Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!
My friends – there is one thing I really can’t get enough of. Corn. I know it’s strange – but it is definitely my “go-to” vegetable, side and savory snack.
So when it comes to whipping up some sort of food to gather around, things like this Elote Street Corn Dip top my list. It’s simple to make and oh so delicious!
You see, growing up my aunt made the most delicious recipes passed down to her from her Abuela. Spending the summers with my Hispanic side of the family – I was so very blessed to eat well.
Not to mention that I did grow up in So Cal – where you’ll find some of the best food on the planet. Things like this elote dip made a frequent appearance and I’m pretty sure that is where I grew my deep love for corn dip.
Check out how easy it is to make – I know you’ll love it as much as we do.
elote dip
Here are some commonly asked questions
What is elote?
Elote or corn on the cob is a popular street food in Mexico. It is frequently served at home and prepared the same way you’d find it on the street. While it is customary to grasp the husk once it has been pulled down as a way to hold it – you can always hold it whatever way is comfortable for you.
Elote condiments include salt, chili powder, butter, cotija, lemon or lime juice and mayonaise.
Can Greek yogurt be used instead of mayo?
Yes, I have seen that done. It will change the overall flavor of the Elote Street Corn Dip – giving it more tang, but still delicious.
street corn dip
What is cotija?
Cotija is a dry Mexican cheese with a similar texture to fresh parmesan off the block. It is great on salad, in tacos or burritos on barbacoa and so much more – like this dip. You can sub in Feta cheese in this recipe if you can’t find it. It won’t be quite the same – but still tasty.
Where can I find cotija cheese?
I have been able to find cotija in most grocery stores. It is usually found in a round or in a bag that has already been crumbled. I prefer it that way since I mostly use it to sprinkle on top of whatever I’m making. Check near the other shredded cheeses or specialty cheeses.
Mexican corn dip
Ingredients for Mexican Street Corn Dip
- whole kernel corn
- butter
- cotija cheese
- mayonnaise
- sour cream
- fresh parsley chopped
- lime juice
- chili powder
- garlic powder
elote ingredients
How to make Elote
- In a medium-sized heavy-bottomed skillet set over medium heat, combine the corn and butter and cook until the butter has melted.
- Cook for 10 minutes, stirring often, or until the corn has started on char on some pieces.
- Remove from the heat and transfer the buttery corn to a large mixing bowl. Allow it to cool for a few minutes before adding the remaining ingredients.
- Add the cheese, mayo, sour cream, parsley, lime juice, chili powder, and garlic and stir together well.
- Season with salt and pepper to taste.
- Enjoy this served with warm tortilla chips!
- Store in an airtight container for up to 3 days in the fridge.
corn dip
How many can this serve?
I have this recipe as serving 6. But honestly, it’s a dip – so it will depend greatly on how much each person eats of it. In all honesty – I could eat the whole batch by myself because I love it so much. So consider how many people you could feed using 2 cans of corn and go from there.
Can this be made with frozen corn?
You bet! That is one of the things I love about this recipe. Versatility! If you have fresh corn in season – I always recommend using that whenever possible. You can use frozen corn -cooked to package directions before starting the recipe.
I use canned corn for this version here because when I’m craving this dip – I want to keep it quick. But this is a great way to use up leftover corn from your BBQ the day before too. What you want is about 3-1/2 cups if using frozen or fresh.
elote corn
What to serve with Street Corn Dip
This dip, in my opinion, goes with EVERYTHING. I love to make it as the side dish to so many recipes. It doesn’t have to only pair with other Mexican food recipes either. I love this with all our favorite backyard BBQ recipes too. Here is a small list of the things we pair it with the most often.
- Air Fryer Chicken Fajitas
- Baby Back Ribs
- Air Fryer Lemon Pepper Chicken
- Rotisserie Chicken Bacon Ranch Tacos
- Chili Lime Chicken – Air Fryer
- Grilled Hot Pastrami Sandwich
- Crunchy Onion Burger
How to prep fresh corn?
If you are making this recipe using fresh corn on the cob, you’ll want to prep the corn first. To do so, roast the corn in the husks in the oven at 500 degrees for about 15 minutes. Be sure to turn 1-2 times. You can also cook on the grill over medium. Let cool until they are able to be handled easily. Then cut off the cob and proceed with the recipe.
elote
Products I love when making Elote…
This street corn dip recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade corn dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
- whole kernel corn
- cotija cheese
- mayonnaise
- parsley – chopped
- lime juice
- chili powder
- garlic powder
- corn stripper
- mixing bowl
- skillet
- wooden spoon
- measuring spoons
If you love this Easy Corn Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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Elote Street Corn Dip
Ingredients
- 30 ounces whole kernel corn drained
- 2 tbsp butter
- ⅓ cup cotija cheese
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 2 tbsp fresh parsley chopped
- 1 lime juiced
- 1 tsp chili powder
- ½ tsp garlic powder
Instructions
- In a medium-sized heavy-bottomed skillet set over medium heat, combine the corn and butter and cook until the butter has melted.
- Cook for 10 minutes, stirring often, or until the corn has started on char on some pieces.
- Remove from the heat and transfer the buttery corn to a large mixing bowl. Allow it to cool for a few minutes before adding the remaining ingredients.
- Add the cheese, mayo, sour cream, parsley, lime juice, chili powder, and garlic and stir together well.
- Season with salt and pepper to taste.
- Enjoy this served with warm tortilla chips!
- Store in an airtight container for up to 3 days in the fridge.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
