This Creamy Elote Dip is an easy and delicious appetizer for any party! Filled with the classic flavors of Mexican street corn this cheesy dip features charred corn and spices with cream cheese and cotija cheese that come together for an appetizer perfect for parties, cookouts and game day.
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This Mexican street corn dip is inspired by the flavors of elote. Grilled corn on the cob slathered in mayo, spice and cotija cheese is a favorite Mexican food and I took these classic flavors and transformed them into a creamy, cheesy dip that’s irresistable. I started with my esquites recipe (Mexican street corn served off the cob as a salad or side) and added cream cheese, mayo and Greek yogurt or sour cream. Serve this elote dip with tortilla chips alongside salsa or guacamole for game day, parties, barbecue or as an appetizer for tacos. For other great appetizers take a look at my Hot Cajun Crab Dip, Chorizo Queso Dip and Homemade Pimento Cheese.
Ingredients
- Olive oil
- Shallot
- Corn kernels (frozen or fresh)
- Cream cheese, softened
- Mayonnaise
- Sour cream or Greek yogurt
- Fresh lime juice
- Tajin seasoning or chili powder
- Ground cumin
- Smoked paprika
- Cotija cheese
- Fresh cilantro
Cooking Tips
- Cotija cheese is a crumbly,salty cheese from Mexico and is available in most major supermarkets. If you can’t find it you can also use queso fresco or feta cheese.
- I use Greek yogurt to help make this dip creamy and tangy since I always have some in my fridge, but you can also use sour cream if you prefer.
- Custome your dip by sauteing garlic, chopped green onions, diced jalapenos or diced poblano peppers along with the corn.
- In addition to cotija and cilantro you can garnish your street corn dip with pickled or fresh jalapenos or pickled onions.
How to Make Elote Dip
Heat olive oil in a large skillet (preferably cast iron) over medium high heat. Addthe shallots and corn, cook undisturbed for 4-5 minutes or until some of the kernels have charred on the bottom. Stir and cook undisturbed for an additional 4-5 minutes.
Add in the the cream cheese, mayo, Greek yogurt (or sour cream if using), chili seasoning (such as Tajin), smoked paprika, ground cumin, lime juice, and salt. Cook on medium low heat, stirring until the cream cheese has melt and everything is combined.
Stir in the cotija cheese and cilantro and spoon into a serving bowl. Garnish with additional cotija cheese and cilantro and serve as desired.
If you like this Creamy Elote Dip be sure to take a look at some of my other recipes!
If you make this Elote Dip please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Elote Dip (Mexican Street Corn Dip)
Equipment
- 1 Large Skillet
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- 1 16oz bag corn kernels
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 2 teaspoons Tajin seasoning, or chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 cup Cotija cheese plus more for garmish
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet (preferably cast iron)t over medium high heat. Add the shallot and corn,cook undisturbed, for 4-5 minutes or until some of the kernels have browned on the bottom. Stir and cook again undisturbed for an additional 4-5 minutes.
- Add in the the cream cheese, mayonnaise, Greek yogurt, chili seasoning,smoked paprika, ground cumin, lime juice, and salt. Cook on medium low heat, stirring until the cream cheese has melt and everything is combined.
- Stir in the Cotija cheese and cilantro and transfer to a servicg dish.Garnish with additional cotija cheese and cilantro and serve as desired.
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