Elote is a classic Mexican street food made with sweet grilled corn, tangy lime, salty cotija cheese, creamy mayonnaise, and fresh cilantro. It is incredibly addictive, but it usually requires a grill. This dip version delivers all the bold flavors of elote. Creamy, cheesy, and perfectly seasoned, this elote dip is made for sharing. Bring this creamy elote dip to your next gathering, and it is guaranteed to be a hit.
Elote Origin
This elote dip is inspired by traditional elote, which originated in Mexico. The word elote comes from the Nahuatl word elotl, meaning “tender corn.” Corn has been a staple food in Mexican cuisine for thousands of years. The elote we know today is a popular Mexican street food made with corn and fresh toppings such as cotija cheese.
Why You Will Love This Recipe
Creamy and cheesy: Between the cream cheese, sour cream, mayo, and melted cheese on top, every bite is creamy.
Big street corn flavor without the grill: You get all the classic elote vibes: sweet corn, sour lime, salty cotija, and Tajin.
Perfect balance of sweet, tangy, and spicy: The sweetness of corn pairs perfectly with lime juice, chili powder, and Tajin.
Popular Appetizer: This dip is always the first to disappear at parties, game days, and potlucks.
Ingredients
- ½ onion, finely diced
- Adds savoriness
- 1 tbsp butter
- Adds a rich flavor
- 2 cans of corn, well-drained
- The main ingredient
- ½ cup sour cream
- Adds tanginess and creaminess
- 6–8 oz cream cheese, softened
- Adds luscious creaminess
- ¼ cup mayonnaise
- Essential for the classic elote creaminess
- ½ cup shredded cheese (for topping)
- ½ cup cotija cheese, crumbled (for topping)
- Fresh cilantro, finely chopped
- Adds freshness
- Lime juice, to taste
- Adds tanginess
- Tajín seasoning, to taste
- Adds a tangy, mild kick
- Chili powder, to taste
- Provides warmth and depth
- Garlic powder, to taste
- Flavor enhancement
- Salt, to taste
- Adds savoriness
- Jalapeños, diced or sliced (optional, for heat)
- For extra heat
Click on the images for the direct link to the ingredients/tools I used:
Creamy Elote Dip Instructions
Preheat oven to 350°F.
Melt butter in a skillet over medium heat. Add corn and cook for about 5 minutes, allowing it to lightly char.
Stir in diced onion (and jalapeños, if using) and cook for another 2 minutes, until fragrant and softened.
Season with garlic powder, chili powder, salt, Tajín, and a squeeze of lime juice.
Lower the heat and mix in sour cream, cream cheese, and mayonnaise. Stir until smooth and fully combined.
Transfer the corn mixture to a baking dish and spread evenly.
Top with shredded cheese.
Bake for 15 minutes, then broil for 1–2 minutes until bubbly and lightly golden.
Finish with extra Tajín, cotija cheese, chopped cilantro, and sliced jalapeños.
Elote Dip Cooking Tips
Drain the corn well.
Let the corn char slightly for a smoky, roasted flavor.
Make sure the cream cheese is softened to prevent curdling.
Broil briefly at the end for a golden finish.
Creamy Elote Dip Storage Tips
Let the elote dip completely cool. Store leftover elote dip in an airtight container in the fridge for 3-4 days.
To reheat, microwave in short intervals.
Elote Dip Substitution Ingredients
Canned corn –> frozen corn
Sour cream –> Greek yogurt
Shredded cheese –> Mexican blend, cheddar, Monterey Jack, mozzarella
Cotija cheese –> Feta cheese
Butter –> Olive oil, avocado oil
Jalapenos –> Serrano
Chili Powder –> Paprika, cayenne, chipotle powder
Elote Dip
Ingredients
- 1/2 onion finely diced
- 1 tbsp butter
- 2 cans of corn drained well
- 1/2 cup sour cream
- 6-8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup shredded cheese for topping
- 1/2 cup cotija cheese crumbled (for topping)
- Fresh cilantro chopped
- Lime juice to taste
- Tajín seasoning to taste
- Chili powder to taste
- Garlic powder to taste
- Salt to taste
Instructions
- Preheat oven to 350°F.
- Melt butter in a skillet over medium heat. Add corn and cook for about 5 minutes, allowing it to lightly char.
- Stir in diced onion (and jalapeños, if using) and cook for another 2 minutes, until fragrant and softened.
- Season with garlic powder, chili powder, salt, Tajín, and a squeeze of lime juice.
- Lower heat and mix in sour cream, cream cheese, and mayonnaise. Stir until smooth and fully combined.
- Transfer the corn mixture to a baking dish and spread evenly.
- Top with shredded cheese.
- Bake for 15 minutes, then broil for 1–2 minutes until bubbly and lightly golden.
- Finish with extra Tajín, cotija cheese, chopped cilantro, and sliced jalapeños.
If you enjoyed this elote dip recipe, you might also like my creamy spinach dip recipe.
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