Name: Elote Dip – Mexican Street Corn Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: About 2 cups fresh corn kernels; ¼ cup mayonnaise; 2 tbsp sour cream; ½ tbsp finely chopped jalapeño; ½ tbsp grated garlic; 2 tbsp finely chopped cilantro; 1½ tbsp lemon juice; ½ tbsp elote seasoning (or substitute with chili powder + salt + cumin); 1 tbsp butter; 1 tbsp parmesan cheese; A pinch of chili powder for garnish

I love this Elote Dip because it’s the deconstructed version of Mexican street corn—creamy, zesty, and packed with flavor. It’s perfect for scooping up with chips or serving as a lively side.

Why You’ll Love This Recipe

I adore how fast it comes together—just 10–15 minutes
I use just a handful of easy-to-find ingredients
It’s a total crowd-pleaser and ideal for make-ahead prepping
The creamy, tangy, cheesy, and slightly spicy combo hits all the right notes

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh corn kernels – about 2 cups
mayonnaise – ¼ cup
sour cream – 2 tbsp
jalapeño, finely chopped – ½ tbsp
garlic, grated – ½ tbsp
finely chopped cilantro – 2 tbsp
lemon juice – 1½ tbsp
elote seasoning – ½ tablespoon (or substitute with chili powder + salt + cumin)
butter – 1 tbsp
parmesan cheese – 1 tbsp
a pinch of chili powder for garnish

directions

I melt butter in a pan, then add garlic and jalapeño for a quick sauté
I stir in the corn kernels and cook until they get lightly caramelized, about 5–6 minutes, then turn off the heat and let it cool
Once cooled, I stir in the mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice until well combined
I adjust the seasoning to taste, then cover and chill for at least 30 minutes for the flavors to develop
Just before serving, I sprinkle the top with parmesan cheese and a dash of chili powder, then serve with tortilla chips

Servings and timing

Servings: about 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: around 15 minutes

Variations

I sometimes swap in extra sour cream for part of the mayo to lighten the dip
I can make it vegan by using cashew cream instead of dairy
I tweak the heat with extra jalapeño or swap in serrano peppers
I add chipotle powder for smokiness or use queso fresco instead of parmesan

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3–4 days
If the dip thickens, I stir in a bit of sour cream or lime juice to refresh the creaminess
I keep it out at room temperature for no more than 3 hours

FAQs

Can I use frozen or canned corn instead of fresh?

I have used frozen or canned corn and it works well, especially when drained or charred

What’s a substitute for elote seasoning?

I substitute it with about 1 teaspoon chili powder, a pinch of salt, and ½ teaspoon cumin for a similar flavor

Is there a dairy-free version?

Yes, I’ve made it with vegan cashew cream, or used Greek yogurt instead of sour cream for lighter brightness

How long can it stay out before serving?

I don’t leave it out for more than 3 hours—after that, refrigerating is safest

Can I freeze the dip?

I have never frozen it—I find it tastes best fresh or refrigerated, not frozen

Conclusion

I love how this Elote Dip brings all the bold, creamy, spicy flavors of Mexican street corn into one easy, crowd-pleasing bowl. It’s quick to prep, endlessly customizable, and always disappears at parties. I hope I’ve inspired you to make it soon—your chip-dipping game will thank you.