Elote {Hot Mexican Corn Dip}

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Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy sauce of spicy mayonnaise (or sour cream), 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.

Elote Dip is everything we love about Mexican Street Corn in a fabulous scoopable Mexican Street Corn Dip. Make it as mild or spicy as you like!

Elote {Hot Mexican Corn Dip} recipe from Elote Cafe by Barefeet In The Kitchen

Elote Sedona

This dish 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.

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

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip. The recipe here is slightly adapted from and with thanks to The Elote Cafe Cookbook. It’s so so good!

Also delicious and lightly adapted from the Elote Cookbook are these Chipotle Mushrooms and this Spicy Cabbage.

 Sedona Getaway with Barefeet In The Kitchen

Elote Dip

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 impatiently waited six months for fresh sweet corn season. (Remember the Sweet Corn Festival in Taylor, AZ? That was a fun day and I’d love to go back!)

Fresh corn Elote Dip is worth waiting for though. This Hot Mexican Corn Dip is just like the Elote Cafe’s Elote appetizer. I fell in love with this dish all over again at the very first bite.

Elote Street Corn Dip

As soon as fresh corn was available, I made this three times and ate it for lunch almost every day. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

I LOVE that we can make the beloved Elote Dip from The Elote Cafe at home and have it taste every bit as amazing as it does in the restaurant.

I’ve adapted the recipe slightly, to fit our tastes, but it remains at its heart the original recipe. Don’t miss these Chipotle Mushrooms and the Spicy Cabbage also from The Elote Cafe Cookbook!

Elote Dip is the perfect way to highlight the awesomeness of fresh corn

What is Elote?

Have you ever tried Elote? Elote is Mexican street corn that is traditionally sold on the cob.

In Mexico, this 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 can not resist any time it’s on a menu.

I love elote so much, I just don’t think you can have enough street corn-inspired recipes. Street Corn Chicken Salad to Street Corn with Zucchini and Kielbasa, Street Corn Coleslaw, Street Corn Potato Salad, and pasta salad are all proof of that.

Elote Dip

Mexican Corn Dip

It’s not too difficult to make your own Elote corn at home if you want to give it a try on the cob. It starts by roasting ears of fresh sweet corn over a very hot grill until well done and lightly charred. The corn is then smothered with a combination of mayo, lime, spice and Mexican cheese.

I’d probably eat Elote every day if I could but it’s not always practical (or possible) to fire up a grill anytime a craving strikes. I was thrilled to discover another way of enjoying the incredible flavors and textures of Elote in this easy Mexican corn dip. 

Instead of cooking the corn on the grill, you roast it in an oven right in its husk before removing the kernels from the cob and mixing them with a combination of chicken stock, may, hot sauce, lime juice, and sugar.

After warming the dip on the stove, chili powder is added for a little additional kick. I serve the dip topped with cheese and cilantro for scooping with tortilla chips.

Elote {Hot Mexican Corn Dip} recipe from Elote Cafe in Sedona, AZ by Barefeet In The Kitchen

Elote Recipes

After you give this Elote Mexican Corn Dip recipe a try, you might be inspired to find other ways of enjoying Elote flavors in other dishes.

My friend Rebecca makes this Grilled Mexican Sweet Corn Salad inspired by Elote that can give any other salad a run for its money. These Poblano Black Bean Veggie Burgers are delicious topped with Elote salsa. I’ll happily take this smoky, sweet, and spicy Mexican corn flavor however I can get it.

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Elote {Hot Mexican Corn Dip}

4.82 from 11 votes
Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy spicy sauce, everything we love about Mexican Street Corn in a fabulous scoopable Mexican Street Corn Dip. Make it as mild or spicy as you like!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings


  • 6 ears of corn
  • 1 cup mayonnaise or ½ cup mayonnaise plus ½ cup sour cream
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons Cholula hot sauce
  • 2 1/2 tablespoons fresh lime juice about the juice of 1 large lime
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/4 teaspoon ground red chili powder adjust to taste
  • 2 tablespoons chopped fresh cilantro for topping
  • 1/4 cup freshly grated or crumbled Cotija cheese
  • Tortilla chips for scooping


  • GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
  • OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
  • Set the roasted corn aside until it is cool enough to handle. Remove 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 with plenty of tortilla chips for scooping. Enjoy!


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. 


Calories: 267kcal · Carbohydrates: 14g · Protein: 3g · Fat: 22g · Saturated Fat: 4g · Cholesterol: 16mg · Sodium: 607mg · Potassium: 201mg · Fiber: 1g · Sugar: 5g · Vitamin A: 190IU · Vitamin C: 7.8mg · Calcium: 27mg · Iron: 0.5mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 9/15/14 – recipe notes and photos updated 4/25/22}

Elote Hot Corn Dip

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. John says

    If you can find Cholula and cotija where you shop, you should be able to find Mexican crema instead of mayo & sour cream. Much more authentic flavor! Other than that, great recipe!4 stars

  2. Jeanne says

    “What is Elote?
    Have you ever tried Elote? Elote is Mexican street corn that is traditionally sold on the cob.”
    No, elote is not Mexican street corn. Elote is young corn that is sweet because it is not yet mature. Corn that is not sweet corn but the same corn used for tortillas. This dip is lovely, delish, but it would be good to fix the incorrect references to the word elote.

    • Mary Younkin says

      Hi Jeanne! As a simple Spanish translation of the word elote you are absolutely correct. Elote is simply sweet corn on the corn. However, the common definition of an “elote recipe” is Mexican street corn. That is the definition that this recipe is based on. I hope that helps! Thanks for your polite clarification.

  3. Ronnie says

    How do you store the leftovers? Can it be frozen by chance? I can’t wait to try this; I recently made an Elote corn salad that was wonderful so I can’t wait to make this one!5 stars

    • Mary Younkin says

      Hi, Ronnie! I’m not sure how well the recipe would thaw, since it’s dairy-based; the consistency might be off. My boys have never let this dip last long enough for me to freeze it, though; I typically refrigerate any leftover Elote dip in a Tupperware or Pyrex dish.

  4. Mexican Foodie says

    Elote is corn on the cob. This recipe actually makes esquite. You probably wouldn’t know the difference, because you weren’t born in Mexico. My abuela would have loved this recipe, but not your name for it.5 stars

    • Mary Younkin says

      Hello! While esquite is technically the more accurate term for the dish, it’s been popular to say elote en vasa or just elote for a while now, both in Mexico and in the Southwest. Since I was recreating the signature dish from a location in Sedona named The Elote Cafe, I used their name for the very popular appetizer, Elote Dip. And hey, just for the record, because it’s a random fun fact, I actually WAS born in Mexico City. Glad you like the dip, whatever you choose to call it!

  5. Deborah says

    I make this recipe very often! It’s a staple in my house at all gatherings. The only think I do a little different is add a small red bell pepper, and a couple of chopped deseeded jalapeño peppers, and extra cilantro. It gives it a great taste, and it adds color.5 stars