If you love Mexican street corn, then this elote dip is about to become your new obsession. It's got all those amazing charred, creamy, tangy, spicy flavors you love about elote, but in a warm, gooey, totally shareable dip form.
You’ll love this elote dip
It’s full of flavor. Every bite has so much flavor. The roasted corn adds a sweet char, the lime brings brightness, and the spices tie it all together perfectly.
It’s easy to make. This dip comes together in about 30 minutes, and most of that is hands-off baking time. Roast the corn, mix everything together, bake, and you're done.
It’s the perfect game day snack. Whether you're hosting for the big game, having friends over for movie night, or just need something delicious to bring to a potluck, this elote dip is a guaranteed crowd-pleaser.
Ingredients
Corn. The star ingredient! I use frozen corn for convenience, but fresh corn cut off the cob or canned (but drained!) corn works beautifully too.
Butter or Oil. This ensures that the corn doesn’t stick to your skillet when you are roasting it.
Smoked Paprika. Adds a subtle smoky depth that mimics the flavor of grilled street corn.
Garlic Powder. Because garlic makes everything better.
Cumin. This warm, earthy spice is essential for that authentic Mexican flavor. But, if you’re the type of person who doesn’t looooove cumin, leave it out! There are plenty of other flavors in this spice mix.
Chili Powder. Brings a gentle heat and a touch of complexity.
Mayonnaise. This adds creaminess and richness to the base of the dip. It's classic elote flavor.
Sour Cream. Balances out the mayo with a little tang and keeps the dip nice and smooth. You can also use Greek yogurt in place of the sour cream, too!
Monterey Jack Cheese. This melts like a dream and adds a mild, creamy flavor that doesn't overpower the other ingredients.
Pepper Jack Cheese. Brings a little heat and extra flavor. If you want it spicier, use more pepper jack. If you want it milder, swap it all for Monterey Jack.
Lime Juice. Fresh lime juice brightens everything up and adds that signature elote tang.
Salt. Salt at the very end as a finishing touch to your dip!
Crumbled Cojita Cheese. This salty, crumbly Mexican cheese is the classic elote topping. It adds the perfect finishing touch.
How to make elote dip
- Preheat your oven to 375F
- In a medium - large skillet, melt your butter or heat up your oil (depending on which one you are using), and add in your 2 cups of corn.
- Season with your seasoning blend of smoked paprika, garlic powder, cumin, and chili powder.
- Stir occasionally and cook over a medium-high flame until your corn is charred.
- While your corn is charring, in a large bowl, combine mayo, sour cream, 2 cups shredded cheese, and lime juice.
- Fold the roasted corn into the creamy mixture. Taste and adjust salt, lime, or spice.
- Transfer the dip to an oven-safe baking dish or skillet, and top with 1 cup of shredded cheese.
- Bake at 375°F for 20-25 minutes.
- Remove from the oven and sprinkle with cojita cheese, the last ½ cup of your roasted corn and some extra seasoning.
- Serve with tortilla chips and enjoy!
Substitutions and variations
Cheese. Feel free to swap in your favorite melty cheeses. Cheddar, Colby Jack, or even a Mexican cheese blend would all work great. Just make sure at least some of it is a good melting cheese.
Mexican Crema. Use Mexican crema instead of sour cream for an even richer, slightly sweeter flavor. It's more traditional for elote and tastes amazing.
Seasoning. Add a pinch of cayenne for extra heat, or stir in some Tajín for that classic chili-lime kick. You could also add a bit of hot sauce if you like things spicy.
Storing and reheating leftover elote dip
If you have leftovers, store the dip in an airtight container in the fridge for up to three days. You can absolutely eat it cold, or you can reheat it in the oven. To do that, pop it in a 350°F oven for about 15 minutes, or until warmed through. You can also microwave individual portions, but the oven keeps the texture better. You might want to add a fresh sprinkle of cotija and cilantro after reheating to freshen it up.
FAQs
What are the ingredients in a traditional elote?
Traditional elote is Mexican street corn that's grilled and then slathered with a mixture of mayo or crema, cotija cheese, chili powder, lime juice, and sometimes hot sauce. It's smoky, creamy, tangy, and a little spicy.
Is elote made with mayo or crema?
Both! It depends on where you get it and personal preference. Some vendors use mayonnaise, some use Mexican crema, and some use a combination of both. Crema is a bit thinner and tangier than mayo, but both work beautifully.
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Want more easy appetizers?
Elote Dip
If you love Mexican street corn, then this elote dip is about to become your new obsession. It's got all those amazing charred, creamy, tangy, spicy flavors you love about elote, but in a warm, gooey, totally shareable dip form.
Ingredients
- 2 ½ cups corn, save ½ cup of roasted corn for the top!
- 1 tablespoon butter or oil
- 1 tablespoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ cup mayo
- ½ cup sour cream
- 1 tablespoon lime juice
- ½ cup shredded Monterey Jack
- ½ cup crumbled cotija cheese (plus more for topping)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375F
- In a medium - large skillet, melt your butter or heat up your oil (depending on which one you are using), and add in your 2 cups of corn.
- Season with your seasoning blend of smoked paprika, garlic powder, cumin, and chili powder.
- Stir occasionally and cook over a medium-high flame until your corn is charred.
- While your corn is charring, in a large bowl, combine mayo, sour cream, 2 cups shredded cheese, and lime juice.
- Fold the roasted corn into the creamy mixture. Taste and adjust salt, lime, or spice.
- Transfer the dip to an oven-safe baking dish or skillet, and top with 1 cup of shredded cheese.
- Bake at 375°F for 20-25 minutes.
- Remove from the oven and sprinkle with cojita cheese, the last ½ cup of your roasted corn and some extra seasoning.
- Serve with tortilla chips and enjoy!
Notes
Substitutions and variations
Cheese. Feel free to swap in your favorite melty cheeses. Cheddar, Colby Jack, or even a Mexican cheese blend would all work great. Just make sure at least some of it is a good melting cheese.
Mexican Crema. Use Mexican crema instead of sour cream for an even richer, slightly sweeter flavor. It's more traditional for elote and tastes amazing.
Seasoning. Add a pinch of cayenne for extra heat, or stir in some Tajín for that classic chili-lime kick. You could also add a bit of hot sauce if you like things spicy.
Storing and reheating leftover elote dip
If you have leftovers, store the dip in an airtight container in the fridge for up to three days. You can absolutely eat it cold, or you can reheat it in the oven. To do that, pop it in a 350°F oven for about 15 minutes, or until warmed through. You can also microwave individual portions, but the oven keeps the texture better. You might want to add a fresh sprinkle of cotija and cilantro after reheating to freshen it up.
FAQs
What are the ingredients in a traditional elote?
Traditional elote is Mexican street corn that's grilled and then slathered with a mixture of mayo or crema, cotija cheese, chili powder, lime juice, and sometimes hot sauce. It's smoky, creamy, tangy, and a little spicy.
Is elote made with mayo or crema?
Both! It depends on where you get it and personal preference. Some vendors may use mayonnaise, some use Mexican crema, and some use a combination of both. Crema is a bit thinner and tangier than mayo, but both work beautifully.
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