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Elote Corn Dip

Elote Corn Dip is a creamy and flavorful dip inspired by the traditional Mexican street food, elote. Made with fresh corn, mayonnaise, sour cream, and a blend of spices, this dip captures the essence of grilled corn on the cob in a convenient bowl. Perfect for parties, gatherings, or as a delicious appetizer with tortilla chips, crackers, or fresh vegetables.
Course Appetizer, Snack
Cuisine Mexican
Keyword Corn Dip, Elote
Prep Time 20 minutes
Cook Time 15 minutes
35 minutes
Servings 6 people

Ingredients

  • 3 Corn on the Cob
  • 1 Lime
  • 1 Red Onion
  • 1 Jalapeño
  • 1 Garlic Clove
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1/2 cup Cotija Cheese
  • 8 oz Cream Cheese (optional)
  • 1 Cilantro
  • 1 Elote Seasoning Trader Joes
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Butter

Instructions

  • Remove the husks and silks from the corn cobs. Rinse under running water to ensure all silks are removed.
  • Dice the red onion and jalapeño. Mince the garlic clove. Chop about 1/4 cup of cilantro.
  • Cut the lime in half and set aside for juicing.
  • In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the fresh corn kernels and cook for about 5 minutes, stirring occasionally, until they start to become tender and slightly caramelized.
  • Add the diced red onion and jalapeño to the skillet with the corn. Cook for an additional 5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.
  • Add the minced garlic to the skillet and cook for another 3 minutes. Lower the heat to medium-low and sprinkle in about 1 tablespoon of elote seasoning. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
  • In a mixing bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, and 8 oz of softened cream cheese (if using). Mix until smooth and creamy.
  • Add the cooked corn, onions, jalapeños, and garlic to the creamy mixture. Stir thoroughly to ensure everything is well combined.
  • Fold in the chopped cilantro and squeeze the juice from half a lime into the dip. Mix well. Adjust seasoning with salt and black pepper to taste. If not using cream cheese, ensure the dip remains creamy by adjusting the mayo and sour cream proportions as needed.
  • Sprinkle 1/2 cup of crumbled cotija cheese over the top of the dip.
  • Add extra cilantro and a light dusting of elote seasoning for added flavor and presentation.
  • Transfer the dip to a serving bowl. It can be served warm or at room temperature with tortilla chips, crackers, or fresh vegetables for dipping.