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Elote dip in a round serving dish surrounded with chips, some lime slices and jalapeno slices, and some fresh cilantro.
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Elote Dip

Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion.
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 244kcal
Author Chellie Schmitz
Cost $7

Equipment

Ingredients

  • 8 ears of corn grilled and cut off the cob.
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper seeded and chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 lime juiced
  • Salt and pepper to taste
  • ¼ -½ cup shredded cheddar or colby jack or monterey jack (optional for making a hot dip).

Instructions

  • In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño pepper, smoked paprika, chili powder, cumin, lime juice, salt, and pepper. Mix well.
  • Add the corn kernels to the mixing bowl and stir until well combined. Adjust seasoning to taste.
  • Transfer to a serving bowl and add additional cotija cheese and cilantro to the top as a garnish.
  • Serve immediately or cover and refrigerate until ready to serve. It's best if you can give it 30 minutes to chill so flavors can meld.
  • Serve with tortilla chips, crackers, or as a topping for tacos or nachos.

TO MAKE THIS A HOT DISH:

  • Preheat the oven to 350°
  • Follow the first two instructions above, then transfer the mixture to a heat safe dish. An 8x8 dish, or any ovenproof dish works.
  • Add the shredded cheese to the top, and bake for 15-20 minutes or until the cheese is melted and the dip is warmed throughout.
  • Serve with tortilla chips.

Notes

  • Canned corn or frozen thawed corn can be used in this recipe for ease. For canned corn, I recommend the fire roasted for added flavor. You’ll need 2- 14.5 ounce cans. For thawed frozen corn, you can saute’ it in a small fry pan with a bit of butter to get additional flavor and a few charred pieces. Watch carefully, it will pop when it gets hot and sometimes jump out of the pan. Use a scant 4 cups.
  • Cotija cheese is a type of queso fresco. It is sold in a block, and crumbles very easily. In my grocery store it is in the refrigerated section at the very end of the shredded cheese section. You can also find it at a Mexican supermarket.
  • You can increase the spiciness of this dish by increasing the amount of jalapeno, or adding some ground cayenne pepper. Start with ¼ teaspoon of ground cayenne, taste and adjust to your preference.
  • Only add the additional shredded cheese if making this a hot dish. The reason for this is because it adds that melted cheese goodness.
  • Using grilled corn cut off the cob adds flavor and depth to this dish.
  • If you’re making the warm version, I recommend freshly grating the cheese yourself as it melts and tastes better than the pre-shredded cheese.

Nutrition

Calories: 244kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 240mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 1mg