Elote Dip

Elote Dip (a.k.a. Hot Mexican Corn Dip) is everything we love about Mexican street corn in a fabulous scoopable dip. It is made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether you eat it with a spoon or dip into it with tortilla chips, this is a snack that everyone loves.

As soon as fresh corn is available each year, this is one of the first foods to make. (Along with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I cannot resist any time it’s on a menu.

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

close up overhead photo of Elote Corn Dip with tortilla chips around the bowl

Ingredients and Substitutions

The Corn – Almost as soon as I walked through the front door after our weekend in Sedona, I made the elote recipe using frozen corn. It was really tasty, but it wasn’t quite the same. I recommend using fresh corn for the best result!

Mayo – For this recipe, you can use just mayonnaise for the traditional recipe, or a mix of mayo and sour cream for something slightly lighter.

Chicken Stock – Chicken stock adds a savory flavor to this dish while helping balance out the consistency.

Hot Sauce – Cholula is my go-to hot sauce for making mildly spicy dips the whole family’s sure to love. But, whatever chili-based sauce you have on hand will work in a pinch.

Sugar – Adding a touch of sweetness with some sugar helps flesh out the flavors in this dip.

Cheese – Freshly grated or crumbled Cotija cheese adds a sharp, savory note that won’t melt into the dip easily and get lost.

Lime Juice – Taking the time to use freshly squeezed lime juice makes a big difference in the end result. Trust me, it’s worth the extra minute of effort.

Red Chili Powder – Red chili powder adds a mild, refreshing spicy kick to the dip. My boys and I can’t get enough of it.

Salt & Pepper – Adding a pinch of kosher salt and freshly ground black pepper is a great way to bring out the flavors of nearly any recipe. (And I challenge you to find a recipe here that doesn’t include one or the other.)

Cilantro – You’ll love the light, refreshing flavor of cilantro here. This is not optional, though if you truly hate cilantro, I will allow that parsley is an acceptable substitute.

Tortilla Chips – If you’re going to make a dip, you’ve got to have something to scoop it with! Tortilla chips are the option here.

Notes on Equipment

Stainless Skillet

Whisk – It sounds so simple, but a sturdy whisk used well is a game changer. And I swear by this inexpensive set. I’ve been using them for over ten years and I’ve gifted them many times over.
Spatula or Spoonula
Measuring cups and spoons

How to Make Elote Dip

Preheating the Oven: To start, preheat the oven to 350°F.

Roasting the Corn: I place the corn, still in the husk, on a sheet pan. Then, I roast for about 30 minutes. Remove from the oven and set aside until it is cool enough to handle.

shucking the husks off the corn, after it has cooled

Shucking the Corn: Once the corn has cooled, you’ll want to remove the husks and slice the corn kernels from the cobs. (The roasted corn will pretty much slide out of the husks, and the silks won’t stick to it the way they do when it’s raw.)

sprinkling cholula hot sauce into the sauce on the stove

Mixing the Dip Ingredients: Add the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper to a large saucepan or skillet on the stovetop. Then, stir to combine.

adding the lime juice to the sauce in the skillet

Cooking: After the ingredients have been mixed, I add the corn to the saucepan and set the heat to medium. Stir occasionally until everything is warm.

Adjusting the Heat: I add the chili powder at this stage. Taste and adjust seasoning until the heat is to your liking. Add more cholula at this point, depending on your preference. Sprinkle in cilantro and stir to mix throughout.

adding the corn and cilantro to the skillet

Serving: When it’s time to serve, I transfer the dip to a serving bowl. Then I crumble cotija cheese over the top and sprinkle with additional cilantro. You’ll want to serve this warm with plenty of tortilla chips for scooping.

elote dip in blue bowl surrounded by chips on wooden table

Expert Tip

I’m going to give you my favorite tip for slicing corn off the cob. Don’t stand the cob on edge, don’t balance it on a bowl or a bundt pan. I did those things for years, the methods are okay, but this is so much simpler and kernels don’t fly everywhere. Lay the corn cob flat on the cutting board and just slice the kernels off with the cob resting on its side. The whole job goes faster, cleaner, and the kernels stay put. (Watch the video in the recipe card to see just how EASY it really is!)

Balancing the Consistency – If your dip seems too thick after adding all the ingredients, you can add a bit more chicken stock to balance it out. If it seems too thin, adding a little more mayo will work nicely.

Letting Flavors Meld – Once you’ve mixed everything together in the skillet, I recommend waiting 5-10 minutes before serving. It’s an optional step, but this allows more time for the flavors to meld, yielding a more consistent taste in each bite.

Reheat Slowly – If you’ve stored leftover dip in the refrigerator, you’re going to want to reheat this very slowly. If you overheat it in the microwave, you will break the sauce and it will separate. I recommend just 30 seconds or so and making sure you don’t let it come to anything like a simmer. For a larger amount, I use a saucepan and low heat on the stove.

Serving Suggestions

In addition to scooping it up with tortilla chips, anytime I’m making Pork Carnitas this dip is on the menu. My boys love to pile it on their Carnitas Street Tacos too.

And for a snack night? Nothing pairs better with a warm skillet of elote dip and a pile of tortilla chips than a couple of Spicy Watermelon Margaritas.

close up vertical photo of hand holding corn dip on tortilla chip

Make Ahead & Storage

Make Ahead: Yes, this recipe can be made in advance. It will keep well in the refrigerator for 3-5 days. (Assuming your family doesn’t find it too quickly and devour it all on day one.)

How to Store: I store this dip in an airtight container in the refrigerator.

How to Reheat: If I’m reheating an individual portion, I will warm the dip slowly in a microwave-safe dish in the microwave. This means using 50% power, stirring every 30 seconds or so. Take care not to overheat the dip and break the mayonnaise-based sauce. If I’m reheating a larger batch, I’ll warm the dip in a skillet on the stovetop over low heat.

More Street Corn Inspired Recipes

Frequently Asked Questions

Can I roast the corn on the grill, rather than the oven?

The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren’t looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor.

Will adding more spice throw off the flavor balance of this dip?

The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I’ve as much as or tripled it in the past and it still remains fairly mild with a hint of heat.

How do I know when the corn is fully roasted?

The corn should smell mildly sweet. If you pierce a kernel with a fork, it should be juicy and tender. There may be mild golden and/or browned spots, especially near the stem.

Preheat the oven to 350°F. Place the corn, still in the husk, on a sheet pan. Roast for about 30 minutes. Remove from the oven and set aside until it is cool enough to handle.
Remove the husks and then slice the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.
Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste.
Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve warm with plenty of tortilla chips for scooping.

The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren’t looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor.
The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I’ve as much as doubled it in the past and it still remains a fairly mild dish with a hint of heat.