My niece is one of the most picky eaters in the world. It’s so tough to get her to eat, well, anything. I actually feel bad for my sister. One thing my niece will eat every time is elote, or Mexican street corn. She is borderline obsessed with it! So, naturally, she was my number one taste tester for this warm Elote Dip with Cream Cheese. Proud to say it passed her scrutinizing palate!
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 and then smothered in a spicy mayo and coated with cheese and cilantro.
Also called Mexican street corn, elote can be coated with cotija cheese or queso fresco and a generous squeeze of lime juice. Eating it is a glorious kind of messy experience.
What is in elote dip?
This Mexican street corn dip tastes like elote without the corn cob. It’s so good! Here’s what you’ll need:
- corn
- cream cheese
- sour cream
- jalapeño peppers
- scallions
- cilantro
- cojita cheese
- lime juice
- chili powder
If you have extra time, grill the corn so that it gets a nice char on it. But the easier way is to cut the kernels off the raw cobs and cook them in a pan along with the jalapeños and garlic.
Once the corn and jalapeños are tender, the rest of the ingredients go right into the pan. Just let it come together over low heat for a few minutes, and it’s ready to devour.
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 study 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.
Any way you serve it, you can’t go wrong. And when you make this 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)
Ingredients
- 5-6 ears of corn 3 cups of kernels
- 8 oz. cream cheese
- 1/2 cup sour cream
- 2 jalapeño peppers
- 1/2 cup cojita cheese
- 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
Instructions
- Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.
- In a large skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.
- Lower the 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. Garnish with cojita cheese and extra cilantro. Serve warm.
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