Elote dip is a creamy dip based on the flavors of Mexican street corn. It's fresh, flavorful, and quick and easy to make! Ready in 15 minutes!
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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 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 so it's ready in about 15 minutes. I'm also adding garlic and cilantro to the dip, two ingredients that are not traditionally found in elote.
If you've got fresh corn coming out of your ears (LOL) try my Chicken Thighs with Coconut Creamed Corn, Shrimp Scampi with Corn and Tomatoes, or Fresh Corn Cakes.
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What is elote?
Elote literally translated from Spanish simply means corn. But it's also the name of a popular Mexican street food, which is 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 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.
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 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" Mexican recipes like black beans, enchiladas, and side dishes like this corn salad.
- Fresh lime juice and zest: I can never leave the 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.
PREP 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.
Use the microplane to grate the garlic.
Step 3: Chop the cilantro
Finely chop the cilantro leaves and tender stems.
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.
Tips, make ahead, storage
- 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.
Variations and substitutions
- If you can find Mexican crema, it makes a great swap for the sour cream. It's less sour than sour cream, and has a thinner texture.
- Jalapeño is not a traditional ingredient in elote, but if you like it, you can certainly add some to the dip.
- Feta can be substituted for cotija cheese, but it's a bit saltier, so use less.
- Adjust the spiciness by adding more cayenne or chili powder, or if you prefer milder flavor, you can leave it out completely.
- You could slice scallions on top, in addition to or in place of the cilantro.
- Add a dash of your favorite hot sauce!
Recommended tools and equipment
- Chef's knife and cutting board: To cut the corn kernels off the cob and to chop the cilantro.
- Microplane grater: For zesting the lime and grating the garlic.
- Mixing bowl and silicone spatula: To mix all of the elote dip ingredients together.
Can you use frozen corn to make elote dip?
Yes, you can use frozen corn to make elote dip! This is a great way to enjoy these Mexican flavors 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 to suit it!
- Homemade Pimento Cheese Dip is perfect for any party and can also be used to make sandwiches!
- Dill Pickle Dip is creamy, tart, and tangy and can be customized with your favorite herbs and spices.
- 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!
Elote dip is quick, easy, and loaded with Mexican 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 as a dip with tortilla chips or an easy cold side dish!
Recipe
Elote Dip
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
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, 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.
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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