If you love the bold, creamy, tangy flavors of traditional Mexican street corn, you're going to flip for this Elote Dip! It’s everything you love about elote—but in cheesy, scoopable, party-perfect form. Whether you're hosting a backyard BBQ, taco night, or game day, this irresistible dip will be the first to disappear.
Elote Dip
When hot corn dip and Mexican street corn (elote) unite, you get this amazing, creamy, gooey Elote Dip.
This dip takes all the bold, irresistible flavors of classic Mexican street corn and turns them into the ultimate hot and cheesy party dip. Sweet corn is pan-toasted with buttery sautéed onions for extra flavor, then folded into a rich mixture of cream cheese, mayo, and sour cream seasoned with tangy lime juice, chili powder, and chile lime seasoning (like Tajín).
It’s finished off with plenty of cotija cheese, fresh cilantro, and a generous layer of melty mozzarella or chihuahua cheese for the perfect gooey topping. Baked until hot and bubbly, this creamy, zesty dip is perfect for scooping with tortilla chips, serving alongside tacos, or dishing up at your next backyard BBQ. Whether you call it street corn dip or Mexican corn dip, this crowd-pleasing appetizer is always a hit!
Recipe Variations
- Corn - Fresh, canned, or frozen will all work for this recipe. Take fresh corn off the cob, and thaw frozen corn before using.
- Spice - Make it spicy by adding fresh chopped jalapenos in with the corn when sautéing. You can also top with hot sauce or add it in to the cream cheese mixture.
- Hot or Cold - This recipe was created as a warm dip, but it's also yummy served cool. Skip the cheese topping and refrigerate until cool. If you're refrigerating it for more than a couple hours, it's best to let it come to room temperature for about 15 minutes before serving so it's not too stiff and won't break your chips! Top it with all of your favorite toppings like cilantro, cotija, and tajin.
How to Make Ahead for Parties
Elote dip is a great dip to make for parties because you can prep it ahead of time, and serve it the day of! Simply prepare the recipe, spread it in the dish, and top with cheese (step 10). Then cover and refrigerate overnight until ready to serve.
Follow the baking instructions in the recipe, and add an extra 10-15 minutes to account for the cold ingredients and dish. Your dip is done when it's hot and bubbly!
How to Serve
This creamy, savory dip pairs well with:
- Tortilla chips (classic and crunchy)
- Corn chips or scoop-style chips
- Warm flour tortillas, corn tortillas, or pita wedges
- Veggie sticks like bell peppers or cucumber slices
- As a topping for tacos, nachos, or grilled chicken!
More Mexican Inspired Favorite Recipes You'll Love
- Esquites - This Mexican street corn in a cup is creamy, tangy, and packed with chili-lime flavor. An easy side or snack with all the bold taste of elote—no cob required!
- Mexican Street Corn Salad - A fresh, zesty twist on elote! This street corn salad is tossed with creamy dressing, lime, cotija, and chili powder for the ultimate summer side dish.
- Authentic Guacamole - Simple, fresh, and full of flavor! This authentic guacamole is made with ripe avocados, lime, cilantro, and jalapeño—just like your favorite taqueria.
- Restaurant Style Salsa - Skip the jar—this restaurant-style salsa is quick, easy, and bursting with fresh tomato flavor. Perfect for dipping chips or topping tacos and burritos.
- Layered Taco Dip - A classic easy layered taco dip with beans, seasoned sour cream, cheese, and fresh toppings. Always a hit at parties, potlucks, or taco night!
Elote Dip Video
Elote Dip
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 cans (15 ounces each) whole kernel corn drained and rinsed
- 8 ounces cream cheese softened
- ½ cup mayo
- ½ cup sour cream or Mexican crema
- 1½ teaspoons chile lime seasoning (tajin)
- ½ teaspoon chili powder
- 3 tablespoons fresh lime juice
- 1 cup cotija cheese
- ½ cup freshly chopped cilantro
- 2 cups shredded mozzarella or chihuahua cheese
- Cilantro, tajin, and hot sauce for garnish
Instructions
- Heat the butter in a large skillet over medium heat.2 tablespoons butter
- Add the onion and cook until tender.1 medium onion
- Add the corn, stir, and then spread into an even layer. Cook for 10-15 minutes with a lid on, stirring very occasionally, until corn is mostly toasted.2 cans (15 ounces each) whole kernel corn
- Remove from heat. Set aside to cool slightly.
- Preheat oven to 350°F.
- In a large bowl, add cream cheese, mayo, and sour cream. Beat until smooth and combined.8 ounces cream cheese, ½ cup mayo, ½ cup sour cream or Mexican crema
- Add chile lime seasoning, chili powder, lime juice. Beat again until combined.1½ teaspoons chile lime seasoning, ½ teaspoon chili powder, 3 tablespoons fresh lime juice
- Add toasted corn mixture, cotiija cheese, and cilantro to cream cheese mix. Fold in gently.1 cup cotija cheese, ½ cup freshly chopped cilantro
- Transfer dip mixture to a 9"x13" baking dish or large skillet. Spread evenly.
- Top with shredded cheese.2 cups shredded mozzarella or chihuahua cheese
- Bake for 15-20 minutes or until cheese is hot and bubbly.
- Once cooked top with more fresh cilantro, tajin, and hot sauce, if desired.Cilantro, tajin, and hot sauce
Nutrition
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