This easy Elote Dip recipe is packed with summer sweet corn, poblano chilies, red onion, cilantro, Cotija cheese and a creamy lime and Tajin sauce. If you enjoy fresh sweet corn or are looking for an easy and delicious dip to serve while watching your favorite sports team play, this recipe is one to keep in your kitchen quiver.
So read on, gather your ingredients, and then meet me back here to learn now to make this Mexican street food favorite into a delicious seasonal dip.
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Elote Dip: Mexican Street Corn Off the Cob
Ah, Elote! This beloved street food of Mexico features grilled or roasted sweet corn on the cob. It’s so flavorful – a delightful combination of savory, tangy, and spicy elements. I have always hated eating it – not because I didn’t enjoy the taste, but because I am one of those people who hates eating corn off the cob. I also prefer to slice my apples into manageable pieces instead of biting into one directly, and it is rare to catch me eating wings in public. So very messy. Now you know one of my deepest held secrets.
The preparation of Elote begins with fresh corn, ideally sweet corn, which is grilled to achieve a smoky, charred flavor. Once the corn is cooked, it’s coated in a rich mixture of mayonnaise and Crema Mexicana—a type of Mexican sour cream that adds a creamy and tangy note. This creamy coating helps other ingredients adhere to the corn. A generous sprinkle of Cotija, a crumbly and salty Mexican cheese, adds a savory depth to the dish. Chili powder is then dusted over the corn to give it a spicy kick, while a squeeze of fresh lime juice provides a zesty contrast to the richness. Lastly, a pinch of salt enhances the overall flavor.
Common optional garnishes, like chopped cilantro or additional chili flakes, can be added for extra flavor and visual appeal. Elote is typically served hot and is enjoyed as a satisfying street food snack or appetizer.
Because I love the flavor of this simple and satisfying dish, I simply had to come up with a version I could enjoy without the mess. I give you my recipe for Mexican Street Corn Off the Cob – my Easy Elote Dip recipe. Forgive my enthusiasm, but I think it’s one of the best elote dip recipes available. When paired with a fresh Pico de Gallo or tangy Avocado Buttermilk Dressing, the three dips together are pure heaven at a party.
How to Get That Roasted Flavor When Grilling Isn’t an Option
On the day I sat down to write this post and snap the pictures for this recipe, it was raining. It was raining hard. Actually, it was raining sideways. There would be no grilling of corn on this day.
Typically, I would grill the corn to get that nice smoky flavor. I love grilling. For starters, it’s fast. Grilling corn on the cob usually takes about 10 to 15 minutes, depending on the grill’s heat and the size of the corn. I prefer charcoal when grilling, but whether you’re using gas or charcoal, you want to bring your grill up to medium-high heat—around 400°F (200°C).
I like to prepare my corn for grilling by first husking it and removing the silk. I then soak the corn in water for about 30 minutes before grilling as this helps to keep it from drying out, though this step is optional.
When making Elote, you can skip the soaking step and simply place the corn on the grill and roast it, turning it every 2 to 3 minutes to ensure even cooking and color. The corn is ready when it is tender and has a nicely charred appearance. To check for doneness, pierce a kernel with a knife or fork; it should be juicy and tender. Adjust the cooking time as needed based on the corn’s size and the grill’s heat, and keep a close eye on it to achieve that perfect smoky flavor.
However, if it’s cold or rainy or you just don’t want to mess with prepping the grill, you can achieve a similar effect by cooking the corn in a hot, dry skillet or griddle, which is what I did on this day. Cooking corn on the cob in a skillet will take about 10 to 15 minutes over medium-high heat – the same as it would on a grill. You’ll want to turn the corn every few minutes to ensure even cooking and to achieve good color all around. You’ll lose some of that smoky flavor, but the Elote dip will still be delicious.
The Sum of Its Parts Makes this Mexican Street Corn Dip So Delicious
This elote dip recipe doesn’t venture too far away from its traditional roots; however, I did choose to make a few changes. All good recipes evolve over time, with each cook leaving their own notes on the card in the margins. I think that’s one of the most beautiful things about cooking. There’s always room for experimentation and creativity!
The foundational flavors of this recipe are roasted sweet corn, mayonnaise, fresh lime juice and Cotija cheese. Since it’s a dip, I added a little red onion for color, cilantro and poblano peppers for depth of flavor- all chopped fine for a uniform appearance.
A note on the Cotija cheese; if you simply cannot find Cotija, you can substitute a mild feta. It won’t taste exactly the same, but it will be comparable and still very tasty.
If you can find Mexican Crema, use that instead of sour cream. It has a bolder, richer flavor than sour cream, but either will work. As for mayonnaise, you simply must use a good quality mayonnaise. You cannot substitute salad dressing. I’m sorry, but the two are not interchangeable in this recipe.
Finally, for added heat and zing, I like the flavor of Tajin Clasico seasoning, which you can find in most major grocer stores, but you can also use ground Cayenne pepper to taste. Don’t be tempted to skip the salt. A little will truly elevate the flavor of the dish.
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Blessings & enjoy!
Easy Elote Dip in 20 Minutes
Course: StartersCuisine: MexicanDifficulty: Easy8
servings10
minutes10
minutesIngredients
4 Cups Sweet Corn, lightly grilled. You will need 4-5 ears of sweet corn.
3/4 cup Cotija cheese, crumbles
2 Tbsp. fresh Poblano pepper, diced fine
1/3 cup Sour Cream
2 1/2 Tbsp. red onion, diced fine
2 Tbsp. fresh cilantro, chopped fine
1/3 cup Mayonnaise
1/3 cup Sour Cream
1 Tbsp. fresh lime juice
Salt to taste
Tajin seasoning or ground Cayenne pepper to taste
Directions
- Roast the corn over a hot grill or in a hot, dry skillet for approximately 10 – 15 minutes, turning every 2 minutes to ensure the corn is cooked evenly. Remove the finished corn from the heat and allow to cool while preparing the other ingredients.
- While the corn is cooling, chop the poblano, onion and cilantro. Add the chopped vegetables to a large mixing bowl and set aside.
- Add the cheese crumbles, mayonnaise, sour cream and lime juice to the mixing bowl.
- Using a sharp knife, carefully remove the kernels of corn from the cob. Measure our 4 cups of corn and add it to the mixing bowl with the other ingredients.
- Mix all the ingredients together. Add the lime juice and stir into the dip. Season with Tajin and salt to taste. Serve slightly warm or chilled with tortilla chips.
