Elote Dip (Mexican Street Corn Dip)

Mexican street corn dip in a cast iron skillet with tortilla chips, lime wedges and cilantro around it.

5 from 3 votes

Elote Dip (Mexican Street Corn Dip)

Turn any occasion into a fiesta with this flavorful Elote Dip (Mexican Street Corn Dip) that captures the essence of traditional elote in every scoop! With an irresistible combination of sweet corn, bold spices, salty cotija cheese, and fresh lime and cilantro, this creamy dip is always a crowd pleaser.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Dips

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Servings:

Calories: 107kcal

Author: Dr. Sonali Ruder

Equipment

Cast iron skillet

Ingredients

1 tablespoon olive oil
½ cup finely chopped red onion
2 cloves garlic, finely chopped
2 ½ cups fresh or frozen corn kernels (preferably roasted corn) plus more for topping the dip
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
1 package (8 oz) Neufchatel cheese (light cream cheese)
⅓ cup sour cream or Greek yogurt
1 teaspoon lime juice
¼ cup crumbled cotjia cheese (can substitute feta or parmesan)
¼ cup cilantro leaves
tortilla chips, for serving

Instructions

Heat olive oil in a medium skillet, like a cast iron skillet, over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and corn and cook another few minutes until cooked.
Add the chili powder, cumin, smoked paprika, salt, and pepper, and stir to combine.
Add the Neufchatel cheese, sour cream, and lime juice. Stir it all together until cheese is melted and mixture is creamy. Cook a few minutes until heated through.
Remove skillet from heat. You can serve the dip directly from the skillet or transfer it to a serving bowl. Top the dip with crumbled cotija cheese, cilantro, and more corn kernels. Serve with tortilla chips.

Notes

- I like using roasted corn in this elote dip because it has a richer flavor, similar to traditional elote, which is charred on a grill. You can grill fresh corn and cut the kernels off or buy frozen fire-roasted corn.

- You can make this elote dip a day ahead and store it in the fridge- the flavors meld beautifully. When reheating, you can add a splash or milk or water to thin it out a little and make it creamy.

- You can use leftover Mexican street corn dip in a variety of ways! Spoon it onto your favorite tacos or use it as a creamy filling for quesadillas or grilled cheese sandwiches. You can also use it as a pasta sauce or as a topping for grilled chicken or baked potatoes.

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