Mexican Street Corn Dip (Creamy Elote Dip Recipe)
This creamy Mexican street corn dip (elote dip) is a quick and easy appetizer made with fresh corn cut off the cob, sautéed with garlic and jalapeño, then mixed with a rich, tangy, creamy base. Packed with bold, authentic street corn flavors, this easy corn dip is perfect for parties, BBQs, game day, and summer entertaining—and guaranteed to be a crowd favorite.
Servings 4
Ingredients
- 2 cups fresh corn kernels cut from the cob
- 1 tablespoon butter
- ½ tablespoon grated garlic
- ½ tablespoon chopped jalapeño
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons finely chopped cilantro
- 1 ½ tablespoons lemon juice
- ½ tablespoon elote seasoning
- 1 tablespoon Parmesan or feta cheese
- Pinch of chili powder for garnish
Instructions
- Heat butter in a large skillet over medium heat. Add the grated garlic and chopped jalapeño and sauté for 30–60 seconds until fragrant.
- Add the fresh corn kernels and cook for 5–6 minutes, stirring occasionally, until tender and slightly golden. Remove from heat and allow the mixture to cool completely.
- Transfer the cooled corn to a large mixing bowl. Add the mayonnaise, sour cream, cilantro, lemon juice, and elote seasoning. Stir until fully combined and creamy.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Just before serving, sprinkle with Parmesan or feta cheese and a pinch of chili powder. Serve with tortilla chips and enjoy.
Video
Notes
- Use fresh corn for best results - Cutting corn straight off the cob gives the best texture and natural sweetness.
- Don’t skip cooling the corn - This keeps the creamy base from separating.
- Char the corn slightly - Letting it get a little golden adds extra depth and flavor.
- Adjust heat to taste - Add more jalapeño or chili powder if you like it spicier.
- Swap lemon for lime - For a more traditional elote flavor, use fresh lime juice instead.