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If you love Mexican street corn, then you’ll love this creamy and delicious elote dip recipe. It’s a one pan dip that comes together is less than 30 minutes.
I absolutely love Elote, it’s something I look forward to having every summer. If I’m not making it myself, I’m grabbing it from La Esquina in Soho. This dip version is so creamy and cheesy with the perfect amount of spices.
If you love this recipe check out my other Cinco de Mayo inspired recipes like cilantro lime sauce, Margarita Bars and Spicy Paloma (Frozen).
What is Elote dip?
Elote dip takes the best of esquites and the best of elote and makes it into a dip! Esquites and elote are both Mexican corn dishes. Elote is grilled or boiled corn topped with mayo, chili powder, lime and cotija cheese. Esquites has literally the same ingredients, except the corn is off the cob and everything is mixed and served in a cup.
With this elote dip recipe, it’s just creamier and with a few more ingredients to make it into a dip.
Ingredients needed for this recipe
The ingredients for this elote dip recipe are pretty easy to find in your local grocery store. You will need:
Dairy– I love a creamy dish and butter, cream cheese, pepper jack cheese, mayo and cotija cheese make this dip super creamy.
Veggies/aromatics– I love to use corn, jalapeno, red onion, cilantro and lime for those bright summer flavors.
Seasonings– Chili powder & tajin are used to add zest and a kick.
Tortilla chips– A side of tortilla chips is a must for scooping the dip. I like to use chips that have a hint of lime on them already.
How to make Elote Dip
I love making this recipe because I only have to use one pan.
First I like to sauté the veggies and aromatics with some butter in a cast iron or oven safe skillet. Then add in the remaining dairy another with the seasonings. Afterwards when all the dairy has melted, broil the dip for about 2 minutes.
Then top with cotija cheese, chili powder and enjoy!
The full recipe with measurements is below on the recipe card.
Elote Dip
Ingredients
- 2 tbsp butter
- 2 cans corn , drained and rinsed
- 1 jalapeno pepper , diced
- ½ red onion, diced
- 4 oz cream cheese
- ¼ c mayo
- 1 tsp ground coriander
- ½ c pepper jack cheese, shredded
- ½ tsp tajin
- 1/2 Lime, juiced
- 1/2 c cotija cheese
- 1/4 tsp Chili powder
Instructions
- Turn the broiler on in the oven.
- Heat a cast iron skillet over medium high heat. Add the corn, jalapeno pepper and onion. Sautee for a few minutes.
- Add in the cream cheese, mayo, coriander, pepper jack cheese, lime and tajin. Stir together.
- Broil in the oven for 2 minutes, or until bubbly on top. Broilers differ, so keep an eye on it so it doesn’t burn.
- Remove from the oven and top with the cotija cheese and a sprinkle of chili powder.
- Serve with tortilla chips and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
