If you love the bold flavors of Mexican street corn but want something a little more shareable and versatile, this Elote Dip Recipe is your new best friend. It captures that irresistible smoky, cheesy, and slightly spicy vibe of classic elote, but in a creamy, scoopable form that’s perfect for game day, parties, or just a cozy night in. Creamy mayonnaise blends with crumbled Cotija cheese, browned sweet corn, and a handful of simple spices to create a dip that feels indulgent yet comforting with every bite. Trust me, once you try this Elote Dip Recipe, it will quickly become your go-to snack that’s as fun to make as it is to devour.
Ingredients You’ll Need
This Elote Dip Recipe depends on a handful of straightforward ingredients that each bring something special to the party. From the sweet corn’s natural caramelization to the tangy richness of Cotija cheese and mayonnaise, every item has a role that turns this simple dip into a flavor powerhouse.
- 10 cobs corn: Fresh corn kernels provide the star ingredient’s natural sweetness and a lovely texture.
- 1/4 red onion: Adds a subtle sharpness and bite that brightens the dip.
- 1/2 cup salted butter (1 stick): Helps to brown the corn while adding richness and depth.
- 2 cloves garlic (smashed and minced): Imparts a sharp, aromatic punch that complements the sweet corn.
- 3/4 teaspoon paprika: Brings a mild smokiness and vibrant color.
- 3/4 teaspoon chili powder: Adds warmth and just enough gentle heat to make things exciting.
- 1 1/2 teaspoons kosher salt: Enhances and balances every flavor in the dip perfectly.
- Cracked black pepper (to taste): Offers a subtle peppery kick that rounds out the spices.
- 3 tablespoons mayonnaise: Creamy binder that adds moisture and richness.
- 5-6 ounces Cotija cheese: Crumbled for a salty, crumbly texture that’s unmistakably Mexican.
- 2-3 tablespoons cilantro (chopped): Lends fresh herbaceous notes that lighten the dip.
- Tortilla chips: Perfect for scooping up every delicious bite.
How to Make Elote Dip Recipe
Step 1: Prepare the Corn and Onion
Start by husking your fresh corn and carefully chopping the kernels off the cobs. This fresh corn is the heart of your dip, so take your time to get as much off as you can. Chop about a quarter of a red onion finely to add some savory sharpness that will balance the sweetness beautifully.
Step 2: Sauté Corn and Onion in Butter
Heat a large skillet over medium heat and melt the butter until it’s completely liquid and shimmering. Toss in your corn kernels and the chopped red onion, stirring occasionally to encourage that gorgeous caramelization. Allow them to cook for about 8 to 10 minutes until the corn starts to brown and develop a slight crust on the bottom for that delightful smoky undertone.
Step 3: Add Garlic and Spices
Once your corn and onion have that perfect golden color, stir in the smashed and minced garlic, paprika, chili powder, kosher salt, and cracked black pepper. These spices are the soul of this Elote Dip Recipe and infuse that authentic Mexican street corn flavor we all crave. Let everything cook together for about a minute until fragrant, then remove the skillet from heat so the flavors meld.
Step 4: Cool the Mixture Slightly
Let your corn mixture cool for a bit to avoid wilting the fresh herbs or melting the cheese too much when you add them later. This step helps maintain the perfect textures and vibrant flavors that make this dip so special.
Step 5: Prepare Cheese and Cilantro
While the mixture cools, chop your fresh cilantro and crumble the Cotija cheese into a bowl using a fork or spoon. Cotija cheese is wonderfully crumbly and salty, giving the dip its signature tang and body.
Step 6: Combine Everything
Add the mayonnaise, crumbled Cotija, and chopped cilantro to the cooled corn mixture. Stir everything thoroughly to combine, creating that creamy, cheesy, flavorful dip you’ve been dreaming about.
Step 7: Serve Warm or at Room Temperature
You can enjoy this Elote Dip Recipe warm to highlight the buttery corn or serve it at room temperature for a consistently creamy texture. It’s delicious either way!
How to Serve Elote Dip Recipe
Garnishes
A sprinkle of extra Cotija cheese or a few more fresh cilantro leaves on top makes your dip pop visually and adds bursts of flavor. A light dusting of chili powder or smoked paprika on the surface can also add a lovely hint of spice and color to impress your guests.
Side Dishes
This dip pairs wonderfully with crispy, salty tortilla chips, but don’t stop there! Fresh vegetable sticks like cucumber, bell pepper, or jicama add a refreshing crunch and an extra dimension of texture. For a heartier option, serve alongside warm pita bread or crispy flatbreads for scooping.
