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This elote Mexican corn dip is full of the classic flavors of Mexican street corn. Sweet corn, creamy cream cheese and tangy lime. You get a little zip from the jalapeรฑos, tang from the cotija and freshness from the cilantro to create, IMHO, the best dip of summer! Serve it with some corn tortilla chips and you have a gluten free appetizer that is full of all of the best flavors and textures! It is truly the perfect summer appetizer!
What is Elote?
Elote is a dish that is also commonly referred to as Mexican street corn. It is a classic favorite of many people in Mexico and worldwide! It consists of a sweet corn on the cob, slathered with mayo, spices, lime juice and cotija cheese. This Elote dip is a deconstructed version of this beloved Mexican street treat!
What you will Need:
- 3 corn on the cob
- 1 8 ounce package of Cream Cheese
- Mayonnaise
- Sour Cream
- Sweet hot or candied Jalapeรฑos
- 1 Lime
- Garlic Powder
- Cumin
- Smoked paprika
- Brown Sugar
- Cotija Cheese or Feta
- Cilantro
How to Make Elote Mexican Corn Dip
This dip is so easy to make, with only a couple prep steps and then the rest is mixing everything together and letting the grill (or oven) do the rest.
The first step is to get your grill nice and hot. Shuck your corn and place the cobs directly on the grill. Let them sit on the grill, turning them every couple of minutes so that they get lightly blackened on all sides. Pull them off the grill and set aside while they cool.
Drizzle a teaspoon of oil into a 9" cast iron skillet and place it on the grill over medium flame. Add diced onion and butter and cook until onions are translucent. Sprinkle in the cumin, smoked paprika, garlic powder and brown sugar and stir until all the spices are combined and fragrant, about 30 seconds.
Add the cream cheese, mayo and sour cream to the skillet and stir until everything is melted and fully combined.
Finally, add the corn, jalapeรฑos, ยฝ cup cilantro and ยฝ cup cotija cheese. Gently fold them into the creamy mixture.
Close the grill lid and let the skillet cook on medium high heat (about 400ยฐF). Take a peek at it after 10 minutes, and you will know it is ready when everything is brown and bubbling.
What to do with Mexican Corn Dip
Make sure you have a good oven mitt and trivet, or heat resistant place to put your skillet. It will be hot, hot HOT! Sprinkle a little bit more cilantro and cotija over the top and then let it sit and cool for a couple of minutes while you prep the tray or platter with the corn tortilla chips. I like to use a serving tray with a trivet that I can set the skillet on and then the place the chips around it. It keeps everything nicely contained that way and is an easy but nice presentation.
Check out this Cottage Cheese Fry Bread Recipe which would serve as a great vessel for this corn dip. Or use it to make Indian tacos, and top it with a dollop of this corn dip. Yum!
This appetizer would be a perfect start to a Grilled Flank Steak dinner with Chimichurri Sauce!
Now, stand back and watch it disappear! This Elote dip is 100000% my favorite summer appetizer. It is beautiful, fresh, grilled, SO flavorful and it is gluten free, too! I have yet to have a guest who doesn't love it. I truly hope you do too. Enjoy!
Frequently Asked Questions
Yes! That is one of the beauties of this dip is that not only can you can make it a day ahead, but the flavors just get even better as they sit. Simply make the dip and then cover it with plastic wrap and put it in the fridge. When you are ready to serve it, simply take off the plastic wrap and throw it on the grill to complete the last step.
Yes! To make it in the oven, preheat oven to 400ยฐF, then place the dip, uncovered in the oven, on a middle rack for about 15 minutes until it is browned and bubbling.
If you would rather not use cilantro, replace it with 2 thinly sliced green onions.
Assuming you have leftovers, (which is very doubtful!๐), cover leftovers in plastic wrap and store in the fridge for up to 3 days. Use it as a tasty addition to scrambled eggs, nachos, tacos, or even a burger topping!
Absolutely! In this case, add the corn to the skillet in the beginning when you add the onion.
More Delicious Recipes
- Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- A new best way to eat brussel sprouts! Unique and tasty as a side dish or appetizer! Make them in less than 30 minutes!
- Roasted Rainbow Carrots with Toasted Sesame Aioli- A colorful and delicious side dish!
- Cilantro Jalapeรฑo Hummus- Hummus, all spiced up!
- Mexican Chorizo Stuffed Peppers- All the flavors of this Elote dip in a main course meal. Yum!
- Simple Chimichurri Sauce- A must have recipe in your arsenal! This sauce is good on everything!
- Blistered Shishito Peppers- These are SO easy and SO full of flavor!
- Sugared Lemon Cookies- A fresh and lightly citrus twist on a traditional sugar cookie.
If you make this Elote Dip, I would love to hear from you in the comments below! Thank you and thank you for visiting Mollie in Montana~*! โฅ๏ธ
๐ Recipe
Elote Corn Dip
Ingredients
- 3 Corn on the Cob
- ยฝ Cup Chopped White or Sweet Onion
- 1 tablespoon Vegetable oil, or Avocado oil
- 1 tablespoon Butter
- 8 ounces Cream Cheese
- ยฝ Cup Mayonnaise
- ยฝ Cup Sour Cream
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Brown sugar
- ยผ Cup Sweet Hot Jalapeรฑos, diced
- ยฝ Cup Chopped Fresh Cilantro
- 5 ounces Cotija or Queso Fresco, crumbled
Instructions
- Grill corn on the cob just until it is lightly blackened on all sides. If you would rather, you can blacken the corn in a cast iron pan.
- Cut the corn off the cob and set aside.
- Heat a small cast iron skillet over medium high heat on either the stove, or the grill.
- Add oil and chopped onions and cook until translucent.
- Add butter, cumin, smoked paprika, garlic powder and brown sugar and stir until fragrant, about 30 seconds.
- Add cream cheese, mayo, sour cream and stir together as it melts.
- Once it has all melted, fold in the the corn, ยฝ cup cotija, diced sweet hot jalapeรฑos and ยฝ cup fresh cilantro (set aside a tablespoon or so of the cilantro and cotija to use as a garnish later). Stir gently to incorporate it all together.
- On the grill, close the lid and let it cook over medium high heat (400โ) for about 10-15 minutes until it is browned and bubbly.
- Pull it from the grill and add remaining cilantro and cotija.
- Serve with corn tortilla chips.
- Enjoy! โฅ๏ธ
Notes
Notes:
- If you would rather not use your grill, feel free to blacken the corn in the cast iron skillet on the stovetop and then continue to do all of the steps on the stovetop. When everything is incorporated, place the skillet in a 400ยฐF oven for about 15 minutes, or until it is brown and bubbly.
- Feel free to use feta if you can't find cotija.ย
- ย Enjoy!
Jon says
โญ๏ธ โญ๏ธ โญ๏ธ โญ๏ธ โญ๏ธ
Made this for our neighborhood Cinco de Mayo party and it was a HUGE success!! Anybody that got a taste before it was gone was full of compliments. Delicious! Thank you!
mollieinmontana says
That is so great! I am so glad everyone enjoyed it! Thank you so much for the kind feedback! ๐
Abby Salsman says
This recipe was made for summer BBQ'S!!!!
mollieinmontana says
I agree!! โฅ๏ธ