Elote Dip: The Ultimate Mexican Street Corn Dip
If you’ve ever tried Mexican street corn (elote), you know how addictive its creamy, tangy, and smoky flavors can be. Now imagine all that deliciousness in a dip! This Elote Dip is a crowd-pleasing appetizer that combines the best of elote in a creamy, cheesy, and easy-to-scoop form. Perfect for parties, game days, or even as a side dish, this dip will have everyone coming back for more.
Originating from the streets of Mexico, elote is traditionally served on a stick, slathered with mayo, cotija cheese, chili powder, and lime. This dip version keeps all those iconic flavors but makes it easier to share and enjoy. Whether you’re a fan of Mexican cuisine or just looking for a new dip to try, this recipe is a must-make!
Why This Elote Dip Recipe Works
This Elote Dip recipe is a winner because it’s incredibly easy to make with simple, pantry-friendly ingredients. You don’t need any special equipment or skills—just a mixing bowl and a baking dish. Plus, it’s ready in under 30 minutes, making it perfect for last-minute gatherings.
Another reason this recipe works is its versatility. You can serve it hot or cold, adjust the spice level to your liking, and even customize the toppings. It’s a dish that’s as fun to make as it is to eat!
What’s In Elote Dip?
The magic of Elote Dip lies in its combination of creamy, tangy, and smoky flavors. Here’s what you’ll need:
- Corn: Fresh, canned, or frozen corn kernels form the base of the dip.
- Mayonnaise: Adds creaminess and richness.
- Sour Cream: Balances the richness of the mayo with a tangy flavor.
- Cotija Cheese: A crumbly Mexican cheese that adds saltiness and texture.
- Lime Juice: Adds a bright, zesty kick.
- Spices: Chili powder, smoked paprika, and garlic powder bring the smoky, spicy flavors.
- Cilantro: Fresh herbs for garnish and a pop of color.
How To Make Elote Dip
This Elote Dip recipe is quick and easy to make. Here’s a step-by-step guide:
Step 1: Prepare the Corn
- If using fresh corn, remove the kernels from the cob. For canned or frozen corn, drain or thaw as needed.
- In a skillet, heat a tablespoon of oil over medium heat. Add the corn and cook for 5-7 minutes until slightly charred. Set aside to cool.
Step 2: Mix the Ingredients
- In a large bowl, combine the cooked corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, and garlic powder.
- Mix well until all the ingredients are evenly combined.
Step 3: Bake the Dip
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle extra cotija cheese on top.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the dip is bubbly and golden on top.
Step 4: Garnish and Serve
- Remove the dip from the oven and let it cool slightly.
- Garnish with chopped cilantro and a sprinkle of chili powder.
- Serve warm with tortilla chips, crackers, or sliced veggies.
Sides for Elote Dip
Pair your Elote Dip with these delicious sides:
- Tortilla Chips: The classic choice for scooping up the dip.
- Grilled Vegetables: Zucchini, bell peppers, or asparagus add a healthy twist.
- Warm Tortillas: Perfect for making mini dip tacos.
- Guacamole: A fresh and creamy complement to the smoky dip.
Recipe FAQ’s
Can I Make This Dip Ahead of Time?
Yes! You can prepare the dip up to a day in advance and store it in the fridge. Bake it just before serving.
What Can I Use Instead of Cotija Cheese?
If you can’t find cotija, feta cheese is a great substitute. It has a similar salty and crumbly texture.
Is This Dip Spicy?
The spice level is mild, but you can adjust it by adding more or less chili powder.
Other Recipes To Try
- Avocado Corn Salad: A refreshing salad with avocado, corn, and lime dressing.
- Chili Lime Grilled Shrimp: Juicy shrimp marinated in a zesty chili-lime sauce.
- Roasted Red Pepper Dip: A smoky, slightly sweet dip that’s great with crackers.
- Jalapeño Popper Dip: A creamy, spicy dip with a crunchy topping.
- Caramelized Onion Dip: A rich, savory dip with a hint of sweetness.
- Mexican Street Corn Soup: A creamy soup version of elote, perfect for cooler days.
- Poblano Mac and Cheese: A smoky, cheesy pasta dish with roasted poblano peppers.
- Mango Jalapeno Salsa: A sweet and spicy salsa that’s perfect for dipping.
Mexican Elote Dip
Equipment
Ingredients
- 4 cups corn kernels fresh, canned, or frozen
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cotija cheese crumbled (plus extra for topping)
- 1 lime juiced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp fresh cilantro chopped
- Tortilla chips for serving
Instructions
- Prepare the Corn: Cook corn in a skillet until slightly charred. Let cool.
- Mix Ingredients: In a bowl, combine corn, mayo, sour cream, cotija, lime juice, and spices.
- Bake: Transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15-20 minutes.
- Garnish and Serve: Top with cilantro and serve warm with tortilla chips.
Notes
- Make Ahead: Assemble the dip a day in advance and bake before serving.
- Spice Level: Adjust chili powder to taste.
- Cheese Substitution: Use feta if cotija is unavailable.
- Serving Options: Serve cold as a salad or warm as a dip.
- Storage: Store leftovers in the fridge for up to 3 days.
Nutrition
Enjoy your Elote Dip! Let us know how it turned out in the comments below!
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