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Black cast iron skillet with elote dip sitting in a wooden tray with blue napkins in the background.

Elote Corn Dip

5 from 1 vote
This elote corn dip is a deconstructed version of the classic mexican street corn. Made with sweet, grilled corn, cream cheese, sour cream and mayo and seasoned with plenty of herbs, spices and lime. It is gluten free and IMHO, truly the best appetizer of summer!
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: corn dip, elote, mexican corn, mexican dip, street corn
Servings: 6 people
Calories: 448kcal
Author: Mollie

Ingredients

  • 3 Corn on the Cob
  • ½ Cup Chopped White or Sweet Onion
  • 1 tablespoon Vegetable oil, or Avocado oil
  • 1 tablespoon Butter
  • 8 ounces Cream Cheese
  • ½ Cup Mayonnaise
  • ½ Cup Sour Cream
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Brown sugar
  • ¼ Cup Sweet Hot Jalapeños, diced
  • ½ 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, ½ cup cotija, diced sweet hot jalapeños and ½ 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 (400℉) 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! ♥️

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 400°F oven for about 15 minutes, or until it is brown and bubbly.
  • Feel free to use feta if you can't find cotija. 
  •  Enjoy!

Nutrition

Calories: 448kcal | Carbohydrates: 15g | Protein: 8g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 632mg | Potassium: 268mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1236IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 1mg