If you’ve ever had Mexican street corn, you know the love. This Hot Elote Dip is everything we love about Mexican street corn in dip form.
Warm, creamy, a little sweet, a little spicy and all around addictive, this easy recipe will have you going for seconds and thirds!
Like a lot of Mexican food, this dip is gluten free. And with super simple ingredients and a quick process, it’s the perfect appetizer for any party – from game day to Cinco de Mayo and beyond.
What is Elote?
The literal translation of elote is “corn cob” in Spanish. But elote is now more commonly known as very dressed up corn cobs, usually grilled over an open flame by street vendors and then smothered in a spicy mayo and coated with cheese and fresh cilantro.
WHAT IS IN ELOTE DIP?
Here’s what you’ll need to make this delicious recipe:
- Sweet corn kernels. Depending on the time of year, you may not be able to find fresh corn at local grocery stores. When corn is out of season and we want this dip for game day, canned corn is a totally acceptable substitute.
- Cream cheese. You can get away with the reduced fat neufchatel cheese in this recipe without noticing a difference.
- Sour cream. Feel free to substitute Greek yogurt.
- Jalapeño pepper. Fresh is best, but pickled jalapeños will work in a pinch.
- Scallions (green onions)
- Cotija cheese. This is a mild, crumbly Mexican cheese that’s similar to queso fresco. If you can’t locate cotija, use queso fresco or even a mild feta cheese.
- Fresh lime juice
- Chili powder. You could also substitute Tajin seasoning if desired.
How to Make Hot Elote Dip
My favorite easy recipes only use one pan, and that’s true for this elote corn dip.
If you’re using fresh corn kernels, you’ll have to cook them in a large skillet along with the jalapeños and garlic. This will take a few minutes longer than if you’re using canned corn. Still, only about 5 minutes.
Then, stir in the cream cheese, sour cream and chili powder. Once the mixture is melted, take if off the heat.
Then, just stir in the lime juice, scallions and cilantro. Done and done!
See the recipe card below for full instructions.
What to eat with Elote Dip
It might seem weird to use corn chips to dip into a corn dip, but it works. If you want to go the extra mile, make your own tortilla chips. The process is easy and trust me, they’re a game changer.
If you’re using store bought chips, find a sturdy one that’s good for dipping. My favorite are Tostitos Cantina style chips.
You could also scoop up this dip with cucumber rounds, carrots or celery sticks.
What to do with leftover Hot Elote Dip
Not that there will be any leftovers, but just in case, this easy elote dip can be stored in an airtight container in the refrigerator for several days. It reheats easily in the microwave.
Here are some fun ways to enjoy your leftovers:
- Spoon warm elote dip on top of grilled chicken breasts to make Mexican street corn chicken
- Toss leftover elote dip with warm pasta
- Stir elote dip with hot, long grain rice for a yummy Mexican side dish
Can you make elote dip ahead of time?
This is an easy dip to make ahead of time. It can sit at room temperature for several hours, or store in the refrigerator. Simply reheat it in the microwave when you’re ready to serve it.
When you make this Easy Hot Elote Dip, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Mexican recipes, try these:
For more dip recipes, try these:
How to Make Elote Dip with Cream Cheese (Mexican Street Corn)
- 5-6 ears of corn 3 cups of kernels
- 8 oz. cream cheese
- 1/2 cup sour cream
- 2 jalapeño peppers
- 1/2 cup cotija cheese crumbled
- 1/4 cup scallions sliced
- 1/3 cup cilantro
- 2 Tbsp. olive oil
- 2 cloves garlic minced
- 1 tsp. chili powder
- juice of 1 lime
- Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
- In a large nonstick or cast iron skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
- Reduce the heat. Over low heat, stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.
- Remove from heat. Stir in the lime juice, cilantro and scallions. Transfer to a serving bowl and garnish with cotija cheese and extra cilantro. Serve warm.