A spin on the traditional Mexican street food, this quick and easy, creamy elote dip can be prepared in just 15 minutes, no cooking required! Packed with corn, spices, cotija cheese, mayo, and cilantro, this dip is a must-try version of the classic dish.
HI I'm back! Took a bit of a break for a minute there (nasty sinus cold) but I'm here and ready to share a new recipe with you: easy creamy elote dip! My favorite thing about this delicious appetizer? There's absolutely no cooking involved. Plus, it's more fun than your standard bowl pico de gallo, and TBH easier to make than a bowl of guacamole. Also it involves cheese 😍.
Ingredients
To whip up this super easy creamy elote dip, you'll need:
- Cooked sweet corn - Thaw some frozen corn, drain some from a can, or cook it on the cob and slice off the kernels. Up to you! I used a thawed bag of frozen "Crazy corn" from Stahlbush farms for the fun colors and a can of super sweet corn cuz it was in my pantry 🤣.
- Cotija cheese - A must. If you can't find cotija, queso fresco works well, you might just need to add a touch more salt.
- Mayonnaise - An elote tradition!
- A dash of sour cream
- Seeded jalapeño pepper (or not seeded if you like it spicy!)
- Freshly squeezed lime juice
- Roughly chopped cilantro leaves
- Chili powder
- Smoked paprika
- A pinch of cayenne just for kick
- Salt and pepper to taste
Suggested Pairings
Oh apart from a nice chilled margarita on the rocks you mean 🤣? I like to keep it simple with tortilla chips (of multiple colors just for fun) or with a tray of veggies. This elote dip also works great as a side for Taco Tuesday, inside burritos, or as a salad!
FAQs About This Recipe
Yes, keep it stored tightly covered in the fridge up to 12 hours before serving.
Although this elote dip can be kept in the fridge for up to 4 days, I find it is best eaten same day/the day after it's made.
Although mayo is traditional, you can use non-fat, plain greek yogurt as a substitute. Make sure to taste test for salt and pepper!
Easy Creamy Elote Dip
- Total Time: 15 minutes
- Yield: About 5 Cups 1x
- Diet: Vegetarian
Description
A spin on the traditional Mexican street food, this quick and easy creamy elote dip can be prepared in just 15 minutes! Packed with corn, spices, cotija cheese, mayo, and cilantro, this dip is a must-try version of the classic dish.
Ingredients
- 4 cups cooked sweet corn
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons fresh cilantro, roughly minced
- ½ cup cotija cheese, crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- Coarse salt, ground black pepper to taste
Get Recipe Ingredients
Instructions
- In a large mixing bowl, combine all ingredients and stir until thoroughly mixed and corn is coated.
- Add salt and pepper to taste. Garnish with any remaining cilantro and a few lime wedges if desired. Serve immediately.
Notes
I like to use tricolor sweet corn to add a little extra color to the recipe, specifically Stahlbush crazy corn. You can use drained canned corn, thawed frozen corn, and/or cooked corn cut straight from the cob.
- Prep Time: 15 minutes
- Category: Dip
- Method: Mixing
- Cuisine: Mexican
Beth says
Made this for a party and everyone raved about it. highly addictive! was easy and fast to pull together compared to other recipes. highly recommend..