Creative Ways to Present
For a fun twist, serve the dip in a hollowed-out mini pumpkin or colorful bell peppers for a vibrant presentation. Layer it in a clear glass bowl to show off the colors, or create individual servings in small ramekins topped with a lime wedge to offer freshness and zest with each bite.
Make Ahead and Storage
Storing Leftovers
If you have leftover Elote Dip Recipe, transfer it to an airtight container and refrigerate. It will keep beautifully for up to 3 days, allowing flavors to deepen even more. Just give it a good stir before serving.
Freezing
This dip doesn’t freeze particularly well due to its creamy and cheese-based ingredients; the texture might change once thawed. It’s best enjoyed fresh or refrigerated.
Reheating
To reheat, gently warm the dip in a skillet over low heat, stirring frequently to prevent sticking or burning. You can also use a microwave in short bursts, stirring between each, to maintain that creamy consistency without overheating.
FAQs
Can I use canned or frozen corn instead of fresh?
Absolutely! While fresh corn offers the best texture and natural sweetness, you can substitute canned or frozen corn in a pinch. Just be sure to drain canned corn well and thaw frozen corn completely before cooking to avoid excess moisture in the dip.
Is Cotija cheese essential, or can I use another cheese?
Cotija cheese brings a salty, crumbly texture unique to this dip, but you can use feta as an alternative if Cotija is hard to find. Avoid very soft or melty cheeses as they’ll change the dip’s texture.
Can I make this dip spicy?
Definitely! To amp up the heat, add diced jalapeños or a pinch of cayenne pepper along with the chili powder. You can also serve with hot sauce on the side for guests who want an extra kick.
Does this dip need to be served warm?
Not at all. This Elote Dip Recipe is delicious warm, at room temperature, or even chilled, so feel free to serve it however you like best.
How long does this dip last in the fridge?
Stored in an airtight container, you can keep this dip refrigerated for about 3 days. After that, the freshness and texture may start to decline.
Final Thoughts
This Elote Dip Recipe is a total game changer when it comes to snacks and appetizers. It’s simple to put together, packed with bold flavors, and endlessly versatile whether you’re relaxing solo or entertaining friends. If you love the spirit of Mexican cuisine and crave something creamy, cheesy, and just a little bit spicy, you absolutely have to give this recipe a go. Once you do, it’s sure to become one of your favorite dips to make and share!
Print
Elote Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Elote Dip is a creamy, flavorful Mexican-inspired appetizer featuring fresh corn sautéed with butter, spices, and onion, then mixed with mayonnaise, Cotija cheese, and fresh cilantro. Perfect for serving with tortilla chips, it’s a crowd-pleasing dish ideal for gatherings or casual snacking.
Ingredients
Vegetables
- 10 cobs fresh corn, husked
- 1/4 red onion, chopped
- 2 cloves garlic, smashed and minced
- 2–3 tablespoons cilantro, chopped
Dairy
- 1/2 cup salted butter (1 stick)
- 5–6 ounces Cotija cheese, crumbled
- 3 tablespoons mayonnaise
Spices & Seasonings
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- Cracked black pepper, to taste
Accompaniments
- Tortilla chips (for serving)
Instructions
- Prepare the Corn and Onion: Husk the corn and use a sharp knife to carefully chop the kernels off the cob. Chop up 1/4 of a red onion into small pieces.
- Heat Butter and Sauté Corn: Heat a large skillet over medium heat. Add the butter and allow it to melt completely. Then add the corn kernels and chopped onion to the pan.
- Cook until Slightly Browned: Let the corn and onion cook for about 8-10 minutes, stirring occasionally, until the corn starts to brown and stick slightly to the pan for added flavor.
- Add Garlic and Spices: Add the smashed and minced garlic, paprika, chili powder, kosher salt, and cracked black pepper. Cook the mixture for an additional 1 minute, then remove from heat.
- Cool Slightly: Allow the corn mixture to cool slightly so it is warm but not hot, ensuring the flavors meld nicely without overheating the mayonnaise and cheese in the next step.
- Prepare Cilantro and Cheese: Chop the cilantro finely. In a separate bowl, crumble the Cotija cheese using a spoon or fork.
- Combine Ingredients: Add the mayonnaise, crumbled Cotija cheese, and chopped cilantro to the warm corn mixture. Stir thoroughly to combine all ingredients evenly.
- Serve: Serve the dip warm, at room temperature, or cold according to preference. It pairs excellently with tortilla chips for scooping.
Notes
- This dip can be made ahead and served cold or reheated gently before serving.
- Adjust the chili powder to your preferred spice level.
- For extra creaminess, add a little sour cream or cream cheese if desired.
- Fresh corn works best, but frozen corn can be substituted if fresh is unavailable. Cook according to package instructions before proceeding.
- Leftovers keep well refrigerated for up to 3 days.
