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.
Elote Dip – Mexican Street Corn Dip
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 4 servings
- Category: Dip
- Method: Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy, zesty Mexican street corn dip with fresh corn, mayonnaise, sour cream, jalapeño, and a blend of spices, perfect for dipping or serving as a side.
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
Instructions
- Melt butter in a pan, then add garlic and jalapeño for a quick sauté.
- Add corn kernels and cook until lightly caramelized, about 5–6 minutes. Turn off heat and let cool.
- Once cooled, stir in mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice until well combined.
- Adjust seasoning to taste, then cover and chill for at least 30 minutes for flavors to develop.
- Just before serving, sprinkle with parmesan cheese and a dash of chili powder.
- Serve with tortilla chips.
Notes
- Swap extra sour cream for some mayonnaise to lighten the dip.
- Make it vegan by using cashew cream instead of dairy.
- Adjust heat by adding extra jalapeño or substituting serrano peppers.
- Add chipotle powder for smokiness or use queso fresco instead of parmesan.
- Keep leftovers refrigerated in an airtight container for 3–4 days.
- If dip thickens, stir in sour cream or lime juice to refresh creaminess.
- Do not keep the dip at room temperature for more than 3 hours.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
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