All the smoky, cheesy, spicy flavor of Mexican street corn in a dip you can eat with a chip. ♡
Charring the corn in a hot dry skillet builds the same smoky sweetness you get from an actual street cart grill. Mayonnaise and cotija cheese give it that rich, salty creaminess that makes elote so addictive, and a hit of chili powder and lime wakes the whole thing up. Warm or room temperature, it doesn’t matter. Either way it goes fast.
This is the dip that gets photographed at every party. Let’s make it together.
Ingredients
Elote Corn Dip
- 4 cups corn kernels, fresh or frozen (about 4 ears of corn)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese, crumbled (plus more for topping)
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped
- 1 tbsp butter or oil for charring
- Salt to taste
Optional add-ins:
Why This Elote Corn Dip Works
Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.
Why This Elote Corn Dip Works
Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved. This Mexican street corn dip is a keeper.
- Diced jalapeno for extra heat
- Feta as a substitute for cotija
- A pinch of tajin on top
- Shredded pepper jack stirred in
- Cream cheese for extra body
How to Make Elote Corn Dip
- Char. Heat a large skillet over high heat until very hot. Add butter, then corn in a single layer. Do not stir for 2 to 3 minutes until the bottom chars deeply. Stir once and let it char another 2 minutes. (This is the whole flavor. Don’t rush it.)
- Season. Add minced garlic to the corn and cook 30 seconds until fragrant. Remove from heat and let cool for 5 minutes so the mayo base doesn’t break.
- Mix. In a large bowl, combine mayonnaise, sour cream, half the cotija, lime juice, chili powder, smoked paprika, and cayenne. Stir until smooth.
- Combine. Add the charred corn and garlic to the bowl. Fold everything together until the corn is fully coated in the creamy base. Taste and adjust lime and salt.
- Top. Transfer to a serving bowl. Top with remaining cotija, a sprinkle of chili powder, fresh cilantro, and an extra squeeze of lime. Serve warm or at room temperature with tortilla chips.
Tips for the Best Elote Corn Dip
- Use a cast iron or stainless pan for charring. Nonstick pans don’t get hot enough to properly char corn and you end up steaming it instead.
- Don’t stir too early. Let the corn sit on the hot pan untouched for at least 2 to 3 minutes before you move it. That stillness is what creates the char.
- Frozen corn works great here. Thaw and pat dry before charring so it doesn’t steam in the pan from excess moisture.
- Cotija is salty. Taste before adding salt, especially if your chips are also salted.
- Serve it warm for parties. A quick 5 minutes in a 300F oven gets it back to temperature without drying it out.
- Tajin on top adds a tangy chile-lime kick that takes this dip to another level right at the end.
Fun Variations to Try
- Hot Elote Dip: Add 4 oz of cream cheese and bake at 375F for 20 minutes for a warm, bubbly party dip version.
- Elote Pasta Salad: Toss the charred corn mix with cooked pasta and a little extra mayo for a crowd-pleasing summer side.
- Grilled Corn Version: Use fresh corn grilled directly on a gas flame or outdoor grill for even more char and smokiness.
- Spicy: Add a finely diced fresh serrano or two extra pinches of cayenne for a version that really bites back.
- No Mayo: Replace mayonnaise with Mexican crema for a lighter, tangier dip with the same creamy base.
- Elote Cups: Serve in individual cups with a spoon for a portable party version that skips the chip entirely.
Elote Corn Dip
A creamy, smoky Mexican street corn dip with charred corn, cotija cheese, chili powder, and fresh lime that disappears at every party.
Ingredients
Method
- Heat a large skillet over high heat. Add butter, then corn in a single layer. Let sit undisturbed for 2 to 3 minutes until charred. Stir once and char another 2 minutes.
- Add garlic to the corn and cook 30 seconds. Remove from heat and cool for 5 minutes.
- In a large bowl, mix mayonnaise, sour cream, half the cotija, lime juice, chili powder, smoked paprika, and cayenne until smooth.
- Add charred corn to the bowl and fold until fully combined. Taste and adjust lime and salt.
- Transfer to a serving bowl. Top with remaining cotija, chili powder, cilantro, and a squeeze of lime. Serve with tortilla chips.
Notes
Use a cast iron or stainless steel pan over high heat to properly char the corn. Nonstick pans won't get hot enough. Don't stir the corn for at least 2 to 3 minutes at a time to build real char and smoky flavor.
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What is cotija cheese and where do I find it?
Cotija is a firm, salty Mexican cheese that crumbles like feta. You can find it in the specialty cheese section or Latin foods aisle of most grocery stores. Feta is the best substitute if you can’t find it, though cotija is saltier and drier.
Can I make elote corn dip ahead of time?
Yes. Make the full dip and refrigerate for up to 24 hours. The flavors actually get better as it sits. Stir well before serving and add fresh cotija and cilantro on top right before serving.
Can I use canned corn?
Yes, but drain and dry it very well first. Canned corn won’t char as well as fresh or frozen because it’s already fully cooked and softer. Use it in a pinch and accept a less smoky result.
Is elote corn dip served hot or cold?
Both work. The dip is usually served at room temperature or slightly warm. If you want it hot, transfer to an oven-safe dish and warm at 300F for 10 minutes, or serve it as a baked dip with cream cheese mixed in.
What do I serve with elote corn dip?
Tortilla chips are the classic choice. Thick ones hold up best to this heavy dip. You can also serve it with toasted pita chips, cucumber slices, or use it as a topping for tacos and nachos.
