Elote Dip: Creamy Mexican Street Corn Dip Recipe
Introduction
Elote Dip captures all the flavors of classic Mexican street corn in a creamy, shareable dish. This easy-to-make dip is perfect for parties or casual gatherings, combining charred corn, tangy cheese, and a hint of spice. Serve it with tortilla chips for an irresistible snack.
Ingredients
- 6 ears of corn, husked
- 4 tablespoons butter, divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Tortilla chips, for serving
Instructions
- Step 1: Preheat your grill to medium-high heat. Brush the husked corn with 2 tablespoons of melted butter. Place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes.
- Step 2: Let the grilled corn cool slightly. Stand each ear upright on a cutting board and carefully cut the kernels off the cob.
- Step 3: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced jalapeño and garlic, sautéing for 1-2 minutes until fragrant.
- Step 4: Add the grilled corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally to combine the flavors.
- Step 5: Remove the skillet from heat and allow it to cool slightly. Stir in the mayonnaise, sour cream, Cotija cheese, and chopped cilantro until well combined.
- Step 6: Add lime juice, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly and adjust seasonings to taste.
- Step 7: Cover the skillet or transfer the dip to an airtight container and refrigerate for at least 30 minutes to let the flavors meld. For best results, chill for 1-2 hours.
- Step 8: Before serving, stir the dip well. Transfer to a serving bowl and garnish with extra Cotija cheese and chopped cilantro. Serve with tortilla chips.
Tips & Variations
- For a smoky flavor, consider roasting the corn in the oven at 400°F (200°C) for 20-25 minutes instead of grilling.
- If you prefer a milder dip, omit the jalapeño or reduce the amount to suit your taste.
- Try adding a dash of hot sauce or a sprinkle of cayenne pepper for extra heat.
- Substitute Cotija cheese with feta or queso fresco if Cotija is unavailable.
Storage
Store leftover elote dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This dip is best enjoyed chilled but can be served at room temperature if preferred. Do not freeze, as the texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen or canned corn instead of fresh ears?
Fresh corn offers the best flavor and texture for this recipe, but you can use frozen corn—thawed and drained—or canned corn in a pinch. If using canned, rinse well and sauté to remove extra moisture before mixing with the other ingredients.
Is there a dairy-free version of this dip?
Yes, you can substitute mayonnaise and sour cream with dairy-free alternatives and use a vegan cheese in place of Cotija. Adjust seasonings as needed to balance the flavors.
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Elote Dip: Creamy Mexican Street Corn Dip Recipe
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: About 4 cups of dip, serves 8-10 1x
Description
Elote Dip is a creamy, flavorful Mexican street corn dip that combines tender grilled or roasted corn kernels with a rich blend of butter, mayonnaise, sour cream, Cotija cheese, and spices. Perfect for sharing, it captures the smoky, tangy essence of traditional elote with a smooth, dippable texture, served best with crunchy tortilla chips.
Ingredients
Corn and Butter
- 6 ears of corn, husked
- 4 tablespoons butter, divided
Dip Base
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
Seasonings
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Serving
- Tortilla chips, for serving
Instructions
- Prepare the Corn: Preheat your grill to medium-high heat. Brush the husked corn with 2 tablespoons of melted butter. Place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Alternatively, you can use the oven for roasting, as described in the next step.
- Roast Corn (Optional): Preheat your oven to 400°F (200°C). Brush the husked corn with 2 tablespoons of melted butter and place it on a baking sheet. Roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned. This is an optional method if you prefer oven-roasted corn.
- Boil Corn (Alternative Method): Bring a large pot of salted water to a boil. Add the husked corn and cook for about 5-7 minutes, or until the kernels are tender. This is an alternative if you prefer boiled corn for the dip.
- Cut the Kernels: Let the cooked corn cool slightly. Stand the corn upright on a cutting board and carefully cut the kernels off the cob using a sharp knife.
- Sauté Jalapeño and Garlic: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced jalapeño and garlic and sauté for about 1-2 minutes until fragrant. This step infuses the butter with flavor.
- Cook Corn in Skillet: Add the cooked corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally to incorporate flavors.
- Combine Dip Ingredients: Remove the skillet from the heat and let it cool slightly. Add mayonnaise, sour cream, Cotija cheese, and chopped cilantro to the skillet. Stir until the mixture is well combined.
- Season the Dip: Add lime juice, chili powder, smoked paprika, salt, and black pepper to the dip. Stir thoroughly and adjust seasonings according to taste for the perfect balance of tang and spice.
- Chill the Dip: Cover the skillet or transfer the dip to an airtight container. Refrigerate for at least 30 minutes, preferably 1-2 hours, to allow the flavors to meld and develop.
- Serve: Before serving, stir the dip. Transfer to a serving bowl, garnish with extra crumbled Cotija cheese and chopped cilantro. Serve chilled or at room temperature with tortilla chips for dipping.
Notes
- For smoky flavor, grilling the corn is preferred, but roasting or boiling are good alternatives.
- Adjust jalapeño quantity based on your spice tolerance.
- Use fresh Cotija cheese for authentic taste; feta can be a substitute but will alter the flavor.
- Chilling the dip enhances the flavor but can be served immediately if needed.
- Can be prepared a day in advance and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: Elote dip, Mexican street corn dip, creamy corn dip, grilled corn dip, Cotija cheese dip, appetizer, party dip
