This cold elote dip is based on the flavors of Mexican street corn and it’s a no-cook recipe! It's made with fresh corn cut right of the cob, sour cream and mayo to give it a creamy texture, and finished with lime juice for a bright punch of flavor. 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 I enjoyed while traveling in Mexico.
You can find all kinds of interpretations and variations of elote dip, my version is served cold with and there is absolutely no cooking whatsoever! It's one of my favorite Mexican recipes, I like to serve it with tortilla chips, alongside other dips like avocado crema and tomatillo salsa with a mezcal margarita! Now that's what I call a stellar happy hour situation!
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Cold elote dip ingredients
- Fresh sweet corn on the cob: I like to use fresh corn cut right off the cob when it's in season in recipes like corn cakes and corn chowder, and elote dip is no exception. The sweetness and texture is unmatched! Look for ears of corn that have bright green husks, and silks that are golden, not brown.
- Mayonnaise and sour cream: Duke's Mayonnaise is my favorite, it's made with more yolks and I think it has a superior creaminess. Use full-fat sour cream for best results, but low-fat will also work. Mexican crema can also be used instead of sour cream.
- 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 corn and shishito salad. Feta cheese is a good substitution.
- Fresh lime juice and zest: I always use the citrus zest when I'm using the juice, to add freshness and aroma.
- Garlic: I like a bit of garlic to bring a savory aspect to balance the sweetness of the 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
*Ingredients with measurements are listed in the recipe card below.
How to make cold 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.
Debra's tip: Zest the lime before you juice it!
Always! 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.
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Step 4: Mix up the cold elote dip!
In the bowl with the corn, add the mayonnaise, sour cream, chopped cilantro, lime juice, cayenne, kosher salt, ยพ cup of the crumbled cotija cheese, and ยพ 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.
- To store leftovers: Place in an airtight container in the refrigerator for up to 2 days. Do not freeze elote dip.
Can you use frozen corn to make cold elote dip?
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!
- Dill Pickle Dip is creamy, tart, and tangy and can be customized with your favorite herbs and spices.
- Homemade Pimento Cheese Dip is perfect for any party and can also be used to make sandwiches!
- Cheesy Brussels Sprouts Dip is served hot from the oven with crispy bits of brussels sprouts on top. What could be better than that?
- Roasted Red Pepper Dip uses jarred roasted peppers and you can make it in 5 minutes!
Debra's Details: Cold elote dip is a quick no-cook recipe that's loaded with Mexican flavors!
- No cooking. Zero. Nada.
- 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
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, substitute feta if you can't find it)
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- pinch chili powder
- lime wedges for serving
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.
- 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.
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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 get 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 = better texture and flavor: This 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.
- To store: Place an airtight container in the refrigerator for up to 2 days. The corn will continue to release water the longer it is stored, so that will affect the creaminess over time. Do not freeze elote dip.
- 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.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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