Elote Dip (Mexican Street Corn)

Mexican elote dip in a bowl with lime and chips

5 from 2 reviews

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.


  • 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
  • 1/4 cup finely diced red onion
  • 1/3 cup crumbled cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup sour cream
  • 1 teaspoon chili powder
  • 1 lime, juiced
  • Kosher Salt and Ground Black Pepper, to taste


  1. 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.
  2. 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. 
  3. Serve - Serve the elote dip immediately or store in the fridge in an airtight container until ready to serve.


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.


Keywords: Elote dip, Mexican corn dip, street corn dip, elote corn dip