Elote Dip

5 from 1 vote

Try this irresistible Elote Dip recipe packed with roasted corn, cotija cheese, creamy mayo, and bold Mexican spices—perfect for Cinco de Mayo parties or your next family fiesta!

Prep Time40

Cook Time15

Total Time55

Course: Appetizer, Copycat Recipes, Favorites, Side Dish, Snack

Cuisine: Mexican

Servings: people

Author: Matt Price

Equipment

Ingredients

Fresh Ingredients:

4-6 ears corn shucked (fresh or frozen kernels)
1 diced onion
1 diced red bell pepper
2 diced jalapeños
2 whole limes zest + juice
1 tablespoon garlic
¼ cup chopped cilantro

Creamy & Cheesy Add-Ins:

½ cup mayo
½ cup sour cream or crema
1 cup cotija cheese crumbled

Seasonings:

1 teaspoon salt
2 teaspoon AP seasoning
2 teaspoon chili powder
1 teaspoon chicken bouillon
1 teaspoon cumin

For Serving:

Corn tortillas to fry or use store-bought chips
Oil for frying

US Customary - Metric

Instructions

Step 1: Roast the Corn

Start with fresh or canned corn kernels and brush each ear of corn with olive oil or butter, season with AP seasoning, and roast on a grill or in the oven until slightly charred and tender (about 10–15 minutes).
Set aside to cool slightly.

Step 2: Dice Your Veggies

While the corn roasts, dice your onion, red bell pepper, jalapeños (remove seeds for less heat), garlic, and cilantro.

Step 3: Sauté the Flavor Base

Once the corn is nice and tender, cut the corn off the cob and add it to a hot skillet with the diced onion, peppers, jalapeños, and garlic.
(If you want to get crazy here, you could add some bacon or chorizo.)
Sauté for 5–7 minutes.
Add lime zest and juice (the acidity is refreshing and balances the heaviness from the mayo/crema), plus your seasonings: salt, chili powder, cumin, and chicken bouillon.
Stir well and cook 1–2 more minutes.

Step 4: Let It Cool

Once your corn and veggies have had some time to sauté, remove the skillet from heat and let the corn mixture cool to room temperature—this step is key to keeping your creamy base smooth!
(This is important so that the fat doesn’t separate from the mayo and crema etc).

Step 5: Mix the Creamy Base

In a large bowl, mix mayo, sour cream, crumbled cotija cheese, and cilantro.

Step 6: Combine and Chill

Fold the cooled corn and veggie mixture into the creamy cheese base.
Stir to fully combine.
Refrigerate for 30 minutes to let the flavors marry.

Step 7: Fry the Tortillas

Heat oil to 350°F.
Fry corn tortillas until golden and crispy, about 1–2 minutes per side.
Place on a wire rack and sprinkle with salt immediately.

Step 8: Serve and Celebrate!

Scoop your Elote Dip into a serving bowl and top with extra cotija, cilantro, or a sprinkle of Tajín if you like.
Serve with warm tortilla chips and dig in!

Video

Notes

Recipe Tips & Variations

Mild or Wild: Remove jalapeño seeds for a milder dip, or add extra for a spicy kick.
Protein Add-On: Stir in chopped bacon or cooked chorizo for a meatier option.
Make Ahead: Store Elote Dip in the fridge (up to 2 days). Reheat gently or enjoy it cold!

Nutrition