Indulge in this easy elote dip, a simple twist on Mexican street corn ready in 15 minutes! It’s a creamy mixture of zesty spices and grilled corn perfect for dipping tortilla chips.
Creamy Elote Corn Dip
This elote dip recipe combines the classic flavors of my Mexican street corn with the ease of a dip, making it a crowd pleasing hit! It’s the perfect blend of sweet grilled corn, tangy lime, and a hint of spice and it’s seriously addictive.
I’m not joking when I say that whenever friends come over, they head straight for this Mexican street corn dip. We’re crazy about it and I just know you will be too!
Why I Love This Recipe
- Simple: This Cinco de Mayo recipe is easy to make plus naturally gluten free and vegetarian!
- Flavorful. Elote dip is made with freshly grilled corn mixed with a creamy, zesty base. It’s perfect with homemade tortilla chips or a side to carne asada.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Corn: The key ingredient! Fresh corn is best if you can get it for its flavor and crispness. You can also use 3-4 cups canned or frozen corn.
- Mayonnaise: You can use full-fat for richer flavor or a low-fat version for a lighter dip. Plant-based mayonnaise could work too.
- Sour cream or plain Greek yogurt: Sour cream provides a tangy, creamy base. Greek yogurt is a healthier alternative and will give you a similar texture. If you can find Mexican crema, even better!
- Lime: Lime zest and juice add a fresh, citrusy brightness to the Mexican corn dip.
- Seasoning: We keep it simple with chili powder for mild heat and some kosher salt. For a smokier taste, you can also add a pinch of paprika.
- Queso fresco: Queso fresco is a mild, fresh Mexican cheese that crumbles easily. If you can’t find queso fresco, then feta cheese or cotija cheese can be used.
- Garnish: Fresh cilantro, red onions, or green onions can be added for a variety of flavors and textures.
How to Make Elote Dip
This is a very simple recipe! Once you grill the corn, all you have to do is mix the elote dip ingredients and you’re all set!
- To prepare. Heat your grill to medium-high, then partially shuck the corn, leaving a few layers of husk.
- Grill the corn. Grill until tender with some dark spots, about 15 minutes.
- Make the creamy sauce. Mix mayo, sour cream, lime juice and zest, salt, and chili powder in a bowl.
- Toss the salad and serve. Remove sweet corn kernels from the cobs and mix with the cream mixture. Top with cilantro, queso fresco, and hot sauce. Serve warm or chilled with a squirt of fresh lime juice and crispy tortilla chips.
Tips and Variations
- Don’t shy away from letting some kernels get a good char. It adds a smoky depth to your dip.
- If you can’t grill, you can boil, roast the corn or even learn how to cook corn in the microwave. Roasting in the oven or a cast-iron skillet can also give a nice char.
- If the dip thickens after refrigeration, stir in a tablespoon of sour cream or lime juice to bring back the creamy consistency. You can also warm it up slightly.
- Add some heat with a can of green chiles or chopped jalapeno.
- Scoop elote dip with tortilla chips or add to a side of chicken or salmon. It’s also great in a taco bowl!
More recipes with corn include cheesy hot corn dip, easy corn and tomato salad, or my Mexican street corn salad.
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Elote Dip Recipe
Video
Ingredients
- 4 ears of corn
- ½ cup mayo
- ¼ cup sour cream , or plain Greek yogurt
- 1 lime , zested and juiced
- ½ teaspoon kosher salt , or 1/4 tsp salt
- ¼ teaspoon chili powder , more to taste
- 3-5 Tablespoons queso fresco , crumbled
For serving: Freshly chopped cilantro, lime wedge, Valentina hot sauce (or your favorite kind), tortilla chips
Instructions
- Heat grill to medium high heat.
- Grill corn. Partially shuck 4 ears corn, leaving 1 to 2 layers of husk on during grilling. Place the corn on the hot grill and grill on all sides until husk is corn is tender and has a few dark brown spots (about 15 minutes). Remove from heat and allow to cool slightly.
- In a bowl, mix together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of one lime, lime lime zest, 1/2 teaspoon salt and 1/4 teaspoon chili powder until incorporated. Add more seasoning to taste.
- Remove the kernels from each cob. Place the warm corn in the same bowl with the cream mixture and mix to combine.
- Place the corn dip in a serving bowl and top with cilantro, 3-5 Tablespoons queso fresco and hot sauce. Place in the fridge to chill if desired or serve warm. Serve with tortilla chips.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, Appetizers, Cinco De Mayo, Dips, Gluten-Free, Grilling, Mexican
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The recipe turned out well and was very tasty! – Recipe Tester
I have made this a handful of times and it always gets compliments! Most recently made it for our 4th pool party and everyone, I kid you everyone asked me who made this & then asked for this recipe!
So happy to hear it was a hit!
This is absolutely a crowd pleaser. So cheesy and flavorful!
I’m so glad you loved the dip Katie!
This has always been my favorite and this was the first time making it!! So easy!
This dip is addicting!! It’s so yummy and great for any occasion!