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When it comes to Elote Dip, it’s all about the corn. My version takes this classic Mexican street food to new heights by using fresh, grilled corn cut straight off the cob. This simple step infuses the dip with a smoky, charred flavor that canned or frozen corn just can’t deliver. Paired with a creamy blend of mayo, sour cream, cheese, and spices this dip is not just another party snack—it’s an unforgettable taste experience.
This Elote Dip is the ultimate blend of smoky, creamy, and tangy flavors, bringing the best of Mexican street corn straight to your table. Whether served hot and melty or cold and refreshing, this dip is easy to make and perfect for any occasion. With fresh grilled corn, bold spices, and a versatile serving style, this dip is guaranteed to be a hit with your family and friends.
Why you’ll love this recipe:
Ingredient Notes
- Grilled Corn off the cob– the star of this dish, providing unmatched flavor. In a pinch, canned fire-roasted corn or sautéed frozen corn can be used. Here’s how to grill corn on the cob. Check out the recipe notes for other options.
- Sour Cream- full fat will be the creamiest, but low fat works too. I like the Daisy brand as it doesn’t have additivesl
- Mayo- I prefer an olive oil based mayo or Chosen foods has an avocado oil based one. This also adds creaminess and tang.
- Cotija cheese- a crumbly, salty cheese that adds authenticity. Find it in the refrigerated section near the shredded cheeses.
- Seasonings– Mexican spices give it flavor and smokiness.
- Lime juice- Fresh is best! Juice that lime yourself, it’s worth it!
- Jalapeno- give it a kick! Leave the ribs and seeds for more spice, if you like more mild, remove them.
- Cilantro- Do you love it or hate it? I think it adds so much to the dish and I’m a cilantro lover, but leave it out if you must.
- **Optional** Freshly grated cheddar cheese if serving it hot.
How to Make Elote (Mexican Street Corn) Dip
Be sure to check out the full recipe and ingredient list in the recipe card below.
- Add the dressing ingredientst to the bowl-basically everything except the corn.
- Stir it all up until well combined.
- Add the corn, stir well then garnish with extra cilantro and cheese if desired.
This dip doesn’t just sit on the sidelines—it’s the star of the party, whether it’s scooped up with tortilla chips, spooned over tacos, or added to nachos.
Tips & Tricks
- Using grilled corn cut off the cob adds flavor and depth to this dish. (see the recipe notes for other options)
- If you’re making the warm version, use freshly grated cheese as it melts and tastes better than the pre-shredded cheese.
- Mexican street corn dip is typically served with tortilla chips or toasted bread slices, but you can also serve it with fresh veggies, such as celery, carrots, or bell pepper strips. It also makes a great topping for tacos, nachos, or enchiladas.
Frequently Asked Questions
Fresh corn on the cob is the best type of corn to use for Mexican street corn dip. You can grill or roast the corn on the cob for added flavor and depth. We’ve used fire-roasted canned corn in this recipe to make it easier and quicker.
Yes, you can make Mexican street corn dip ahead of time and store it in the refrigerator for up to 2-3 days before serving. Keep it covered and chilled until ready to serve.
People often substitute feta cheese for the cotija. It does change the flavor of the dish significantly, but it is delicious.
To Serve It Warm
Who can say no to melty cheesy goodness? Not me! To make this a hot appetizer, add shredded cheese to the top, and bake for 15-20 minutes in an oven safe dish, or until the cheese is melted and the dip is warmed throughout.
Perfect Pairings For Mexican Street Corn Dip
We talked about using this as a topping with some of your Mexican inspired dishes, but if you’re just having it as a side dish serve it with these Slow Cooker Carnitas, Chicken Tinga or Steak Fajitas.
If pairing with other appetizers you should check out this Watermelon Feta Salad, Grape Salad, and Grilled Brie.
Storing and Freezing
Store the dip in an airtight container in the fridge for up to 3 days. The dip tastes great cold or can be reheated in the oven.
This Elote Dip is more than just a dip—it’s a flavor-packed experience that brings people together, one delicious bite at a time. Whether served hot or cold, this dip is proof that real, simple ingredients can create something truly extraordinary.
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Elote Dip
Equipment
- mixing bowl
- measuring cups and spoons
- sharp knife
- cutting board
Ingredients
- 8 ears of corn grilled and cut off the cob.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper seeded and chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 lime juiced
- Salt and pepper to taste
- ¼ -½ cup shredded cheddar or colby jack or monterey jack (optional for making a hot dip).
Instructions
- In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño pepper, smoked paprika, chili powder, cumin, lime juice, salt, and pepper. Mix well.
- Add the corn kernels to the mixing bowl and stir until well combined. Adjust seasoning to taste.
- Transfer to a serving bowl and add additional cotija cheese and cilantro to the top as a garnish.
- Serve immediately or cover and refrigerate until ready to serve. It's best if you can give it 30 minutes to chill so flavors can meld.
- Serve with tortilla chips, crackers, or as a topping for tacos or nachos.
TO MAKE THIS A HOT DISH:
- Preheat the oven to 350°
- Follow the first two instructions above, then transfer the mixture to a heat safe dish. An 8×8 dish, or any ovenproof dish works.
- Add the shredded cheese to the top, and bake for 15-20 minutes or until the cheese is melted and the dip is warmed throughout.
- Serve with tortilla chips.
Notes
- Canned corn or frozen thawed corn can be used in this recipe for ease. For canned corn, I recommend the fire roasted for added flavor. You’ll need 2- 14.5 ounce cans. For thawed frozen corn, you can saute’ it in a small fry pan with a bit of butter to get additional flavor and a few charred pieces. Watch carefully, it will pop when it gets hot and sometimes jump out of the pan. Use a scant 4 cups.
- Cotija cheese is a type of queso fresco. It is sold in a block, and crumbles very easily. In my grocery store it is in the refrigerated section at the very end of the shredded cheese section. You can also find it at a Mexican supermarket.
- You can increase the spiciness of this dish by increasing the amount of jalapeno, or adding some ground cayenne pepper. Start with ¼ teaspoon of ground cayenne, taste and adjust to your preference.
- Only add the additional shredded cheese if making this a hot dish. The reason for this is because it adds that melted cheese goodness.
- Using grilled corn cut off the cob adds flavor and depth to this dish.
- If you’re making the warm version, I recommend freshly grating the cheese yourself as it melts and tastes better than the pre-shredded cheese.
Nutrition
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