Description
This elote dip recipe brings the bold flavors of Mexican street corn into a creamy, cheesy, and spicy party dip that’s ready in just 15 minutes! Made with sweet corn, mayo, Greek yogurt, fresh lime, jalapeños, and crumbled queso fresco, it’s a perfect blend of tangy, creamy, and zesty goodness. Whether you’re hosting a summer BBQ, game night, or just craving a quick snack, this crowd-pleasing dip is the one you’ll keep making over and over again.
Ingredients
Ingredients
Base Ingredients
4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 scallions, thinly sliced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Creamy Sauce
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1 teaspoon lime zest
- 1–2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ cup crumbled queso fresco (or feta)
Final Touches
- ½ cup fresh cilantro, chopped
- Hot sauce, to taste (optional)
- Tortilla chips or veggie sticks, for serving
Instructions
Instructions
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Sauté the Garlic and Corn
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until golden. Stir in corn, scallions, salt, and pepper. Sauté for 3–4 minutes, until corn is lightly golden and fragrant. -
Let It Cool
Remove from heat and transfer the cooked mixture to a large bowl. Let it cool for about 5 minutes so the heat doesn’t melt the dairy ingredients. -
Mix in the Sauce
Stir in the mayonnaise, Greek yogurt, chopped jalapeño, lime zest, lime juice, chili powder, and crumbled cheese. Mix until everything is well combined. -
Add Herbs and Spice
Fold in chopped cilantro and a few dashes of hot sauce (optional). Taste and adjust salt or lime juice if needed. -
Chill and Serve
For best flavor, chill the dip in the fridge for 30 minutes. Serve cold or room temperature with tortilla chips or veggies.
Notes
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No need to thaw frozen corn – just cook it longer until the moisture cooks off.
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Make ahead tip – This dip tastes even better after a few hours in the fridge.
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Dairy-free option – Use vegan mayo and plant-based yogurt and cheese to make it vegan-friendly.
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Use leftover dip – Try it in tacos, on nachos, or as a baked potato topper.
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Spice level – For more heat, keep the jalapeño seeds or add chipotle powder.
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Storage – Store in an airtight container in the fridge for up to 2 days. Not freezer-friendly.
- Prep Time: 10
- Cook Time: 5
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
Keywords: elote dip, elote dip recipe, corn dip, Mexican corn dip, street corn dip, party dip, creamy dip, spicy corn dip, queso fresco dip