Name: Elote Dip – Creamy Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen, or canned); 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup cotija cheese (crumbled); 1/2 cup Monterey Jack cheese (shredded); 2 tablespoons lime juice (fresh); 1 tablespoon chili powder; 1/2 teaspoon smoked paprika; 2 cloves garlic (minced); 1/4 cup fresh cilantro (chopped); 2 tablespoons green onions (sliced); Salt and pepper to taste; 1 tablespoon butter (if sautéing corn)

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Craving a dish that’s bursting with color, flavor, and fiesta vibes? Let me introduce you to Elote Dip – Creamy Mexican Street Corn Dip, an irresistible appetizer that captures the soul of classic street corn in every creamy, cheesy, and tangy bite. Whether you’re throwing a party, hosting game night, or just looking to jazz up a family dinner, this dip is pure gold—rich with roasted corn, tangy lime, smoky chili, and a luscious duo of Mexican cheeses. It’s one of those recipes that’s as fun to make as it is to devour, bringing a spell of summer to your table any time of year.

Elote Dip – Creamy Mexican Street Corn Dip Recipe - Recipe Image

Ingredients You’ll Need

This Elote Dip – Creamy Mexican Street Corn Dip keeps things refreshingly simple, yet every ingredient is essential. Each one layers on its own special magic—bringing crunchy texture, velvety smoothness, or that signature zest—to ensure every scoop dazzles. Here’s what you’ll need and why you need it:

Corn Kernels (4 cups): The sweet heart of the dip! Fresh, frozen, or canned all work perfectly—just make sure you lightly char them for that authentic street corn flavor.
Mayonnaise (1/2 cup): Provides the creamy backbone for the dip; go for full-fat for the best richness.
Sour Cream (1/2 cup): Adds tang and silkiness, balancing out the richer ingredients.
Cotija Cheese (1/2 cup, crumbled): A salty, crumbly Mexican cheese that gives the dip authenticity and a bold, savory kick.
Monterey Jack Cheese (1/2 cup, shredded): Melts beautifully, lending smooth creaminess and a mild, crowd-pleasing cheese flavor.
Lime Juice (2 tablespoons): Delivers that zesty brightness, lifting every spoonful with fresh citrus notes.
Chili Powder (1 tablespoon): Supplies smoky, spicy depth—feel free to add extra if you want a little more heat.
Smoked Paprika (1/2 teaspoon): Enhances the smokiness and brings gorgeous color.
Garlic (2 cloves, minced): Because what’s a party dip without a punch of garlicky goodness?
Fresh Cilantro (1/4 cup, chopped): Offers herby freshness and a pop of green.
Green Onions (2 tablespoons, sliced): For mild onion flavor and pretty flecks of color.
Salt and Pepper (to taste): Essential for fine-tuning the overall flavor; a little makes all the difference.
Butter (1 tablespoon, if sautéing corn): Helps achieve that coveted golden char on your corn.

How to Make Elote Dip – Creamy Mexican Street Corn Dip

Step 1: Char the Corn

If you’re using fresh or frozen corn, start by melting a tablespoon of butter in a large skillet set over medium-high heat. Add your corn and spread it out in an even layer—let it sit undisturbed for a minute or two so it can brown, then stir, repeating until your kernels are beautifully golden and charred in spots (about 5–7 minutes). Using canned corn? Just drain and pat the kernels dry before tossing them in. This step is the secret behind that authentic, smoky street corn flavor!

Step 2: Prepare the Creamy Base

While your corn is cooling, grab a large mixing bowl and whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, minced garlic, and a good pinch of salt and pepper. This creamy, spiced mixture is the luscious backdrop that ties all the bold flavors together.

Step 3: Mix It All Together

Add the lightly cooled corn to your bowl, followed by the cotija and Monterey Jack cheeses, fresh cilantro, and sliced green onions. Stir everything together until every juicy, golden kernel is coated in creamy, cheesy goodness—the visual alone will have you swooning!

Step 4: Garnish and Serve

Transfer your Elote Dip – Creamy Mexican Street Corn Dip into a serving bowl. To finish, sprinkle the top with a little more cotija, a dusting of chili powder, and a handful of extra cilantro—presentation matters, and this step makes it extra inviting. Serve right away, or cover and chill until you’re ready to dig in.

How to Serve Elote Dip – Creamy Mexican Street Corn Dip

Garnishes

An eye-catching finish can turn an already delicious dip into a total showstopper. Sprinkle on extra crumbled cotija, a pinch of chili powder, and a few fresh cilantro leaves. For a pop of color, scatter on thin rounds of green onion or a few chopped jalapeños if you want some heat. A wedge of lime on the side invites guests to squeeze on even more brightness. Every garnish adds more than looks; it enhances the whole Elote Dip – Creamy Mexican Street Corn Dip experience!

