butter. Add the corn kernels and cook, stirring occasionally, until golden with some dark, caramelized bits (about 7-10 minutes). At the end, add the garlic and sauté for another minute or two until fragrant.
- Mix Dip - Add the corn and garlic to a mixing bowl and let cool for ~5 minutes. Add all remaining dip ingredients and toss to combine. Taste and adjust the seasonings, as needed.
- Serve - Serve the elote dip immediately or store in the fridge in an airtight container until ready to serve.
Notes
Serving - I love to serve with tortilla chips, but it's also great as a side on its own or as part of tacos or a burrito bowl.
Leftovers can be stored in the fridge in an airtight container for up to 4 days.
Spicy? If you want your elote dip to have a kick you can leave the seeds in the jalapeño and/or add some cayenne pepper, to taste.
Nutrition
- Serving Size: ⅔ cup
- Calories: 133
- Sugar: 5.6 g
- Sodium: 121.7 mg
- Fat: 6.9 g
- Carbohydrates: 16.7 g
- Fiber: 1.9 g
- Protein: 4.3 g
- Cholesterol: 17.4 mg
Robin says
I had to try this recipe because I really love corn!!! This may be the best “corn salsa” I’ve ever had! It reminds me of street corn in Mexico! It tastes so fresh and it’s so versatile! I used it in my morning egg chorizo burritos, tacos and even ate it plain with a spoon! I highly recommend it!
Katie says
Perfect recipe for Cinco de Mayo! Love the cotija cheese!