Tender, flavorful, and fresh, corn appetizer recipes make a great addition to any savory meal. My Mexican Street Corn Salad strikes an irresistible balance between heat and tanginess, while Corn Black Bean Salad has all the garden-fresh, zingy undertones you could want in a side dish.
What is Elote Dip?
Elote dip is a creamy, corn-based appetizer that gets its flavors from traditional Mexican street corn. This recipe’s original “street food version” starts by grilling corn on the cob and slathering it with a rich mixture of mayonnaise, sour cream, and lime juice. People then sprinkle it with ingredients like cilantro and chili powder to enhance its fresher, spicier notes.
The “dip form” of this recipe takes all of the same ingredients and flavors, transforming it into a scoopable appetizer—often served with a side of tortilla chips, as a condiment for tacos, or on top of other savory mains.
Ingredients You’ll Need
Wondering why this recipe for elote dip is so irresistible? With only a few simple ingredients, this dish packs all the creamy, fresh, and spicy flavors you love in Mexican street food.
- Corn: Nearly any type of corn will work in this elote dip recipe. When fresh sweet corn is in season in the summer, I prefer buying it fresh. However, you can also make this dish with canned or frozen corn if it is out-of-season (like when serving it as a part of your Cinco de Mayo spread) or if you want to simplify your meal prep.
- Olive oil: We used extra virgin olive oil because of its milder flavor, but you can also use an equal amount of unsalted butter.
- Fresh garlic cloves: To ensure an even infusion of flavor, finely mince or press your garlic before adding it to your recipe.
- Mayonnaise: Most recipes for this sweet corn dip use mayo as the base when making the creamy elote dressing. However, if you want a more decadent option, you can also make this Mexican corn dip with cream cheese instead, though your recipe will likely have a thicker consistency.
- Sour cream: Sour cream is vital to this recipe’s cool tanginess. However, you can make a more authentic elote dip recipe with Mexican crema or use plain Greek yogurt for a lighter version.
- Fresh lime juice and zest
- Seasonings: I opted for a basic mix of kosher salt, ground pepper, and chili powder to season my elote dip. However, you can use an authentic Mexican Tajin seasoning or Trader Joe’s Everything But the Elote Seasoning Blend (affiliate link) for a zestier, more robust chili taste. And if you like your dip spicier, a pinch of cayenne pepper would be a welcome addition.
- Red onion: If you prefer a milder “onion” flavor, use green onions instead of red for this recipe.
- Jalapeno: One fresh, finely chopped jalapeno is all you need to add fresh heat to this elote cheese dip. Though I prefer removing the seeds from my jalapenos before cutting, you can achieve a spicier blend by leaving some seeds in.
- Cotija cheese or queso fresco: These two kinds of cheese are classic choices for this dip, but almost any Mexican cheese will work. Though not traditional, you can also use feta cheese, pepper jack cheese, or Parmesan cheese if you’re in a pinch.
- Cilantro: Fresh, chopped cilantro is an easy way to give your dip a touch of freshness and color, but you can substitute it for parsley or omit it altogether if preferred.
How to Make Street Corn Dip?
This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.
- Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
- Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
- Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
- Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.
How to Serve this Mexican Street Corn Dip Recipe?
One of the best parts about this easy Mexican street corn dip is its versatility. It’s good enough to eat with a spoon, but you can also pair it with countless other dishes to make a flavorful, filling meal.
- Chips on the side: An undeniable crowd-pleaser, this elote chip dip makes the perfect party appetizer when served alongside a bowl of tortilla chips. (Warning: Don’t expect to have any leftovers!)
- Tacos and burritos: This creamy elote dip tastes amazing with taco recipes, balancing their savory flavor with a bright, smooth tang. In particular, I love serving it with juicy Flank Steak Tacos, smoky Brisket Tacos, and vegan Black Bean Quinoa Tacos. You can even use this easy dip as a burrito topping for an equally delicious Mexican meal.
- Vegetable platter: Another delectable way to enjoy this roasted street corn dip is one of the healthiest. Serve this creamy dish alongside a platter of fresh veggies—especially bell peppers, carrot sticks, and cherry tomatoes—for an equally delicious and colorful snack platter.
- Salads and taco bowls: This recipe is more than a tasty dip. When mixed into taco bowls and salads, it also makes a delicious elote salsa.
- Grilled seafood: In the mood for a light, seaside menu? This easy elote corn makes an incredible topping for dozens of fresh fish mains, whether you’re craving savory-sweet Grilled Mahi Mahi, umami-rich Grilled Sockeye Salmon, or smoky Grilled Shrimp.
Aysegul’s Expert Tips
It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.
- Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
- Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
- It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.
You Might Also Like:
If you are a fan of the classic elote recipe and flavors, you might also like:
If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Elote Dip Recipe
Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!
Servings 6 servings
Calories 196kcal
Ingredients
For The Corn
- 1 tablespoon olive oil
- 6 ears of corn husks remove and kernels cut from the cob*, about 4-5 cups
- 2 cloves garlic finely minced or pressed
For The Creamy Elote Dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or Greek yogurt or Mexican crema
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Dip:
- ¼ cup red onion or green onions finely chopped
- 1 jalapeno seeded and finely chopped
- ½ cup crumbled cotija cheese or queso fresco
- ⅓ cup fresh cilantro chopped
Instructions
- To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes.
- To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined.
- To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary.
- Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.
Notes
- Yields: This recipe makes approximately 4 cups of dip that is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
- Corn: During the summer months, I prefer using fresh sweet corn for this recipe. On the other hand, when corn is not in season, I use canned (and drained corn) or frozen corn kernels. If using frozen corn, there is no need to thaw it. Either way, you will need 4-5 cups of corn kernels to make this recipe.
- Adding Salt: Be sure to taste your cheese before adding it to your Mexican street dip. Some varieties are saltier than others, so you might alter your seasoning depending on your cheese’s flavor profile.
- Adjust spiciness: My recipe for street taco dip is relatively mild, as I remove the seeds of my jalapenos before adding them to my mix. However, if you’re looking for an extra kick of heat, leave some seeds in or add a dash of your favorite hot sauce.
- Storing leftovers: You can store this elote corn dip recipe in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing your dip, however, as the extreme temperatures will interfere with the dressing’s texture and taste.
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 589mg | Potassium: 296mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 1mg
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