Mexican Elote Dip

This Elote (Street Corn) Dip is a creamy, cheesy, and smoky appetizer that brings the flavors of Mexican street corn to your table. Perfect for parties or a tasty snack, it’s easy to make and impossible to resist!

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Course: Appetizer

Cuisine: American

Keyword: Dip

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 150kcal

Equipment

Skillet

Heatproof Bowl

Baking Dish

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