If you have ever wanted to capture the vibrant, mouthwatering flavors of Mexican street food right in your own kitchen, this Elote Dip – Creamy Mexican Street Corn Dip Recipe is exactly what you need. This dish takes the beloved elote, or Mexican grilled corn on the cob, and transforms it into a rich, creamy dip bursting with smoky, tangy, and slightly spicy notes. Each bite combines tender charred corn with luscious cream cheese, zesty lime, and a sprinkling of crumbly cotija cheese, making it the perfect crowd-pleaser for parties or cozy nights in. Once you try this recipe, it will quickly become an iconic favorite to whip up whenever you want a little fiesta on your table.
Ingredients You’ll Need
What makes this Elote Dip – Creamy Mexican Street Corn Dip Recipe so irresistible is how simple and accessible the ingredients are, yet each plays an essential role in creating the perfect balance of flavor, texture, and color. From the creamy dairy base to the aromatic spices and fresh herbs, these components come together effortlessly.
- Corn kernels: Fresh, frozen, or canned corn works here; fresh or frozen will give you the best texture and sweetness for that authentic elote feel.
- Olive oil: Used for lightly charring the corn to bring out those rich, smoky notes reminiscent of street corn stands.
- Mayonnaise: Adds a silky richness to complement the tanginess of the other dairy ingredients.
- Sour cream: Provides a creamy, tangy kick that brightens the dip perfectly.
- Cream cheese: Softened and smooth, cream cheese is the luscious backbone that holds everything together.
- Garlic: Freshly minced to infuse a subtle sharpness that balances the sweetness of the corn.
- Lime juice: A splash of lime juice introduces that essential citrus zing familiar in authentic Mexican cuisine.
- Chili powder: Adds gentle warmth and depth of flavor without overpowering.
- Smoked paprika: For that smoky hint that mimics the char from the grill or skillet.
- Cumin: Earthy and aromatic, cumin enhances the savory qualities of the dip.
- Salt and black pepper: To season and balance all the other flavors.
- Cotija cheese: Crumbled for a salty, crumbly topping that finishes the dish with authentic flair.
- Fresh cilantro: Chopped for a burst of herbaceous freshness.
- Green onions: Sliced to add a mild oniony crunch and bright color.
- Optional jalapeño: For those who love a little extra heat and dimension in their dip.
How to Make Elote Dip – Creamy Mexican Street Corn Dip Recipe
Step 1: Char the Corn
Begin by heating olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until the corn is lightly charred and golden. This step is crucial because it brings out the smoky flavor that is signature to elote, making the dip truly sing. Once done, remove from heat and let the corn cool slightly so you don’t scramble the eggs in the next step.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine mayonnaise, sour cream, softened cream cheese, minced garlic, fresh lime juice, chili powder, smoked paprika, cumin, salt, and black pepper. Whisk everything together until smooth and creamy. This luscious mixture is the heart of the dip, balancing tangy, spicy, and savory layers into a velvety texture everyone will love.
Step 3: Combine Ingredients
Fold the charred corn kernels into the creamy mixture along with crumbled cotija cheese, chopped cilantro, sliced green onions, and jalapeño if you decide to add that extra kick. Stir everything gently until all the ingredients are evenly incorporated, making sure every bite has a little bit of everything.
Step 4: Bake or Serve Chilled
Transfer the mixture to a baking dish and bake in the oven at 375°F until the dip is hot and bubbly, usually about 15 minutes. If you prefer, you can also serve this dip chilled—it’s equally delicious cold and makes for a refreshing appetizer on warm days.
How to Serve Elote Dip – Creamy Mexican Street Corn Dip Recipe
Garnishes
To make your Elote Dip look as good as it tastes, top it with a generous sprinkle of cotija cheese, fresh cilantro leaves, and a squeeze of lime juice right before serving. These garnishes add bursts of texture, freshness, and acidity that elevate the entire dip to new heights.
