This Elote Dip is creamy & full of flavor. It is the perfect appetizer if you want to be the star of the party! This Mexican Street Corn Dip is one is ALWAYS a crowd favorite. Watch it disappear quick.
Mexican Street Corn has to be one of my favorite foods. It's the kind of food that I don't care how messy my crooked teeth get because no matter what, it's worth eating!
This recipe is also called Mexican Street Corn Salad. However, I stopped calling it that because it seems to turn men off until they actually eat it, then they can't stop. Seriously though, friends and family will absolutely devour this recipe, so make sure you have enough!
This dip is served cold or hot (if you prefer) with tortilla chips, preferably scoops because you want a lot of the dip on the chip. It's so good that I also eat it plain for lunch. This is my favorite dish to eat in the Summer with fresh corn on the cob.
Why You'll Love This Recipe:
- It is so simple to whip up in no time at all
- The avocado and sour cream make the creamiest delicious base
- This dip is served cold, so you can prep it a few hours ahead of the party and pull it out of the fridge when guests arrive
- The only cooking involved is roasting the corn, which takes less than 10 minutes
What does "Elote" mean?
"Elote" is a Spanish term that means "corn cob." Corn on the cob is a must for this recipe to get the sweet, crunchy, roasted texture we are looking for in this dip.
Corn on the Cob- Sweet, fresh corn on the cob roasts to perfection
Feta or Cotija Cheese- Salty Cheese that pairs fantastically with sweet corn
Avocado and Sour Cream- Brings a creamy texture to the dip
Red Onion & Fresh Jalapeño Peppers- For a spicy bite
Tomato- Essential in Mexican Cuisine and a great addition to this dip
Cilantro- One of my favorite herbs for it's fresh, crisp flavor
Lime- For a citrus boost
Olive Oil- For roasting the corn
Cumin, Chili Powder, Paprika, Salt, Pepper- Must have Mexican Spices
Substitutes & Variations:
Not crazy about cilantro? It's my favorite, but feel free to leave it out.
Want more heat? Double up the jalapeño & add a few dashes of hot sauce.
For the cheese, you can use feta or cotija. Whatever you prefer..I usually go with feta because it's always in my fridge.
Corn on the cob is really necessary here. If you use frozen or canned, it won't be as good.
How to make Elote Dip:
Watch how to make the recipe & be sure to SUBSCRIBE (it's free):
Here are the Step by Step Instruction for this Mexican Corn Dip:
First, cut the corn off the cob. This can get a little messy, so make sure you aren’t losing a bunch on the floor.
Heat a large skillet to medium heat on the stovetop. Add in the olive oil and allow it to heat up. Toss in the corn and salt and pepper and cook for about 8 minutes, stirring every few minutes.
Allow the corn to cool to room temperature. Place in a large bowl once cooled down, and then refrigerate for 15 minutes.
Pull the corn bowl out of fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.
Whisk cumin, chili powder, paprika, sour cream and lime juice until combined. Pour over the dip and mix to combine. Add in the feta or cotija cheese and toss gently.
Season with salt and pepper and place in the fridge until ready to serve.
Don't forget the Tostito Scoops!
The instructions above are for serving the elote dip cold, which I personally prefer. If you want to serve it hot, you can leave out the cooling and refrigeration steps. I suggest topping with avocado and cheese last to avoid melting.
Traditional Mexican Street Corn is corn on the cob layered with mayo, chili powder, cumin and lime and covered in cilantro and cotija cheese. It is magical and so is this dip!
No, because it just won't roast the same. You will end up with soggy corn. It needs to be fresh corn on the cob for the best taste.
Storing this Mexican Street Corn Dip:
Store the leftover corn dip in a sealed container and enjoy snacking on it for up to 3 days. It tastes amazing served by itself, on tortilla chips, on tacos, salads, and more!