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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 I 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.
Elote Dip
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.
So glad I found your recipe. My sister and I had the dip at the Elote Cafe and fell in love with it too. Just made it for my family as an appetizer for Thanksgiving. Everyone loved it!
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 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.)
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.
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.
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.
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.
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
- Street Corn Chicken Salad
- Skillet Mexican Street Corn with Squash and Kielbasa
- Mexican Street Corn Coleslaw
- Mexican Street Corn Potato Salad
Frequently Asked Questions
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 or tripled it in the past and it still remains fairly mild with a hint of heat.
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.
Elote Dip
Ingredients
- 6 ears of corn
- 1 cup mayonnaise or ½ cup mayonnaise, plus ½ cup sour cream
- ¼ cup chicken stock
- 1½ tablespoons Cholula hot sauce
- 2½ tablespoons fresh lime juice about the juice of 1 large lime
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ¼ teaspoon ground red chili powder adjust to taste
- 2 tablespoons chopped fresh cilantro for topping
- ¼ cup freshly grated or crumbled Cotija cheese
- tortilla chips for serving
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/15/14 – recipe notes and photos updated 6/3/26}
YUM! Eating it now and it’s delicious 😋 Thank you for the recipe.
I’m so glad you like the recipe, Clarisse. It’s one of our favorites.
Is this meant to be eaten hot, warm or cold?
I typically serve it hot, but it’s delicious when eaten at any temperature.
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!
“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.
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.
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!
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.
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.
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!
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.
I’m so glad you like it, Deborah!
This dip is absolutel delicious! I did not read the directions clrrectly andded the cheese to the pot instead of just on top…it was amazing!! Definitely a keeper!
I’m thrilled it’s a hit, Susan.
Quick question, I plan on using Trader Joes frozen (thawed and drained) fire roasted corn. What would be the approximate conversion of 6 ears to how many cups? THANKS!
About 5 cups will work, Christine.