Side Dishes
This dip shines when paired with tortilla chips, crunchy crackers, or even crisp vegetable sticks like jicama, cucumber, and bell peppers. You can also use it as a spread on warm tortillas for mini Mexican-inspired sandwiches or as a topping for grilled meats and roasted veggies.
Creative Ways to Present
If you’re feeling adventurous, scoop the dip into small, individual ramekins for a fun party presentation. Another crowd-pleasing idea is dolloping it onto baked potatoes or serving alongside a hearty bowl of chili—such ways add variety and flair to your table while still showcasing this creamy delight.
Make Ahead and Storage
Storing Leftovers
This dip keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen with time, making your leftovers even more irresistible the next day.
Freezing
While freezing is possible, the creamy texture may slightly change upon thawing. If you choose to freeze the Elote Dip, place it in a freezer-safe container and use it within 1 month for best quality. Thaw overnight in the fridge before reheating or serving cold.
Reheating
To reheat, simply warm the dip in a microwave-safe dish or oven until heated through and bubbly again. Stir midway for even heating. Avoid overheating to keep the creamy texture intact and prevent separation.
FAQs
Can I use frozen corn for this dip?
Absolutely! Frozen corn works wonderfully and is often more convenient. Just be sure to thaw and drain it well before charring to achieve the best texture.
Is this dip spicy?
This Elote Dip has a mild warmth from chili powder and smoked paprika. You can easily adjust the spice level by adding jalapeño or leaving it out for a more family-friendly flavor.
Can I make this dip vegan?
To make a vegan version, swap mayonnaise and sour cream for plant-based alternatives and use vegan cream cheese. Nutritional yeast can replace cotija cheese for that cheesy finish.
What can I use if I don’t have cotija cheese?
Feta cheese is a great substitute for cotija, offering similar saltiness and crumbly texture that complements the dip wonderfully.
Is it better to serve this dip warm or cold?
Both ways are fantastic! Serving warm brings out the creamy melted flavors, whereas cold serving is refreshing and just as flavorful—choose based on your occasion and preference.
Final Thoughts
This Elote Dip – Creamy Mexican Street Corn Dip Recipe is truly a celebration of bold flavors and comforting creaminess that’s perfect anytime you want to impress your friends or treat yourself. It’s easy to make, irresistibly delicious, and endlessly versatile. Give it a try, and watch it become a star at your next gathering or simply a beloved snack for cozy nights in.
Print
Elote Dip – Creamy Mexican Street Corn Dip Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy Mexican street corn dip, inspired by traditional elote flavors, features charred corn kernels mixed with a tangy blend of mayonnaise, sour cream, cream cheese, and authentic Mexican spices. Garnished with cotija cheese, fresh cilantro, and a hint of lime, it makes an irresistible appetizer perfect for parties or casual gatherings.
Ingredients
Corn
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1 tablespoon olive oil
Dip Base
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons lime juice
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish & Mix-ins
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
- Char the Corn: Heat olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and fragrant, about 5-7 minutes. Remove from heat and let the corn cool slightly.
- Prepare the Dip Base: In a large mixing bowl, combine the mayonnaise, sour cream, softened cream cheese, minced garlic, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper. Whisk together until the mixture is smooth and creamy.
- Combine Ingredients: Stir the charred corn into the creamy base along with the crumbled cotija cheese, chopped cilantro, sliced green onions, and jalapeño if using. Mix gently but thoroughly to combine all the flavors.
- Bake or Serve: Transfer the dip mixture to a baking dish. For a warm dip, bake in a preheated oven at 375°F (190°C) for about 10 minutes until hot and bubbly. Alternatively, serve the dip chilled if preferred.
- Garnish and Serve: Before serving, garnish the dip with extra crumbled cotija cheese, fresh cilantro leaves, and a squeeze of lime juice. Serve with tortilla chips, crackers, or fresh vegetable sticks.
Notes
- This dip can be enjoyed either warm or chilled based on your preference.
- For enhanced smokiness, try grilling the corn instead of pan-searing.
- Perfect served with tortilla chips, crackers, or fresh vegetables for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop and Baking
- Cuisine: Mexican Inspired
