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0 from 9 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 Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 12
Calories: 107 kcal
Course: Appetizer , Condiments
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Add the chili powder, cumin, smoked paprika, salt, and pepper, and stir to combine.
  3. 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.
  4. 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

  • fire-roasted corn
  • quesadillas
  • grilled cheese sandwiches
  • grilled chicken
  • 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.
  • 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 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. 
  • 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. 

Nutrition Information

Serving 0.25 cup Calories 107kcal (5%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 21mg (7%) Sodium 273mg (11%) Potassium 110mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 409IU (8%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 107

% Daily Value*

Serving 0.25 cup
Calories 107kcal 5%
Carbohydrates 7g 2%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 21mg 7%
Sodium 273mg 11%
Potassium 110mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 409IU 8%
Vitamin C 1mg 1%
Calcium 51mg 5%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.