Serve up this Elote Dip! It is a street corn dip that gives you all the flavors of Mexican street corn but in dip form. Sweet corn, cotija cheese, creamy sauce, a splash of lime, chili powder, and more.
This Mexican corn dip is a delicious party appetizer that will liven up the party. Spoon up this dip with salty tortilla chips, corn chips, or lighten it up with celery sticks. A hot corn dip recipe that is melt in your mouth good.
The beauty of this recipe is it uses simple everyday ingredients. Grab the items you need out of your pantry and fridge and get to cooking!
WHAT IS Elote Dip
Elote Dip is a form of Mexican Street corn but instead of eating it on the cob, you do a dip form. It is highly addictive.
Creamy and savory flavor in each bite, with a hint of sweetness from the corn.
INGREDIENTS YOU’LL NEED
- Corn – I used drained canned corn. Feel free to reach for fresh off the cob corn or even frozen corn.
- Butter – Adds a nice rich tone to the dip.
- Cotija Cheese – Feta cheese can be used as well in replace of the cotija. It can be a hard cheese to find at times.
- Mayonnaise – The base of the creamy texture, along with the sour cream.
- Sour Cream
- Lime – The lime juice really amplifies all the flavors of the dip. You will be amazed at how much flavor the juice brings out.
- Chili Powder
- Garlic Powder
HOW TO MAKE (RECIPE)
- Start by grabbing a skillet and turn on to medium heat. Add in the butter and let it melt.
- Toss in the corn and cook for 10 minutes, charring the corn.
- Once charred, add in the other ingredients, and mix well. Season with salt and pepper.
- Serve this party dip warm with tortilla chips.
FREQUENTLY ASKED QUESTIONS
Common questions that are asked when you make this elote dip recipe.
If you have leftover dip you will want to store it in an airtight container for up to 3 days in the fridge.
We serve this corn dip hot, but if you store the leftovers and want to eat it cold go right ahead. I have found both cold and hot offer delicious flavor.
If you are not a fan of canned corn, go ahead and roast corn on your grill. Then cut the corn off the cob once it has cooled a bit. Then mix with the mayo, sour cream, and other ingredients.
If you opt to cut corn off the cob for this corn dip, simply grab a bundt pan. Place the corn cob in the hole of the bundt pan. It will hold the corn in place, and then cut. The kernels will fall into the pan. It is a simple corn hack I have used for years.
Unfortunately the corn dip will not thaw well once frozen. The creamy base of the sauce will begin to curdle and clump up. I recommend only making what you plan to eat before it spoils.
- 2 15 ounce cans whole kernel corn, drained
- 2 tablespoons butter
- ⅓ cup cotija cheese
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 2 tablespoons fresh parsley chopped
- 1 lime juiced
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- In a medium sized heavy-bottomed skillet set over medium heat, melt the butter and add in the corn.
- Cook for 10 minutes, stirring often, or until the corn has started on char on some pieces.
- Remove from the heat and transfer the corn to a large mixing bowl. Allow it to cool for a few minutes before adding the remaining ingredients.
- Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste.
- Enjoy with warm tortilla chips!
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