Elote Dip Recipe

Mexican Street Corn Dip (Elote) from The Food Charlatan

5 from 3 votes

This Mexican street corn dip recipe tastes just like an elote (Mexican street corn). It is the perfect combo of sweet corn and savory tart cheese. Plus, it’s a lot easier to eat, AND you get tortilla chips. Win!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 313kcal

Author: The Food Charlatan

Ingredients

10 cobs corn fresh
1/4 red onion
1/2 cup salted butter (1 stick)
2 cloves garlic smashed and minced
3/4 teaspoon paprika
3/4 teaspoon chili powder
1 & 1/2 teaspoons kosher salt
cracked black pepper to taste
3 tablespoons mayonnaise
5-6 ounces Cotija cheese
2-3 tablespoons cilantro chopped
tortilla chips for serving

Instructions

Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
Let the mixture cool slightly.
Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
Add mayonnaise, Cotija, and cilantro and stir to combine.
You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.

Notes

How to store Mexican street corn dip

To store this Mexican street corn dip, make sure it has cooled to room temperature before transferring it to an airtight container. This helps prevent condensation, which can make the dip watery or affect its texture. Once cooled, seal it tightly and store it in the refrigerator for up to 3 to 4 days. The flavors often deepen and become even more delicious the next day.

When you are ready for round 2, give the dip a good stir to recombine any separated ingredients. If you originally served it warm, you can reheat it gently in the microwave or on the stovetop—just add a squeeze of fresh lime juice or a sprinkle of Cotija or feta cheese to liven it back up.

Note: If you're serving this dip at an outdoor BBQ or picnic, be mindful of food safety. Dips like this should not sit out for more than two hours (or one hour if the temperature is above 90°F), as bacteria can grow quickly. Keep it chilled over ice or in a cooler when not being served to make sure it's safe to eat later. Sorry to be a buzzkill, but safety first.

Nutrition

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