Creamy Elote Dip Recipe Easy Homemade Mexican Street Corn Snack
A creamy, tangy, and smoky Mexican street corn dip that captures the flavors of elote in a bowl. Perfect for parties and quick snacks, this dip combines fresh grilled corn, cotija cheese, lime, and a hint of chili powder.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 3 cups fresh corn kernels (from about 4 ears of corn), grilled or roasted
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and black pepper to taste
- Tortilla chips for serving
Instructions
- Preheat grill or grill pan to medium-high heat. Husk corn and place directly on grill. Cook 8-10 minutes, turning occasionally, until kernels are charred in spots but not burnt. If using frozen corn, thaw and dry well, then roast in hot skillet with a bit of oil for 5-7 minutes until lightly charred.
- Let grilled corn cool slightly. Use a sharp serrated knife to cut kernels off the cob into a large mixing bowl, avoiding scraping the cob too much.
- Add mayonnaise, sour cream, lime juice, garlic powder, chili powder, salt, and pepper to the bowl with corn. Stir gently with a spatula to combine evenly without mashing the corn.
- Fold in crumbled cotija cheese and chopped cilantro if using. Taste and adjust seasoning with more lime juice or chili powder if desired.
- Serve immediately or cover and refrigerate for 30 minutes to let flavors meld and dip thicken slightly.
- Transfer dip to serving bowl and surround with sturdy tortilla chips. Optionally sprinkle extra cotija cheese and chili powder on top.
Notes
If dip is too thick, add a splash of milk or lime juice to loosen. For less tang, add extra mayonnaise. Use a serrated knife for easier kernel removal. Chilling the dip enhances flavor and thickens texture. For dairy-free, substitute mayo and sour cream with vegan alternatives and use nutritional yeast instead of cotija cheese.
Nutrition
- Serving Size: About 1/2 cup dip pe
- Calories: 180
- Fat: 14
- Carbohydrates: 8
- Protein: 4
Keywords: elote dip, creamy corn dip, Mexican street corn, cotija cheese dip, party appetizer, easy dip recipe, grilled corn dip