If you’re craving all the bold, tangy, and creamy flavors of Mexican street corn, but want a shareable snack that’s ready in just 20 minutes, Easy Elote Dip is your new best friend. This vibrant dip brings together sweet, charred corn with creamy mayo and sour cream, zesty jalapeño, garlic, and a squeeze of lime, all finished off with plenty of crumbly cotija cheese and fresh cilantro. Whether you’re planning a laid-back gathering or just need a reason to break out a bag of tortilla chips, this recipe guarantees a dip that everyone will be talking about (and going back for seconds).
Ingredients You’ll Need
Every ingredient in Easy Elote Dip serves a delicious purpose, and together they create magic in a bowl. With mostly pantry staples and a touch of fresh zest, you’re on your way to a dip that’s layered with irresistible flavor and color.
- 4 cups corn kernels: The star of the show! Use fresh, frozen, or well-drained canned corn for peak sweetness and texture.
- 2 tablespoons unsalted butter: Melting butter in the pan helps the corn caramelize and adds rich flavor.
- 1/2 cup mayonnaise: This gives the dip its signature creaminess and helps all the flavors blend together beautifully.
- 1/2 cup sour cream: Adds tang and balances the heat—don’t skip it!
- 1/2 cup cotija cheese, crumbled: Brings briny, salty bursts in every bite, just like street corn.
- 1 jalapeño, seeded and finely diced: For a gentle kick; leave some seeds for extra spice if you dare.
- 2 cloves garlic, minced: Fresh garlic brightens up the whole dip.
- 1/2 teaspoon chili powder: Adds smoky, subtle heat without overpowering the corn’s sweetness.
- 1/2 teaspoon smoked paprika: Lends a deep, smoky essence that’s hard to resist.
- Juice of 1 lime: Fresh lime ties everything together with zingy citrus notes.
- 1/4 cup fresh cilantro, chopped: For herbal freshness (optional if you’re not a cilantro fan).
- Salt and pepper to taste: Adjust at the end so every layer sings.
- Extra cotija and lime wedges for garnish: Because you eat with your eyes first—these make the presentation pop.
How to Make Easy Elote Dip
Step 1: Char the Corn
Set a large skillet over medium-high heat and melt the butter. Once sizzling, add the corn kernels and let them cook undisturbed for a couple of minutes to start that irresistible golden char. Stir occasionally, and keep going for about 5-7 minutes, until your kitchen smells like sweet, toasty perfection and the edges of the corn take on beautiful color.
Step 2: Cool the Corn
When your corn is looking gorgeously golden, take the skillet off the heat and let the corn cool for a few minutes. This prevents the creamy base from getting runny and helps the flavors meld better once you mix it all together.
Step 3: Make the Creamy Base
While the corn cools, grab a large bowl and stir together the mayonnaise, sour cream, cotija cheese, finely diced jalapeño, minced garlic, chili powder, smoked paprika, lime juice, cilantro, salt, and pepper. Blend it until it’s silky and well combined—you’ll see flecks of color and smell the bright, spicy aroma.
Step 4: Combine and Mix
Add the slightly cooled, charred corn to the bowl with your creamy mixture. Gently fold everything together so each kernel is evenly coated and all those savory, tangy flavors infuse into the corn. Taste, and adjust the salt or lime if needed—your taste buds know best!
Step 5: Garnish and Serve
Transfer your Easy Elote Dip to a serving bowl and scatter a little more cotija, cilantro, and a few lime wedges for the final festive touch. This adds extra texture and color, guaranteeing a dip that’s as stunning as it is satisfying.
How to Serve Easy Elote Dip
Garnishes
Go wild with garnishes—they do more than just look pretty! A generous sprinkle of extra cotija cheese gives pops of salty goodness, a scatter of fresh chopped cilantro wakes up every bite, and lime wedges let each guest add their own burst of citrusy brightness. Want a touch of heat? A dusting of chili powder or hot sauce drizzled on top brings the fiesta.
Side Dishes
Tortilla chips are a classic for scooping up Easy Elote Dip, but you can also serve it alongside crisp veggie sticks, warm flour tortillas, or even grilled quesadillas for a more substantial spread. It pairs beautifully with tacos, nachos, or a big bowl of guacamole for the ultimate party table.
Creative Ways to Present
For a party-worthy platter, try serving Easy Elote Dip in individual cups for a fun, single-serve starter. Scoop it onto mini tostada rounds for a simple appetizer, or spoon it over baked potatoes and grilled meats as a zesty topping. It’s fantastic dolloped onto nachos or even layered in a Mexican street corn salad bowl.
Make Ahead and Storage
Storing Leftovers
If you have any dip left after the first round (doubtful, but possible!), keep it in an airtight container in the refrigerator. Easy Elote Dip tastes just as dreamy the next day—if not more flavorful as everything melds together.
Freezing
Freezing isn’t recommended for Easy Elote Dip since the creamy base can separate and lose its smooth texture. For the freshest results, enjoy it within a couple of days and make a new batch when the craving strikes again.
Reheating
You can serve this dip warm or at room temperature. If you’d like to gently reheat, pop it in the microwave for 30-second intervals, stirring in between, or warm it on the stovetop over low heat. Be careful not to overheat, or the cheese may get grainy.
FAQs
Can I use frozen or canned corn instead of fresh?
Absolutely! Easy Elote Dip works beautifully with frozen or canned corn. Just be sure to thaw and drain any excess moisture first to prevent a watery dip.
How can I make Easy Elote Dip spicier?
If you love extra heat, keep some jalapeño seeds in, add another pepper, or drizzle in your favorite hot sauce. Smoked paprika or even a pinch of cayenne can bump up the spice, too.
Is there a substitute for cotija cheese?
No cotija? No problem! Crumbled feta is a great swap, offering a similar salty-tangy flavor and texture in your Easy Elote Dip.
Can I make Easy Elote Dip ahead of time?
You sure can! Mix everything together up to a few hours in advance, cover tightly, and chill. Just let it come back to room temperature before serving for the best flavor and texture.
Is Easy Elote Dip gluten-free and vegetarian?
Yes! This dip is naturally gluten-free and vegetarian—just double-check the labels on your ingredients to be extra safe.
Final Thoughts
There’s a reason Easy Elote Dip is a crowd pleaser: it’s bursting with color, flavor, and pure joy in every scoop. Give it a try at your next gathering—and don’t be surprised when this dish disappears faster than you can say “pass the chips!” Your friends and family will thank you.
Print
Easy Elote Dip Recipe
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Easy Elote Dip recipe captures all the flavors of Mexican street corn in a delicious and addictive dip perfect for parties or snacking. Creamy, cheesy, and with a hint of spice, it’s sure to be a crowd-pleaser!
Ingredients
Corn Mixture:
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons unsalted butter
Dip Base:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste
Garnish:
- Extra cotija cheese
- Lime wedges
Instructions
- Char the Corn: In a large skillet over medium-high heat, melt the butter. Add the corn and cook for 5-7 minutes until lightly charred. Remove from heat and let it cool slightly.
- Mix Dip Ingredients: In a bowl, combine mayonnaise, sour cream, cotija cheese, jalapeño, garlic, chili powder, smoked paprika, lime juice, cilantro, salt, and pepper. Add the charred corn and mix well.
- Serve: Transfer the dip to a serving bowl. Garnish with extra cotija, cilantro, and lime wedges. Serve warm or at room temperature with tortilla chips.
Notes
- For extra heat, keep jalapeño seeds or add hot sauce.
- Dip can be made ahead; refrigerate and bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
