If you love Mexican street corn, you’ll enjoy this creamy elote dip. It’s a one-pan recipe that comes together in under 30 minutes and is perfect for gatherings or casual snacking.
I love elote—it’s a summer favorite. When I’m not making it at home I grab it from La Esquina in Soho. This dip captures the same bright, smoky, tangy flavors but in a rich, cheesy format that’s irresistible.
If you like this recipe, try other festive dishes inspired by Cinco de Mayo such as cilantro lime sauce, Margarita Bars, or a frozen Spicy Paloma.
What is Elote dip?
Elote dip combines the best elements of elote and esquites. Elote is typically corn on the cob grilled or boiled and topped with mayo, chili powder, lime, and cotija cheese. Esquites uses the same ingredients but serves the corn off the cob in a cup. This dip keeps those classic flavors and adds creamier elements so you can serve it hot with chips.
The result is a luscious, cheesy dip with the bright acids and spices that make Mexican street corn so memorable.
Ingredients needed for this recipe
Most ingredients are easy to find at any grocery store. This recipe relies on a balance of creamy dairy, fresh aromatics, and bold seasonings:
Dairy – Butter, cream cheese, pepper jack, mayo and cotija cheese provide the creamy, melty base.
Veggies and aromatics – Corn, jalapeño, red onion, cilantro (or coriander) and lime add freshness and brightness.
Seasonings – Chili powder and Tajín bring heat and tang.
Tortilla chips – Serve with sturdy chips for scooping; lime-flavored chips are a great match.
How to make Elote Dip
This is an easy, one-skillet recipe. Start by sautéing the corn, jalapeño and red onion in butter over medium-high heat until softened and slightly charred. Stir in the cream cheese, mayo, ground coriander (or chopped cilantro), shredded pepper jack, lime juice and Tajín until everything is melted and combined. Finish the dish under the broiler for a minute or two to brown the top and make it bubbly.
Remove from the oven and sprinkle cotija cheese and a dusting of chili powder on top. Serve hot with tortilla chips and enjoy.
The full recipe with measurements is in the recipe card below.
Elote Dip
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Ingredients
- 2 tbsp butter
- 2 cans corn, drained and rinsed
- 1 jalapeño pepper, diced
- ½ red onion, diced
- 4 oz cream cheese
- ¼ c mayo
- 1 tsp ground coriander
- ½ c pepper jack cheese, shredded
- ½ tsp Tajín
- 1/2 lime, juiced
- 1/2 c cotija cheese
- 1/4 tsp chili powder
Instructions
- Preheat the oven broiler.
- Heat a cast-iron or oven-safe skillet over medium-high heat with the butter. Add corn, diced jalapeño and diced red onion. Sauté a few minutes until the vegetables are softened and the corn develops a little color.
- Stir in the cream cheese, mayo, ground coriander (or chopped cilantro), shredded pepper jack, lime juice and Tajín until fully combined and melted.
- Move the skillet under the broiler for about 2 minutes, until the top is bubbly and lightly browned. Watch closely to avoid burning.
- Remove from the oven, sprinkle with cotija cheese and a pinch of chili powder.
- Serve hot with tortilla chips and enjoy.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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