Side Dishes

Tortilla chips are the obvious—and delicious—choice, but don’t stop there! Pile it high on warm crostini, scoop with crispy pita chips, or pack scoops of the dip into endive leaves or mini sweet peppers for a fresh, crunchy bite. It’s also fabulous as a taco topper or served alongside grilled meats, rounding out a vibrant Mexican-inspired spread.

Creative Ways to Present

For parties, spoon the dip into small glasses or ramekins for individual servings (so elegant and easy to manage). If you’re hosting a casual gathering, let everyone build their own “elote bowls” by setting out a toppings bar with extra cheese, chopped jalapeños, and hot sauce. You can even slather this Elote Dip – Creamy Mexican Street Corn Dip onto grilled corn for an ultra-indulgent treat!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I can’t promise you will!), keep your Elote Dip – Creamy Mexican Street Corn Dip in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days. If separation occurs from sitting, simply give it a good stir before serving again.

Freezing

While you can technically freeze this dip, I don’t recommend it for the best texture—dairy tends to separate and get grainy once thawed. For optimal creaminess, stick to enjoying the dip fresh or refrigerated. If you must freeze, use a freezer-safe container and consume within a month, and expect a softer, less cohesive dip when reheated.

Reheating

If you prefer your Elote Dip – Creamy Mexican Street Corn Dip warm and melty, gently reheat portions in the microwave for 30-second intervals, stirring between each burst until heated through. You can also bake the dip at 350°F for about 15 minutes, which brings out the savory cheese flavors and makes it extra bubbly—just what you want when the craving for comfort hits.

FAQs

Can I make Elote Dip – Creamy Mexican Street Corn Dip ahead of time?

Absolutely! You can prepare the dip up to a day in advance. Just assemble, cover tightly, and refrigerate—add your final garnishes right before serving for maximum freshness and visual appeal.

What kind of corn is best for this dip?

The magic of this recipe is its flexibility: fresh summer corn is unbeatable for sweetness and crunch, but frozen corn (thawed and well-drained) is a great year-round option. Even canned corn works beautifully; just make sure to drain and pat the kernels dry before charring so you can still achieve a golden, toasty flavor.

Can I make this dip spicier?

Yes! For a bigger kick, stir in diced jalapeños, a dash of hot sauce, or swap regular chili powder for chipotle chili powder. Feel free to sprinkle extra cayenne on top, or serve with spicy hot sauce on the side so guests can customize their heat.

Is there a substitute for cotija cheese?

If you can’t find cotija, feta cheese makes a fantastic stand-in—it has a similar crumbly texture and briny kick. Queso fresco is another excellent alternative. Both will keep your Elote Dip – Creamy Mexican Street Corn Dip delightfully cheesy and authentic-tasting.

Can I serve this dip chilled, or should it be warm?

This dip is ultra-versatile! It’s delicious served warm—bubbly and gooey from the oven—or chilled, when the flavors meld and become even more robust. Try it both ways and see what you love best. It’s a hit at any temperature!

Final Thoughts

If you’re looking for a dependable party pleaser that disappears in minutes, look no further—Elote Dip – Creamy Mexican Street Corn Dip delivers on every front: flavor, comfort, and pure, joyful color. Grab those chips, pour a round of cold drinks, and share the happiness. You’ll find yourself coming back to this recipe again and again!

Elote Dip – Creamy Mexican Street Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: admin
Total Time: 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Elote Dip recipe captures the essence of Mexican street corn in a creamy, flavorful dip that’s perfect for parties or gatherings. It combines charred corn kernels with a blend of cheeses, spices, and tangy mayo and sour cream for a delicious and addictive appetizer.

Ingredients

Scale

Corn:

4 cups corn kernels (fresh, frozen, or canned)

Dip Base:

1/2 cup mayonnaise
1/2 cup sour cream

Cheeses:

1/2 cup cotija cheese (crumbled)
1/2 cup Monterey Jack cheese (shredded)

Seasonings and Herbs:

2 tablespoons lime juice (fresh)
1 tablespoon chili powder
1/2 teaspoon smoked paprika
2 cloves garlic (minced)
1/4 cup fresh cilantro (chopped)
2 tablespoons green onions (sliced)
Salt and pepper to taste
1 tablespoon butter (if sautéing corn)

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Instructions

Sauté the Corn: If using fresh or frozen corn, melt the butter in a large skillet over medium-high heat. Add the corn and sauté for 5-7 minutes until lightly charred. If using canned corn, drain and pat dry before sautéing.
Prepare the Dip Base: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic, salt, and pepper.
Combine Ingredients: Stir in the charred corn, cotija cheese, Monterey Jack cheese, cilantro, and green onions. Mix well until fully combined.
Serve: Transfer the dip to a serving bowl and garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired. Serve warm, at room temperature, or chilled with tortilla chips, crackers, or veggies.