This elote dip recipe is based on the flavors of Mexican street corn and served cold. It’s fresh, flavorful, and quick and easy to make! Ready in 15 minutes!
If you know me at all, you know I can never get enough fresh sweet corn in when it’s in season, so let’s make elote dip! It’s creamy, light, citrusy, and a little spicy! It’s a dip based on the flavors of Mexican street corn, a popular street food in Mexico and beyond.
You can find all kinds of interpretations and variations of elote dip, my version is served cold with fresh corn sliced directly off the cob, so it’s ready in about 15 minutes. I’m also adding garlic and cilantro to the dip, two ingredients that are not traditional in elote.
Serve elote corn dip as a cold starter with other Mexican recipes like black beans and green chilaquiles and don’t forget the mezcal margaritas!
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Elote dip ingredients
- Fresh sweet corn on the cob: I like to make elote dip with fresh corn kernels cut straight from the cob. The sweetness is unmatched. Look for ears of corn that have bright green husks, and silks that are golden, not brown.
- Mayonnaise: One source of our creaminess! Duke’s Mayonnaise is my favorite, it’s made with more yolks and I think it has a superior texture. Of course, use what you have if you can’t find it.
- Sour cream: The second creamy ingredient. Use full-fat sour cream for best results, but low-fat will also work.
- Cotija cheese: Cotija is a Mexican cheese made from cow’s milk. It has a crumbly texture and a salty, milky flavor. It’s not a melting cheese, it’s made for “finishing” dishes like enchiladas or sweet corn salad.
- Fresh lime juice and zest: I can never leave citrus zest behind, so we’ll use it to add freshness and aroma.
- Garlic: I like a bit of garlic to bring a savory aspect to balance the sweet corn.
- Cayenne pepper and chili powder: This will give us some spicy kick!
- Cilantro: Not a traditional elote ingredient, but I like the flavor it brings to the dip.
- Kosher salt
- Tortilla chips: For serving.
How to make elote dip
Step 1: Cut the corn kernels off the cob
Shuck the corn, then lay a kitchen towel down on the counter. Stand the corn up so the stem end is on the counter surface.
Place the part of the knife blade closest to your hand at the top of the cob and let it slide down the cob toward the tip of the knife. The corn kernels will all fall onto the towel, then scoop up the towel and dump them into a large mixing bowl.
Step 2: Zest and juice the limes, grate the garlic
Use a microplane grater to zest the lime, then slice in half and juice it. Use the microplane to grate the garlic.
Pro tip
Always zest the lime before you juice it. It’s not impossible to zest a lime that has already been squeezed, but it’s very difficult.
Step 3: Chop the cilantro
Finely chop the cilantro leaves and don’t forget the tender stems, they have so much flavor.
Step 4: Mix up the elote dip!
In the bowl with the corn, add the mayonnaise, sour cream, chopped cilantro, lime juice, cayenne, kosher salt, ¾ cup of the crumbled cotija cheese, and ¾ of the lime zest.
Stir until all ingredients are combined. Taste for seasoning and adjust salt or lime juice if necessary.
Transfer the elote dip to a serving bowl and top with the remaining cheese and lime zest. Sprinkle it with chili powder and serve with extra lime wedges on the side.
Expert tips
- Store limes at room temperature to yield the most juice: Cold limes just won’t give up much juice! If you’ve already put them in the refrigerator, allow them to come to room temp before using.
- Grating the garlic allows the flavor to mix more evenly throughout the dip: This also saves you from biting down on a big chunk of raw garlic.
- I don’t recommend making elote dip in advance: Once you mix all of the ingredients together, the corn kernels will start to give up their water, so you might lose out on some of the creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days: Do not freeze elote dip.
Variations and substitutions
- Swap Mexican crema for sour cream: It’s less sour than sour cream, and has a thinner texture.
- Increase the spice with jalapeño: Not a traditional ingredient in an elote recipe, but if you like it, you can certainly add some to the dip.
