Creamy Mexican Corn Dip (Elotes Dip)
The easiest creamy Mexican corn dip! Elotes dip is basically the stuff you find in Mexican street corn in a cup, but made so you can serve it alongside tortilla chips! There’s no cooking involved — stir everything together and you’re good to go in 10 minutes!
Friends, friends, friends. Have you ever had roasted street corn rolled together with a tangy mayo, melted butter, a hint of seasonings, and a sprinkle of cotija cheese?
It is seriously the creamiest snack and it’s pretty much available everywhere here in the great state of Texas! So today, I’ve turned a summer favorite into a creamy Mexican corn dip in time for the last summer blow out of the year — Labor Day!
We love serving this Elotes dip at get together’s and barbecues because:
- it requires just a handful of ingredients
- You use frozen corn kernels (or the cans work too), so you don’t have to worry about eating corn on the cob in public (see here for a great recipe if that sort of thing doesn’t bother you!)
- it takes 10 minutes
- no actual cooking is required
I’ve also made Mexican street corn into a salad with black beans and avocados, which is great if you’re looking to make something that would work in salad form. And then there were the Mexican street corn and chicken tacos! Basically, at this point, we love Mexican street corn so much, I’ve found all sorts of ways to consume it.
Note to self: try making elotes nachos or even elotes pizza!
What do you need to make Mexican street corn dip?
- corn kernels
- melted butter
- lime juice
- fresh jalapeño
- crumbled Cotija cheese
What kind of corn kernels for corn dip?
I like to use fire-roasted corn in my elotes dip. The charred corn adds a new flavor profile to the dip, but you can also use defrosted sweet corn kernels, and even canned corn would work for this recipe as long as you drain the cans thoroughly. Fire-roasted corn is usually sold in the freezer section in most grocery stores right next to the regular stuff. Recently, I’ve even spotted it in the canned veggies aisle, so there’s no need to roast your own corn for this recipe unless you really want to!
Where do I find crumbled cotija cheese?
Cotija cheese is usually sold in as a disc or even crumbled in a bag in the refrigerated section where you find all the other bagged and shredded cheeses. I usually buy the crumbled stuff so it’s as easy as using it in the recipe, you can however also purchase the disc and just crumble it yourself.
What do I use in Mexican street corn dip if I can’t find cotija cheese?
If you absolutely cannot find crumbled Cotija cheese, you can use crumbled feta cheese. I’ve never tried replacing it in this recipe, but I heard a few people mention they have used it successfully as a substitute for Cotija.
How to make Mexican street corn salad:
- The first step is to make the creamy base for the dip. You do so by combining the melted (and cooled) butter, lime juice, and mayonnaise and seasoning it with garlic powder, salt, and ancho chili powder (cayenne works too in a pinch.)
- Next, we’ll mix the corn, cilantro, jalapeños, Cotija cheese, and use a rubber spatula to toss everything together.
- Just drizzle the prepared base on top of the corn and other ingredients and stir. Adjust with additional seasonings as desired.
- I suggest you make the dip at least a couple hours in advance if you can, however, you can also make and serve this immediately. I find the flavors do intensify a bit more if you make this a bit in advance. Serve it alongside tortilla chips and watch it disappear!
How long do leftovers last?
Leftover Elotes dip can last for up to 4 days in the refrigerator as long as it placed into an airtight container and covered. Leftovers are delicious if you use them similarly to chicken or egg salad — on bread or even on a bed of lettuce and of course, as a dip!
If you’re on the hunt for a quick and easy Labor Day potluck treat, though I am just a tad bit biased on this one, I suggest making this Mexican street corn dip!
It’s super different (no one else is bringing this to the party, that’s for sure), but also doesn’t require too much effort on your part.
I often find that some of the best recipes fit those requirements. 👏🏼
- 2 tablespoons EACH: melted butter (cooled) AND lime juice
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon EACH: salt AND ancho chili powder (cayenne works, but use less)
- 1 pound roasted corn, defrosted/drained (regular corn kernels work too!)
- ¼ cup chopped cilantro
- 1 jalapeno pepper, minced
- 1 cup crumbled Cotija cheese
- BASE: Whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Season with garlic powder, salt, and ancho chili powder.
- EVERYTHING ELSE: Add the corn, cilantro, jalapeños, Cotija cheese and using a rubber spatula, stir to combine. Taste and adjust with additional seasonings as desired.
- SERVE: Allow to cool for several hours (it intensifies the flavors even more) or serve immediately along with tortilla chips.