- Use feta in place of Cotija: It’s a bit saltier, so use less.
- Add more cayenne or chili powder: If you really like it spicy, go for it! If you prefer milder flavor, you can leave these spices out completely.
- Top with scallions instead of cilantro: Scallions on top would be delicious, and you’re still firmly in the right flavor profile to complement Mexican corn dip.
- Try a dash of your favorite hot sauce: I like Cholula or Tapatío.
FAQ
Elote literally translated from Spanish simply means corn. But it’s also the name of a popular Mexican street food, which is warm, roasted corn on the cob that’s smeared with mayonnaise, cotija cheese, sometimes butter, sometimes Mexican crema, doused with lime and covered in chili powder.
This cold dip is inspired by the flavors of elote, but it is not a traditional Mexican street corn recipe. Yvette from Muy Bueno and Pati Jinich both have excellent authentic elote recipes if you’d like to learn more.
Yes! you can use frozen corn to make elote dip! This is a great way to enjoy this cold Mexican dip when fresh corn isn’t in season. Thaw it in the refrigerator first, then make sure it is drained well before mixing with the other ingredients.
More creamy dip recipes
I do love a good dip!! Whatever kind of mood you’re in, I’ve got a creamy dip recipe to suit it!
Elote corn dip is easy, and loaded with Mexican street food flavors!
- Ready in 15 minutes!
- Quick prep: Just slice the corn kernels off the cob, juice and zest some limes, grate some garlic and mix!
- Cojita cheese, sour cream and fresh lime add up to great Mexican flavor.
- It’s vegetarian and gluten free!
- Serve elote as a dip with tortilla chips or an easy cold side dish!
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Recipe
Elote Dip Recipe
This elote dip recipe is based on the flavors of Mexican street corn and served cold. It’s fresh, flavorful, and quick and easy to make! Ready in 15 minutes!
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Servings: 6
Calories: 278kcal
Ingredients
- 4 cups fresh sweet corn from 5-8 ears (or use frozen, see note)
- ½ cup finely chopped fresh cilantro
- 2 tablespoon fresh lime juice
- zest of one lime divided
- 2 cloves garlic
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 cup crumbled cotija cheese divided
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- pinch chili powder
- lime wedges for serving
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Instructions
-
Shuck the corn, then lay a kitchen towel down on the counter. Stand the corn up so the stem end is on the counter surface. Place the part of the knife blade closest to your hand at the top of the cob and let it slide down the cob toward the tip of the knife. The corn kernels will all fall onto the towel, then scoop up the towel and dump them into a large mixing bowl.
-
Use a microplane grater to zest the lime, then slice in half and juice it. Then grate the garlic.
-
Finely chop the cilantro leaves and tender stems.
-
In the bowl with the corn, add the mayonnaise, sour cream, lime juice, chopped cilantro, cayenne, garlic, kosher salt, ¾ cup of the cotija, and ¾ of the lime zest. Stir until all ingredients are combined. Taste for seasoning and adjust salt or lime juice if necessary.
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Transfer to a serving bowl and top with the remaining cheese and lime zest. Sprinkle it with chili powder and serve with extra lime wedges on the side.
Notes
- You can substitute frozen corn for fresh. Thaw it in the refrigerator first, then make sure it is drained well before mixing with the other ingredients.
- Store limes at room temperature to yield the most juice. Cold limes just won’t give up much juice! If you’ve already put them in the refrigerator, allow them to come to room temp before using.
- Grating the garlic allows the flavor to mix more evenly throughout the dip, and saves you from biting down on a big chunk of raw garlic.
- I don’t recommend making elote dip in advance. Once you mix all of the ingredients together, the corn kernels will start to give up their water, so you might lose out on some of the creamy texture.
- If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Do not freeze elote dip.
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Nutrition
Calories: 278kcal | Carbohydrates: 24g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 564mg | Potassium: 278mg | Fiber: 3g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 1mg
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